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Mini Cheesecakes with Caramel Sauce (VIDEO)

Mini Cheesecakes with caramel sauce are completely delicious. The cheesecake base is just 3 ingredients! If you appreciate an easy cheesecake you will love this recipe!

Mini Cheesecakes with caramel topping and whipped cream sprinkled with cinnamon

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We have tested scores of mini cheesecake recipes and this is THE ONE!

One of my readers, Marta, wrote in with her 3-ingredient baby cheesecakes recipe last month and I instantly fell in love with the flavor, texture and how completely EASY they were. This recipe makes 24 cupcake-sized cheesecakes.

Mini Cheesecake Recipe with caramel and whipped cream on a plate

Ingredients for Mini Cheesecake Recipe:

  • The sweetened condensed milk is the secret ingredient, making the cheesecake perfectly sweetened and creamy smooth.
  • For the topping, we used our easy caramel sauce (you won’t want store-bought after trying it!).

Ingredients for mini cheesecakes

*See notes for Gluten Free Options

How to Make Cheesecake Crust:

1. Prep: Preheat Oven to 350˚F. Line a 24-count standard-sized muffin tin with cupcake liners. Combine 1 1/2 cups crumbs with 6 Tbsp melted butter and 1/2 tsp cinnamon.

2. Stir until crumbs are evenly moistened, then divide evenly between 24-count, lined muffin tins (1 Tbsp in each). Press the crust into the base and slightly up the sides.

Six photos that show the process to make a Cheesecake Crust

How to Make Mini Cheesecakes:

1. In a large bowl, mix 16 oz cream cheese and 3 eggs with whisk attachment (or with a hand mixer) on high speed 5 minutes, or until smooth, scraping down the bowl as needed. Add 14 oz condensed milk and mix on LOW speed** until blended (2 minutes).

2. Divide mix evenly over the 24 crusts – filling about 3/4 full (or a level ice cream scoop in each one) and bake at 350˚F for 15 minutes. They should be set with a very slight jiggle in the center. Don’t over-bake. If you notice them starting to crack in the oven, they are over-baking.

3. Cool to room temp in the baking dish then spoon this caramel sauce over each one. Refrigerate 2 hours then top with homemade whipped cream (see “how to make whipped cream” below) and dust with cinnamon if desired. Serve with or without liners.

How to make mini cheesecakes with 3 ingredients

Make-Ahead Tip: You can completely assemble, decorate, cover and refrigerate overnight. Ours tasted and looked perfect the next day. We just love make-ahead desserts!

Mini Cheesecake bites

Watch Natasha Make Mini Cheesecakes:

Make these baby cheesecakes once and you’ll make them over and over!

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Mini Cheesecakes with Caramel Sauce

4.96 from 90 votes
Prep Time: 15 minutes
Cook Time: 15 minutes
Refrigerate: 2 hours
Mini cheesecakes with caramel sauce are so easy and delicious! The base is just 3 ingredients. Mini cheesecake cupcakes are excellent in flavor and texture. | natashaskitchen.com
These mini cheesecakes with caramel sauce are delicious! The base is just 3 ingredients. We love the flavor, texture and how completely EASY they were!
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $10-$12
Keyword: mini cheesecakes
Cuisine: American
Course: Dessert
Calories: 233
Servings: 24 mini cheesecakes

Ingredients

For the Crust:

  • 1 1/2 cups graham cracker crumbs from 12 whole crackers*
  • 6 Tbsp unsalted butter, melted
  • 1/2 tsp cinnamon

For the Mini Cheesecakes:

Topping Ingredients:

  • 1 cup caramel sauce
  • 1 cup heavy whipping cream chilled
  • 1 Tbsp granulated sugar
  • 1/2 tsp vanilla extract
  • 1/4 tsp cinnamon to garnish optional

Instructions

How to Make the Crust:

  1. Prep: Preheat Oven to 350˚F. Line a 24-count muffin tin with standard cupcake liners. Combine 1 1/2 cups graham cracker crumbs, 6 Tbsp melted butter and 1/2 tsp cinnamon. Stir to evenly moisten crumbs.

  2. Divide crumbs between 24 cupcake liners (about 1 Tbsp in each). Push crumbs into the base and slightly up the sides using a small spoon or your fingers.

How to Make Mini Cheesecakes:

  1. In a large mixing bowl, beat together 16 oz cream cheese and 3 eggs with on high speed 5 minutes, until blended and smooth, scraping down bowl as needed. Add condensed milk and mix on low speed** until blended (2 min).

  2. Divide cheesecake mix evenly between cupcake liners - about 3/4 full (or a flat ice cream scoop in each one) and bake at 350˚F for 15 min. They should be set with a very slight jiggle in the center. Don't over-bake. If you notice them starting to crack in the oven, they are over-baking.

  3. Cool to room temp in baking dish then spoon 1/2 to 1 Tbsp caramel sauce over each one. Refrigerate 2 hrs or until fully chilled then top with whipped cream using a piping bag with large star tip. Lightly dust with cinnamon if desired. Serve with or without liners.

How to Make Whipped Cream:

  1. In a large mixing bowl, combine 1 cup cold heavy cream, 1 Tbsp sugar and 1/2 tsp vanilla and beat together with an electric mixer on high speed for 2 minutes or until whipped and fluffy.

Recipe Notes

*For gluten free, use GF crackers/cookies or omit the crust and proceed with recipe as directed. The crust helps them rise more evenly but they still taste great without it.
**Cooks Tip: Mixing the condensed milk on LOW speed helps knock out excess air bubbles which can cause the cheesecakes to crack.

