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!
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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.
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!).
*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.
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!
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
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
- 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
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.
*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.
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?
Read comments/reviewsAdd comment/review
Natasha! I made this recipe and it was such a hit! Everyone loved them!
I was wondering can we make this in a springform pan instead of in cupcake molds?
Hi Rosario, 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.
Super easy and fast, they were amazing thanks! Followed exact!
I’m so happy you liked that Jennifer! Thank you for that awesome feedback!
definitely gonna try this again!!
I’m so glad you enjoyed that!
Firstly i want to say every time i make any of your recipes it always comes out AMAZING and SUPER DELICIOUS. This is the first time I’ve ever made like a cheesecake and it came out super creamy and super delicious i did it the exact way you did. The best and most creamiest cheesecake I’ve ever had. YOU ARE AN AMAZING PERSON NATASHA I CAN’T THANK YOU ENOUGH FOR ALL THESE WONDERFUL RECIPES.
That’s just awesome Amirah! Thank you for the wonderful review!
Hi! I was wondering if this recipe would work for a 10 inch springform pan, instead of making 24 mini ones?
Hi Andrea, 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.
Hi Natasha! I love every recipe of yours and have always had a great result. But this time something went wrong.
I just made the mini cheesecakes exactly as the recipe but when i took them out of the oven they were a little cracking and a minute later a big hole in the center forms.
Whats do you think that happens?
Hi Maria, I have not had that experience but I’d be more than happy to troubleshoot! Was anything altered in the recipe? Was it baked all the way? I would also recommend checking your oven temp to be sure it is calibrated.
Just made the cupcakes, after I took them out the oven I noticed half of the cupcake start to shrink in the middle, I made them exactly like your video, the only thing I did different I took a 24 cupcake pan. Not sure what I did wrong
Hi Bettina, shrinking in the middle is usually due to over baking. Make sure to bake on regular conventional mode and not convection.
I’ve made these cheesecakes a few times already and I am making them today as well. They are so so yummy and so easy to make! Thank you for this recipe.
That’s so great! It sounds like you have a new favorite!
I halved the recipe bc I am not really a cheesecake person, but wanted to try this since it’s a cupcake size cheesecake. The outcome didn’t taste like cheesecake, as all I can taste is the condensed milk. Maybe I did something wrong, but I don’t think I’m making this again. The only thing I liked was the whipped cream topping.
Hi, I wonder if it was due to a modification – the recipe is simple but should taste like cheesecake. I always suggest making the recipe as is before modifying for the first time.
Is the cheesecake mixture supposed to be runny before putting in the pan? The only cheesecake I’ve ever made is thicker.
Hi Stacia, I suggest watching the video to see if your texture was the same as mine. I hope that helps.
Hi! Can I use this recipe to make mini Oreo cheesecake?
Hello Apple, that sounds like a delicious dessert however I haven’t tried it personally to advise of the measurements. If you do an experiment please share with us how it goes!
Hi can I have the caramel recipe as I can’t find on your link. Thanks
Hi Karen, you can find the caramel recipe here. You can also use the search window at the top of the blog. I hope that helps.
Made these cheesecake bites with raspberry sauce and everyone loved it! Will definitely be making again.
That is so awesome Pav! Thank you for giving this recipe great feedback.
I just made these for Mother’s Day and to say that they were a huge hit is an understatement. People who don’t normally like cheesecake loved these. The recipe was fun to make and easy to follow. Thank you Natasha!
You are very welcome! Thanks for giving this recipe a try, I’m so glad you loved it!
AMAZING!! I love it!!! The caramel sauce is very good too.
Thank you for your awesome recipes.
You’re welcome! I’m so happy you enjoyed it Steve!
My family and I do not like a lot of cheesecake except my brother who was craving cheesecake. I did third of the recipe (8 cupcakes). My family loved it! and they never eat cheesecake! soooo good! I dropped of some at my best friend’s house her husband is a huge cheesecake fan and they devoured all 4 cupcakes haha
Thank you Natasha! can’t wait to try more of your recipes You’re very popular at home. My parents keep asking me what "Natasha" is making for us today haha
Aww that’s the best! Thank you for sharing that amazing review with me Sandra! I’m so glad you liked this recipe.
