These Mini Caramel Chocolate Chip Cheesecakes combine creamy cheesecake with gooey caramel and rich chocolate chips, all in individual servings. Perfect for parties or a sweet treat!
Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup melted butter
For the Cheesecake:
16 oz cream cheese, softened
1/2 cup granulated sugar
1/4 cup brown sugar
2 large eggs
1/4 cup heavy cream
1 teaspoon vanilla extract
1/2 cup mini chocolate chips
For the Topping:
1/4 cup caramel sauce (plus more for drizzling)
1/4 cup additional mini chocolate chips for topping
Instructions:
Preheat the Oven:
Preheat your oven to 325°F (160°C). Line a muffin tin with 12 paper liners.
Make the Crust:
In a small bowl, combine the graham cracker crumbs and melted butter. Press about 1 tablespoon of the mixture into the bottom of each muffin liner to form the crust.
Prepare the Cheesecake Batter:
In a large mixing bowl, beat the softened cream cheese until smooth. Add the granulated sugar and brown sugar, beating until well combined and creamy.
Add the eggs, one at a time, mixing well after each addition. Stir in the heavy cream and vanilla extract until the mixture is smooth.
Gently fold in the 1/2 cup of mini chocolate chips.
Assemble the Cheesecakes:
Divide the cheesecake batter evenly among the prepared muffin liners, filling each about 3/4 full.
Drizzle a small amount of caramel sauce over each cheesecake, and use a toothpick to swirl it into the batter.
Bake:
Bake in the preheated oven for 18-22 minutes, or until the cheesecakes are set and slightly puffed.
Cool & Chill:
Remove from the oven and allow to cool completely in the muffin tin. Then transfer to the refrigerator to chill for at least 2 hours.
Garnish and Serve:
Once chilled, drizzle additional caramel sauce over each cheesecake and sprinkle with extra mini chocolate chips before serving.
Recipe Details:
Prep Time: 20 minutes
Cook Time: 20 minutes
Chill Time: 2 hours
Total Time: 2 hours 40 minutes
Servings: 12 mini cheesecakes
Calories per Serving: 350 kcal