There’s something undeniably charming about desserts served in miniature form.
These Mini Caramel Cheesecakes are everything you love about traditional cheesecake but packaged into perfectly portioned bites.
Whether you’re hosting a party, preparing treats ahead of time, or simply craving something rich and creamy without the hassle of slicing a full cheesecake, this recipe checks all the boxes.
Best of all, they’re easier to make than they look.
Why You’ll Love This Recipe
Individual portions make serving effortless
No need for a springform pan or water bath
Ready in under an hour (plus chilling time)
Customizable toppings for any occasion
Easy to freeze and make ahead
These mini cheesecakes are great for holidays, birthdays, baby showers, or as a beautiful ending to a casual dinner.
What You’ll Need (Ingredient Highlights)
Graham cracker crumbs
Classic for any cheesecake base.
Use pre-crushed crumbs or pulse whole graham crackers in a food processor until fine.
Unsalted butter and cinnamon
Melted butter holds the crust together, while cinnamon adds a subtle warmth that pairs beautifully with caramel.
Cream cheese
The star of the show. Make sure it’s softened to room temperature for smooth blending.
Eggs and sweetened condensed milk
These ingredients create a creamy, rich texture.
Condensed milk also adds sweetness without granulated sugar in the filling.
Caramel sauce
A thick, rich caramel sauce is spooned over each cheesecake for an indulgent topping.
Heavy whipping cream, sugar, and vanilla
For a light and airy topping that balances the richness of the cheesecake.
Cinnamon (optional)
Just a pinch on top of the whipped cream adds a beautiful finish and warm spice.
Pro Tips Before You Start
Use room temperature ingredients, especially the cream cheese and eggs, for a lump-free filling.
Do not over-mix the batter once the condensed milk is added, as this can lead to cracks.
Use a level ice cream scoop for even portions in the cupcake liners.
If the cheesecakes crack slightly, don’t worry. The caramel and whipped cream will cover it up.
Chill completely before topping with whipped cream to ensure stability.
How to Make Mini Caramel Cheesecakes
Step 1: Prepare the crust
Preheat the oven to 350°F and line a 24-count muffin tin with standard cupcake liners.
In a bowl, mix graham cracker crumbs, melted butter, and cinnamon until evenly combined.
Divide about one tablespoon of the mixture into each cupcake liner and press down firmly to form the crust base.
Bake for 5 minutes, then remove and set aside while preparing the filling.
Step 2: Mix the cheesecake batter
In a large mixing bowl, beat the softened cream cheese and eggs on high speed for about 5 minutes, stopping to scrape down the sides as needed.
The mixture should be smooth and creamy.
Reduce the speed to low and add the sweetened condensed milk, mixing just until fully incorporated.
Avoid over-beating once the milk is added.
Step 3: Fill and bake the cheesecakes
Spoon the batter evenly over the pre-baked crusts, filling each liner about three-quarters full.
Bake at 350°F for 15 minutes.
The centers should be set with a slight jiggle when gently shaken.
If cracks begin to form, they may be slightly over-baked—remove them promptly to prevent further cracking.
Step 4: Cool and top with caramel
Allow the cheesecakes to cool completely in the pan on a wire rack.
Once cooled, spoon about 1/2 to 1 tablespoon of caramel sauce over each mini cheesecake.
Transfer to the refrigerator and chill for at least 2 hours or until fully set.
Step 5: Prepare whipped cream
In a clean mixing bowl, combine cold heavy cream, granulated sugar, and vanilla extract.
Whip using an electric hand mixer on high speed for about 2 minutes or until stiff peaks form.
Be careful not to over-whip, or the cream may become grainy.
Step 6: Garnish and serve
Pipe or spoon the whipped cream over each chilled cheesecake.
Dust lightly with cinnamon if desired.
Serve directly in the liners or carefully peel away the liners for a clean presentation.
What to Serve It With
Mini Caramel Cheesecakes are wonderful on their own but also pair well with:
Fresh berries or berry compote
Coffee or espresso
A glass of dessert wine or port
A scoop of vanilla bean ice cream
A drizzle of chocolate sauce for a layered flavor profile
These are great on a dessert table or as part of a mini-dessert trio with mousse and cookies.
Variations and Substitutions
This recipe is easy to adapt depending on your preference or pantry items:
Swap graham crackers with chocolate cookie crumbs for a chocolate crust
Use dulce de leche instead of caramel sauce
Add a teaspoon of lemon juice to the filling for a subtle tang
Top with chopped toasted pecans for crunch
Substitute mascarpone for cream cheese for a slightly different texture
Drizzle with melted chocolate instead of whipped cream
Storage and Leftovers
Store mini cheesecakes in an airtight container in the refrigerator for up to 4 days.
Do not top with whipped cream until just before serving for the best texture.
Freeze plain cheesecakes (without toppings) for up to 2 months.
Thaw overnight in the fridge, then add toppings before serving.
If freezing, place cooled cheesecakes on a baking sheet to freeze individually before storing them in a freezer bag.
FAQs
Can I make these in advance?
Yes, they’re ideal for making a day or two ahead.
Just wait to add the whipped cream until shortly before serving.
Can I use store-bought whipped topping?
You can, but homemade whipped cream offers a fresher flavor and better texture.
It also holds up better when piped.
Do I need to use a water bath?
No water bath is needed.
These mini cheesecakes bake quickly and evenly without cracking, as long as you avoid overmixing and overbaking.
Can I use different crust options?
Yes, chocolate cookies, gingersnaps, or vanilla wafers all work well as crust alternatives.
Why did my cheesecakes sink in the middle?
A slight dip is normal as the cheesecakes cool.
If the centers collapse significantly, it may be due to overmixing or baking too long.
Can I make these gluten-free?
Yes, simply use gluten-free graham crackers or a nut-based crust alternative.
What piping tip should I use for whipped cream?
A large star tip works beautifully for a decorative swirl.
If you don’t have one, you can spoon the whipped cream on top instead.
Final Thoughts
Mini Caramel Cheesecakes are a foolproof way to serve an impressive dessert without the stress of slicing or plating.
The combination of buttery crust, rich and creamy filling, and caramel topping makes every bite a delightful indulgence.
Mini Caramel Cheesecakes
Ingredients
Method
- Preheat oven to 350°F. Line a 24-cup muffin tin with cupcake liners.
- Combine graham cracker crumbs, melted butter, and cinnamon.
- Press about 1 tablespoon into each liner.
- In a bowl, beat cream cheese and eggs on high speed for 5 minutes.
- Add sweetened condensed milk and mix just until blended.
- Divide mixture among the liners (3/4 full).
- Bake for 15 minutes. Let cool completely.
- See full steps with tips & photos → https://theboatshedcafe.com/mini-caramel-cheesecakes/
Notes
- Use store-bought or homemade caramel sauce—both work beautifully.
- Make sure the cream cheese is very soft before mixing for a smooth texture.
- Chill time is key! The cheesecakes need to be fully set before topping and serving.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.