Ingredients
Method
Preparation
- In a medium bowl, mix together the graham cracker crumbs, cocoa powder, brown sugar, and melted butter until well combined. The mixture should hold together when pressed.
- Take about 2 tablespoons of the crust mixture and press it firmly into the bottom of your mini cheesecake cups. Pop these in the fridge while you work on the filling.
Making the filling
- In a large bowl, beat the softened cream cheese using an electric mixer until smooth and creamy.
- Gradually add the powdered sugar and continue mixing until combined. Add in the vanilla extract and mix until incorporated.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold this whipped cream into the cream cheese mixture for a fluffy texture.
Assembly
- Spoon the cheesecake filling into the chilled crusts, smoothing the tops with a spatula. Let them chill for at least two hours to set properly.
- Drizzle on the caramel sauce, sprinkle with chopped nuts, and add chocolate sauce if desired.
Notes
Make ahead: These cheesecakes can be made a day in advance. Variations: Feel free to swap the nuts for your favorites or add extra toppings. If you don't have mini cheesecake cups, use a muffin tin or a pie dish!