Mini Caramel Cheesecakes | Easy Cheesecake Recipe | Caramel Cheesecake

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: cottage cheese

Ricotta provides a lighter texture.

caramel sauce

🥗Healthier: homemade date caramel

💰Cheaper: store-bought caramel

Date caramel is a healthier alternative.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a dairy-free substitute.

Preheat the oven to 350 degrees Celsius.

Prepare a cupcake tray lined with liners or ramekins.

In a mixing bowl, combine 2 1/4 cups of crushed graham crackers, 2 tablespoons of packed brown sugar, and 1/2 cup of melted salted butter.

Mix the graham cracker mixture using a blender, mixer, food processor, or by hand until well combined.

In another bowl, mix together 2 packages of cream cheese, 4 tablespoons of granulated sugar, 1/4 cup of sour cream, 2 eggs, 2 tablespoons of all-purpose flour, and 1/8 teaspoon of salt until smooth.

Assemble the mini cheesecakes by placing 2-3 tablespoons of the graham cracker mixture into each ramekin and pat it down.

Add 2-3 tablespoons of the cream cheese filling on top of the crust in each ramekin.

Bake in the preheated oven for an unspecified time until set (exact time not mentioned).

Let the cheesecakes cool and then refrigerate until the caramel solidifies.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens