Mini Cheesecakes with caramel sauce are completely delicious. The cheesecake base is just 3 ingredients! If you appreciate our easy no-bake 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 cheesecake 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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Natasha's Kitchen Cookbook

Mini Cheesecakes with Caramel Sauce

4.98 from 223 votes
Author: Natasha of NatashasKitchen.com
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!
Prep Time: 15 minutes
Cook Time: 15 minutes
Refrigerate: 2 hours

Ingredients 

Servings: 24 mini cheesecakes

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:

Instructions

How to Make the Crust:

  • 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.
  • 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:

  • 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).
  • 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.
  • 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:

  • 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.

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 Per Serving

233kcal Calories20g Carbs3g Protein15g Fat8g Saturated Fat68mg Cholesterol161mg Sodium119mg Potassium11g Sugar570IU Vitamin A0.5mg Vitamin C86mg Calcium0.4mg Iron
Nutrition Facts
Mini Cheesecakes with Caramel Sauce
Amount per Serving
Calories
233
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
8
g
50
%
Cholesterol
 
68
mg
23
%
Sodium
 
161
mg
7
%
Potassium
 
119
mg
3
%
Carbohydrates
 
20
g
7
%
Sugar
 
11
g
12
%
Protein
 
3
g
6
%
Vitamin A
 
570
IU
11
%
Vitamin C
 
0.5
mg
1
%
Calcium
 
86
mg
9
%
Iron
 
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: mini cheesecakes
Skill Level: Easy
Cost to Make: $$
Calories: 233

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

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.

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Comments

  • Jeri
    February 12, 2024

    Hi Natasha!! I love your recipes and I especially love your style!
    I will have to try these tasty little cheesecakes and I look forward to seeing more of your culinary art.💖

    Reply

    • Natasha's Kitchen
      February 12, 2024

      Thank you so much. I hope you’ll love all the recipes that you will try!

      Reply

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