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Mini Caramel Cheesecakes No Bake

Mini Caramel Cheesecakes No Bake for Sweet Moments

Delight in these Mini Caramel Cheesecakes No Bake, offering rich flavor and easy preparation for sweet moments.
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Prep Time 15 minutes
Chill Time 4 hours
Total Time 4 hours 15 minutes
Servings: 12 cheesecakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 200 grams Chocolate Cookies Substitute with graham crackers for a different flavor profile.
  • 100 grams Unsalted Butter Use salted butter for added flavor if desired.
For the Filling
  • 450 grams Cream Cheese Ensure it's at room temperature for a seamless mix.
  • 100 grams Powdered Sugar Can be substituted with granulated sugar.
  • 1 teaspoon Vanilla Extract Consider using pure vanilla for a richer taste.
  • 150 grams Caramel Sauce Homemade makes it extra special.
  • 2 teaspoons Gelatin Powder Try Agar-Agar for a plant-based option.
  • 100 milliliters Hot Water Activates the gelatin ensuring it dissolves completely.
  • 300 milliliters Heavy Cream Can be replaced with non-dairy alternatives for a vegan version.
For the Topping
  • 50 grams Additional Caramel Any favorite caramel sauce works beautifully.
  • 200 milliliters Whipped Cream Whip heavy cream until stiff peaks form.

Equipment

  • food processor
  • electric mixer
  • Mini Cheesecake Molds or Cupcake Trays
  • mixing bowls

Method
 

Preparation Steps
  1. Prepare the crust by processing chocolate cookies into fine crumbs, then melt butter and mix with the crumbs. Press the mixture into molds and refrigerate for 15 minutes.
  2. Beat cream cheese until smooth in a bowl, then mix in powdered sugar and vanilla extract. Gradually add caramel sauce and mix until combined.
  3. In a small bowl, dissolve gelatin powder in hot water. Mix the dissolved gelatin into the cream cheese filling before adding heavy cream and beating until thick.
  4. Fill the prepared crusts with the creamy filling. Smooth the tops and freeze for at least 4 hours.
  5. Prepare whipped cream by whipping heavy cream, powdered sugar, and vanilla until stiff peaks form. This will be the topping.
  6. Once cheesecake is firm, remove from molds. Pipe whipped cream on top and drizzle with caramel sauce before refrigerating for 2 hours.

Nutrition

Serving: 1cheesecakeCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 35mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 50mgIron: 0.5mg

Notes

These mini caramel cheesecakes are perfect for gatherings and can be made ahead of time to save effort on the day of serving.

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