These are so delicious it is unbelievable. I have been putting cheesecake off because it was often so difficult looking but omg these were so easy. I decided to play around with it a little and also made it a lemon raspberry cheesecake which was equally as delicious. I am not ashamed to say that I ate 5 in one day. They are just that good!
Love your feedback, thank you for sharing that with us Sharon. I’m so glad that you loved it!
Hi Natasha, I love your recipes always! I’m excited to try this mini cupcakes, can I just confirm with you that we have to use 14 oz (about 400ml) of condensed milk for this? My hubby doesn’t like his cake too sweet, can I lower down the oz?
Hi Jade, This recipe stays in line with our other desserts – not overly sweet. 14 oz of condensed milk is for 24 mini cheesecakes. Not bad! If you try it with less we would love to know how you liked the recipe.
Love it, came out really good. I have been watching your videos since you used to bake just for fun and used to say when baking, little bit of mess is okay, year 2014.
I love your spring cake recipe and I use it more often with different frostings.
I have a request for butterscotch cake. If you can please show any recipe you may have.
Thank you so much for sharing that with us and for sticking it with us through the years! We appreciate your support. Unfortunately, I don’t have a recipe for that yet but I hope we can do it in the future. Thanks for your suggestion!
Bonjour Natacha j adore vos recettes que je reproduis facilement chez moi mais si vous pouviez mettre les ingrédients en grammes se serai parfait 👍
Thanks Nadia. Most of the new recipes have the ingredients in grams already, to convert it to grams just click “Jump to recipe” then click “Metric” I hope that helps!
I love your recipes!!! Would you recommend a piping bag?
Thank you so much, Olga. You can view the kitchen tools that I am using here in our Amazon Page I hope that helps!
Thank you! Thats definitely helps!!!
OMG! These are so good, like really really really good!!!
My 12 year old made it all by himself and this was the first time he ever baked. I suggested your website and he picked what to make. This recipe is fool proof and so easy to make. I can’t stop eating them!! ( i love sweetened condensed milk and could catch a hint of it when i tried a bite, it was a nice surprise). Thank you Natasha!
I’m so happy you enjoyed that. Thank you for sharing that with us!
This recipe is a winner! Made it today and it was a crowd-pleaser! Thank you for this amazing recipe!
Yay thanks for your excellent feedback, Sofia!
You’re welcome! I’m so happy you enjoyed it Sofia!
Can you make these into mini 2 bite cheesecake? If you can how long would you bake them?
Hi, I’m not sure what 2 bite cheesecakes are. These are the smallest that I have made them (cupcake size) and I don’t recall any of my readers reporting making them smaller so I don’t have a good answer for you.
I was referring to the mini cupcake pan. They would turn out to be 2 bite cupcakes.
That may work but I have not tested that with mini cupcakes to advise.
I used 1 egg and it turned out amazing and perfect!! Thanks for the recipe!!!
Thank you so much for sharing that with us! I bet our readers will find that helpful!
Hey Natasha im a 13 yr old and I absolutely love to bake can I make this without eggs
Hello Lana, that’s so great that you’re already baking however I haven’t tried doing this recipe without eggs yet so I cannot advise what the end result is going to be and it will be affected.
But the end wont be dry and crumbly right?
Hi Lana, without testing it myself, I could only guess about the result. You might try one of our no-bake cheesecakes without any eggs.
K thanks!!! I can substitute the mascarpone for cream cheese right? Also, It makes 24 mini cheesecakes or just one big strawberry cheesecake
I’m so glad you enjoyed that, Lana! This recipe makes 24 mini cheesecakes. If you are looking to make a full cheesecake I recommend this recipe here.
Hello! I have made these before and OMGOODNESS! they are wonderful. For St. PATRICK’S DAY, how can i incorporate Baileys Irish cream in the recipe?
