Rating: 3.5 stars
15 Ratings
  • 5 star values: 3
  • 4 star values: 5
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 3
  • 15 Ratings

No need to fuss with a multi-ingredient crust for these mini cheesecake desserts. Crushed vanilla wafers do the trick nicely as the base for these Mini Caramel Cheesecake bites.

Source: Better Homes and Gardens

Gallery

Credit: Karla Conrad

Recipe Summary

prep:
40 mins
bake:
12 mins
cool:
1 hr
chill:
4 hrs
total:
5 hrs 52 mins
Servings:
24
Yield:
24 mini cheesecakes
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Line twenty-four 1 3/4-inch muffin cups with paper bake cups. Sprinkle 1 teaspoon of the crushed vanilla wafers into each muffin cup; set aside.

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  • In a medium mixing bowl beat cream cheese, sugar, and vanilla with an electric mixer on medium speed until smooth. Add egg; beat just until combined. Stir in 1/4 cup of the caramel topping. Spoon batter over the crushed wafers in each muffin cup. Bake for 12 to 15 minutes or until filling is set.

  • Cool mini cheesecakes in muffin cups on a wire rack for 1 hour. Remove cheesecakes from muffin cups. Chill for up to 4 hours. Before serving, drizzle cheesecakes with the remaining caramel topping.

Nutrition Facts

72 calories; fat 4g; cholesterol 18mg; saturated fat 2g; carbohydrates 8g; mono fat 1g; sugars 5g; protein 1g; vitamin a 138.2IU; niacin equivalents 0.1mg; folate 3.7mcg; sodium 58mg; potassium 20mg; calcium 14mg; iron 0.2mg.
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