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Caramel Topped Mini Cheesecakes on a white rectangular tray garnished with raspberries

Caramel Topped Mini Cheesecakes

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Caramel Topped Mini Cheesecakes combine two of my dessert obsessions, caramel and homemade cheesecake.  Making these in muffin tins provides the much-needed portion control!

Caramel Topped Mini Cheesecakes on a white rectangular tray garnished with raspberries

Caramel Topped Mini Cheesecakes

It’s time for another installment of the Secret Recipe Club where each month I’m assigned another blogger to stalk and recreate one of their recipes. I was thrilled to be assigned another old friend, Erin, of Making Memories with Your Kids. She makes oodles of wonderful desserts, so it was a challenge to figure out which one to choose.

First, I printed off her Peach Crumb Bars before changing my mind and baking up these extraordinary Mini Cheesecakes topped with Caramel. Erin used salted caramel, but I went back to an old recipe for Microwave Caramel (done in 5 minutes or less!) for my topping.

These Caramel Topped Mini Cheesecakes were terrific!!! Thumbs up from the whole family. Not that I had any doubt. If you love individual desserts, these Mini Vanilla Bean Cheesecakes are also winners!

Caramel Topped Mini Cheesecakes on a white plate with raspberries

Tips for Making Cheesecake and Microwave Caramel Sauce

When it comes to making cheesecake or microwave caramel sauce, there are a couple of rules to follow.

  • First up, use room temperature ingredients. Your batter will be much smoother if your cream cheese, eggs, etc are not pulled fresh from the fridge.
  • If you’re using a stand mixer, use the paddle attachment. The whisk will incorporate air into the batter, making air holes and a light, not the traditional dense result. If you’re using a hand mixer, just mix on low speed.
  • If you try my microwave caramel sauce, don’t fret if the first batch is a flop. All microwaves heat differently and sometimes it’s difficult to see if the sugar is coloring through the appliance window. It should just be a pale yellow. If it’s already an amber color when you pull it out, it will be too dark as it continues to bubble and cook on your countertop. Just make a note of the exact time used when you’re successful, then you can have fresh caramel sauce in a matter of minutes anytime you want!
3 Caramel Topped Mini Cheesecakes on a white tray with caramel sauce in a glass jar and a bowl of raspberries

Caramel Topped Mini Cheesecakes

Caramel Topped Mini Cheesecakes

!Recipes adapted from Making Memories With Your Kids and Cook's Illustrated

Prep Time 30 minutes
Cook Time 28 minutes
Total Time 58 minutes
Yield 12 mini cheesecakes


  • 1 cup plus 2 tablespoons graham cracker crumbs
  • 1 1/2 tablespoons sugar ( a half tablespoon is equal to 1 1/2 teaspoons)
  • 3 1/2 tablespoons butter, melted
  • 2 (8 ounce) packages cream cheese, at room temperature
  • 3/4 cup sugar
  • 1 1/2 tablespoons flour
  • 2 eggs, at room temperature
  • 1 teaspoon vanilla
  • 1/4 cup sour cream
  • 1/4 cup heavy cream

Caramel Sauce:

  • 1 cup sugar
  • 2 tablespoons corn syrup
  • 2 tablespoons water
  • 1/8 teaspoon lemon juice
  • 1/2 cup hot heavy cream
  • 1 tablespoon butter