Thanks for the great feedback, Crystal. I haven’t tried adding Bailey’s Irish Cream in this recipe yet to advise but let us know how it goes if you do an experiment!
I made these yesterday for my work potluck and it was a hit. The flavor of this cheesecake is so delicious. I am wondering if I can make a whole cheesecake with this instead of the minis?
Hi Smithy! 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.
I just made a mini strawberry cheesecake for my friend 21st birthday party last night and everyone is love it. Thanks to u natasha for sharing this amazing video and i learn something.🥰🥰🥰🥰
Awesome and so happy to hear that everyone loved it! Thank you for your wonderful review I appreciate it.
Natasha, I’m not sure if you’re still reading comments, but in case you are, is there a link to that little device you used to sprinkle the cinnamon at the end? I think I need that in my utensil arsenal.
Hi Janet, I used a stainless steel mesh tea infuser for this recipe. I hope that helps.
What an excellent use for those. I have one that was my grandmother’s and never use it as tea bags are so much easier and convenient. Thank you.
Janet, The first time I made these Delicious Mimi Cheesaecakes I used a small strainer. Made a mess. The second time I tried a tea infuser and just did not like it. With Christams cookie season coming I wanted something to use on my Chocolate Crinkle Cookies as well. I bought a OXO Good Grips Baker’s Dusting Wand for Sugar, Flour and Spices from amazon. Love it! I have been suprised how I found several uses for it. Hope this helps. Good luck!
You need to have a recipe box. Where we could put our favorite recipes in to.
Thank you so much for that suggestion.
Can these be frozen?
Hi Alexis, 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 froze the mini cheesecakes and they turned out perfectly. Just make sure you put a layer of Saran Wrap over them inside the air tight container you plan to use for freezing.
Thank you so much for sharing that with me, Sandi!
This recipe is a winner! Made it today and it was a crowd-pleaser! Absolutely delicious!Thank you for such an amazing recipe.
That’s so great! It sounds like you have a new favorite!
Thank you! These cheesecakes were a huge hit at my potluck today!!! You are the best!
That’s so awesome Jenna! We love serving these at a party!
Absolutely delicious!!! Every recipe on here is amazing!
Thank you for that wonderful review!
If I were to make half the quantity of mini cheesecakes this recipe makes then how many eggs should I use?
Hi Heena, 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
Hi Heena, we have a recipe serving size slider on the printable option towards the bottom of the post. I recommend changing that to 12 servings to see the new measurements. I hope that helps.
Hi Natasha! I was trying to find this option to change the recipe for 12 servings, but I can’t find it. Is it still available? I see an icon to print but nothing else. I use iOS. Thanks!
No worries Lana, on the printable recipe card find “Servings: 24 mini cheesecakes” Click on the red 24 letters and a recipe slider will appear and you can slide up or down to how many servings you would like. I hope that helps.
Can I freeze these cheesecakes
Hi! 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 Natasha can you freeze the mini cheese cake with the caramel sauce
Hi Helen, 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 would like to know if I can make this recipe for a cake . If yes, what size round pan should I use?
Also, I made this recipe for my friends (cupcakes) and they LOVED it! ^.^
Hi Carmelle, I haven’t tried this as a full cake so I can’t say for sure or give baking instructions on that. I’m so glad you enjoyed the mini cheesecakes. When we make a full-size cheesecake our cheesecake with blueberry topping is our go-to.
These are awesome!! I made these for a work function and got rave reviews. Someone even asked if I can make it in a 9 inch pan… said that it was the right amount of sweet!! I looked at recipe with the blueberry topping. Is it also not as sweet? Like this doesn’t call for any sugar…
Just 1 tbsp sugar for the topping, the condensed milk already makes it sweet and creamy smooth.
I’m such a big fan of your simple yet delicious looking recipes
Could you tell me which brand of crackers did you use…their exact name please!
I’m new to USA so wanted to buy the exact same thing.
Hi Prerna, We used the Honey Maid Graham Crackers.
I’m sure you answered this in the long string of comments, but I want to be certain the recipe and bake time is for regular sized cupcakes pans, and not the mini.
I’m trying this recipe (and your caramel sauce) out for a Christmas Eve party.
Thanks so much!
Hi Paige, these are calling “mini” since it’s not a large normal sized cheesecake. I have only baked these in a regular cupcake tin and haven’t tested them as minis. They would definitely bake faster as minis. I hope this helps!
Amazing, I made these for Thanksgiving and they were a huge hit. A definite favorite and going permanently into my recipe book. 5 stars
I’m so glad you enjoyed that, Nichole! Thank you for that awesome review!
Hi Natasha,can I use the mini muffins tins to make the cheese cakes, And can I freeze them,thank you
Hi Janice, 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 will be making those for the holidays. I was wondering if you can tell me where did you get that ice cream scoop?
Hi Neta, we used this scoop here. I hope that helps.
Is the whip cream stabilized or will it melt on the cakes in the refrigerator?
Hi Joni, I highly recommend adding the topping before serving. I have kept leftover cheesecakes in the refrigerator with the topping on and it doesn’t melt if you beat the cream to stiff peaks before piping it on, but I think it looks its best when piped the day it is served. Also, be sure to use heavy whipping cream. The additional fat content will stabilize the cream and keep it from melting.
Why can’t I print from your web site?
Hi Lynda, are you printing from the printable option towards the bottom of the recipe?
Is there something else I can use in place of the sweetened condensed milk, I don’t like it plus I can’t use it, my husband is a diabetic, in your mini,( baby ), cheesecake recipe?
Hi Ann, I honestly haven’t tried anything else that has worked well without them sinking in the middle. I would suggest our original cheesecake which doesn’t have sweetened condensed milk but I have tested that original recipe as mini cheesecakes and they sunk badly in the centers.
Is there a way to add pumpkin to this recipe?
Hi Chrystal, we do have a pumpkin cheesecake recipe but haven’t experimented with making it as mini cheesecakes. If you test that out, please let me know how you liked it.
Hello Natasha! I was wondering if I can use chocolate syrup or fudge instead of caramel?
Hi Abby, absolutely! You can use your topping of choice. We even have one with strawberry sauce.
I made these to try before i make them for Christmas. Can i just say – AMAZING!!! I loved them and so did my collegues. I have a question – could i pre-make these a few days before and freeze them? I am doing Christmas at my house and have so much to cook and trying to save time where i can. Thanks for your feedback.
Hi Vicki, 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!
Thanks so much Natasha. Keep on bringing new receipes, i have just made the chocolate mousse and OMG, what can i say – AMAZING!!! Everything i have tried so far is devine. Thanks again. Hava a great day/night. I’m in Australia, so it’s morning here.
Thank you for that wonderful feedback, Vicki! I’m so happy you’re enjoying this recipe.
Hi Natasha! Have tried combining this recipe to make one normal sized cheesecake? I’m wanting to try that. Thank you.
Hi Cydney, we haven’t since this is our favorite cheesecake as a full size.
I love the way you recipes (salads, lasagna roll, cheesecake)Those are my favorite so far.
Thank you so much for sharing your cooking with us.
You’re welcome! I’m so happy you enjoyed it, Marie!
Can I make this in mini pie shells?
Hi Nadia, I haven’t tested that but it should work. If you experiment please let me know how you like that recipe
Can you use premade whipped cream? or even if I use your recipe for whipped cream, there is no way to put it on and expect it to not get runny in a few minutes as whipped cream does. I would love to make and bring to party. Should i wait to put whipped cream on or does yours stand up longer than traditional store bought.
Hi Mary, we have always made our own but I’m sure that’s an option. If you experiment, let me know how you liked the recipe
Made this for Thanksgiving minus the whipped cream and they were a hit. Definitely will be making again. Thanks Natasha!!
You’re welcome, Dawn! I’m so glad you enjoyed this recipe!
How long will these last in the refrigerator, with no toppings?
Hi Deborah, 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.
I tried these and they came out so good and yummie.
