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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.

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 48 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
Calories: 233 kcal
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:

  • 16 oz cream cheese from two 8oz packages, softened
  • 3 large eggs room temperature
  • 14 oz sweetened condensed milk

Topping Ingredients:

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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natashaskitchen

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 recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Samantha
    October 25, 2019

    I always watch you make your recipes and decided to try this one. I’m so happy that I did. I entered it in a dessert contest at work and won. They where so mouth watering. Everyone was shocked that this was my first time making it. I will definitely do this again and will try the strawberry one next time. Thanks so much. Reply

    • Natashas Kitchen
      October 25, 2019

      That’s amazing, Samantha! Thank you for that great feedback! Reply

  • Traci
    October 24, 2019

    Saw this video on FB that a friend posted. I have made them twice, once for our daughters gender reveal party and once for our granddaughters 2nd Birthday…Both Times Everybody Loved them!!!
    We have 4 in my Family that are GF & Soy Free, so I substituted with GF Nilla Wafers. We’re hosting 75 people in 2 days for our Annual Fall Harvest Party and would Love to try adding Pumpkin to the Cheesecake and Pumpkin Pie Spice to the Whip Cream to bring in the Fall Flavors…What do ya think??? Any suggestions so I don’t mess up the texture, Thanks is Advance. :0) Reply

    • Natashas Kitchen
      October 24, 2019

      That’s just awesome, Traci!! Thank you for that awesome review! I haven’t tried that so I can’t really give advice on that. I think you would have to substantially modify it. I do have a pumpkin cheesecake posted – I wonder if that would work better? I just haven’t tested it so I can’t say for sure. Reply

  • Gill
    October 24, 2019

    Can I use silicon moulds for making these caramel cheesecakes please? Reply

    • Natashas Kitchen
      October 24, 2019

      Hi Gill, that’s a great question. I have not tested that and don’t see anything from our readers either. If you experiment I would love to know how you like that. Reply

  • Susan Limbrick
    October 15, 2019

    I will be making your mini cheesecake & caramel sauce soon, your mini cupcake liners are they 1′ or 1.5′, also are they bake in a traditional 24 mini cupcake pan. You are wonderful, thanks for the recipe’s Reply

  • Kyproulla Stüber
    October 7, 2019

    Hi Natasha,
    can i make this in a 9-inch springform pan, would be the ingriedients still the same or would I need to use more?
    Thank you for your answer  Reply

  • Kathy
    September 21, 2019

    Made these today…deeeelicious!!!
    These are definitely a keeper!!! Reply

    • Natashas Kitchen
      September 21, 2019

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

  • Jenna
    August 30, 2019

    Oh my god Natasha, these are so good. I made my first ever batch & they came out amazing. I ate two, back to back, & had to stop because the rest were for guests. A big hit. One guest asked what bakery I bought these at, & I said, Natasha’s bakery, made from scratch in my kitchen. Love these. Thanks again! Reply

    • Natashas Kitchen
      August 31, 2019

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

  • Bibi
    August 26, 2019

    I would like to make these for an event at work. Can I make them 3 days in advance? Reply

    • Natashas Kitchen
      August 26, 2019

      Hi Bibi, I haven’t tried it for more than 24 hours but you can completely assemble, decorate, cover and refrigerate overnight. Ours tasted and looked perfect the next day. We just love make-ahead desserts! Reply

  • Rubyh
    August 24, 2019

    I love how easy this cheesecake is. I seldom bake and saw your video on fb. Reply

    • Natashas Kitchen
      August 24, 2019

      Isn’t that the best? Thank you for that awesome feedback. Reply

  • Cindy
    August 23, 2019

    Just found you a couple of days ago!! LOVE how easy all of your recipes are!
    Made these today and they are simply heaven! Thank you!! Reply

    • Natashas Kitchen
      August 23, 2019

      I’m so glad you enjoyed it, Cindy! Thank you for the wonderful review! Reply

      • Meesha
        September 20, 2019

        Idk what I did wrong I followed the recipe to a T but it only made 12 not 24 Reply

        • Natashas Kitchen
          September 20, 2019

          Hi Meesha, did you use regular cup cake tins? Reply

  • Cindy
    August 22, 2019

    Can mini cheesecakes be made in the mini size muffin pans? I only have the mini and huge sizes? Reply

    • Natashas Kitchen
      August 22, 2019

      Hi Cindy, we made these in cupcake tins but I imagine it will work if you experiment please let me know how you like this recipe. Reply

    • Cindy
      August 23, 2019

      Just found you a couple of days ago!! LOVE how easy all of your recipes are!
      Made these today and they are simply heaven! Thank you!! Reply

      • Natashas Kitchen
        August 23, 2019

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

  • Cheryl Davis
    August 19, 2019

    could these be frozen after they’re baked? Reply

    • Natashas Kitchen
      August 19, 2019

      Cheryl, 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

  • Maria
    August 10, 2019

    Made these for coworkers. They were a HUGE HUGE hit. The crust had a wonderful cinnamon flavor. I made mine with a heaping 1/2 tsp of cinnamon. The cheesecake was smooth and not to sweet. The layer of crazy delicious caramel sauce. Then the topping pulled it all together. Whipped cream, a sprinkle of cinnamon and topped with drizzled caramel sauce. Just amazing! Great recipe. Very easy. Thank you for sharing! Reply

    • Natashas Kitchen
      August 10, 2019

      I’m so happy to hear that! Thank you for sharing your great review, Maria! Reply

  • Sharon Peetz
    August 6, 2019

    Great!! Love them. Made fresh sauces of Strawberry, raspberry, peach, blueberry, blackberry, caramel. Put a fresh berry on each depicting the type of sauce. These were such a hit. Will do these again. So easy. Thanks. Reply

