Party Dessert Hack: Mini Cheesecakes + Caramel Sauce! #shorts

By Natasha's Kitchen · 120 min

Ingredients

Instructions

1. Preheat the oven to 350°F and line a 24-cup muffin tin with cupcake liners.
2. Mix 1 1/2 cups graham cracker crumbs, 6 Tbsp melted butter and 1/2 tsp cinnamon until the crumbs are evenly moistened.
3. Divide the crumbs among the 24 liners (about 1 Tbsp each) and press them into the base and slightly up the sides.
4. Beat 16 oz cream cheese and 3 eggs on high speed for 5 minutes, scraping the bowl as needed, until smooth. Add the condensed milk and mix on low speed for 2 minutes.
5. Fill the liners about 3/4 full (or one level ice cream scoop each) and bake at 350°F for 15 minutes. They are done when set with a very slight jiggle in the center; if they start to crack, they are overbaked.
6. Cool to room temperature in the tin, then spoon 1/2 to 1 Tbsp caramel sauce over each. Refrigerate for 2 hours or until fully chilled.
7. Make the whipped cream: beat 1 cup cold heavy cream, 1 Tbsp sugar and 1/2 tsp vanilla on high speed for 2 minutes until whipped and fluffy.
8. Pipe the whipped cream over the cheesecakes with a large star tip, dust lightly with cinnamon if desired, and serve with or without the liners.

Summarized from Natasha's Kitchen's video. Watch it for the details.

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EggCreamCream cheeseSweetened condensed milkGraham cracker