If you love cheesecake but do not want to slice and serve a full-size one, these mini caramel cheesecake bites are the answer! Each bite has a buttery graham cracker crust, smooth cream cheese filling, and caramel topping, so every cupcake-liner-sized dessert feels a little special without being fussy.
Why you will love this recipe
- Perfectly portioned: Individual cheesecake bites make serving effortless.
- Make-ahead friendly: Chill them in advance, then add caramel before serving.
- Make in a cupcake pan: No specialty pans needed!
- Party-ready: These are especially great for dessert tables because they are easy to grab, easy to portion, and even better after they have chilled. Add the caramel right before serving for a glossy, bakery-style finish.
what you need
Ingredients & Substitutions:
- Cream Cheese: Use full-fat, room-temperature cream cheese. This helps the filling mix up smooth and creamy.
- Caramel: Any pourable caramel sauce works well here. For a little extra flair, add a tiny pinch of flaky sea salt over the caramel just before serving.
One-Pot Wonder
Tips for the best mini cheesecakes
- Do not overbake. The centers should look set but still have a slight jiggle when they come out of the oven.
- Let them chill completely. Refrigerating gives the cheesecake filling time to firm up and makes the bites easy to remove from their liners.
- Use room temperature ingredients: Set the cream cheese out about an hour before you maek them. To get a egg to room temperature quickly, place it in a bowl of warm (not hot) water.
How to make mini cheesecake bites:
Make graham cracker crust
Mix, then evenly divide the mixture between the 12 muffin tins and firmly press into each tin to create an even crust.
Make Cheesecake Filling
Beat cream cheese, sugar, and cornstarch on low speed until smooth, about 1 minute. Scrape down the bowl. Mix in heavy cream, sour cream, and vanilla on low speed until combined. Add beaten eggs in two additions, mixing on low and scraping between each. Do not overmix.
Fill Cheesecake Cups & Bake
Spoon or pipe the batter into each muffin tin until mostly full (about 3-4 tablespoons), and gently tap the pan on the counter several times to remove any air bubbles.
Let Cool & Decorate
The cheesecakes are done when the edges are set, and the centers are still slightly jiggly. Remove cheesecakes from the oven and allow them to finish cooling to room temperature on the counter. Once fully cooled, cover tightly with plastic wrap and let chill in the refrigerator for at least 4 hours, or overnight.
Homemade Pipeable Whipped Cream
Use the recipe below for a stable and pipeable homemade whipped cream that won't "melt" in the fridge. The touch of cornstarch helps it stay stable.
For best presentation, it's ideal to wait to decorate until you are close to serving.
Frequently asked questions
Yes. Bake and chill them up to 2-4 days ahead, keeping them covered in the refrigerator. For the prettiest presentation, drizzle with caramel shortly before serving.
If covering in plastic wrap, I recommend lightly placing a paper towel on top of the cheesecake bites to catch the condensation from the plastic wrap.
Store leftovers in an airtight container in the refrigerator for up to four days. They are best served chilled or after sitting at room temperature for about 10 minutes.
Yes. Freeze the fully chilled cheesecakes without caramel in an airtight container for up to one month. Thaw overnight in the refrigerator, then add caramel before serving.
Mini Caramel Cheesecake Bites
Ingredients
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Instructions
- Preheat oven to 300°F.
- Line a 12-cup muffin pan with paper liners. Set aside.
- In a medium bowl, mix 1 cup finely crushed graham crackers, 5 tablespoons unsalted butter, 1 tablespoon light brown sugar, and Pinch of salt. Evenly divide between the 12 muffin tins and firmly press into each tin to create an even crust.
- In a large bowl, mix softened 16 ounces full-fat cream cheese, ½ cup granulated sugar, and 2 tablespoons cornstarch on low speed until just incorporated and smooth (about 1 minute). If using a stand mixer, use the paddle attachment. Scrape down the sides and bottom to make sure all the cream cheese is incorporated.
- Add the 6 tablespoons heavy cream, 2 tablespoons sour cream, and 1 teaspoon pure vanilla extract and mix on low speed until combined.
- Add the beaten 2 large eggs in two stages while mixing on low speed, turning off the mixer and scraping in between. Do not overmix.
- Spoon or pipe the batter into each muffin tin until mostly full (about 3-4 tablespoons), and gently tap the pan on the counter several times to remove any air bubbles.
- Place the pan on the middle rack of the oven and bake at 300°F for 16-18 minutes. The cheesecakes are done when the edges are set, and the centers are still slightly jiggly.
- Remove cheesecakes from the oven and allow them to finish cooling to room temperature on the counter.
- Once fully cooled, cover tightly with plastic wrap and let chill in the refrigerator for at least 4 hours, or overnight.
- When ready to serve, remove the cheesecakes from the muffin pan using an offset spatula or knife. Top with whipped cream dollop and fresh strawberry, or caramel.
Notes from Melissa
- 1 cup whipping cream (cold, use straight from fridge)
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cornstarch
Did you make this?
I'd LOVE to hear your thoughts! Leave a review & photo of your creation and be sure to mention @DesignEatRepeat or tag #DesignEatRepeat on Instagram!Photography by Jane Campbell Photography
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These Mini Caramel Cheesecake Bites look absolutely delicious! I love how easy they seem to make, and the caramel drizzle is the perfect finishing touch. Can't wait to try them!
These Mini Caramel Cheesecake Bites look absolutely delicious! I love that they're bite-sized—perfect for parties or just a sweet treat at home. I can't wait to try the recipe, especially with that rich caramel drizzle on top!
Is this recipe for 24 MINI cupcake sized cheesecakes, or 24 STANDARD sized? It's sort of hard to tell from the picture. I need to make lots of the literal "bite-sized" ones. This recipe looks super tasty and I'd like to try it as soon as I know what size it makes :)
This recipe is for standard! Thanks for asking - I need to update this post and photos to clarify! <3
Thanks for the speedy reply! I've used recipes with about triple the ingredients, and wound up with 72 (which was what I needed). Can't wait to make these. :)
Had them before they yummy
Thank you so much for leaving a review, Eveline!
Just made this recipe for my family for a birthday. The only thing I struggled with was getting the crust pressed down firmly. Did you use liners? How do I keep it from sticking?
Overall loved this and will be making again!
Yes, I used liners! This is a pretty old recipe on my site so I don't remember what brand I used but I typically use Wilton these days. I'll retest these soon and update the post!
Hi there, just wondering what kind of Carmel topping you recommend please? Like are we talking ice cream topping, or something thicker than that? I really want to make this recipe, but I’m scared I’ll mess it up by not using the right topping is all 😬 x
The stuff I used was thicker than that, more of a gourmet caramel that comes in a jar. Ice cream topping would be a little too runny, I think.
They worked out great even made my own sauce!
Making this recipe for a several years now. It definitely a family favorite!❤️
I am soo happy you love this recipe, Stephanie! Thank you so much for leaving a review, I really appreciate it!
Excellent
So glad you loved them!
Great recipe, making them for the second time for a birthday get together tomorrow. One note here, it says 12 bites, but I got 24 out of this recipe without having to double it.
Hi Melissa, Do you know if I can make these ahead of time and freeze them?
Yes, that shouldn't be a problem! I've frozen cheesecake before. I would just hold off on drizzling the caramel topping until after you freeze/thaw them.
what does it mean "fold in caramel?" how much caramel do i "fold in?" and how do i "fold" in caramel to a graham cup???
how do you make the caramel perfect?
Hey Briana! The caramel I used in this recipe was jarred caramel from Fat Toad Farm. If I master creamy caramel like them, I'll let you know :)