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
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.
Hi,
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.
Hi Natasha,
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.
Tia
Hi Prerna, We used the Honey Maid Graham Crackers.
Hi Natasha,
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.
Hi Natasha,
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.
Hi Natasha,
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.
Vicki
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.
Hi Natasha,
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!