Super Easy Mini Caramel Cheescakes
Well here I am with another recipe from NatashasKitchen.com this week, but this time I came across this recipe because the super smart Artificial Intelligence in Cook’n knows me so well, it put a recipe for little mini caramel cheesecakes from Natasha that they knew I couldn’t resist! Well, it knows my preferences very well indeed because this was a perfect recipe for my family and it could not be an easier recipe! Natasha delivers again on a perfect, five-star recipe that is easy and fun to make.
I am honestly loving going into my feed on my homepage on my Cook’n software and I love seeing the recipes recommended for me. It really does know they recipes I am drawn to so I can quickly find something yummy to make for dinner—ie: air fryer main dishes and sides, lemony chicken dishes, chicken parmesan, etc.—and of course it knows I am a sweets girl because about half of my curated feed is lovely desserts like this cheesecake I am sharing today. The more recipes you capture in Cook’n, the more it will fine-tune to have recipes you will be sure to love.
I wasn’t kidding when I said these little cheesecakes are easy to whip up—we are talking only three ingredients for the base of the cheesecake kind of easy! (That is if you already have some homemade caramel sauce ready to go.) You could use store-bought caramel, but once you have homemade you will never want to go back. It doesn’t take a whole lot of effort to make homemade caramel sauce and it is well worth the effort. I recommend searching for Natasha’s Kitchen Easy Caramel Sauce, which is a really lovely recipe. It only has five ingredients: butter, light brown sugar, half and half, sea salt and vanilla.
The secret to this cheesecake is using a can of sweetened condensed milk in the cheesecake base to make it perfectly sweet and creamy smooth. You line a cupcake pan with cupcake liners and make your simple graham cracker crust with a hint of cinnamon. Next, you whip up your cheesecake base, which only has cream cheese, three eggs, and a can of sweetened condensed milk. Add that on top of the crust and bake for about 15 minutes, until it is set but still a little wobbly in the middle. Let it cool down to room temperature and spoon your caramel sauce on the cheesecake. Refrigerate for at least two hours and top with fresh whipped cream and enjoy!
You can easily make these ahead of time and I think these would be the perfect thing to bring to a party or shower. They would be a total hit! Have you checked out your feed in Cook’n with recipes tailored just for you? What kinds of recipes do you find most often that are recommended for you? Please share your thoughts in the comments below.
1 1/2 cups graham crackers crumbs from 12 whole crackers*
6 tablespoons unsalted butter, melted
1/2 teaspoon cinnamon
16 ounces cream cheese from two 8oz packages, softened
3 large eggs room temperature
14 ounces sweetened condensed milk
1 cup caramel sauces
1 cup heavy whipping cream chilled
1 tablespoon granulated sugar
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon to garnish optional
Directions:
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I am honestly loving going into my feed on my homepage on my Cook’n software and I love seeing the recipes recommended for me. It really does know they recipes I am drawn to so I can quickly find something yummy to make for dinner—ie: air fryer main dishes and sides, lemony chicken dishes, chicken parmesan, etc.—and of course it knows I am a sweets girl because about half of my curated feed is lovely desserts like this cheesecake I am sharing today. The more recipes you capture in Cook’n, the more it will fine-tune to have recipes you will be sure to love.
I wasn’t kidding when I said these little cheesecakes are easy to whip up—we are talking only three ingredients for the base of the cheesecake kind of easy! (That is if you already have some homemade caramel sauce ready to go.) You could use store-bought caramel, but once you have homemade you will never want to go back. It doesn’t take a whole lot of effort to make homemade caramel sauce and it is well worth the effort. I recommend searching for Natasha’s Kitchen Easy Caramel Sauce, which is a really lovely recipe. It only has five ingredients: butter, light brown sugar, half and half, sea salt and vanilla.
The secret to this cheesecake is using a can of sweetened condensed milk in the cheesecake base to make it perfectly sweet and creamy smooth. You line a cupcake pan with cupcake liners and make your simple graham cracker crust with a hint of cinnamon. Next, you whip up your cheesecake base, which only has cream cheese, three eggs, and a can of sweetened condensed milk. Add that on top of the crust and bake for about 15 minutes, until it is set but still a little wobbly in the middle. Let it cool down to room temperature and spoon your caramel sauce on the cheesecake. Refrigerate for at least two hours and top with fresh whipped cream and enjoy!
You can easily make these ahead of time and I think these would be the perfect thing to bring to a party or shower. They would be a total hit! Have you checked out your feed in Cook’n with recipes tailored just for you? What kinds of recipes do you find most often that are recommended for you? Please share your thoughts in the comments below.
Mini Cheesecakes with Caramel Sauce
These mini cheesecakes with caramel sauce are delicious! The base is just 3 ingredients. We love the flavor, texture and how completely EASY they were! Author: Natasha of NatashasKitchen.com
Prep time:
Cook time:
Serving size: 24
Calories per serving: 159
Ingredients:
Cook time:
Serving size: 24
Calories per serving: 159
1 1/2 cups graham crackers crumbs from 12 whole crackers*
6 tablespoons unsalted butter, melted
1/2 teaspoon cinnamon
16 ounces cream cheese from two 8oz packages, softened
3 large eggs room temperature
14 ounces sweetened condensed milk
1 cup caramel sauces
1 cup heavy whipping cream chilled
1 tablespoon granulated sugar
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon to garnish optional
Directions:
How to Make the Crust:
Prep: Preheat Oven to 350?F. Line a 24-count muffin tin with standard cupcake liners. Combine 1 1/2 cups graham cracker crumbs, 6 Tbsp melted butter and 1/2 tsp cinnamon. Stir to evenly moisten crumbs.
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:
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).
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.
Cool to room temp in baking dish then spoon 1/2 to 1 Tbsp caramel sauce over each one. Refrigerate 2 hrs or until fully chilled then top with whipped cream using a piping bag with large star tip. Lightly dust with cinnamon if desired. Serve with or without liners.
How to Make Whipped Cream:
In a large mixing bowl, combine 1 cup cold heavy cream, 1 Tbsp sugar and 1/2 tsp vanilla and beat together with an electric mixer on high speed for 2 minutes or until whipped and fluffy.
Source: natashaskitchen.com
Prep: Preheat Oven to 350?F. Line a 24-count muffin tin with standard cupcake liners. Combine 1 1/2 cups graham cracker crumbs, 6 Tbsp melted butter and 1/2 tsp cinnamon. Stir to evenly moisten crumbs.
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:
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).
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.
Cool to room temp in baking dish then spoon 1/2 to 1 Tbsp caramel sauce over each one. Refrigerate 2 hrs or until fully chilled then top with whipped cream using a piping bag with large star tip. Lightly dust with cinnamon if desired. Serve with or without liners.
How to Make Whipped Cream:
In a large mixing bowl, combine 1 cup cold heavy cream, 1 Tbsp sugar and 1/2 tsp vanilla and beat together with an electric mixer on high speed for 2 minutes or until whipped and fluffy.
Source: natashaskitchen.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Sources:
- www.flickr.com
- www.natashaskitchen.com
Mary Richardson
Weekly Newsletter Contributor since 2014
Email the author! mary@dvo.com
