Mini Caramel Cheesecakes with Chocolate-Almond Crunch 🍰✨
These decadent mini cheesecakes feature a buttery graham cracker crust, a smooth and creamy vanilla cheesecake filling, a luscious caramel drizzle, and a crunchy chocolate-almond topping. A perfect bite-sized indulgence for any occasion! 😍
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🛒 Ingredients
For the Crust:
1 cup graham cracker crumbs 🍪
2 tbsp granulated sugar
4 tbsp unsalted butter, melted 🧈
For the Cheesecake Filling:
16 oz (2 blocks) cream cheese, softened 🧀
½ cup granulated sugar
2 tbsp sour cream
1 tsp vanilla extract 🌿
2 large eggs 🥚
1 tbsp all-purpose flour (optional, for stability)
For the Caramel Drizzle:
½ cup soft caramel candies or homemade caramel sauce 🍯
2 tbsp heavy cream
For the Topping:
½ cup whipped cream (homemade or store-bought) 🍦
¼ cup chocolate-covered almonds, chopped 🍫🌰
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👨🍳 Instructions
1️⃣ Prepare the Crust:
1. Preheat your oven to 325°F (163°C). 🔥
2. Line a muffin tin with cupcake liners.
3. In a bowl, combine graham cracker crumbs, sugar, and melted butter until well mixed. 🥄
4. Press about 1 tablespoon of the mixture into each liner and bake for 5 minutes. Set aside to cool.
2️⃣ Make the Cheesecake Filling:
1. In a mixing bowl, beat cream cheese and sugar until smooth.
2. Add sour cream, vanilla extract, and flour, mixing until combined.
3. Beat in eggs, one at a time, until just incorporated (do not overmix).
3️⃣ Bake the Cheesecakes:
1. Pour the cheesecake batter over the crusts, filling each cup about ¾ full.
2. Bake for 18-22 minutes or until the center is slightly jiggly but set.
3. Let cool to room temperature, then refrigerate for at least 2 hours (overnight is best).
4️⃣ Make the Caramel Drizzle:
1. In a microwave-safe bowl, heat caramel candies with heavy cream in 30-second intervals, stirring until smooth.
5️⃣ Assemble & Serve:
1. Drizzle cooled cheesecakes with warm caramel sauce. 🍯
2. Pipe whipped cream on top and sprinkle with chopped chocolate almonds. 🍫🌰
3. Serve chilled & enjoy! 😋
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💡 Pro Tips:
✔️ For extra flavor, add a pinch of sea salt to the caramel sauce. 🧂
✔️ Use a mini cheesecake pan for neat edges (or a regular muffin tin for slightly larger servings).
✔️ Store in the fridge for up to 5 days or freeze for longer storage.
Would you like me to adjust anything else? 😊