Easy Mini Caramel Cheesecakes

I make these mini cheesecakes when I want to serve a variety of desserts. I last made these at Christmas along with mini lemon tarts, and mini spice cupcakes with eggnog icing. By making  mini desserts after a large meal like Christmas or Thanksgiving your guests are more likely to try a small treat ... or three :) 


If you can't find dulche de leche condensed milk you can use regular..or learn to make your own here.

Preheat To: 300º F (150ºC)

Serving: 36 mini cheesecakes

Ingredients:

1¼ cups (300 mL) graham cracker crumbs
2 tbsp (30 mL) sugar
1/4 cup (50 mL) unsalted butter, melted

Or

36 1-inch premade cookies (I like these with homemade ginger cookies)

2 pkgs (250 g each) regular or light cream cheese, softened
1 can (300 mL) Dulche de Leche Eagle Brand® sweetened condensed milk
2 large eggs
2 tsp (10 mL) vanilla extract

¾ c Caramel sauce or another can of dulche de leche to spoon on top (optional)

Instructions:

1. Place about 36 mini foil or paper baking cups in muffin tins. 
2. Combine graham cracker crumbs, sugar and butter; press firmly onto bottoms or simply place one pre-made cookie in each cup.
3. In large bowl, beat cream cheese until fluffy - about 4 minutes. 
4. Beat in sweetened condensed milk until smooth. 
5. Add eggs one at a time and mix well. 
6. Mix in vanilla. 
7. Spoon equal amounts of mixture into prepared cups.
8. Bake for 14-18 minutes or until cheesecakes spring back when lightly touched. Cool thoroughly then refrigerate at least 2 hours.
9. Top with a small spoonful of caramel sauce before serving. 
10. Store leftovers covered in refrigerator.

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