    • Natashas Kitchen
      August 6, 2019

      I’m so happy to hear that, Sharon! Thank you for sharing your great review! Reply

  • August 4, 2019

    Thank you so much for your prompt reply to my previous question about doubling the batch! I forgot to ask how much longer should I bake them for, since I made two batches and I’m baking them together, or just stick to the 15 minutes? Reply

    • Natashas Kitchen
      August 4, 2019

      I’m happy that was helpful Patricia! I haven’t tested it doubles so I cannot advise on time but I imagine it may take slightly longer with more cakes in the oven. Reply

  • Mona
    August 4, 2019

    Hi! natasha I love cupcakes and i would love to make it, the way you did. my question is how do you make the caramel sauce? It really looks good, i love the way you doing it,,thnk you.. Reply

    • Natashas Kitchen
      August 4, 2019

      Hi Mona, we have it linked in the recipe or you can find it here. I hope that helps! Reply

  • Jasmine kachur
    August 3, 2019

    Hi Natasha! I was wondering if you have this recipe in an actual cake rather than a cupcake? If not how long would it take if I put everything in a cake pan and then into the oven? Reply

    • Natashas Kitchen
      August 3, 2019

      Hi Jasmine, 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

      • Jasmine kachur
        August 4, 2019

        Awesome! Thank you for the help can’t wait to try it!!!! Reply

  • Angelee freeman
    August 2, 2019

    Love that an can u make them for me an I love cheesecake Reply

    • Natashas Kitchen
      August 2, 2019

      Cheesecake is our favorite around here also! Reply

    • Sarah
      August 6, 2019

      Can we Frozen the cupcakes ( Without the filling )
      Thanks Reply

      • Natasha
        August 6, 2019

        Hi Sarah, 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

  • Patricia
    August 1, 2019

    Can the batch be doubled or tripled, or is making single batches better? Reply

    • Natasha
      August 1, 2019

      Hi Patricia, I have only made it as a single batch but I think it could work as a double – you just have to make sure your mixer is large enough to accommodate it. Reply

  • Jo B.
    July 30, 2019

    Hello, Natasha! I’m sure this recipe will be amazingly delicious but can I use other toppings like blueberry instead of the Caramel sauce and I am planning to make this as a whole cheesecake. Reply

  • Oksana
    July 24, 2019

    These are so good, ive tried them at my MIL’s. i want to make them for a wedding..how many days ahead could i make them? Dont want to make them the day before.. im thinking 2 days before? Any advise? 🙂 Reply

    • Natashas Kitchen
      July 24, 2019

      Hi Oksana, you can completely assemble, decorate, cover and refrigerate overnight. Ours tasted and looked perfect the next day. We just love make-ahead desserts! Reply

  • Cassandra
    July 21, 2019

    Made these for my book club. They were aaaaamazing, beautiful, delicious and easy to make. Everyone loved them. Caramel sauce was easy and delicious as well. Will make again. Reply

    • Natashas Kitchen
      July 21, 2019

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

      • Elizabeth
        July 28, 2019

        It says mini, but are you using regular cupcake size? Sorry for a silly question! Reply

        • Natashas Kitchen
          July 29, 2019

          Hi Elizabeth, These are cupcake ti sized but “mini” in reference to mini cheesecakes. Reply

  • Jackie
    June 13, 2019

    Hi
    Can I add a flavor to the creamcheese mixture, such as vanilla. Reply

    • Natashas Kitchen
      June 13, 2019

      Hi Jackie, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe Reply

      • Yuki
        September 2, 2019

        Hi, Natasha.

        I made these and it was awesome! Thank you for sharing. Is there any way to make half batches? Let me know please.  Reply

        • Natashas Kitchen
          September 2, 2019

          Hi Yuki, I haven’t tested it as a half batch but I would probably do 1 extra-large egg or 2 small eggs, or just divide the egg and do 1 1/2 eggs to be safe Reply

  • Victoria
    May 6, 2019

    This recipe is absolutely delicious!! I dont like cheesecake at all and this one….well I love this cheese cake. The caramel sauce is really good too. A amazing desert. Thank you Natasha!!❤❤ Reply

    • Natashas Kitchen
      May 6, 2019

      I’m so happy to hear that! Thank you for sharing your great review Victoria! Reply

  • Angelina
    April 28, 2019

    These were Amazing and so simple! I added a little lemon zest and extract to the batter and a little lemon extract to the whipped cream. I skipped the caramel sauce but cant wait to try it next time! Thanks for this great recipe! Reply

    • Natashas Kitchen
      April 29, 2019

      That’s so great Angelina! I’m so happy you enjoyed that! Reply

  • Katherine
    April 20, 2019

    I’ve made these they were definitely a hit. Question however for you regarding another recipe it’s your sweet potato with bacon and syrup. Can you make this ahead of time like today and take and reheat on Easter Sunday Reply

    • Natashas Kitchen
      April 20, 2019

      Hi Katherine! I haven’t tested that a day ahead (I wouldn’t have enough self-control to make them the day before. lol.) However, one of our readers wrote: “just made them tonight for Thanksgiving tomorrow and CANNOT stop eating them.” I hope that helps Reply

  • Yana Yak
    April 13, 2019

    This recipe is PHENOMENAL! I absolutely loved the addition of the sweetened condensed milk! I read over the comments & wanted to make a large cheesecake & saw your recommendation for the one you have on your blog. However, I feel the sweetened condensed milk is the secret ingredient that elevates the recipe. Do you think if I used 2 cans of it to replace the sugar, it’ll turn out? I will give the idea a try & hope it turns out. Reply

    • Natasha
      April 13, 2019

      Hi Yana, one of my friends told me recently that she made this cheesecake as a full cheesecake with good results so it does work. I’m just not sure about specific baking instructions. Reply

      • Yana Yak
        April 15, 2019

        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! Reply

        • Natashas Kitchen
          April 15, 2019

          That’s so great Yana! Thank you for sharing your feedback with me! Reply

          • Missy
            June 6, 2019

            Love your recipes and love your videos. Question about mini cheesecake. I would like to make 6 rather than 24. Can I freeze the leftover batter for another night?