Nutrition Facts
Mini Cheesecakes with Caramel Sauce
Amount Per Serving
Calories 233 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 8g50%
Cholesterol 68mg23%
Sodium 161mg7%
Potassium 119mg3%
Carbohydrates 20g7%
Sugar 11g12%
Protein 3g6%
Vitamin A 570IU11%
Vitamin C 0.5mg1%
Calcium 86mg9%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Q: Are you a cheesecake lover? What is your favorite variety kind of cheesecake?

 

Mini cheesecakes with caramel sauce are so easy and delicious! The base is just 3 ingredients. Mini cheesecake cupcakes are excellent in flavor and texture. | natashaskitchen.com

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Charity
    July 23, 2021

    Can i use blueberry toppings?

    Reply

    • Natashas Kitchen
      July 23, 2021

      Hi Charity! You sure can! You can use the one we made in this recipe too.

      Reply

  • Mitch
    June 14, 2021

    Hi Natasha 😊 I added the condensed milk early. I whisk the ingredients all at once. What should I do? Can I fix it? Thank you.

    Reply

    • Natasha
      June 15, 2021

      Hi Mitch, hopefully, it won’t have too much difficulty blending. I would mix until smooth. The trouble with adding it early is it makes it difficult to get the cream cheese super smooth.

      Reply

  • Lidia
    June 3, 2021

    hi Natasha I have a question are the mini cheesecakes and the caramel sauce gluten-free?

    Reply

    • Natashas Kitchen
      June 3, 2021

      Hi Lidia, Please *See notes for Gluten Free Options in the recipe 🙂

      Reply

  • Jo
    May 29, 2021

    made today and they’re fabulous!

    Reply

    • Natasha's Kitchen
      May 30, 2021

      Glad you enjoyed it!

      Reply

  • Lani A
    May 28, 2021

    Hi Natasha, I made these and my family loves every bite of it. I love making your recipes and enjoy it all the time.Thank you so much.

    Reply

    • Natashas Kitchen
      May 28, 2021

      Aww, that’s the best! Thank you so much for sharing that with me, Lani. I’m all smiles

      Reply

  • Lilia.A
    May 26, 2021

    This recipe is PERFECT if you want pure delight in one bite.
    If you need a nice desert thats quick to make and can be made ahead. This is the recipe for you.
    I made it over and over. My kids love them, as well as everyone who tried them. Thank you Natasha.

    Reply

    • Natashas Kitchen
      May 26, 2021

      Hi Lilia, Thank you so much for sharing that wonderful review with me!

      Reply

  • Ena Arguelles
    May 22, 2021

    Hi Natasha I made this today but after I refrigerated them the crust came out soft and the caramel on top was hard ☹️ But the taste was good.
    I don’t know if I used to many crackers and the sugar I used was pure cane

    Reply

    • Natashas Kitchen
      May 22, 2021

      Hi Ena, it’s hard to say what caused it without being there. Did you make sure to store them covered well?

      Reply

  • Shelly
    May 17, 2021

    I love this recipe so much!! Every time I make it I get so many compliments!!!

    This time around I had a lot of leftovers and wanted to ask how long they can stay in the fridge, and can they be frozen? They don’t have any toppings on them.

    Thanks!!!

    Reply

    • Natashas Kitchen
      May 17, 2021

      Hi Shelly! I’m so glad you enjoyed these! I haven’t tried freezing mini cheesecakes, but I imagine these would freeze and thaw fine. I suggest thawing in the fridge and definitely add the topping before serving and not ahead of time. They will last a couple of days in the fridge.

      Reply

  • Angie
    May 16, 2021

    These are addicting. I need to make a lot of them for an event – do you think it would ok to double the recipe so I don’t have to make separate batches?

    Reply

    • Natasha's Kitchen
      May 17, 2021

      Hi Angie, I haven’t tested that yet but I think that would work. If you click on the serving size in the recipe card, you can slide it up or down to scale the recipe ingredient lists. I hope that helps!

      Reply

  • Dani
    May 8, 2021

    Hi Natasha,
    I made these mini cheesecakes for the first time this evening. The tops are bubbling and browning in spots in the oven a good bit before 15 mins. I took them out and there is no jiggle in the middle. I used foil baking cups. Could this make a difference in how they are cooking/setting?
    Thank you!

    Reply

    • Natasha
      May 10, 2021

      I haven’t tried these in foil cups but I don’t think they would make much of a difference. Make sure you are using conventional bake mode (not convection).

      Reply

    • May Tie
      July 27, 2021

      I would love to make these mini cheesecakes, but not a fan of caramel.

      What other sauce/toppings can i use ?

      Reply

      • Natashas Kitchen
        July 27, 2021

        Hi May! You can make a berry topping. Similar to the blueberry topping we used on this cheesecake.

        Reply

  • Angelina
    May 8, 2021

    I’ve made these several times and everyone loves them! The only downside is that they are hard to transport. The caramel sauce slides off the actual cheesecake, so I have to keep it super still when transporting in a car. So delicious though!

    Reply

    • Natashas Kitchen
      May 8, 2021

      Thank you so much for sharing that with me, Angelina! I’m so glad you enjoyed it!

      Reply

  • Yumi
    May 3, 2021

    I was out of graham crackers and used biscoff cookies instead for the base just added the butter and it tasted good! Thanks, Natasha!

    Reply

    • Natashas Kitchen
      May 3, 2021

      I’m so glad you enjoyed it!

      Reply

  • Lorna Lee
    April 13, 2021

    Hi Natasha, I just made this and it turned out perfect! Everyone’s loves it! Thank you for the recipe. I’ve been following all ur recipes. 😊

    Reply

    • Natashas Kitchen
      April 13, 2021

      You’re welcome, Lorna! I’m so happy you enjoyed that.

      Reply

  • Chris
    April 9, 2021

    Hi; where is th recipe for the caramel sauce

    Reply

    • Natashas Kitchen
      April 9, 2021

      Hi Chris, we have it linked to the recipe, but you can also find it HERE.

