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Gooey Mini Caramel Chocolate Cheesecakes

Indulge in these delightful mini cheesecakes that combine rich chocolate and gooey caramel, perfect for any occasion.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 2 hours 25 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup graham cracker crumbs
  • 1/4 cup unsalted butter, melted
  • 1/4 cup sugar
For the cheesecake filling
  • 16 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1/2 cup semi-sweet chocolate chips, melted
For the topping
  • 1 cup caramel sauce store-bought or homemade
  • Whipped cream optional, but highly recommended!
  • Extra chocolate chips for garnish

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until well coated.
  3. Press mixture firmly into the bottom of a lined muffin tin, about 1 tablespoon per cup. Bake for 5-7 minutes until golden and set. Let cool slightly.
  4. In a large bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until well combined.
  5. Add eggs one at a time, mixing in between, then fold in the melted chocolate.
Baking
  1. Spoon the cheesecake filling over the cooled crust, filling each cup about 3/4 full.
  2. Bake in preheated oven for 20-25 minutes until set but still a little jiggly in the center.
Chilling and Serving
  1. Let cool to room temperature, then chill in the fridge for at least 2 hours.
  2. Right before serving, drizzle with caramel sauce and top with whipped cream and extra chocolate chips.

Notes

Feel free to customize with nuts or sea salt on top of the caramel. Store leftovers in an airtight container for up to 3 days.