          • Natashas Kitchen
            June 6, 2019

            Hi Missy, I haven’t tried freezing mini cheesecakes, but I imagine these would freeze and thaw fine. I suggest thawing in the fridge.

  • Teresa
    April 5, 2019

    Made a double batch for a family gathering. They were a hit! The caramel sauce I’m going to cook slightly longer next time, it was thick, but still a little messy. I’m glad I left in the cups to serve. But still delicious and present well. Am making again this weekend for my neice’s bridal shower. This time going to try a butterscotch caramel. Very simple and easy!! Reply

    • Natashas Kitchen
      April 5, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us! Reply

  • Blair
    April 3, 2019

    Hi Natasha!

    I have a mini cheesecake pan (12 cavity with removable bottoms) , do you think this recipe would work in that pan ? Thank you ~ Reply

    • Natashas Kitchen
      April 3, 2019

      Hi Blair, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe Reply

  • mary abernethy
    April 1, 2019

    Absolutely delicious. Made it for a dinner party, it was a hit. Thanks for a wonderful recipe. Reply

    • Natashas Kitchen
      April 1, 2019

      Hi Mary! I’m so happy to hear that! Thank you for sharing your great review! Reply

  • Connie
    March 31, 2019

    There are so many pipping tips on Amazon. Do you have a set (brand) that you recommend? Thx so much for sharing your recipes! Reply

  • Sharon Byers
    March 21, 2019

    Made these mini cheesecakes with the homemade caramel sauce and topped with the whipped topping for Sunday Family Dinner and of course they was Amazing 😋 Thanks so much for sharing 🙂 I doubled the recipe for the whipped topping. Didn’t think I would like the caramel sauce but it was yummy! Reply

    • Natashas Kitchen
      March 21, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us, Sharon! Reply

  • Jeanne Horn
    March 16, 2019

    These are wonderful! I halved the recipe and made a dozen of them, which is still way more than we need for four people tomorrow, so I taste-tested one tonight. Delicious! I gave it a squirt of Redi Whip, and it was fantastic. Gives me all sorts of ideas for what to bring in next time my office has a potluck. Reply

    • Natashas Kitchen
      March 16, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us! Reply

  • Else
    February 25, 2019

    Thank you for sharing the recipe with us Reply

    • Natashas Kitchen
      February 25, 2019

      You’re so welcome! I’m happy you are enjoying that! Reply

  • Sondra
    February 21, 2019

    What is the wand used to sprinklle Reply

  • Eloisa C Oropeza
    February 20, 2019

    Could you add lemon to this recipe? Reply

    • Natashas Kitchen
      February 20, 2019

      Hi Eloisa, I don’t see why not! You can use a lemon topping with that instead of caramel 🙂 Reply

  • jenna
    February 16, 2019

    Hi Natasha, these look incredible. I have one muffin tin for 12, as 24 would be too much for two of us. I would just cut the ingrediants in half correct? Will it come out ok? Reply

    • Natashas Kitchen
      February 16, 2019

      Hi Jenna, I haven’t tested it as a half batch but I would probably do 1 extra large egg or 2 small eggs, or just divide the egg and do 1 1/2 eggs to be safe 🙂 Reply

    • Melissa
      April 1, 2019

      Hi! I’m from Mexico and love your recipes, so my English isn’t very good, sorry. I have a question, how many days can they last in the refrigerator before they are no longer able to eat? Reply

      • Natashas Kitchen
        April 1, 2019

        Hi Melissa, you can completely assemble, decorate, cover and refrigerate overnight. Ours tasted and looked perfect the next day. We just love make-ahead desserts! Reply

  • Aggie
    February 8, 2019

    These were amazing! So easy and so so good! Had to stop myself from eating more… perfect dessert for guests… thanks so much! Reply

    • Natashas Kitchen
      February 8, 2019

      You’re welcome! I’m so happy you enjoyed it, Aggie!! 🙂 Reply

  • Sheree
    February 1, 2019

    Hi Natasha
    I’m in Australia and love your recipes
    What crackers do you use for the base? Thanks Reply

    • Natashas Kitchen
      February 1, 2019

      Hi Sheree, we used graham crackers for this base. I haven’t tried any other bases but I think other options may work. If you experiment, let me know how you liked the recipe Reply

    • Emily
      August 1, 2019

      Where’s the salted caramel recipe I can’t find it thanks Reply

  • Raiza
    January 26, 2019

    Hi Natasha, I’m from Cuba but I live in Canada and I love your videos… I have made some recipe yours as salmon, chicken…but… now, I will make this minicheescake…look yummy!!!!… Congratulations!! I follow you all time… Reply

    • Natashas Kitchen
      January 26, 2019

      I’m so happy to hear you are enjoying my blog! Thank you for sharing that with us 🙂 Reply

