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
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.