Best 5 Mini Caramel Cheesecakes Recipes

EASY MINI CARAMEL APPLE CHEESECAKES

Steps:

• Preheat oven to 350°. Line 12 muffin cups with paper liners., In a small bowl, mix cracker crumbs, sugar and cinnamon; stir in melted butter. Spoon 1 rounded tablespoon crumb mixture into each muffin cup; press down with a narrow glass or spoon., In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla. Add eggs; beat on low speed just until blended. Pour over crusts., Bake until centers are set, 15-18 minutes (do not overbake). Cool in pan on a wire rack 30 minutes., Right before serving, in a small skillet, cook and stir apple with butter, sugar, cinnamon and cloves over medium heat until tender, 4-5 minutes; stir in caramel topping. Spoon over cheesecakes. Refrigerate leftovers.

CARAMEL APPLE MINI "CHEESECAKES"

Steps:

• Heat oven to 425 degrees F.
• Bake pastry shells as directed on package; cool.
• Meanwhile, beat Neufchatel and 1/4 cup milk with mixer until blended. Add dry pudding mix and remaining milk; beat 2 min. Refrigerate until ready to use.
• Remove top and doughy center from each pastry shell; discard removed pastry. Fill shells with pudding mixture; top with apples and caramel topping. Serve with pastry tops.

MINI CARAMEL CHEESECAKES

Steps:

• In a large bowl, beat the cream cheese, apple juice concentrate, sugar and ice cream topping until smooth. Fold in whipped topping. , Spoon into tart shells. Drizzle with additional ice cream topping and sprinkle with almonds if desired. Refrigerate until servings.

MINI CARAMEL APPLE STREUSEL CHEESECAKES RECIPE - (4.6/5)

Steps:

• Crust: 1.Preheat oven to 325 degrees. Line 18 muffin cups with liners. 2.In a mixing bowl, combine melted butter, graham cracker crumbs and sugar. 3.Divide mixture into liners and press down firmly o form little crusts. 4.Bake 5 minutes and cool. Streusel: 1.To the melted butter, stir in flour, oats, brown sugar, cinnamon and salt. Stir until clumps form and park in the fridge while you make the filling. Filling: 1.Beat cream cheese with sugar until smooth. 2.Add eggs until smooth. Crust: 1.Preheat oven to 325 degrees. Line 18 muffin cups with liners. 2.In a mixing bowl, combine melted butter, graham cracker crumbs and sugar. 3.Divide mixture into liners and press down firmly o form little crusts. 4.Bake 5 minutes and cool. Streusel: 1.To the melted butter, stir in flour, oats, brown sugar, cinnamon and salt. Stir until clumps form and park in the fridge while you make the filling. Filling: 1.Beat cream cheese with sugar until smooth. 2.Add eggs until smooth. 3.Add sour cream and vanilla. Assemble 1.Pour cheesecake batter evenly over the mini crusts. 2.Top with chopped apples evenly. 3.Sprinkle on streusel topping. 4.Bake about 25 mins. 5.Cool and chill in fridge a few hours. 6.Top with caramel!

LAYERED MINI CARAMEL CHEESECAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
• Place 1 vanilla wafer cookie in the bottom of each muffin cup. Place the remaining cookies in a container and crush to crumbs.
• Place caramels in a medium saucepan; add milk. Heat on low, stirring occasionally until melted, about 10 minutes.
• Beat cream cheese, sugar, eggs, and vanilla extract together in a bowl using an electric mixer until cheesecake filling is smooth. Distribute 2 tablespoons of the filling into each muffin cup.
• Stir two-thirds of the melted caramel mixture into the remaining cheesecake filling; mix well. Distribute 2 tablespoons of caramel-cheesecake mixture into the muffin cups.
• Bake in the preheated oven until cheesecake is set, about 1 hour. Let cool to room temperature, at least 25 minutes.
• Reheat the remaining caramel sauce until warm, about 2 minutes. Drizzle onto the cheesecakes. Sprinkle the cookie crumbs on top. Remove cheesecakes from the muffins tins; place on a serving platter. Cover and refrigerate until cool, about 4 hours.