  • Laura
    January 26, 2019

    Hi Natasha, thank you for your recipe ~ it looks so decadent! I was looking for a recipe that would up my mini cheesecake game and I have found it! Just one quick question, will the whipped cream hold up in the fridge? Thanks again!! Reply

    • Natashas Kitchen
      January 26, 2019

      Hi Laura, if you whip the heavy whipping cream (and be sure you are using heavy cream), until it is fluffy, stiff and spreadable, it will keep refrigerated overnight. I did this with my last batch and it worked fine 🙂If you are planning on storing it more than a few hours I would recommend pipping it the day of. Reply

  • ML Saltzman
    January 10, 2019

    I was skeptical about using only 3 ingredients to make cheesecake, but WOW I’m a believer, they’re creamy and light and oh so delicious. I’m never going back, this is now the go to for this household. Kudos!, and Thank You! Reply

    • Natashas Kitchen
      January 10, 2019

      That’s so great! It sounds like you have a new favorite! Reply

  • Denuse
    January 3, 2019

    Made these for Christmas and everyone loved them. This is the easiest cheesecake recipe I’ve ever made. Will keep making them! Reply

    • Natashas Kitchen
      January 3, 2019

      Awww that’s the best! Thank you so much for sharing that with me 🙂 Reply

  • Fadoua
    December 29, 2018

    Natacha j’ai visionnée la vidéo des mini cheese cake et tu es tout simplement magnifique! .
    Je donnerai mon avis quand j’aurai essayé la recette. Reply

    • Natashas Kitchen
      December 29, 2018

      I’m so happy to hear that! I look forward to your review! Reply

  • Mary
    December 27, 2018

    What if I wanted to do this as a whole came, not cupcakes? What size pan would be best? Cook time? Reply

    • Natashas Kitchen
      December 27, 2018

      Hi Mary! We have this cheesecake here that you may enjoy. Simply top with Caramel Reply

  • Anastasija
    December 22, 2018

    Hi Natasha
    planing to do mini cheesecakes and i got a question. is must be graham crakers/cookes or can I use any? thank you x Reply

    • Natashas Kitchen
      December 22, 2018

      I haven’t tried any other base but I think other options may work. If you experiment, let me know how you liked the recipe Reply

      • Anastasija
        December 27, 2018

        Have tried other base and it did work well. Love it. Definitely will do again. And will tried to do like an original one x thank you for your recipes. They are the best 👍 Reply

        • Natashas Kitchen
          December 27, 2018

          That’s so great! Reply

  • Lesya
    December 19, 2018

    Do you think I could freeze these? I would add a topping once thawed. Thanks! Reply

    • Natasha
      December 19, 2018

      Hi Lesya, I haven’t tried freezing mini cheesecakes, but I imagine these would freeze and thaw fine. I suggest thawing in the fridge. Reply

  • Tina Rossi
    December 13, 2018

    Love these mini cheesecake. Would love to turn them into lemon cheesecake any advice x Reply

    • Natashas Kitchen
      December 14, 2018

      Hi Tina! I don’t see why not! You can use a lemon topping with that instead of caramel 🙂 Reply

  • Annette
    December 13, 2018

    Hello , I’m planning to make these on Saturday and want to use my mini cheesecake trays they’re smaller than a regular size muffin tray. That should be ok right ? I’m going to freeze them and take them out Xmas eve when I’ll add the caramel and whipped cream. I’m serving Xmas day. Should be ok right ? I’ve frozen slices of cheesecake before and I can’t tell the difference. Reply

    • Natashas Kitchen
      December 13, 2018

      I think that should work as minis! We used regular cupcake tins for this recipe and I haven’t tried anything smaller than that. I look forward to hearing how you like it! Reply

      • Annette
        December 16, 2018

        I made these and they are delicious. I made them for a cookie swap and someone asked for the recipe. I am making more for Christmas Day Reply

        • Natashas Kitchen
          December 16, 2018

          That’s so great! I’m so happy you enjoyed that Reply

        • Fiza
          August 14, 2019

          Hi Annette, did u still bake the mini cakes at 15 mins or do u half the baking time since the pan is smaller than the regular sized one? Reply

  • Basia
    December 7, 2018

    Hi, i have done these mini cheesecake already twice, they are really delicious and with my daughters advice we have topped them Reply

    • Natashas Kitchen
      December 7, 2018

      I’m so happy you enjoyed that, Basia!!! Reply

  • Dina
    December 2, 2018

    Hi Natasha! I LOVE LOVE LOVE all of your recipes, I’ve never been disappointed. I plan on making these today and was wondering if I could use your blueberry sauce that you use in you New York Style Cheesecake instead of the caramel sauce. Thoughts? Reply

    • Natashas Kitchen
      December 2, 2018

      I don’t see why not. I think any topping would be good on this! Reply

  • Muriel Arsenault
    November 27, 2018

    I did not see the recipe for the caramel sauce ? Is there one? Reply

    • Natasha
      November 27, 2018

      Hi Muriel, I have the caramel sauce linked in the ingredients section, but here is a direct link. I hope you love the mini cheesecakes recipe! 🙂 Reply

  • BethAnn Prickett
    November 25, 2018

    Made these for Thanksgiving and everyone said they were amazing! Loved that every part was made from scratch. Thank you for a new family favorite! Reply

    • Natashas Kitchen
      November 25, 2018

      I love that you found a new family favorite! Thank you for that great review, BethAnn!! Reply

  • Julia
    November 23, 2018

    Made these for Thanksgiving. They were a huge hit. I just piped the whipped cream and drizzled the caramel over the top, since i didn’t want it to be too sweet and they were delicious! Reply

