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Mini Caramel Chocolate Chip Cheesecakes
Alyssa

Mini Caramel Chocolate Chip Cheesecakes

Delight in mini caramel chocolate chip cheesecakes—creamy, decadent bites topped with rich caramel, perfect for satisfying your sweet tooth.
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Ingredients Method

Ingredients
  

  • 1 1/2 cups graham cracker crumbs: The base for our crust providing a delightful crunch and subtle sweetness.
  • 1/4 cup melted butter: This binds the graham cracker crumbs together creating a rich, buttery crust.
  • 16 oz cream 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 cup granulated sugar: Sweetens the filling balancing flavors without overpowering the other ingredients.
  • 1/4 cup brown sugar: Adds a hint of molasses flavor and extra moisture to the cheesecake.
  • 2 large eggs: Provides structure and creaminess to the filling.
  • 1/4 cup heavy cream: Contributes to a rich creamy texture and enhances flavor.
  • 1 tsp vanilla extract: Infuses the cheesecake with a warm aromatic flavor.
  • 1/2 cup mini chocolate chips: These treat bites add delightful bursts of chocolate to each cheesecake.
  • 1/4 cup caramel sauce + more for drizzling: For that unmistakable caramel flavor—add more for drizzling on top before serving!
  • 1/4 cup extra mini chocolate chips for topping: To finish your cheesecakes with even more chocolatey goodness!

Method
 

  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.