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The Boat Shed Kitchen

Mini Caramel Cheesecakes

Rich and creamy cheesecakes baked in a muffin tin, layered over a buttery graham cracker crust, then finished with silky caramel and homemade whipped cream. These mini treats are perfect for parties, holidays, or anytime indulgence!
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Prep Time 20 minutes
Cook Time 15 minutes
Chill Time 2 hours
Total Time 2 hours 35 minutes
Servings: 24 mini cheesecakes
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Crust:
  • 1 1/2 cups graham cracker crumbs
  • 6 Tbsp unsalted butter melted
  • 1/2 tsp cinnamon
For the Mini Cheesecakes:
  • 16 oz cream cheese softened
  • 3 large eggs room temperature
  • 14 oz sweetened condensed milk
For the Topping:
  • 1 cup caramel sauce
  • 1 cup heavy whipping cream chilled
  • 1 Tbsp granulated sugar
  • 1/2 tsp vanilla extract
  • 1/4 tsp cinnamon optional

Method
 

  1. Preheat oven to 350°F. Line a 24-cup muffin tin with cupcake liners.
  2. Combine graham cracker crumbs, melted butter, and cinnamon.
  3. Press about 1 tablespoon into each liner.
  4. In a bowl, beat cream cheese and eggs on high speed for 5 minutes.
  5. Add sweetened condensed milk and mix just until blended.
  6. Divide mixture among the liners (3/4 full).
  7. Bake for 15 minutes. Let cool completely.
  8. 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.