Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 16 ounces cream cheese, softened to room temperature
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, cold
- ½ cup caramel sauce (store-bought or homemade)
- ½ teaspoon sea salt (optional, for salted caramel)
Instructions
- Start by lining a standard 12-count muffin tin with paper liners. In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture looks like wet sand. Distribute the mixture evenly among the 12 liners. Use the bottom of a small glass or a spoon to press the crumbs down firmly into a flat, solid layer. Place the tin in the refrigerator to set while you make the filling.
- In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer until it is completely smooth and creamy. Add the powdered sugar and vanilla extract, then beat again until well combined. In a separate chilled bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture using a spatula. Be careful not to deflate the air, as this keeps the cheesecake light and fluffy.
- Remove the muffin tin from the refrigerator. Spoon the cheesecake mixture into each liner, filling them nearly to the top. For a more professional look, you can use a piping bag to swirl the filling in. Smooth the tops with a knife or the back of a spoon. Place the muffin tin back into the refrigerator for at least 3 hours, or until the cheesecakes are firm and set.
- Once the cheesecakes are firm, it is time for the finishing touch. If your caramel sauce is too thick, warm it in the microwave for 10 seconds until it is pourable but not hot. Spoon about 2 teaspoons of caramel over the top of each cheesecake. If you like a salted caramel flavor, sprinkle a tiny pinch of sea salt over the top. Serve immediately or keep refrigerated until ready to enjoy.
- Cook Time: 25 minutes (plus 3 hours chilling time)