Description
These Gooey Mini Caramel Chocolate Cheesecakes are the ultimate indulgence! With a graham cracker crust, creamy cheesecake filling, gooey caramel, and rich chocolate chunks, these mini cheesecakes are a perfect dessert for any occasion. The combination of caramel and chocolate creates a heavenly treat that will impress your guests!
Ingredients
Scale
- For the Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons sugar
- 4 tablespoons butter, melted
- For the Cheesecake Filling:
- 16 ounces cream cheese, softened
- 1/2 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
- 1/2 cup caramel sauce, plus extra for drizzling
- 1 cup chocolate chunks
- For the Caramel Filling:
- 1/2 cup caramel filling (thick caramel sauce or caramel candies)
Instructions
- Preheat the Oven:
- Preheat your oven to 325°F (163°C). Line a muffin tin with paper liners or grease it lightly.
- Prepare the Crust:
- In a small bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is well combined and the crumbs are moistened.
- Press a tablespoon of the crumb mixture into the bottom of each muffin cup, creating an even base for each mini cheesecake. Use the back of a spoon to press it down firmly.
- Bake the crusts in the preheated oven for 5-7 minutes, then remove from the oven and set aside.
- Prepare the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs, one at a time, mixing well after each addition.
- Stir in the vanilla extract and heavy cream, followed by the caramel sauce and chocolate chunks. Mix until fully incorporated and smooth.
- Spoon the cheesecake mixture over the graham cracker crusts, filling each muffin cup almost to the top.
- Bake the Cheesecakes:
- Bake the mini cheesecakes in the oven for 18-22 minutes, or until the edges are set, and the center is just slightly jiggly. Don’t overbake, as they will continue to firm up as they cool.
- Prepare the Caramel Filling:
- While the cheesecakes are baking, heat the caramel filling in a small saucepan over low heat until it becomes smooth and easy to drizzle.
- Cool and Assemble:
- Allow the cheesecakes to cool in the muffin tin for 10 minutes, then transfer to the refrigerator to chill for at least 2 hours (overnight for the best results).
- Once chilled, drizzle the caramel filling over the top of each cheesecake and add a few extra chocolate chunks for decoration.
- Serve:
- Serve these delicious mini cheesecakes chilled, with extra caramel sauce drizzled on top for an added touch of indulgence!
Notes
- Caramel Sauce: If you prefer a homemade caramel sauce, you can easily make one by heating sugar and butter together until melted, then adding cream and simmering for a few minutes.
- Chocolate Options: For extra flavor, you can use a mix of milk chocolate and dark chocolate chunks or even swirl the chocolate into the cheesecake mixture before baking.
- Storage: Store leftover mini cheesecakes in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert, Cheesecake
- Method: Baking
- Cuisine: American, Dessert
Keywords: Gooey Caramel Cheesecake, Mini Caramel Cheesecake, Chocolate Cheesecake, Caramel Dessert, Cheesecake Recipe