Mini Cheesecakes with Caramel Sauce (VIDEO)

Mini Cheesecakes with caramel sauce are completely delicious. The cheesecake base is just 3 ingredients! If you appreciate an easy cheesecake you will love this recipe!

We have tested scores of mini cheesecake recipes and this is THE ONE!

One of my readers, Marta, wrote in with her 3-ingredient baby cheesecakes recipe last month and I instantly fell in love with the flavor, texture and how completely EASY they were.

Ingredients
For the Crust:

• 1 1/2 cups graham cracker crumbs from 12 whole crackers*
• 6 Tbsp unsalted butter, melted
• 1/2 tsp cinnamon

For the Mini Cheesecakes:

• 16 oz cream cheese from two 8oz packages, softened
• 3 large eggs room temperature
• 14 oz sweetened condensed milk

Topping Ingredients:

• 1 cup caramel sauce
• 1 cup heavy whipping cream chilled
• 1 Tbsp granulated sugar
• 1/2 tsp vanilla extract
• 1/4 tsp cinnamon to garnish optional

Instructions
How to Make the Crust:

1. Prep: Preheat Oven to 350˚F. Line a 24-count muffin tin. Combine 1 1/2 cups graham cracker crumbs, 6 Tbsp melted butter and 1/2 tsp cinnamon. Stir to evenly moisten crumbs.
2. Divide crumbs between 24 cupcake liners (about 1 Tbsp in each). Push crumbs into the base and slightly up the sides using a small spoon or your fingers.

How to Make Mini Cheesecakes:

1. In a large mixing bowl, beat together 16 oz cream cheese and 3 eggs with on high speed 5 minutes, until blended and smooth, scraping down bowl as needed. Add condensed milk and mix on low speed** until blended (2 min).
2. Divide cheesecake mix evenly between cupcake liners - about 3/4 full (or a flat ice cream scoop in each one) and bake at 350˚F for 15 min. They should be set with a very slight jiggle in the center. Don't over-bake. If you notice them starting to crack in the oven, they are over-baking.

Read more please visit : natashaskitchen.com

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