Mini Cheesecakes with caramel sauce are completely delicious and easy to make since the cheesecake base is just 3 ingredients! If you love the classic taste and texture of a classic Cheesecake but want the simplicity of a No-Bake Cheesecake you will love this recipe!
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Best Mini Cheesecake Recipe
We have tested scores of mini cheesecake recipes and it’s easy to say, this is THE ONE! One of my readers, Marta, shared her 3-ingredient mini cheesecake recipe with me, and I instantly fell in love with the flavor, texture, and how completely easy they were. This recipe makes 24 cupcake-sized cheesecakes.
Here, we used Marta’s cheesecake recipe, added a super-simple graham cracker crust, and drizzled sweet caramel and whipped cream over each one.
We just love mini, individual-sized desserts like Creme Brulee or Chocolate Souffle, and these mini cheesecakes are so easy and delicious that they will become one of your go-to desserts.
Mini Cheesecakes Video
Watch Natasha whip up these simple mini cheesecakes while giving you her tips on how to make them easy to make and look great for a party. Make these baby cheesecakes once and you’ll make them over and over!
Ingredients for Mini Cheesecakes:
These mini cheesecakes come together quickly and can be easily doubled to treat a whole crowd.
- Cream Cheese – room temperature so it mixes evenly. We use regular cream cheese bricks for the best texture and taste. Light or whipped won’t create the same flavor.
- Eggs – room-temperature eggs are the secret to making the batter
- Sweetened Condensed Milk – the secret ingredient, making the cheesecake perfectly sweetened and creamy smooth
- Crust – graham cracker crumbs, melted butter, and cinnamon combine to make the perfect cheesecake crust. For gluten-free mini cheesecakes, substitute GF graham crackers or omit the crust.
- Topping – we used our easy Caramel Sauce (you won’t want store-bought after trying it!), using just 4 ingredients. If you want some variety, you can also try the strawberry topping in our Mini Strawberry Cheesecake recipe.
How to Make Mini Crusts
- Preheat oven to 350°F and line a 24-count standard-sized muffin tin with cupcake liners.
- Combine graham cracker crumbs, butter, and cinnamon in a bowl until evenly moistened.
- Spoon the mixture evenly into the lined muffin tins, and press the crumbs into the base and slightly up the sides.
How to Make Mini Cheesecakes
- Whisk the cream cheese and eggs (by hand or with a hand mixer) on high speed for 5 minutes, or until smooth, scraping down the bowl as needed. Add condensed milk and mix on LOW speed for 2 minutes to avoid adding air bubbles that can cause the cheesecakes to crack when baking.
- Divide the batter evenly over the 24 crusts, filling each one about 3/4 full (or with a level ice cream scoop), and bake at 350˚F for 15 minutes. The cheesecakes should be set but still have a very slight jiggle in the center. Do not overbake.
- Cool the cupcakes in the muffin tin to room temperature before spooning Caramel Sauce over each one. Refrigerate the cooled and topped cheesecakes for 2 hours. Then, dollop homemade whipped cream (see directions below) and dust with cinnamon, if desired.
Pro Tip
Avoid overbaking. Due to their small size, mini cheesecakes cook much faster than traditional Cheesecakes, so it’s easy to overbake. Take them out of the oven when the edges are set and the center may have a very slight wobble. Also, cracking is a sign of overbaking.
How to Make Whipped Cream Topping
- Combine 1 cup cold heavy cream, 1 Tbsp sugar, and 1/2 tsp of vanilla in a large mixing bowl (preferably a chilled bowl). Beat the ingredients together with an electric mixture or hand mixer on high speed for 2 minutes or until fluffy. Using a piping bag with a star tip, pipe the whipped cream over each cupcake.
Make-Ahead
You can completely assemble, decorate, cover, and refrigerate overnight. In fact, ours tasted and looked perfect the next day. We just love make-ahead desserts!
- To Refrigerate: Cover in an airtight container and refrigerate for 3 days
- Freezing: Before topping with sauce or whipped cream, flash-freeze cheesecakes by placing them on a sheet pan in the freezer. When frozen, store it in a covered container or ziptop bag in a single layer, being sure to get the air out of the container.
- To Serve: Thaw in the fridge overnight.
These mini cheesecakes are so easy to make and so incredibly creamy and delicious! Make them a day ahead to take one “to-do” off your list before hosting friends and family, because these cheesecake cupcakes are truly the perfect party dessert!
More Mini Dessert Recipes
Once you try this mini cheesecake recipe, we bet you’ll fall in love with bite-sized desserts, especially when hosting! Here are a few of our favorite mini desserts to serve at your next party.
- Pavlovas
- Mini Pumpkin Pies
- Baklava Cups
- Eton Mess
- Raspberry Mousse Cups
- Vanilla Cupcakes
- Coconut Balls
Mini Cheesecakes with Caramel Sauce
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:
- 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:
- Prep: Preheat Oven to 350˚F. Line a 24-count muffin tin with standard cupcake liners.
- In a bowl, 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 level 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
**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
Filed Under
Simply AMAZING!! My family absolutely LOVED them. The caramel sauce is delightful 😋 Thank you for sharing your fabulous recipes ❤️
That’s just awesome! Thank you for sharing your wonderful review!
Natasha all I have is Xtra Large eggs in my fridge, how should I adjust?
Hi Donna, I haven’t tried this with XL eggs but to be safe, I would probably use 2 1/2 extra-large eggs.
Can this recipe be easily halved? Would I use 1 egg or 2? Looks fabulous.
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.
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
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles
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?
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.
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.
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
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.
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
Hi Natasha
When adding the caramel sauce does it need to be cooled down before adding it to the mini cheesecake?
Hi Ruvi, yes, it should be cooled to room temperature. I hope that helps.
Hi Natasha! Merry Christmas! Making these for dessert today! Always a crowd favorite!
Merry Christmas J! I hope you all love this recipe!
they are in the oven
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.
Hi Kristina, so great to hear that! Thank you for your awesome feedback, thanks for the tip too!
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
Hello Mandy, I’m glad you’re enjoying my recipes. I hope that you will love every recipe that you will try!
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.
That is so awesome, Karen! I am so glad to hear that you loved this recipe, thank you for sharing!
Hi Nastasha can I use strawberry topping on the mini cheese cakes?
Hi Catherine, that will work too. You can also use my Mini Strawberry Cheesecake recipe.
Yummy! They turned out amazing!
Can I use cream cheese spread instead of the block. That’s all I have ?
Hi Princy, I honestly haven’t tried that yet to advise. If you do an experiment, please share with us how it goes.
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?
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.
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.
Hi there,
These look amazing. Could I freeze them and just add the whipped cream before serving?
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.
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
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.
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!
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.
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.
Hi Julia, because there is moisture that comes from the cheesecakes, I find it’s best to add the caramel before serving.
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)
That’s just awesome! Thank you for sharing your wonderful review!