      Reply

  • Denyse Olivares
    April 5, 2021

    Hello, while making the crust I noticed mine came out WAY more moist than what’s shown in your video. I did follow measurements… should I add more crackers to balance out ? They look more on the “greasy wet side “ TIA

    Reply

    • Natasha
      April 6, 2021

      Hi Denyse, did you possibly change the proportion of crackers to butter? It should be 1 1/2 cups of crumbs from 12 crackers and 6 Tbsp of butter. Too much butter for the amount of crackers would make it that way and I would add more crumbs to balance it out.

      Reply

  • JD
    April 4, 2021

    Hi Natasha!
    I have made this and several of your recipes and you have not steered me wrong! My family has enjoyed everything I’ve made, some multiple times. I was wondering if fat t free sweetened condensed milk can be substituted (unfortunately all I have at the moment)? Thank you for all the great recipes!

    Reply

    • Natasha's Kitchen
      April 4, 2021

      Hi JD, that’s awesome! Thank you for your kind words and great feedback. I honestly haven’t tried that yet but I imagine that will work too. If you do an experiment, please share with us how it goes.

      Reply

  • Shilpi
    April 4, 2021

    How can I halve this recipe

    Reply

  • Frances Lozano
    April 1, 2021

    Hi I make this Recipe for my family and they absolutely love it but I would like to try and make the already delicious crust with pecans added to it. My question is what is the measurement of pecans I should add for this particular Recipe? I don’t want to take any ingredients out I just want to add pecans to the crust.

    Reply

    • Natasha
      April 2, 2021

      Hi Frances, I think that should work to add some chopped pecans to the crust but keep in mind the crust will be a little thicker and will take up more space in the muffin tin.

      Reply

  • Lekhya
    April 1, 2021

    How to store the cheesecakes in the fridge

    Reply

    • Natashas Kitchen
      April 1, 2021

      Hi Lekhya, yes, these need to be refrigerated. You can completely assemble, decorate, cover, and refrigerate overnight. Ours tasted and looked perfect the next day. We just love make-ahead desserts!

      Reply

  • Lielie
    March 31, 2021

    I made this cheesecake, but i dont know why… after 15 minutes my batter still wet …

    Reply

    • Natashas Kitchen
      March 31, 2021

      Hi Lielie, They should be set with a very slight jiggle in the center. They will then set in the fridge. But, I would make sure your oven is calibrated and the process was followed with no adjustments or ingredient substitutions.

      Reply

  • Jaime Gomez
    March 31, 2021

    This is my 3rd time making your recipe and every time they have come out….. AMAZING. My whole family loves them. This last time I made half of the batter regular and the other half I put some Oreos and it was very good as well, the kids loved them. But I’m a sucker for old school non Oreo myself. Either way, thank you. This is the 5th recipe my wife and I have tried from your website and they’re all amazing. Can’t wait to try out more.

    Reply

    • Natasha's Kitchen
      March 31, 2021

      Hi Jaime, I’m glad you’re enjoying my recipes. Thank you for your great review and feedback! I hope you’ll love every recipe that you will try.

      Reply

      • María Sanchez
        April 15, 2021

        Hi Natasha. Thank you for your recepies. Can I make this cheesecake in a springform pan?
        Thank you

        Reply

        • Natasha's Kitchen
          April 16, 2021

          Hi Maria, you’re welcome. I haven’t tried making this as a full-size cheesecake so I don’t know how it would rise. This is our go-to springform recipe for cheesecake.

          Reply

  • Lidia
    March 27, 2021

    hey natasha your mini caramel cheesecakes are amazing yum I was wondering if you have a recipe for a whole caramel cheesecake??? wanted to make one for my husband’s birthday;-)

    Reply

    • Natashas Kitchen
      March 27, 2021

      Hi Lidia, this cheesecake here is the same recipe! Just swap the topping out for caramel sauce.

      Reply

      • Lidia
        March 28, 2021

        thank you for your fast response:-)

        Reply

  • Ania
    March 19, 2021

    Can I keep them overnight and put whipped cream next day?

    Reply

    • Natashas Kitchen
      March 19, 2021

      Hi Ania, you sure can! I hope you love this recipe!

      Reply

      • Mo
        March 27, 2021

        Hi Natasha, these mini cheesecakes were awesome but just wanted to check and see if perhaps there was an error for the caramel sauce? Should it be 1 tsp of vanilla and not 1 tablespoons?

        Reply

        • Natasha
          March 30, 2021

          Hi Mo, that is correct. There is a generous amount of vanilla in the caramel sauce which gives it great concentrated flavor.

          Reply

  • Sarah
    March 19, 2021

    hay Natasha,

    can we bake these in advance? and how do we store them for the next day?

    Reply

    • Natashas Kitchen
      March 19, 2021

      Hi Sarah, you make them a couple of days in advance; just keep them in the refrigerator. But you are welcome to add the cream before serving also.

      Reply

  • Christina
    March 10, 2021

    Hi Natasha,
    I loved this recipe but when I took the cheesecakes out of the pan, the gram cracker crust just crumbled to pieces. Why did it happen and how can I prevent this from happening next time?

    Reply

    • Natasha
      March 11, 2021

      Hi Christina, make sure to use the right proportion of graham crackers to butter and also the liners help keep them together especially when removing them from the pan. Lastly, let them cool before removing the wrapper which gives them a chance to set and firm up.

      Reply

  • Gail Nelson
    March 6, 2021

    Natasha I seriously love your recipes but get very annoyed at all the pop up advertisements when I am trying to review a recipe or do a screen shot. I realize this is an additional way for you to make revenue but it is very annoying. Is there some way to stop all the pop ups and advertisements?