    • Natashas Kitchen
      November 23, 2018

      That’s a great idea! Thank you for sharing this with me, Julia! Reply

  • Golin
    November 21, 2018

    Thank you very much I liked the condensed milk taste on the mini cheese cake that’s why I asked btw I made the minis and they came out awesome and so delicious also did the Carmel sauce and whip cream everything came out amazing thanks again pls keep
    posting and sharing your I love them all

    Have a blessed Thanksgiving ❤️ Reply

    • Natashas Kitchen
      November 21, 2018

      I’m so happy you enjoyed that Golin! Happy Thanksgiving!! Reply

  • Golin
    November 21, 2018

    Can i use same ingredients to make a whole cheesecake? Would it work? And if so how long do I bake is for? Reply

    • Natashas Kitchen
      November 21, 2018

      Hi Golin, I haven’t tested this one as a full cheesecake so I can’t really advise. When making a full-size cheesecake, my go-to recipe is this New York-style Cheesecake, which is also very easy and popular 🙂 Reply

  • natalie
    November 21, 2018

    Simply Amazing!! SO SO GOOD! Reply

    • Natashas Kitchen
      November 21, 2018

      Thank you for the wonderful review! Reply

  • natalie
    November 21, 2018

    Simply Amazing! So so good! Reply

    • Natashas Kitchen
      November 21, 2018

      I’m so glad you enjoyed it! Reply

  • Violetta
    November 20, 2018

    Totally making them for Thanksgiving..looks so yummy and easy to make. Thanks Natasha!
    Happy Thanksgiving darling❤ Reply

    • Natashas Kitchen
      November 20, 2018

      My pleasure Violetta! Thank you for the wonderful review! Reply

  • Yelana
    November 20, 2018

    Hi Natasha, I am planning on making these for Thanksgiving. I wanted to see if I can skip a few steps and use store bought whipped cream store bought caramel sauce? Thank you Reply

    • Natashas Kitchen
      November 20, 2018

      I’m sure that will work fine since they are toppings. We prefer the homemade version but that will definitely save time! Reply

  • Lucy
    November 19, 2018

    I’ve seen mini cheesecakes with pie filling for a topping. Instead of using caramel sauce on these, can you just use cherry or lemon pie filling for the topping? Reply

  • Allie
    November 16, 2018

    Hi Natasha!

    I’m going to be making these for Thanksgiving but want to make them in advance, thinking either Monday or Tuesday. Do you think they’ll still be good for Thursday if made in advance? Reply

    • Natashas Kitchen
      November 16, 2018

      They will be great for Thursday if you make them couple days in advance, just keep them in the refrigerator. Reply

  • Laura Joya
    November 13, 2018

    Hi Natasha, I am a big fan of your recipes. I have made many of them and my family and friends like them all!! I will try to make this dessert for sure. From Costa Rica..best regards!! Reply

    • Natashas Kitchen
      November 13, 2018

      Awww that’s the best! Thank you so much for sharing that with me :). I’m all smiles! Reply

  • Marissa Benenati
    November 13, 2018

    I’m planning to make these Friday night for a party that I’m going to the following evening. Can I still make the whipping cream the night before and put them on the cupcakes to sit in the fridge until I leave for the party? Or do you suggest waiting until before serving them to put on the cream? Thanks so much! Reply

    • Natashas Kitchen
      November 13, 2018

      It is best to have the cream fresh so I would recommend pipping that the same day. Reply

      • Marissa Benenati
        November 13, 2018

        Gotcha. Can I still make the cream the night before and leave it in the piping bag for the next day? Reply

        • Natasha
          November 13, 2018

          HI Marissa, It’s best to whip fresh cream – it will pipe the best, but I have piped the whipped cream on a day ahead and it stayed really nice overnight in the refrigerator. If you make the cream ahead, go ahead and pipe it on ahead. I don’t think it would hold up well in a piping bag. I hope you love the mini cheesecakes! Reply

      • Nikki
        July 28, 2019

        These mini cheesecakes are a huge hit at my house. I want to make them today but with peanut butter in them what would you recommend because I dont want to screw them up lol Reply

        • Natashas Kitchen
          July 29, 2019

          Hi Nikki, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe Reply

  • Shirley
    November 13, 2018

    This recipe sounds amazing and I am going to give it a go. I was wondering if you could use the mini cupcake tins and how long would one need to bake them? Reply

    • Natashas Kitchen
      November 13, 2018

      It would probably be at least a few minutes less than this recipe. I haven’t tried it in true mini cupcake molds. I’d love to know how you like this recipe!! Reply

  • Vicki
    November 12, 2018

    Hi Natasha I want to try making them. I have all the ingredients but I don’t have muffin cups can I just do it in the muffin pan without the muffin cups? Reply

    • Natashas Kitchen
      November 13, 2018

      Hi Vicki, I imagine without the cupcake liners it will be tough to remove the cheesecakes from the tin. Reply

    • Natasha
      November 13, 2018

      Hi Vicki, I think it can be done but they might be more difficult to remove from the pan – you would need to grease the pan and then run a knife around each cupcake to loosen it from the pan. Muffin cups make the process much easier. Reply

  • Emily Adams
    November 10, 2018

    Is there something I can use for a substitute for the sweetened condensed milk? Reply

    • Natasha
      November 11, 2018

      Hi Emily, we developed this recipe for sweetened condensed milk. You might google how to make homemade sweetened condensed milk if you are looking for a 100% homemade version. We have tried adapting our other recipe that doesn’t use sweetened condensed milk and it fell in the center. These were the best mini cheesecakes by far! Reply

