Mini Caramel Cheesecake

Some time ago, I bought a very small spring-form cake tin and I couldn’t wait to try it out! So I made this mini caramel cheesecake, for which the recipe I am sharing with you today! I think the cheesecake looked small and cute, but if you prefer to make a bigger one, then just simply double the ingredients πŸ˜‰Β Another option is to make small cheesecake bites using a cupcake pan.

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The sweet and salty flavor, as well as the gooey texture of the caramel make it one of the best parts of the cheesecake. I just really love caramel in general! And, if it’s in any type of dessert, it’s usually the part I look forward to the mostΒ πŸ˜ƒ

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I should also mention that this is a no-bake dessert. I find that the no-bake cheesecakes are often much more fluffier and lighter than the baked ones.. and easier to prepare πŸ™‚

I hope you enjoy this recipe!

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Ingredients:

crust:

  • 135g graham crackers / biscuits
  • 65g butter

cream cheese filling:

  • 450g cream cheese
  • 1 teaspoon vanilla extract
  • 1/3 cup powdered sugar
  • 1/3 cup heavy cream

caramel sauce:

  • 1 cup sugar
  • ΒΌ cup water
  • 50g butter
  • Β½ cup heavy cream
  • 1 teaspoon salt
  1. Put the graham crackers / biscuits in a plastic bag and crush them with a rolling pin until you get fine crumbs.
  2. Melt the butter and mix it with the biscuit crumbs.
  3. Press the mixture into the bottom of a 16 cm (6.30 inch) spring form pan.
  4. Using a mixer, combine the cream cheese, heavy cream, vanilla extract and powdered sugar in a bowl.
  5. Spread the filling into an even layer, on top of the prepared crust.
  6. Place in the refridgerator for an hour to set.
  7. To make the caramel sauce: mix the sugar and water in a saucepan. Next, place over medium heat and cook without stirring, until the mixture turns into a golden brown, caramel-like color. Remove the saucepan from heat and pour in the cream (warning: the mixture bubbles a bit!). Cook for about 1-2 minutes, mixing the caramel with a wooden spoon or spatula. Remove from heat and stir in the butter (the mixture might bubble again) and salt. Pour the mixture into a glass bowl or jar and set aside to cool. Let the caramel cool down completely before using it.
  8. Pour a layer of caramel on top of the cheesecake and place back in the fridge to set for at least an hour.

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