    Reply

    • Natashas Kitchen
      March 6, 2021

      Thank you for sharing your concerns and feedback, Gail. The only way we can continue providing free recipes is by having ads on our site, so we cannot remove those at this time. We find that most people would rather see the ads than pay to see the recipes. I appreciate your feedback, and I hope you love every recipe you try.

      Reply

  • Marie Kothari
    March 6, 2021

    I’ll be making these tomorrow! But how do you make caramel sauce?

    Reply

  • Sandra Rodriguez
    March 1, 2021

    Can you use this same cheesecake to bake in a 9 inch cheesecake pan?

    Reply

    • Natasha's Kitchen
      March 2, 2021

      Hi Sandra, I would follow this recipe here for a big cheesecake. It’s the same exact recipe simply change the topping for caramel.

      Reply

  • Brunilda
    February 16, 2021

    I need the caramel recipe, please

    Reply

  • Ashley
    February 14, 2021

    I made these cheesecakes for my family today ! Valentine’s Day ! These are so amazing and the recipe was nice and easy to go by!

    Reply

    • Natasha's Kitchen
      February 14, 2021

      Yay, fantastic! I’m so happy to hear that everyone enjoyed these mini cheesecakes. Thanks for sharing, Ashley!

      Reply

  • Stephanie
    February 14, 2021

    Any idea where I went wrong? I followed the recipe exactly, by cheesecake developed big bubbles that sank when I took them out if the oven. And they were full of big air holes/bubbles. The texture was more eggy than creamy. My caramel sauce was extremely grainy and crunchy (sugar crystals). I’m stumped! Did I overmix the cheesecake mixture? Everything tasted good, but didn’t quite turn out like the photos.

    Reply

    • Natashas Kitchen
      February 15, 2021

      Hi Stephanie, it’s hard to say without being there. It sounds like it may have been overmixed, or something was altered?

      Reply

  • Karen Theriault
    February 8, 2021

    Hello Natasha, I simply would like to thank you for your wonderful recipes and also for your beautiful smile and so pleasant attitude. It is so refreshing to watch your videos, you truly crack me up at times.
    I made your mini cheese cake twice already and your caramel sauce,,,,, OMGoodness, I cannot keep up, my brother Carl and twin sister Sharon are stopping over to get their rations🤣 a few times weekly now. I am off work due to COVID and truly am enjoying my time in the kitchen baking bread and some of your goodies.
    I just finished a double batch of custard for the eclairs that I will be attempting tomorrow morning. The custard turned out PERFECT. I did keep the vanilla pod inside as I want a lovely deep vanilla taste.

    I also am marinating my chicken breast with your recipe from your crispy chicken sandwich. I will let you know tomorrow how that turned out also.
    Thank you again for your wonderful recipes and mostly for your time that you dedicate to all of us, your faithful followers. Your smile is contagious!

    May God Bless you All and keep you All safe.

    Karen Theriault
    Bathurst New Brunswick, Canada (I call it God’s Country)🤗🤗🤗

    Reply

    • Natasha's Kitchen
      February 8, 2021

      Hi Karen, great to hear from you and thank you for sharing that with us. I’m glad that you’re enjoying my recipes. I hope you’ll love every recipe that you will try from my website. Stay safe!

      Reply

  • Nan
    January 25, 2021

    I love your website and recipes.

    Here is what I did to add my own touch to your recipe…

    I swirled melted semi sweet chips after I put the cream cheese mixture in the paper cups and topped it with chopped pecans. After baking I drizzled a little more melted chocolate and some of your caramel over the top. Turtle cheesecakes and they were delicious ❤️

    Reply

    • Natashas Kitchen
      January 25, 2021

      Yum! Thank you for sharing that with me, Nan!

      Reply

  • Nan
    January 25, 2021

    I swirled melted semi sweet chips after I put the cream cheese mixture in the paper cups and topped it with chopped pecans. After baking I drizzled a little more melted chocolate and some of your caramel over the top. Turtle cheesecakes and they were delicious ❤️

    Reply

    • Natasha's Kitchen
      January 26, 2021

      Sounds delicious! Thanks for sharing, Nan. I’m glad you enjoyed this recipe!

      Reply

  • Juanita
    January 25, 2021

    Really love all your recepies…mini cheesecakes are my favorite but I have a dilemma with the baking time when I pulled out of the oven still looks a little watering. That’s normal??

    Reply

    • Natasha
      January 27, 2021

      Hi Juanita, if they are still jiggly, then I would bake longer. I haven’t noticed them looking watery though after that amount of baking at that temp.

      Reply

  • Michele
    January 24, 2021

    Simply AMAZING!! My family absolutely LOVED them. The caramel sauce is delightful 😋 Thank you for sharing your fabulous recipes ❤️

    Reply

    • Natashas Kitchen
      January 25, 2021

      That’s just awesome! Thank you for sharing your wonderful review!

      Reply

  • Donna M
    January 23, 2021

    Natasha all I have is Xtra Large eggs in my fridge, how should I adjust?

    Reply

    • Natasha
      January 25, 2021

      Hi Donna, I haven’t tried this with XL eggs but to be safe, I would probably use 2 1/2 extra-large eggs.

      Reply

  • Susan
    January 23, 2021

    Can this recipe be easily halved? Would I use 1 egg or 2? Looks fabulous.

    Reply

    • Natashas Kitchen
      January 23, 2021

      Hi Susan, I have always made a full batch, but I would probably do 1 extra-large egg or 2 small eggs, or divide the egg and do 1 1/2 eggs safely.