I wonder if I can use the same recipe for making mini chocolate cheesecakes? Will you recommend adding cocoa powder or melted chocolate?
Hi Viviana, I have not tested this recipe chocolate but I bet it is possible. If you experiment, let me know how you liked the recipe
Would I need to change anything if I made these in a mini-muffin tin?
Hi Emerald, I honestly have only baked these in a regular cupcake tin and haven’t tested them as minis. They would definitely bake faster as minis.
Made these for an office function and had to share the recipe. I would like to make these for a Christmas party with chocolate crumbs and peppermint flavour with chopped peppermint candies to top the whip cream. How much peppermint extract would you suggest?
Hi Kelly, that sounds like a delicious combination. I bet it could work. If you experiment, let me know how you liked the recipe.
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.
That’s amazing, Samantha! Thank you for that great feedback!
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)
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.
Can I use silicon moulds for making these caramel cheesecakes please?
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.
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
Hi Susan, these are standard-sized cupcake liners in a standard cupcake pan. They are called mini cheese cakes but they do not go in a mini cupcake tin. I hope that makes sense.
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
Hi Kyproulla, You may enjoy this full sizecheesecake with blueberry toppings version. It’s one of our most popular recipes. Just substitute the topping with caramel.
Made these today…deeeelicious!!!
These are definitely a keeper!!!
That’s just awesome!! Thank you for sharing your wonderful review, Kathy!
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!
Awww that’s the best! Thank you so much for sharing that with me. I’m all smiles!
I would like to make these for an event at work. Can I make them 3 days in advance?
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!
I love how easy this cheesecake is. I seldom bake and saw your video on fb.
Isn’t that the best? Thank you for that awesome feedback.
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!!
I’m so glad you enjoyed it, Cindy! Thank you for the wonderful review!
Idk what I did wrong I followed the recipe to a T but it only made 12 not 24
Hi Meesha, did you use regular cup cake tins?
Can mini cheesecakes be made in the mini size muffin pans? I only have the mini and huge sizes?
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.
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!!
Awww that’s the best! Thank you so much for sharing that with me. I’m all smiles!
could these be frozen after they’re baked?
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.
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!
I’m so happy to hear that! Thank you for sharing your great review, Maria!
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.
I’m so happy to hear that, Sharon! Thank you for sharing your great review!
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?
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.
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..
Hi Mona, we have it linked in the recipe or you can find it here. I hope that helps!
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?
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.
Awesome! Thank you for the help can’t wait to try it!!!!
Love that an can u make them for me an I love cheesecake
Cheesecake is our favorite around here also!
Can we Frozen the cupcakes ( Without the filling )
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.
Can the batch be doubled or tripled, or is making single batches better?
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.
I plan to make these a day in advance for a holiday party as we have to travel 8 hours. I’m wondering about the homemade heavy whipping cream…can I make that the day before and store in a container and then pipe them once there the next day? Does it stay nice or will it go flat when I try to pipe them? Trying to avoid using a spray can of whip cream, but I don’t want to have to make it at their house. Thanks! Can’t wait to taste these
Hi Julia, I have not tested that to advise, normally if not kept really cold it will fall flat it needs a whip. If you experiment, I’d love to know how you liked the recipe
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.
Hi Jo, yes, other toppings will work. You may enjoy this full-size cheesecake with blueberry toppings. It’s one of our most popular recipes.
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? 🙂
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!
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.
That’s just awesome!! Thank you for sharing your wonderful review, Cassandra!
It says mini, but are you using regular cupcake size? Sorry for a silly question!
Hi Elizabeth, These are cupcake ti sized but “mini” in reference to mini cheesecakes.
Can I add a flavor to the creamcheese mixture, such as vanilla.
Hi Jackie, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
I made these and it was awesome! Thank you for sharing. Is there any way to make half batches? Let me know please.
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
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!!❤❤
I’m so happy to hear that! Thank you for sharing your great review Victoria!
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!
That’s so great Angelina! I’m so happy you enjoyed that!
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
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