Select Print Page

print recipe header

Mini Chocolate Caramel Cheesecakes

15 mins
18 mins
60 mins
12 individual cheesecakes
Each mini chocolate caramel cheesecake just melts in your mouth.



PREHEAT oven to 300° F. Paper-line 12 muffin cups.

COMBINE crumbs, sugar and butter in small bowl. Press rounded tablespoon of crumb mixture onto bottom of each cup. Divide 1/2 cup morsels between all cups.

BEAT cream cheese in small mixer bowl until fluffy. Add sweetened condensed milk, egg, cocoa and vanilla extract; beat until smooth. Spoon 1/4 cup mixture into each cup.

BAKE for 18 to 20 minutes or until centers are set. Remove from oven to wire rack. While still warm, top cheesecakes with with remaining morsels. Morsels will soften but will retain shape. Cool completely. Refrigerate for at least 1 hour.

SERVE drizzled with caramel topping.

Nutritional Information

  • Serving Size
    1/12 individual cheesecakes of recipe
  • Calories 300
  • Calories from Fat 170

* Percent Daily Values are based on a 2000 calorie diet.

Learn more

% Daily Value *

  • Total Fat 19g 30%
  • Saturated Fat 12g 58%
  • Cholesterol 65mg 21%
  • Sodium 170mg 7%
  • Carbohydrates 29g 10%
  • Dietary Fiber 0g 0%
  • Sugars 25g
  • Protein 5g
  • Vitamin A 10%
  • Vitamin C 0%
  • Calcium 8%
  • Iron 4%