      Reply

  • Kathleen Cutler
    January 1, 2021

    Natasha you have inspired me to try anything after 40 years of marriage I am finally elevating my menu. Recently I made the cream cheese rounds with carmel….Delicious!!
    Thank you
    Kathie Cutler

    Reply

    • Natashas Kitchen
      January 2, 2021

      Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles

      Reply

  • Mc
    December 29, 2020

    Hi Natasha!
    Greetings from San Diego! Love this recipe <3 Just just wondering if we can make this version into a whole cheesecake? And if so, what do you think would be the appropriate time and baking method?

    Reply

    • Natasha's Kitchen
      December 30, 2020

      Hello MC, great to hear from you. You sure can! You may enjoy this full size cheesecake with blueberry toppings version. It’s one of our most popular recipes. Just substitute the topping with caramel.

      Reply

    • cathy
      January 8, 2021

      although I did not used the caramel sauce, it was tasteless. But that being said her cheesecake recipe is out of this world. There is zero sugar in the cupcake recipe. Just my opinion.

      Reply

  • Azin
    December 27, 2020

    Hi
    I live in Iran, Philadelphia cheese is very little or not, but there is mascarpone cheese, can I replace it? And I use a simple biscuit and mention the amount of raw materials in kilograms Please

    Reply

    • Natasha
      December 28, 2020

      Hi Azin, I haven’t tested that substitution so I’m not sure if it will bake up correctly. Also, if you click on the “metric” button in the recipe card towards the bottom of the post, you will see different measurements which should help.

      Reply

      • Azin
        December 29, 2020

        Thank you for your answer. I always follow you. You have simple instructions. I will make this recipe with the available raw materials and I will tell you the result

        Reply

  • Ruvi
    December 24, 2020

    Hi Natasha
    When adding the caramel sauce does it need to be cooled down before adding it to the mini cheesecake?

    Reply

    • Natashas Kitchen
      December 24, 2020

      Hi Ruvi, yes, it should be cooled to room temperature. I hope that helps.

      Reply

  • J
    December 24, 2020

    Hi Natasha! Merry Christmas! Making these for dessert today! Always a crowd favorite!

    Reply

    • Natashas Kitchen
      December 24, 2020

      Merry Christmas J! I hope you all love this recipe!

      Reply

  • Heather Dorey
    December 24, 2020

    they are in the oven

    Reply

  • Kristina
    December 21, 2020

    Hey Natasha! These have been my go-to dessert to make for any kind of get-togethers I have. They have never failed. I’ve gotten so many compliments on them! Thank you for the recipe! The only thing I do differently is that I add canned cherries that are used for cherry pie for the topping and then I put whip cream on top.

    Reply

    • Natasha's Kitchen
      December 22, 2020

      Hi Kristina, so great to hear that! Thank you for your awesome feedback, thanks for the tip too!

      Reply

  • Mandy Frankling
    December 15, 2020

    Hi Natasha
    I’m over here in Australia and have a very busy lifestyle I just love your recipes not to many ingredients quick and simple and very tasty. I’m going to give these cheesecakes a crack don’t think they will last long

    Reply

    • Natasha's Kitchen
      December 16, 2020

      Hello Mandy, I’m glad you’re enjoying my recipes. I hope that you will love every recipe that you will try!

      Reply

  • Karen Herman
    December 13, 2020

    Just like everything else I have made from your site these are absolutely delicious! Made the homemade Carmel sauce and it is perfect! I was worried that some people had trouble getting it to thicken, but mine worked wonderfully! Thank you for all your recipes and I love watching your videos. You make everything easy.

    Reply

    • Natasha's Kitchen
      December 13, 2020

      That is so awesome, Karen! I am so glad to hear that you loved this recipe, thank you for sharing!

      Reply

  • Catherine Lunnin
    December 13, 2020

    Hi Nastasha can I use strawberry topping on the mini cheese cakes?

    Reply

  • Stacy Lynn Green
    December 11, 2020

    Yummy! They turned out amazing!

    Reply

  • Princy
    December 9, 2020

    Can I use cream cheese spread instead of the block. That’s all I have ?

    Reply

    • Natasha's Kitchen
      December 10, 2020

      Hi Princy, I honestly haven’t tried that yet to advise. If you do an experiment, please share with us how it goes.

      Reply

  • rukhsana
    December 7, 2020

    Hi Natasha

    Saw someones comment below about freezing them. 2 questions
    1. to freeze after chilling in fridge for few hours?
    2. to thaw do i pop them in regrigetor overnight or a couple of hours?

    Reply

    • Natasha's Kitchen
      December 7, 2020

      I haven’t tried freezing mini cheesecakes, but I imagine these would freeze and thaw fine. I suggest thawing in the fridge and definitely add the topping before serving and not ahead of time.

      Reply

      • rhea
        January 1, 2021

        i made this and made like 24 cupcakes and freeze half of them with no problem. just didn’t put the toppings when i freeze. they’re a favorite here.

        Reply

  • Diane Gillis
    December 7, 2020

    Hi there,
    These look amazing. Could I freeze them and just add the whipped cream before serving?

    Reply

    • Natashas Kitchen
      December 7, 2020

      Hi Diane, I haven’t tried freezing mini cheesecakes, but I imagine these would freeze and thaw fine. I suggest thawing in the fridge and definitely add the topping before serving and not ahead of time.

      Reply

  • Nimfa Estrella
    December 6, 2020

    Hi Ms Natasha. How are you doing? Am a fan of yours for almost two years. From that time on, I try to cook your recipes. 😊
    By the way, I would like to ask what I’m supposed to do with whipped cream as topping? Our country, the Philippines is hot. It might melt before it reached the eaters. Do i need to put gelatin? What is the measurement? Thank you and stay safe…Nimfa

    Reply

    • Natashas Kitchen
      December 8, 2020

      Hi Nimfa, since it is hot, I would recommend putting the cream on just before serving. I have not tried a gelatine substitute for this to advise.

