Are you like me? Make mini things and then just eat them x 5? I suppose good intentions should count for something! I really just wanted to make a platform to cover with the salted caramel sauce I made earlier in the week. By the spoon was getting down right embarrassing!
.
Salted caramel mini cheesecakes
Serves: 12 mini cheesecakes
Ingredients
For the base
- 1 cup Nilla wafers, crushed
- 1 tbsp sugar
- ¼ cup melted butter
For the cheesecake
- 1 package (8oz) cream cheese
- ⅓ cup sugar
- 1 tsp vanilla
- 1 egg
- Salted caramel sauce for topping
Instructions
- Preheat the oven to 350. Line a muffin pan with 12 paper liners.
- Crush the wafers using a food processor.
- Add the sugar and butter and process until you achieve a sandy texture.
- Divide the crumbs among 12 liners and bake for 8 minutes.
- While the bases are in the oven, make the cheesecake filling by combining the cream cheese and sugar. Beat until light and fluffy.
- Add the vanilla and egg and mix until combined.
- Pour the filling evenly over the bases and bake for 15-18 minutes.
- Cool completely before topping with caramel.
these are PERFECTION! i love the amber colour of the caramel!
Thanks Connie! Yay for caramel! 🙂
Do you need to refrigerate these at all? Or do you store then in the fridge if you make them for the next day?
Yes store and keep them in the fridge.
The first time I tried this I wasn’t patient enough and didn’t get good colour on the sauce. Just made them again and the colour is AWESOME! My husband loves this dessert!
Oh that’s great! Such a nice color 🙂
Can you make ahead and freeze this ?
Thanks
I haven’t frozen these exact ones but lots of cheesecake come frozen and thaws perfectly fine. I’d just leave the caramel sauce off.