Recipe Card
Mini Caramel Chocolate Chip Cheesecakes
Ingredients
- 1 1/2 cupsgraham cracker crumbs: The base for our crust (providing a delightful crunch and subtle sweetness.)
- 1/4 cupmelted butter: This binds the graham cracker crumbs together (creating a rich, buttery crust.)
- 16 ozcream cheese (softened: The star of the cheesecake, providing its creamy texture. Make sure to use full-fat cream cheese for the best results.)
- 1/2 cupgranulated sugar: Sweetens the filling (balancing flavors without overpowering the other ingredients.)
- 1/4 cupbrown sugar: Adds a hint of molasses flavor and extra moisture to the cheesecake.
- 2large eggs: Provides structure and creaminess to the filling.
- 1/4 cupheavy cream: Contributes to a rich (creamy texture and enhances flavor.)
- 1 tspvanilla extract: Infuses the cheesecake with a warm (aromatic flavor.)
- 1/2 cupmini chocolate chips: These treat bites add delightful bursts of chocolate to each cheesecake.
- 1/4 cupcaramel sauce + more for drizzling: For that unmistakable caramel flavor—add more for drizzling on top before serving!
- 1/4 cupextra mini chocolate chips for topping: To finish your cheesecakes with even more chocolatey goodness!
Instructions
- 1
Preheat your oven: Begin by preheating your oven to 325°F (160°C), and line a muffin tin with cupcake liners.
- 2
Prepare the crust: In a mixing bowl, combine 1 1/2 cups graham cracker crumbs and 1/4 cup melted butter. Stir until the mixture resembles wet sand. Evenly press this crumb mixture into the bottom of each muffin liner, creating a firm crust.
- 3
Mix the cheesecake filling: In a large bowl, beat together 16 oz softened cream cheese, 1/2 cup granulated sugar, and 1/4 cup brown sugar until smooth and creamy. Add in 2 large eggs, 1/4 cup heavy cream, and 1 tsp vanilla extract, mixing until fully combined.
- 4
Add chocolate chips: Gently fold in 1/2 cup mini chocolate chips until evenly distributed throughout the cheesecake mixture.
- 5
Fill the muffin liners: Spoon the cheesecake filling into each lined muffin cup, filling them about 3/4 full. This will allow for some rising while baking.
- 6
Add the caramel: Drizzle 1/4 cup caramel sauce over the top of the cheesecake filling in each cup. Use a toothpick or a skewer to swirl the caramel gently into the mixture.
- 7
Bake the cheesecakes: Place the muffin tin in the preheated oven and bake for 18-22 minutes or until the cheesecakes are set but still slightly jiggly in the center.
- 8
Cool and chill: After baking, remove the cheesecakes from the oven and allow them to cool at room temperature. Then, refrigerate them for at least 2 hours to set completely.
- 9
Garnish and serve: Just before serving, drizzle additional caramel sauce over the chilled cheesecakes and sprinkle with 1/4 cup extra mini chocolate chips for a decorative touch.