      Reply

    • Natasha
      December 8, 2020

      Hi, you might need to do a google search for a stabilized whipped cream as we do not have that recipe posted yet. Thank you for writing in. It’s so nice to e-meet you!

      Reply

    • karenf333
      July 31, 2021

      Nimfa, use 1 Tablespoon of INSTANT vanilla pudding powder to each cup of heavy whipping cream when you are beating. Your whipped cream will hold for up to 3 days without getting ‘weepy’ or separating.

      Reply

  • Julia M Campbell
    December 4, 2020

    Can the caramel sauce be put on cheesecakes a day ahead of serving time? Trying to save time but don’t want to compromise quality.

    Reply

    • Natasha
      December 4, 2020

      Hi Julia, because there is moisture that comes from the cheesecakes, I find it’s best to add the caramel before serving.

      Reply

  • Carolyn
    November 27, 2020

    You have never let me down, Natasha, and this recipe is no exception. I have to admit, I was worried when I tasted the mini cheesecake with no sauce or whipped cream. I thought they lacked complexity, but the added toppings saved the day.

    Additionally, I also added some pumpkin pie filling to half of the batter, so I was able to make both regular and pumpkin from this one simple recipes. Both flavors were amazing with the salted caramel sauce and fresh whipped cream!

    These mini cheesecakes will become a staple in my thanksgiving spread!

    (I added about 3/4 of a cup of pumpkin pie mix to half the batter, in case anyone was wondering)

    Reply

    • Natashas Kitchen
      November 27, 2020

      That’s just awesome! Thank you for sharing your wonderful review!

      Reply

  • Jess
    November 25, 2020

    What size ice cream scoop are you using to spoon the cheesecake mixture into the cups?

    Reply

    • Natashas Kitchen
      November 25, 2020

      Hi Jess, we used this 4oz scoop HERE. I hope that helps.

      Reply

  • JD
    November 19, 2020

    Made them a couple of weeks ago. Made them again tonight to share with coworkers tomorrow. They are, bar none, the easiest and best tasting I’ve made. Thank you for the easy and delicious recipe!

    Reply

    • Natasha's Kitchen
      November 20, 2020

      You are most welcome, JD. Thank you for your great comments and feedback!

      Reply

  • Cachet Moronez
    November 17, 2020

    This is the best mini cheesecakes I have ever tasted and made – the condensed milk makes it even better. I really want to make these exact mini cheesecakes for Thanksgiving – can I add pumpkin puree to the mix to give it that pumpkin taste?

    Reply

    • Natashas Kitchen
      November 17, 2020

      Hi Cachet, I haven’t tested it with this recipe but I would follow the main steps from our Pumpkin Cheesecake Recipe HERE.

      Reply

    • Carolyn
      November 27, 2020

      I split the batter into 2 portions and made half regular and half pumpkin. For the pumpkin, I added 3/4 cup of pumpkin pie filling to the remaining half of the batter. Both flavors turned out amazing !

      Reply

      • Natashas Kitchen
        November 27, 2020

        Thank you so much for sharing that with us! I’m glad you enjoyed this recipe!

        Reply

  • Linda Arocha Boylan
    November 16, 2020

    I made these tonight and will finish them off tomorrow with the whip cream. They baked up so nicely and I ate one that ACCIDENTALLY fell on the counter 🙂 THEY’RE DELICIOUS, I love it because they’re not super sweet!

    Reply

    • Natasha's Kitchen
      November 17, 2020

      Hello Linda, I’m glad you loved these mini cheesecakes! Thank you so much for your great feedback and for sharing that with us.

      Reply

    • Sam
      December 22, 2020

      I absolutely love your recipes, they are soo easy to follow. I am trying these mini cheesecakes for the first time and was wondering I only have a 300 ml tin of condensed milk, would that be enough to work?

      Reply

      • Natasha
        December 22, 2020

        Hi Sam, without testing that, I’m not sure how it would affect the recipe.

        Reply

  • Agnieszka
    November 16, 2020

    In case of having only unsweetened milk, how much and what kind of sugar would you add to make a sweetened milk?
    Thank you.

    Reply

    • Natashas Kitchen
      November 16, 2020

      Hi Agnieszka, The condensed milk is the secret ingredient of this recipe, and I have not tried any substitute for this yet. It’s thicker and creamier than standard milk, so milk and sugar alone will likely not work.

      Reply

  • Jillian
    November 12, 2020

    Hi Natasha,

    I was wondering have you ever made these with mini cupcake pans? I am doing a bite-sized dessert spread and was wondering if you have and if so, any advice! Thank you!

    Reply

    • Natashas Kitchen
      November 12, 2020

      Hi Jilian, I have not tried this with mini cupcake pans, but that may work; I have not tested that with mini cupcakes to advise.

      Reply

  • Mohini
    November 10, 2020

    Hi Natasha, do I have to reduce the baking time if I am using a 12 count cupcake tin?

    Reply

    • Natashas Kitchen
      November 10, 2020

      Hi Mohini, the bake time should not differ by much, if by any. If they are the same size as we made them, it should remain close to the same.

      Reply

  • Sheng
    November 8, 2020

    Thank you for this awsome recipe..my friends and family love it and they told me this is there new fav cheesecake:) i gonna make it again later thank you :*

    Reply

    • Natashas Kitchen
      November 9, 2020

      That’s so great! I’m so glad you found a favorite!

      Reply

  • Jasmine
    November 5, 2020

    I haven’t tried yet, but this looks so delicious… question on the whipping cream… I plan to make these and take with me to a friends house (1.5hrs drive) do you think the whipping cream will last this long and not melt? If not, any idea what I can do to make them last or what alternatives to use? Thanks

    Reply

    • Natashas Kitchen
      November 6, 2020

      Hi Jasmin, if they are sturdy and in a cooler or refrigerated they might. You can also pipe on the whipping cream once you get there.

