Mini Caramel Cheesecake Bites

These easy mini caramel cheesecake bites have a buttery graham cracker crust, creamy cheesecake filling, and a caramel drizzle. They are the perfect make-ahead party dessert!

Course Dessert

Cuisine American, Dessert

Keyword bite-sized, creamy, make-ahead, party food

Prep Time 30

Cook Time 16

Chilling Time 3

Total Time 4

Servings bites

Calories 195kcal

Author Melissa Rose

Ingredients

Graham Cracker Crust

1 cup finely crushed graham crackers (roughly 7 rectangles or 14 square graham crackers)
5 tablespoons unsalted butter melted
1 tablespoon light brown sugar
Pinch of salt Pinch of
Standard sized cupcake liners

Cheesecake Filling

16 ounces full-fat cream cheese room temperature
½ cup granulated sugar
2 tablespoons cornstarch
6 tablespoons heavy cream room temperature
2 tablespoons sour cream room temperature
1 teaspoon pure vanilla extract
2 large eggs room temperature, beaten

Topping

Whipped Cream (recipe below)
Caramel Sauce

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

This recipe was originally published in 2013 and updated with a new and improved recipe and photos in August 2026.

Whipped Cream for Piping

1 cup whipping cream (cold, use straight from fridge)
¼ cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon cornstarch

In the bowl of a stand mixer fitted with the whisk attachment (or a large bowl if using a hand mixer), add all of the ingredients. Whisk on medium-high speed for about 2 minutes, until the mixture becomes light and foamy. Continue whisking for another 1–2 minutes, or until medium peaks form.

At this stage, the whipped cream will hold its shape but the peaks will gently fold over when you lift the whisk. This is perfect for topping pies, cakes, or other desserts with a soft, glossy dollop.

If you plan to pipe the whipped cream, continue whisking for about 1 more minute, until stiff peaks form. The peaks should stand straight up without folding over. Stop mixing as soon as you reach stiff peaks, as overwhipping can cause the cream to become grainy.

Nutrition