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
Is there any way I can halve this recipe? What would be the egg count?
Hi Kiki, that should work fine to halve the recipe. you can use the recipe slider to adjust the ingredient count. To halve the egg, lightly whisk the whole egg in a small bowl until incorporated and then measure out half the amount. I hope this helps!
I have a box of vanilla wafers. Could I use these for the crust and should I crush them or could I just place the whole wafer in the bottom? So happy to try out your recipe!
Hi Valerie! I haven’t tested it myself but I think it would work fine.
These are my go to for parties and gatherings! Everyone always requests them. Except, I don’t use the cinnamon and use a homemade strawberry topping!
I’m so glad you loved these, Priscilla! Thank you so much for sharing that with me.
Hey, Natasha. Is it possible for me to add melted chocolate or cocoa powder to the filling? And use the oreos for crust?
Hi Dianne! I haven’t tested any substitutions or add in’s to advise. I’m sorry.
I would like to make these a day ahead of time. Does the caramel firm up at all or is it runny? I will be bringing these to someone’s house. I was hoping it firms up some. I’ll add the whipped cream there.
You can completely assemble, decorate, cover and refrigerate overnight. Ours tasted and looked perfect the next day.
I’m rating the recipe 5 stars. It was delicious. All loved it. and wanted the recipe. Hats off to your sharing mind. Most you tubers are not sharing correct measurements. But All of your recipes, I tried never failed. ❤😘
I’m so happy you love our recipes! Thank you so much for the fantastic review and your encouraging words. I am smiling big reading your comment
Made these for a party, they were a huge hit! Perfect balance of delicious cheesecake and silky carmel, and so easy to make! Thanks for the great recipe!
That’s just awesome! Thank you for sharing your wonderful review, Amanda!
hey, is there any possible way i can make my cheese cakes without condensed milk?
Hi Nelli, the sweetened condensed milk is the secret ingredient, making the cheesecake perfectly sweetened and creamy smooth so I don’t recommend skipping that.
Hi, Natasha, I really enjoy your recipes! I want to make these mini cheesecakes for a reception. My question is about making them ahead. I see that you’ve mentioned several times that they can be made and left in the refrigerator for a couple of days. You always say to add the toppings before serving. Do you mean BOTH toppings? Can they be assembled WITH the caramel and refrigerated… Adding only the whipped cream before serving? THANK YOU!
Hi Gee Gee! I’m so glad you are enjoying my recipes! Yes, you can add the caramel sauce, refrigerate and then add the whipped cream before serving.
Hi! How long can these be left out for serving purposes? Also, how long will the whipped topping hold its shape for while sitting on dessert table? Thanks!
Hi Teresa! Because of the cream cheese and dairy whipped cream, they should not be left out for more than 2hrs.
Hi! I’m wondering if it’s possible to freeze these. Thanks!
Hi Kelly, I haven’t tried freezing mini cheesecakes, but I imagine these would freeze and thaw fine. I suggest thawing in the fridge and definitely adding the topping before serving and not ahead of time.
Hello! Would I be able to make these in glass jars ? And if so do I have to fill a pan up with water to bake or can I just place the jars in? Thanks!
Hi Alla! I haven’t tested that to advise. I assume if the jars are oven safe, it could be done but you’ll have to experiment with it.
Hi, if I were to bake the cheesecakes in the super mini cupcake pan, what would you suggest the bake time to be?
Hi Maria! I haven’t tested them in a smaller pan than a standard cupcake/muffin pan. You’ll have to experiment with the time. Watch them in the oven because they will bake quicker.
Did you try these in the mini cupcake pan? IF so, how long did you bake them and how did they turn out?
I don’t have a springform pan. Can I use a round cake pan?
Hi Lucy, I think this recipe will work for that however, I haven’t tested it yet to advise. If you do an experiment, please share with us how it goes.
This recipe only uses a muffin tin…perhaps you have a different recipe in mind.
These are so amazing! I have made them for three parties and everyone compliments me on them! They are a little time consuming to make but sooo good!
Hi Becky! Wonderful. I’m so glad they were a hit!
Hello Natasha. I’ve made you mini cheesecakes four times already and they were absolutely amazing. Great recipe.
If I could add one constructive criticism about all your work in general I would tell you that your website is a really unpleasant experience. Advertisement after advertisement you can’t read the recipe things pop out on your screen second after second….
and the worst part is that I can’t even print the recipe out because I would need six pages. Advertisement every three sentences….. can’t get rid of them.
As much as I love your work, you, as much I just can’t take that website…..
It’s supposed to be great experience to bake with you but you can’t even read the recipe….
Hi Anna, thank you for your feedback. It sounds like you are printing the full website and not the recipe card which should be usually 1 page or 2 pages max if it’s a more complicated recipe. If you click “jump to recipe” at the top of the page, it will take you to the print-friendly recipe card which is highlighted in yellow. Click the print button you see and it will take you to a print-friendly version. I hope that helps.
I have never had anyone love anything I’ve made, but these were the talk of the night. I want to make a full size one, can you tell me what the ratios would be for that, everyone is asking for a large caramel cheesecake!
That’s so great! It sounds like you have a new favorite! You can find the full version of cheesecake with blueberry topping.
My caramel sauce is not getting thick (I’m making this for my bookclub on Wednesday). What can I do?
Hi Judi, 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 for a few minutes to allow some extra liquid to cook out so the sauce can cook properly. I hope that helps!
Hi Natasha
Your recipes are great and delicious but it’s difficult for European to understand the ingredients. It would be easier for us to get them in grams or centilitres, mililitres.
Would it be possible ?
Thanks & greetings from France
Marie
Hi Marie, you can click Metric in the recipe card to convert them to grams. Hope that helps!
ok thanks Natasha !
I’m looking forward to testing your recipe !
I made these for the first time, and they were AMAZING!! So, im the making them for the second time. Can I make the cheesecake cupcakes the night before and then add the caramel and whipped cream the next morning?
Hi Kristina! I’m so glad you loved the recipe. Yes, you can refrigerate these and add the caramel and whipped cream before serving.
Actually wondering if strawberry sauce hold on top? Or just make it soggy?
Hi Suzanne! I use my strawberry sauce, HERE on my cheesecake. It’s great!