      Reply

  • Kaiti
    October 30, 2020

    Hey Natasha.
    I saw one of your recipes on facebook and have been a fan ever since. I have tried a few of them and they are a hit.
    Question about the mini cheesecake whipping cream, Can I use ready made whipped cream or will that alter the taste? And if ok do I add vanilla to the ready made whipped cream?

    Reply

    • Natasha
      November 3, 2020

      Hi Kaiti, I make my own whipped cream but you can use ready-made, just be sure to add it just before serving. I would probably avoid mixing in vanilla since the ready-made usually are flavored pretty well. It should still work out great.

      Reply

  • Rhea
    October 30, 2020

    Hi Natasha! Thank you so much for sharing your recipes. I just made the mini cheesecake cupcakes and it came out really good and it’s a perfect desserts. I love all the recipes that your share and enjoying marking most of it. You’re the best and keep up the good work. Hope all is well with your and your family. Love,
    Rhea from Harford County, MD

    Reply

    • Natashas Kitchen
      October 30, 2020

      That’s just awesome! Thank you for sharing your wonderful review, Rhea!

      Reply

  • Jeannette Guadalupe Villatoro
    October 24, 2020

    Can this recipe be used as a 9″ cheesecake instead of individual cupcakes?

    Reply

  • julie
    October 23, 2020

    Hi Natasha, can I use light cream cheese instead?

    Reply

    • Natashas Kitchen
      October 24, 2020

      Hi Julie, I haven’t tried this with light cream cheese to advise.

      Reply

  • Noeleen
    October 22, 2020

    ‘Hi Natasha,
    I live in Australia. We dont have graham crackers. What other biscuits could you use

    Reply

    • Natasha's Kitchen
      October 22, 2020

      Hello Noeleen, I am not really sure what you use there as a substitute for graham crackers. You may try ice cream cones or pretzels but I’m not sure how it would taste.

      Reply

      • Kc
        November 13, 2020

        I would love to try and make these for thanksgiving with a pumpkin twist. Any advice on how to make these pumpkin cheesecake flavor? Thanks

        Reply

    • Sherrill
      October 24, 2020

      There is a post in August from someone who lives in Australia and she said she used butternut snap biscuits…

      Reply

    • Mel
      November 2, 2020

      HI , Noeleen, I use Arnotts Nice biscuits crushed up for my cheesecakes with the melted butter, turns out beautiful, Mel Aussie

      Reply

      • Natashas Kitchen
        November 2, 2020

        That’s a great idea! Thank you for sharing that with me Mel!

        Reply

      • Chris
        November 21, 2020

        You can also use digestive biscuits , I tried it with coconut biscuits and ginger they are all good 😁😁

        Reply

    • Deb
      November 15, 2020

      I use an entire cookie/biscuit for the bottom crust instead of graham crackers. A million choices and flavors as long as they are small enough to fit in the cupcake tin.

      Reply

  • Linda Perry
    October 21, 2020

    If I want to 1/2 the recipe for mini Carmel cheesecake what would you do for 1/2 the egg . It is 3 eggs for full recipe . Would you still do with 3 eggs ?

    Reply

    • Natasha
      October 21, 2020

      Hi Linda, I would cut everything down proportionally. You could use 2 small eggs or lightly beat 1 egg (to divide it easier) and just use half of it.

      Reply

  • Rebecca
    October 14, 2020

    Hey Natasha, how much time ahead can I make the whipped cream before I can put it on the cheesecakes without it going bad?

    Reply

    • Natashas Kitchen
      October 14, 2020

      Hi Rebecca, you make them a couple of days in advance, just keep them in the refrigerator. But you are welcome to add the cream before serving also.

      Reply

  • Georgia
    October 6, 2020

    Hi Natasha,

    This is your biggest fun from Greece, EU.
    I was wondering if I can make this cheesecake as one big in a spring form pan instead of 24 mini. Should I try it?
    Thanks a lot

    Reply

    • Natashas Kitchen
      October 6, 2020

      Hi Georgia, I would follow this recipe here for a big cheesecake. It’s the same exact recipe simply change the topping for caramel.

      Reply

  • Hema
    October 4, 2020

    Hi Natasha ,
    I tried your recipe for the cheese cake and everyone loved it!!! If possible can you show / assist in measurement for a smaller cheese cake (6” instead of the 9”)

    Reply

    • Natashas Kitchen
      October 6, 2020

      Hi Hema, I have only tried this in a 9″ pan to advise. If you experiment with a 6″ I would love to know how you like that.

      Reply

    • Natashas Kitchen
      October 6, 2020

      Hi Hema, I haven’t tested this in a 6″ springform so I can’t say for sure. You would have to scale the recipe down proportionally or it would overflow.

      Reply

  • Danya K
    October 4, 2020

    Hi natasha,

    these look delish! do you think I can add some cocoa powder to make them chocolate cheesecake? if so, how much would you recommend?

    Reply

    • Natashas Kitchen
      October 5, 2020

      Hi Danya, I haven’t tested that to advise. If. you experiment I would love to know how you like that.

      Reply

  • Luda
    September 24, 2020

    Hi Natasha, this mini cheesecakes look so good! I don’t have regular cupcake liners, but have paper baking cups, 5 oz. Do you think they will work, and if they would should i still fill them 3/4 and bake the same amount of time? Thank you very much for bringing yummy food to our home!

    Reply

    • Natashas Kitchen
      September 25, 2020

      Hi Lida, I haven’t tested this recipe with those but I imagine it will work. If you experiment I would love to know how it works out!

