I’ve been on a mini cheesecake kick lately. First of all, they’re adorable. Second of all, cheesecake is one of my all-time favorite desserts. So, it just makes sense that I’m obsessed with mini cheesecakes.
Not to toot my own horn or anything, but these are the most delicious things I’ve made in a really long time. I took one bite and my taste buds were like, “WHOA!” I wanted to eat all 12 of them at once, but I know that’s frowned upon.
I’m so excited to share this recipe with you today. It’s easy to make, and as I mentioned before, insanely delicious! You’re going to impress every single person you make these for–I promise. I even decided I’m going to make a batch of these for Stephen’s work–that way he gets a bunch of brownie points (or I guess it would be cheesecake points in this instance).
You’re going to start by making the “crust.” Which is really not a crust at all, but rather a small little crumbly base to house all the cheesy goodness. First, preheat your oven to 350. Then, line a 12-cup muffin pan with cupcake wrappers. Combine 1 cup of graham cracker crumbs (I crushed my own with the bottom of a bowl but you can also buy them pre-crushed to save you some time), 1.5 tablespoons of granulated sugar and 4 tablespoons of melted butter in a bowl. Stir until crumbs are all covered in butter.
Distribute crumbs evenly across all 12 wrappers–there will be about 1 tablespoon of crumbs in each wrapper. Press down on crumbs with finger and pack to form a crust bottom.
Add 2 packages of 8 oz. cream cheese (softened), 4 tablespoons of granulated sugar, 4 tablespoons of milk and 2 eggs to a mixer. Mix on low setting until well-combined, scraping down the edges as needed. Add 2 teaspoons of pure vanilla extract and mix on low setting for 30 more seconds.
Distribute the mixture evenly across your wrappers (each wrapper will almost be filled to the top). Bake for 15-18 minutes.
Take out and let cool on the counter for 1 hour.
Drizzle salted caramel to the top of each cheesecake (about a tablespoon on each one).
Refrigerate for 2 hours. This is the worst part, because you can just see how delicious they are and they’re staring at you–but they’re not ready to be eaten yet. I promise you, they’re worth the wait.
Also, I think this is the perfect time to tell you that during my photo session with these, I had two pieces of wood–one for the “ground” and one for the background–and I had a small mishap. I guess I didn’t lean the background wood up against something firmly and it fell forward just completely crushing one of my cheesecakes. It was like a movie moment: I swear the sound was an articulate “SPLAT!” But luckily it was only during a time when I had one cheesecake there. I would have cried if all my cheesecakes got squished.
- 1 cup graham cracker crumbs
- 1.5 tablespoons granulated sugar
- 4 tablespoons butter, melted
- 2 packages 8 oz. cream cheesed, softened
- 4 tablespoons granulated sugar
- 4 tablespoons milk
- 2 teaspoons pure vanilla extract
- salted caramel
- semi-sweet chocolate chips
- walnut morsels
- Heat oven to 350--place 12 cupcake wrappers in muffin pan
- Mix graham cracker crumbs, 1.5 tablespoons sugar and butter in a bowl until all crumbs are covered in butter
- Distribute mixture evenly across all wrappers (about 1 tablespoon each)
- Press down on crumbs and form a tight base in each one
- Bake for 5 minutes--take out and let cool while making cheesecake filling
- Add cream cheese, 4 tablespoons sugar, and milk in a mixer
- Mix on low setting until well-combined, pushing down edges as needed
- Add vanilla and mix for 30 more seconds
- Distribute cheesecake filling across all 12 wrappers
- Bake for 15-18 minutes
- Take out and let cool on counter for 1 hour
- Add 1 tablespoon of salted caramel to each cheesecake
- Sprinkle with chocolate chips and walnuts
- Refrigerate for 2 hours
- Dig in!