      • Tommy
        November 12, 2018

        Just an FYI, I don’t like using sweetened condensed milk either, To me, it is just sugar that has a little cream to wet it. So I will try this using a heavy cream or condensed milk, and adding a sugar substitute. While it may give an Asian or island flavor, you could stretch and use a coconut cream. Just a suggestion or two. After all, cooking is experimenting with flavors. Give it a go. Reply

        • Natashas Kitchen
          November 12, 2018

          I’d love to know how it turns out Tommy! Reply

  • Irena Eidelson
    October 30, 2018

    Hi Natasha! Thank you for all your beautiful recipes ! I am wondering about the size of this cupcakes… It is MINI cupcakes (1′) or it is a STANDARD size of cupcakes (2′)? Reply

    • Natasha
      October 30, 2018

      Hi Irena, these are standard sized cupcakes. Reply

      • Irena Eidelson
        October 30, 2018

        Thank You!!!!!!! Reply

        • Natashas Kitchen
          October 31, 2018

          You’re welcome Irena! Reply

  • Greta
    July 13, 2018

    Simple, tasty and wonderful Reply

    • Natashas Kitchen
      July 13, 2018

      Thank you for that wonderful review, Greta! Reply

  • Sophie
    May 9, 2018

    Hi Natasha, do you think this recipe would work if made into one large cheesecake? This recipe looks less rich than others, which I like, but would prefer to make a large one for mums birthday. Thank you. Reply

    • Natasha
      natashaskitchen
      May 9, 2018

      Hi Sophie, I honestly have not tested that so I can’t make a recommendation for that. If you experiment, let me know how it goes. We always use our go-to recipe for cheesecake when making a large sized cheesecake. Reply

  • Olga
    April 8, 2018

    Hi Natasha. Thanks for sharing this recipe it was very good my kids would not stop eating them,& we liked it. Made it for Easter my family friends liked it. May God bless u. Love all your recipes. Reply

    • Natasha's Kitchen
      April 9, 2018

      I’m happy the recipe is a hit with your whole family! Thanks for following and sharing your wonderful review! God Bless 🙂 Reply

  • SZA
    March 16, 2018

    Hi Natasha, will the same oven temperature work for a Fan oven as well? Reply

    • Natasha
      natashaskitchen
      March 16, 2018

      Hi SZA, I haven’t experimented with these in a fan oven (I am assuming you mean convection), but usually a convection oven will bake things faster since it circulates the hot air so keep an eye on them as they will likely bake faster. Reply

  • Yas
    February 15, 2018

    Delicious! …and sooo easy! 👍🏼 Reply

    • Natasha's Kitchen
      February 15, 2018

      I’m glad you enjoy the recipe Yas! Thanks for sharing! 🙂 Reply

  • Vicki
    December 22, 2017

    Hi, I made the sauce last night and cheesecakes just now. My caramel got hard. Do you recommend I cook it less? I’m thinking of redoing the sauce but don’t want to make the same mistake. Reply

    • Natasha
      natashaskitchen
      December 22, 2017

      Hi Vicki, did you cook it longer than stated or use different proportions of ingredients? My caramel was soft even after refrigeration. Does it change consistency when it is warmed up? Reply

  • Kateryna Hrytsko
    December 21, 2017

    Can I freeze these? Reply

    • Natasha
      natashaskitchen
      December 21, 2017

      Hi Kateryna, I haven’t tried freezing this recipe so I’m not 100% sure. I think it would be worth experimenting. Reply

  • Maria Perryman
    November 28, 2017

    I followed your recipe to the T and also made the caramel and whipped cream topping. Very easy to follow and turned out beautifully 🙂 Thank you for this wonderful recipe! I did like the cheesecake cold straight out of the fridge vs sitting out just a preference. Reply

    • Natasha's Kitchen
      November 28, 2017

      You’re welcome Maria! I’m happy to hear you enjoy the recipe. Thanks for sharing your fantastic review’ Reply

  • Ann
    November 20, 2017

    Hi nattasha,
    Is the caramel sauce supposed to set up? I kept them in fridge overnight and as soon as i took them out, the caramel sauce got super runny Reply

    • Natasha
      natashaskitchen
      November 20, 2017

      Hi Ann, it should thicken as it cools. It sounds like maybe the proportions of liquids were too high. If that happens in the future and your sauce isn’t thickening at the time stated in the recipe, continue cooking it a few minutes to allow some of the extra liquid to cook out so the sauce can cook properly. I hope that helps! Reply

  • Angela
    November 17, 2017

    These mini cheesecakes are absolutely delicious! I tried one warm out of the oven and wanted to just pop them all into my mouth! I can’t imagine how much better it will be with the caramel sauce😋 thank you for this simple and delicious recipe! Reply

    • Natasha's Kitchen
      November 18, 2017

      You’re welcome Angela! I’m glad you enjoy the recipe so much! Thanks for sharing your fantastic review! Reply

  • Liliya
    November 17, 2017

    Hi Natasha, I never leave comments but I had to when I made these cheesecakes today. All I can say is WOW absolutely delicious!! And that caramel sauce is absolutely amazing good. I wish I could give you 10 stars!!!! Me and my toddler were both doing cartwheels in the kitchen after we ate a coyote lol. 😉 all your recipes are very delicious and amazing. You are one very talented cook and I hope one day I’ll cook as good as you do. God bless you and your family. 🙂 Reply

    • Natasha's Kitchen
      November 18, 2017

      Hello Liliya! Lol, I’m happy to hear how much you two love the recipe! Thanks for following and sharing your encouraging, thoughtful comments! God Bless 🙂 Reply

