If you love cheesecake, caramel, and chocolate chips, these Mini Caramel Chocolate Chip Cheesecakes are going to be your new favorite dessert! Each bite is a perfect balance of creamy cheesecake, sweet caramel, and melty chocolate, all sitting on a buttery graham cracker crust. They’re easy to make, perfectly portioned, and absolutely irresistible!
Whether you’re looking for a party dessert, a special treat, or just a way to satisfy your sweet tooth, these mini cheesecakes are a guaranteed hit. Plus, they require simple ingredients and no water bath, making them beginner-friendly and stress-free!
Why You’ll Love These Mini Cheesecakes
- Perfectly portioned – No need to slice, just grab and enjoy!
- Creamy & decadent – A smooth cheesecake filling with gooey caramel and chocolate in every bite.
- Easy to make – No complicated steps, no water bath required!
- Make-ahead friendly – Perfect for parties, meal prep, or storing for later.
What Do These Mini Cheesecakes Taste Like?
These cheesecakes are rich, creamy, and loaded with flavor! The graham cracker crust adds a subtle crunch, while the velvety cheesecake filling is packed with mini chocolate chips. The caramel drizzle on top takes them to the next level, adding a buttery sweetness that melts in your mouth.
Ingredients You’ll Need
For the Crust:
- 1 cup graham cracker crumbs (about 8 full crackers)
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup sour cream or Greek yogurt (for extra creaminess!)
- 1/3 cup mini chocolate chips
For the Topping:
- 1/3 cup caramel sauce (store-bought or homemade)
- Extra mini chocolate chips for garnish
Tools You’ll Need
- 12-count muffin tin
- Cupcake liners
- Mixing bowls
- Hand or stand mixer
- Spatula
How to Make Mini Caramel Chocolate Chip Cheesecakes
1. Preheat the Oven
Preheat your oven to 325°F (163°C). Line a 12-count muffin tin with cupcake liners for easy removal.
2. Make the Graham Cracker Crust
In a bowl, mix the graham cracker crumbs, sugar, and melted butter until the texture resembles wet sand.
Divide the mixture evenly between the 12 muffin cups, pressing it down firmly with a spoon or the bottom of a small glass.
3. Prepare the Cheesecake Filling
In a large mixing bowl, beat the cream cheese and sugar together until smooth. Add the egg, vanilla extract, and sour cream (or Greek yogurt), mixing until fully combined.
Gently fold in the mini chocolate chips to distribute them evenly.
4. Fill & Bake
Spoon the cheesecake batter over the prepared crusts, filling each cup about ¾ full.
Bake for 15-18 minutes, or until the edges are set and the center is slightly jiggly.
5. Cool & Chill
Let the cheesecakes cool in the muffin tin for 10 minutes, then transfer them to the refrigerator to chill for at least 2 hours (or overnight for best results).
6. Add the Caramel & Garnish
Once fully chilled, drizzle caramel sauce over each cheesecake and sprinkle with extra mini chocolate chips.
What to Serve with Mini Caramel Chocolate Chip Cheesecakes
- A dollop of whipped cream – Light and airy contrast to the rich cheesecake.
- A sprinkle of sea salt – Enhances the caramel flavor beautifully.
- Chopped nuts – Try pecans or almonds for a nutty crunch!
- A hot cup of coffee – The bitterness of coffee pairs perfectly with the sweetness of caramel and chocolate.
Tips for the Best Mini Cheesecakes
- Use full-fat cream cheese – It gives the creamiest texture.
- Don’t overmix the batter – Too much air can cause cracks in the cheesecakes.
- Let them chill completely – Cheesecakes taste best when cold, so don’t rush this step!
- Use a piping bag for caramel drizzle – For a clean and professional look.
Storage Instructions
Refrigerator
Store in an airtight container for up to 5 days.
Freezing
These mini cheesecakes freeze beautifully! Wrap each cheesecake in plastic wrap and store them in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before serving.
FAQs About Mini Caramel Chocolate Chip Cheesecakes
1. Can I use a different crust?
Absolutely! Try using Oreo crumbs or vanilla wafers instead of graham crackers for a fun twist.
2. Can I make these without caramel?
Yes! They’re delicious even without caramel, or you can swap it for chocolate ganache or raspberry sauce.
3. How do I prevent cracks in my cheesecake?
Don’t overmix the batter and avoid overbaking. A slightly jiggly center is perfect—it will set as it cools!
4. Can I make these ahead of time?
Yes! They actually taste even better the next day, making them perfect for meal prep or parties.
5. Can I use regular chocolate chips instead of mini?
You can, but mini chocolate chips distribute more evenly and prevent sinking in the batter.
Final Thoughts
These Mini Caramel Chocolate Chip Cheesecakes are rich, creamy, and packed with flavor! Whether you’re making them for a party, holiday, or just a special treat, they’re guaranteed to be a crowd-pleaser.
If you try this recipe, leave a comment and let me know how they turned out! And don’t forget to save this recipe on Pinterest for later!
Looking for more bite-sized desserts? Try these next:
- Mini Oreo Cheesecakes
- Salted Caramel Brownie Bites
- Chocolate Chip Cookie Dough Truffles
Happy baking! 🍫🍯💛