These creamy cheesecakes, layered with rich caramel and chocolate and topped with crunchy pecans, are a dessert lover’s dream. Perfect for any gathering!
Ingredients
- 1 cup graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1/2 cup caramel sauce
- 1/2 cup chocolate syrup
- 1/2 cup chopped pecans
- Additional caramel sauce and chocolate syrup for drizzling
- Whipped cream, for topping (optional)
Instructions
- In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined, resembling wet sand.
- Divide the graham cracker mixture evenly among 12 mini cheesecake molds or a muffin tin lined with cupcake liners, pressing firmly to create crusts.
- In another bowl, beat the softened cream cheese until smooth and creamy.
- Gradually add the powdered sugar and vanilla extract to the cream cheese, mixing until fully incorporated and smooth.
- In a separate bowl, whip the heavy whipping cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until well combined.
- Spoon or pipe the cheesecake filling over the prepared crusts, filling each mold to the top.
- Drizzle caramel sauce and chocolate syrup over each cheesecake, then sprinkle with chopped pecans.
- Chill the cheesecakes in the refrigerator for at least 4 hours, or until set.
- Before serving, drizzle additional caramel sauce and chocolate syrup on top, and optionally, garnish with a dollop of whipped cream.
Recipe Tip: For an extra layer of flavor, try adding a pinch of sea salt to the caramel sauce before drizzling it over the cheesecakes. This will enhance the sweetness and create a delightful contrast!
Note
These mini cheesecakes are perfect for parties and gatherings as they can be made ahead of time. You can substitute pecans with walnuts or omit for a nut-free version. For an even richer taste, use a mix of milk and dark chocolate syrups. Ensure your cream cheese is at room temperature to prevent lumps in the cheesecake mixture. Feel free to add chocolate chips to the cheesecake filling for an added texture.
Mini Caramel Chocolate Cheesecakes
Ingredients
Method
- In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined, resembling wet sand.
- Divide the graham cracker mixture evenly among 12 mini cheesecake molds or a muffin tin lined with cupcake liners, pressing firmly to create crusts.
- In another bowl, beat the softened cream cheese until smooth and creamy. Gradually add the powdered sugar and vanilla extract to the cream cheese, mixing until fully incorporated and smooth.
- In a separate bowl, whip the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.
- Spoon or pipe the cheesecake filling over the prepared crusts, filling each mold to the top.
- Drizzle caramel sauce and chocolate syrup over each cheesecake, then sprinkle with chopped pecans.
- Chill the cheesecakes in the refrigerator for at least 4 hours, or until set.
- Before serving, drizzle additional caramel sauce and chocolate syrup on top, and optionally, garnish with a dollop of whipped cream.
Notes
Frequently Asked Questions
Can I make these mini cheesecakes in advance? Yes! These cheesecakes can be made a day ahead and stored in the refrigerator until ready to serve.
What can I use instead of pecans? You can substitute pecans with walnuts or even omit nuts for a nut-free version.
How do I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 3 days.