  • Carmen
    November 16, 2017

    Natasha thanks for all the delicious and easy recipes you share. This one recipe is going to be display on my table this Thanksgiving. I would love to post a pic of it… but I don’t think that’s possible. Any way…. thanks again. Reply

    • Natasha
      natashaskitchen
      November 16, 2017

      Hi Carmen, I don’t really have a way to upload photos to the site in comments so the best way to post a picture is in our new facebook cooking group. I would love it if you joined and shared there! Click here to check it out 🙂 Reply

      • November 20, 2018

        Natasha, I tried your mini-cheesecakes, however I do not understand why you would not pre-bake the graham cracker crust ahead of time, because you put the cream cheese mixture over it. Would appreciate your answer to this question. Colleen Stuart Reply

        • Natashas Kitchen
          November 20, 2018

          You can choose to do that if you’d like. The cups are small enough where they bake through just right with enough crunch to the crust once they are done. Reply

  • Luba
    November 11, 2017

    Love the recipe thanks Natasha! I’ve made it into one cheesecake and it came out fantastic,but I had to bake it for 30 minutes. I was wondering is it possible to bake it ahead and freeze it without the caramel? Or would that ruin the flavor? Thank you again for another wonderful recipe! Reply

    • Natasha
      natashaskitchen
      November 11, 2017

      Hi Luba, I haven’t tried freezing this recipe so I’m not 100% sure. I think it would be worth experimenting. It’s great to know this recipe works well as a single cake. I completely missed that in your comment that you made it into one so my first reply didn’t make much sense – lol. Sorry about that.  Reply

    • Richard Cutt
      November 11, 2017

      What size pie pan did you use to make the one cheese cake ? Instead of the 24 little ones Reply

  • Dana
    November 6, 2017

    Looking forward to making these for a family party. If I make them on Friday will they still be good on Sunday? Or should I make a fresh batch on Sunday? I get nervous baking for big parties! Reply

    • Natasha
      natashaskitchen
      November 7, 2017

      Dana, they will be great for Sunday if you make them couple days in advance, just keep them in the refrigerator. Reply

      • Angelina
        September 21, 2019

        How long can I keep these out at room temp without the whipped cream turning into a puddle? Reply

        • Natasha
          September 23, 2019

          Hi Angelina, food safety guidelines say 2 hours for whipped cream and dairy in general. Reply

  • November 2, 2017

    These look wonderful! I Love mini cheesecakes because they have the perfect ratio of the nice firm “crust” edge to soft filling. And of course, caramel sauce never hurt anything. Yum! Reply

    • Natasha's Kitchen
      November 2, 2017

      They are so easy and so good! I hope you love them! Please let me know what you think! Reply

  • Richard Cutt
    November 1, 2017

    Natasha my computer wife as my wife calls you, we made the cheese cakes and caramel sauce came out fantastic would live to make a 9 or 10 inch cheese cake from this recipe or if you have another recipe please get back to me.

    Thank you, Richard Cutt Reply

    • Natasha
      natashaskitchen
      November 1, 2017

      Hi Richard! I’m so glad you enjoyed the recipe! I haven’t tested this one as a full cheesecake so I can’t really advise. When making a full size cheesecake, my go-to recipe is this New York-style Cheesecake, which is also very easy and popular 🙂 Reply

  • Viktoriya T.
    October 31, 2017

    Natasha, do you think i can bake 12 at a time?
    Cuz i have ine muffin tin…. Reply

    • Natasha
      natashaskitchen
      November 1, 2017

      HI Viktoriya, I do think that would still work well. I hope you love the recipe! 🙂 Oh ps. not all ovens are the same but my oven always tends to bake faster on the second batch so keep an eye on them 🙂 Reply

  • October 27, 2017

    Hi Natasha! I recently started following your blog and am really enjoying it! I am liking the idea of a mini cheesecake. I love cheesecake and will eat more than I need, so a small version is perfect! Ha! Thanks for sharing!! Reply

    • Natasha's Kitchen
      October 27, 2017

      Hello there! Thanks so much for following and please let me know what you think of the recipe! 🙂 Reply

      • Nataliya
        November 28, 2017

        Forgot to add. What is the large size star for the decorations? I used the largest I had and it was different. Reply

      • Ann E Palmer
        November 12, 2018

        I cant wait to try the recipe next week for thanksgiving…I am a liitle confused.i see the ingredients for the carmel sauce..the final touch doesnt sayif i should beat whip or cook the ingredients..put in frig or what ..please advise Reply

  • Enessa
    October 27, 2017

    Thanks for another great recipe. Used up the batter exactly to the last drop. Everyone loved them! Including me and usually not a big fan of cheese cake. Be blessed! Reply

    • Natasha's Kitchen
      October 27, 2017

      You’re welcome Enessa! I’m glad to hear the recipe is a HIT! Thanks for sharing your fantastic review! Reply

  • Olga
    October 27, 2017

    Natasha,

    Wow I made a batch already a few days ago and I loved em!! I cant believe all it took was 15 mins to cook! I am defenitly craving some more today. SO itching to bake some more. Reply

    • Natasha's Kitchen
      October 27, 2017

      Hello Olga! I’m glad to hear how much you enjoy the recipe! Thanks for sharing your great review! Reply

  • Mary
    October 26, 2017

    Could these be turned into mini pumpkin cheesecakes for the season? If so, how would you go about adding the pumpkin flavor? Thanks! Reply

    • Natasha
      natashaskitchen
      October 27, 2017

      Hi Mary, I haven’t tried that so I can’t really give advice on that. I think you would have to substantially modify it. I do have a pumpkin cheesecake posted – I wonder if that would work better? I just haven’t tested it so I can’t say for sure. Reply

