• 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


Ingredient Checklist


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.

  • 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; 4 g total fat; 2 g saturated fat; 0 g polyunsaturated fat; 1 g monounsaturated fat; 18 mg cholesterol; 58 mg sodium. 20 mg potassium; 8 g carbohydrates; 0 g fiber; 5 g sugar; 1 g protein; 0 g trans fatty acid; 138 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 4 mcg folate; 0 mcg vitamin b12; 14 mg calcium; 0 mg iron;


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