Ingredients
Equipment
Method
Instructions
- Preheat your oven to 325°F (160°C). In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
- Line a mini muffin tin with paper liners. Press about 1 tablespoon of the crust mixture into the bottom of each liner, making sure it's compact. Bake for 5-7 minutes, or until golden brown. Remove from the oven and let cool.
- In a large mixing bowl, beat the cream cheese until smooth and creamy. Gradually add the sugar and flour, mixing until fully combined. Add the eggs, one at a time, mixing well after each addition. Incorporate the vanilla extract, sour cream, and heavy cream until the mixture is smooth and creamy.
- Spoon the cheesecake filling into each muffin liner, filling them about 3/4 full. This will allow room for the cheesecakes to rise while baking.
- Bake the mini cheesecakes for 15-18 minutes, or until the centers are set but still slightly jiggly. Remove from the oven and allow them to cool in the tin for about 10 minutes before transferring them to a cooling rack to cool completely.
- While the cheesecakes are cooling, prepare your caramel sauce. You can either make your own or use a store-bought version. If making your own, combine sugar and water in a saucepan over medium heat, stirring until the sugar dissolves. Allow it to boil until it turns a deep amber color, then remove from heat and stir in butter and cream until smooth.
- Once the mini cheesecakes are completely cooled, drizzle the caramel sauce over each one. Allow the caramel to set a bit before serving. These mini beauties can be enjoyed immediately or stored in the refrigerator for later!
Notes
- Store mini cheesecakes in an airtight container in the refrigerator for up to 5 days.
- For longer storage, freeze without caramel for up to 2 months.
- Consider adding cocoa powder for a chocolate version!