  • Olga
    October 25, 2017

    Hi Natasha, i am making them right now, but plan to serve tomorrow. Will whipped cream hold up untill then? I’m afraid it can get runny by tomorrow. Reply

    • Natasha
      natashaskitchen
      October 25, 2017

      Hi Olga, if you whip the heavy whipping cream (and be sure you are using heavy cream), until it is fluffy, stiff and spreadable, it will keep refrigerated overnight. I did this with my last batch and it worked fine 🙂 Reply

  • Alla Budnik
    October 25, 2017

    Hello,Natasha.Super great recipe.Exactly 24 mini cheesecakes.Very delicious,not overly sweet.Again, not overly sweet ,that’s what we love.Thank you. Reply

    • Natasha's Kitchen
      October 25, 2017

      Hello Alla! I’m glad you love the recipe! Thanks for sharing your excellent review! 🙂 Reply

      • Nataliya
        November 28, 2017

        It would not let me to leave a comment below, so I am writing in this thread (sorry!)
        Natasha, what an awesome recipe! Thank you for sharing. My cheesecakes turned perfect from the first time. Will be making them many more times. Have a request for them for Christmas.
        Looking forward to your cookbook and this recipe in it! 😉 Reply

        • Natasha
          natashaskitchen
          November 28, 2017

          Nataliya, thank you for such a rave review and you are very welcome 😬 Reply

  • Angelina Trifonov
    October 23, 2017

    Hi Natasha. My mom always makes your cakes, and I love them.. Thank You fir amazing recipes!:) Reply

    • Natasha's Kitchen
      October 23, 2017

      Hello Angelina! I’m happy to hear how much you enjoy the recipes! Thanks for sharing Angelina! 🙂 Reply

  • Ella Minchuk
    October 23, 2017

    Hi Natasha I love your kitchen! All my dinners come from your site. I do have a question how many eggs would you use for half to make just 12. Can you provide me a recipe for just half? Since there’s 3 eggs lol don’t know if I would use 1 or 2 for 12? Reply

    • Natasha
      natashaskitchen
      October 23, 2017

      Hi Ella, I haven’t tested it as a half batch but I would probably do 1 extra large egg or 2 small eggs, or just divide the egg and do 1 1/2 eggs to be safe 🙂 Reply

  • Ellen Klebanov
    October 23, 2017

    Are there any changes to the recipe (bake time etc) if I decide to omit the crust like Marta? Can’t wait to make these! Reply

    • Natasha
      natashaskitchen
      October 23, 2017

      Hi Ellen, it will be about 13 to 15 minutes bake time. I found that the crustless ones did bake a minute or two quicker than the ones with crust. Reply

  • Ligia
    October 22, 2017

    This recipe is a winner! Made it today and it was a crowd pleaser! I have one question, though, Natasha. How should I adjust the time if I wanted to make one big cheesecake instead of the little ones?
    Thank you, Natasha, for so many delicious recipes that make sweet memories! Reply

    • Natasha
      natashaskitchen
      October 23, 2017

      Hi Ligia, I haven’t tested this one as a full cheesecake so I can’t really advise. When making a full size cheesecake, my go-to recipe is this New York-style Cheesecake, which is also very easy and popular 🙂 Reply

  • October 22, 2017

    God bless both you and Marta. Reply

    • Natasha's Kitchen
      October 22, 2017

      Thank you! 🙂 Reply

  • October 22, 2017

    Love cheesecakes and these look simple and fantastic. I particularly liked the caramel sauce recipe. There are many out there but again yours is very simple to make. Thanks for sharing! Reply

    • Natasha's Kitchen
      October 22, 2017

      My pleasure Lincoln! I’m glad to hear you enjoy the recipes so much! Thanks for sharing your wonderful review! Reply

  • Alla
    October 21, 2017

    Just finished baking these cheescakes the house smells so good. I did try the batter raw and the texture & flavor is perfect not too sweet. Except instead of using cinnamon I used pumpkin spice Reply

    • Natasha
      natashaskitchen
      October 21, 2017

      Oh that’s awesome and I love the idea of using pumpkin spice! I will try that next time for more Autumn flavor! 🙂 Thank you for sharing! 🙂 Reply

  • Diane Jacobson
    October 21, 2017

    Why are there so many ads on the web site? It drives me crazy when I’m trying to follow a recipe. Reply

    • Natasha
      natashaskitchen
      October 21, 2017

      Hi Diane! Thank you for sharing your feedback! We try to keep the ads on the site as non-intrusive as possible but alas they are necessary in order to provide our recipes free for our readers. My husband and I blog full time and the ads are what allow us to continue doing that. There really isn’t a better way at this point as we don’t sell any products. We appreciate your feedback as we are constantly trying to improve the site and our readers experience. Reply

  • Marta Khoroshylov
    October 21, 2017

    Ur welcome!! Ur version looks even better! Iv got to try it!!!! Reply

    • Natasha
      natashaskitchen
      October 21, 2017

      Hi Marta! It’s awesome to hear from you and thank you again for sharing your amazing recipe! Everyone in my family raved about it – from the year year olds and on up to my parents :). Reply

  • October 20, 2017

    They do look promising. I know that many of your sweet recipes are not as sweet as other American recipes. How would this one compare? 14 oz sweetened condensed milk sounds like a lot of sweetness. Reply

    • Natasha
      natashaskitchen
      October 20, 2017

      Hi Jenny! This one stays in line with our other desserts – not overly sweet. 14 oz of condensed milk is for 24 mini cheesecakes. Not bad! 🙂 Reply

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