      Reply

      • Luda
        September 28, 2020

        Natasha, I made a test batch at first, and used half regular liners and half paper baking cups. They are taller and hold shape up better, but not as pretty of a presentation as with regular cupcake liners. I also baked them a few min longer than regular cupcakes, since I put a little more batter in them. So I definitely used the regular cupcake liners for my second time baking them. My guests were very pleased! Thank you kindly!

        Reply

        • Natasha's Kitchen
          September 28, 2020

          So geat to hear that your guests enjoyed these mini cheesecakes. Thank you so much for sharing that with us!

          Reply

    • Debbie Wheaton
      November 29, 2020

      Aren’t cupcake liners and paper baking cups the same thing? I just use the paper baking cups you find in any grocery store, so I’d like to know if I should be using something else. Thank you.

      Reply

  • Hajra
    September 24, 2020

    Love your recipes. Only problem is the measurements they confuse me. Need help with that . Love your bubbly attitude and smile.

    Reply

    • Natashas Kitchen
      September 24, 2020

      Hi Hajra, have you seen our post on measuring? Check it out HERE! I hope this helps!

      Reply

  • Maria Ramos
    September 23, 2020

    Hi Natasha! I super love your recipes. Thank you so much! Though I have one question about this mini cheesecakes, may I know the estimated ounces per cheesecake? Thank you!

    Reply

    • Natasha
      September 24, 2020

      Hi Maria, I have never weighed them that way so I’m not sure.

      Reply

  • Connie
    September 4, 2020

    I’m doing a dessert table for my son’s wedding and we are doing everything in mini or bite size muffins.do you think these will work , how long do you think I should bake them and do you think they will freeze? We are cooking for 250 so we need to start early.

    Reply

    • Natashas Kitchen
      September 4, 2020

      Hi Connie, I bet that could work in a smaller size without testing it I imagine the time won’t change by much but watch it closely towards the end. I haven’t tried freezing mini cheesecakes, but I imagine these would freeze and thaw fine. I suggest thawing in the fridge and definitely add the topping before serving and not ahead of time.

      Reply

    • Tracey Charlemagne-Raymond
      October 5, 2020

      Hi Natasha, can I use this same recipe to make just 1 big cheesecake? If so, is there anything different I must do?

      Reply

      • Natashas Kitchen
        October 5, 2020

        Hi Tracey! Yes, you can follow this recipe HERE – we made a full size just like it, simply change to toping to caramel sauce.

        Reply

  • Valeria
    August 27, 2020

    Do these need to be refrigerated?
    Or can they be left at room temperature?

    Reply

    • Natashas Kitchen
      August 27, 2020

      Hi Valeria, yes, these need to be refrigerated. You can completely assemble, decorate, cover, and refrigerate overnight. Ours tasted and looked perfect the next day. We just love make-ahead desserts!

      Reply

  • Jenna
    August 26, 2020

    Auuggh!! Help!! I’m rating the recipe 5 stars because it’s me not the recipe!! My cheesecake was a bubbled mess when I mixed the condensed milk on the lowest speed my hand mixer has!! It cracked, the crust tasted a little burnt and my caramel was super salty!!! I have a big mixer, should I use that instead? I used unsalted butter, sea salt, and the correct measurements. I used 1/4 cup heavy cream and 1/4 cup, 2% Milk. Is the milk where I went wrong? Should I have used whole milk or the half and half, which I didn’t have? Advice please!!! I want to try this recipe again!

    Reply

    • Natasha
      August 26, 2020

      Hi Jenna, if it cracked and the crust tasted burnt, it’s most likely due to overbaking. Make sure not to bake on convection mode. I would always suggest making the recipe as written without making adjustments the first time. Without testing those substitutions, I am assuming that could have been the culprit as well.

      Reply

  • Sophie
    August 8, 2020

    This recipe is so good!! I live in Australia, i used butternut snap biscuits as the base and my goddddd – so delicious.

    Reply

    • Natashas Kitchen
      August 8, 2020

      That’s a great idea, Sophie! Thank you so much for sharing that with me!

      Reply

  • Chelsea
    August 7, 2020

    Could I add a little sour cream to these or will it mess up the filling texture?

    Thanks

    Reply

    • Natashas Kitchen
      August 7, 2020

      Hi Chelsea, I bet that could work! Here’s what one of our readers wrote: “It worked! I used 5 packs of cream cheese, 6 eggs, 1/2 cup of sour cream, and 2 cans of condensed milk. Baked for an hour at 325 until just barely turning golden on top. Next time I would do 1.5 cans of the sweetened condensed milk for less sweetness. Thanks for the inspiration! This is my new favorite cheesecake now!” I hope that helps!

      Reply

  • Sarhani
    July 17, 2020

    Hi Natasha,
    Super love your recipes, they give me so much confidence to continue whipping out great dishes for my family! Anyway, is there a substitute for the condensed milk in this recipe?

    Reply

    • Natasha's Kitchen
      July 17, 2020

      Thank you for your good comments, Sarhani. The condensed milk is the secret ingredient of this recipe and I have not tried any substitute for this yet.

      Reply

  • Mari
    July 13, 2020

    Hello Natasha,

    Thanks for sharing your recipes! I have tried lots of them and I have become your fan. 😊

    I want to make these cheesecakes but only for a dozen. Should I use 1 or 2eggs for the cheesecake?

    Many thanks! Stay safe.

    Reply

    • Natasha's Kitchen
      July 13, 2020

      You’re so welcome, Mari. You may adjust the serving size and ingredients by clicking on “Jump to recipe” and click the # of servings to adjust.

      Reply

  • Jodeez
    July 3, 2020

    These mini cheesecakes are the best! So easy to make and absolutely delicious. The caramel sauce is so yummy.

    Reply

    • Natashas Kitchen
      July 3, 2020

      I’m so glad you enjoyed that Jodeez! Thank you for that wonderful review!

      Reply

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