Mini Cheesecake Cups with Caramel Topping
Delightful mini cheesecake cups featuring a creamy filling and a rich caramel topping, served on a crunchy graham cracker base.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 140 minutes
- Yield: 6 mini cheesecake cups 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 cup heavy cream
- 1 tsp vanilla bean paste
- 1/2 cup caramel sauce
- Graham cracker crumbs (for base)
Instructions
- Beat the cream cheese and powdered sugar until smooth.
- Whip the heavy cream until stiff peaks form, then gently fold into the cream cheese mixture.
- Add the vanilla bean paste and mix until fully incorporated.
- Assemble the cups with graham cracker crumbs at the bottom.
- Spoon the vanilla bean cream mixture over the crumbs and smooth the top.
- Drizzle the caramel sauce on top.
- Chill in the refrigerator for at least 2 hours before serving.
Notes
Ensure cream cheese is at room temperature for a smooth mixture. Chill properly for best texture.
Nutrition
- Serving Size: 1 cup
- Calories: 335
- Sugar: 22g
- Sodium: 176mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 70mg