Mini Cheesecakes with Caramel Sauce


Mini cheesecakes with caramel sauce are a delightful treat that combines the creamy richness of cheesecake with the sweet and slightly salty flavor of caramel. These bite-sized desserts are perfect for parties, special occasions, or simply when you want to indulge in something delicious. Easy to make and even easier to enjoy, these mini cheesecakes are sure to become a favorite.

Overview of the Recipe:

This recipe features a crumbly digestive biscuit crust, a smooth and creamy cheesecake filling, and a luscious caramel sauce topping. Each mini cheesecake is individually portioned, making them ideal for serving at gatherings. With a preparation time of 20 minutes, a baking time of 20 minutes, and a cooling and refrigeration period, these mini cheesecakes are ready to enjoy in just a few hours.

History and Origin:

Cheesecake has a long history, dating back to ancient Greece. It has evolved over centuries, with various cultures adding their own twists. Mini cheesecakes are a modern adaptation, providing the same delicious experience in a convenient, single-serving size. The addition of caramel sauce adds a contemporary touch, making these mini cheesecakes a perfect blend of tradition and innovation.


  • 2 cups digestive biscuits, crushed
  • 1/2 cup unsalted butter, melted
  • 2 (8-ounce) packages cream cheese, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • Caramel sauce, for topping
  • Sea salt, for garnish (optional)


  1. Prepare the Oven and Muffin Tin:
    • Preheat your oven to 160°C (325°F).
    • Line a muffin tin with paper liners.
  2. Make the Crust:
    • In a medium bowl, mix 2 cups crushed digestive biscuits and 1/2 cup melted unsalted butter until well combined.
    • Press a heaping tablespoon of the mixture into the bottom of each liner to form a crust.
  3. Prepare the Cheesecake Filling:
    • In a large bowl, beat 2 (8-ounce) packages of softened cream cheese and 3/4 cup granulated sugar until smooth and creamy.
    • Add 2 large eggs, one at a time, beating well after each addition.
    • Mix in 1 teaspoon vanilla extract and 1/2 cup sour cream until just combined.
  4. Fill the Muffin Cups:
    • Divide the cream cheese mixture evenly among the muffin cups, filling each about 3/4 full.
  5. Bake the Cheesecakes:
    • Bake in the preheated oven for 18-20 minutes, or until the centers are set and the edges are lightly browned.
    • Allow the cheesecakes to cool in the tin for 10 minutes, then transfer them to a wire rack to cool completely.
  6. Add the Topping:
    • Once cooled, top each mini cheesecake with a generous drizzle of caramel sauce.
    • Sprinkle with sea salt if desired.
  7. Refrigerate:
    • Refrigerate the mini cheesecakes for at least 2 hours before serving to allow them to set properly.


This recipe makes 12 mini cheesecakes. Serve them chilled, straight from the refrigerator, to enjoy their creamy texture and rich flavors at their best.

Pairing and Serving Suggestions:

Mini cheesecakes with caramel sauce are versatile and pair well with various accompaniments:

  • Fresh Berries: Strawberries, raspberries, or blueberries add a refreshing contrast.
  • Whipped Cream: A dollop of whipped cream enhances the indulgence.
  • Coffee or Tea: Serve with a hot cup of coffee or tea for a delightful treat.

Variations of the Recipe:

  • Chocolate Drizzle: Replace the caramel sauce with melted chocolate for a different flavor.
  • Fruit Topping: Top the cheesecakes with a fruit compote or fresh fruit slices.
  • Nut Crust: Use crushed pecans or almonds instead of digestive biscuits for a nutty twist.

Health Benefits:

While mini cheesecakes are an indulgent treat, they do offer some benefits when enjoyed in moderation:

  • Portion Control: The mini size helps with portion control, making it easier to enjoy a treat without overindulging.
  • Calcium: Cream cheese provides a source of calcium, important for bone health.


  • Softening Cream Cheese: Make sure the cream cheese is fully softened to ensure a smooth and creamy filling.
  • Chilled Rice: Using chilled, day-old rice helps prevent the rice from becoming mushy during cooking.
  • Adjust Sweetness: Adjust the amount of sugar and caramel sauce to suit your taste preferences.


Can I use a different type of cookie for the crust?

Yes, you can use graham crackers, Oreo cookies, or any other type of cookie you prefer for the crust.

How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Can I freeze mini cheesecakes?

Yes, you can freeze mini cheesecakes. Place them in a freezer-safe container or wrap them individually in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator before serving.

What can I use instead of sour cream?

You can use Greek yogurt or crème fraîche as a substitute for sour cream in the filling.


Mini cheesecakes with caramel sauce are a perfect dessert for any occasion. Their creamy texture, rich flavor, and convenient size make them a hit with everyone. With a simple preparation process and the option to customize the toppings, these mini cheesecakes are a versatile and delightful treat. Enjoy them with your favorite accompaniments for a truly satisfying dessert experience

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