  1. Preheat oven to 350ΒΊ. Line a 12 cup muffin tin with paper liners and set aside.
  2. Mix together graham cracker crumbs, sugar and melted butter till well combined. Add a well rounded tablespoon to each muffin cup and tamp mixture into an even layer. Allow to cool while preparing filling.
  3. Mix cream cheese, sugar and flour on low speed till smooth. Mix in eggs one at a time on low speed, and scrape down sides of bowl after each addition. Add vanilla, sour cream and heavy cream and mix just until combined. If your batter has lots of air bubbles, tap your bowl numerous times on the counter to help remove them. Alternatively, use the paddle attachment of your stand mixer to make batter to minimize air bubbles.
  4. Divide mixture among muffin cups, but don't overfill (you may have some extra batter. Bake for 20 - 23 minutes, centers may still be slightly jiggly.
  5. Remove from oven and allow to cool 1 hour. Then move to refrigerator and chill 2 hours. Serve chilled with a spoonful of caramel sauce.
  6. To make microwave caramel, mix sugar, corn syrup, water and lemon juice in a 2 cup capacity Pyrex measuring cup. Microwave till mixture just starts to take on a bit of color, 4-5 minutes. Watch previous microwave would burn it at 5 minutes, but my current microwave needs almost a full 5 minutes to get to a pale amber.
  7. Remove cup to counter where it will continue to bubble and darken to an amber color. Add hot cream a couple tablespoons at a time (it will bubble intensely, so add slowly). When all the cream is added, stir and add in butter. Store in fridge up to 2 weeks.


Total time does not include cooling and chilling time.

Nutrition Information:



Serving Size:

1 cheesecake

Amount Per Serving: Calories: 256 Total Fat: 12g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 65mg Sodium: 66mg Carbohydrates: 36g Net Carbohydrates: 0g Fiber: 0g Sugar: 34g Sugar Alcohols: 0g Protein: 2g

Caramel Topped Mini Cheesecakes | An exquisite combination of flavors and textures

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73 comments on “Caramel Topped Mini Cheesecakes”

  1. Such pretty little cheesecakes and sound so scrumptious! I didn’t know you could make caramel sauce in the microwave…thanks for sharing!

  2. What gorgeous little cheesecakes! the caramel topping is perfect!

  3. I am sold on just the homemade caramel sauce alone. I think the only problem here is that you have to wait to let the cheesecake before eating. Maybe you can do shots of the caramel sauce while you are waiting.

  4. Wow these are so beautiful! What a lovely recipe. I’ll definitely be trying this one; so many cheesecake lovers in my family!

    Krissie Pearls of Style

  5. These mini cheesecakes are beautiful and I want to eat that whole plate. πŸ™‚

  6. Found you on Yum Goggle Yeah and I love these! So delicious looking thank you for letting me know we will see how they do πŸ™‚

  7. Those are all great tips, Liz and they obviously work because your cheesecakes look perfect! When they’re mini, that means I can eat more πŸ˜‰

  8. This is over the top good looking. I love portion controlled desserts – I can always find an excuse to “trim the edges” but I’d never take two. LOL

  9. These look delicious! Who can resist a mini cheesecake? Add caramel and you’ve got trouble!

  10. I love this little cheesecake Liz, and yes, the caramel topping just add more to the already delicious cheesecake…looks delicious!

  11. As always, your desserts look like they are come out of a fine dining pastry kitchen! Such great tips too for when making cheesecake. Another winner from Liz – you never disappoint πŸ™‚

  12. Lizzy,
    Your cheesecakes look delicious. What a great choice for the Secret Recipe Club.

  13. Those look soooo yummy! I love the 5 minute or less caramel sauce too, I’ll have to give it a try next time I need some πŸ™‚

  14. These mini cheesecakes are screaming my name right now! I swear, what is it with dessert cravings striking you late at night? I could go for a couple of these!

  15. Liz, love these mini cheesecakes!! and LOVE the caramel topping!

  16. that caramel topping looks so good. I’ve only recently made caramel for the first time. I gotta give these a try

  17. I love the Secret Recipe Club idea! And can I say again, that I LOVE LOVE LOVE this easy caramel sauce! I hope I have enough left over for the cheesecakes?!?!

  18. I want those~! Your individual caramel topped cheesecakes are so pretty~! This is another great make-ahead idea for entertaining. Thanks Liz~!!!

  19. I”m back for this recipe. Everything wonderful in these little guys. THANKS

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