Mini Cheesecakes With Whipped Cream And Strawberries

Mini Cheesecakes with caramel sauce are completely delicious. The cheesecake base is just 3 ingredients. Cheesecake is a sweet dessert consisting of one or more layers. The main, and thickest layer, consists of a mixture of soft, fresh cheese, eggs, and sugar. If there is a bottom layer, it often consists of a crust or base made from crushed cookies, graham crackers.

Secret Ingredient of the Mini Cheesecake Recipe:

• The sweetened condensed milk is the secret ingredient, making the cheesecake perfectly sweetened and creamy smooth.

How to Make Cheesecake Crust:

1. Prep: Preheat Oven to 350˚F. Line a 24-count standard-sized muffin tin with cupcake liners. Combine 1 1/2 cups crumbs with 6 Tbsp melted butter and 1/2 tsp cinnamon.

2. Stir until crumbs are evenly moistened, then divide evenly between 24-count, lined muffin tins (1 Tbsp in each). Press the crust into the base and slightly up the sides.

How to Make Mini Cheesecakes:

1. In a large bowl, mix 16 oz cream cheese and 3 eggs with whisk attachment (or with a hand mixer) on high speed 5 minutes, or until smooth, scraping down the bowl as needed. Add 14 oz condensed milk and mix on LOW speed** until blended (2 minutes).

2. Divide mix evenly over the 24 crusts – filling about 3/4 full (or a level ice cream scoop in each one) and bake at 350˚F for 15 minutes. They should be set with a very slight jiggle in the center. Don’t over-bake. If you notice them starting to crack in the oven, they are over-baking.

3. . Refrigerate 2 hours then top with homemade whipped cream (see “how to make whipped cream” below) and dust with cinnamon if desired. Top with cut strawberries.

Make-Ahead Tip: You can completely assemble, decorate, cover and refrigerate overnight. Ours tasted and looked perfect the next day.

RECIPE:

Mini Cheesecakes With Whipped Cream and Strawberries:

These mini cheesecakes with caramel sauce are delicious! The base is just 3 ingredients. We love the flavor, texture and how completely EASY they were!

Prep Time: 15 minutes

Cook Time: 15 minutes

Refrigerate: 2 hours

MAKES: 24

Ingredients:

For the Crust:

• 1 1/2 cups graham cracker crumbs from 12 whole crackers*

• 6 Tbsp unsalted butter, melted

• 1/2 tsp cinnamon

For the Mini Cheesecakes:

• 16 oz cream cheese from two 8 oz packages, softened

• 3 large eggs room temperature

• 14 oz sweetened condensed milk

Topping Ingredients:

• 48 Strawberries

• 1 cup heavy whipping cream chilled

• 1 Tbsp granulated sugar

• 1/2 tsp vanilla extract

• 1/4 tsp cinnamon to garnish optional

Instructions

How to Make the Crust:

1. Prep: Preheat Oven to 350˚F. Line a 24-count muffin tin with standard cupcake liners. Combine 1 1/2 cups graham cracker crumbs, 6 Tbsp melted butter and 1/2 tsp cinnamon. Stir to evenly moisten crumbs.

2. Divide crumbs between 24 cupcake liners (about 1 Tbsp in each). Push crumbs into the base and slightly up the sides using a small spoon or your fingers.

How to Make Mini Cheesecakes:

1. In a large mixing bowl, beat together 16 oz cream cheese and 3 eggs with on high speed 5 minutes, until blended and smooth, scraping down bowl as needed. Add condensed milk and mix on low speed** until blended (2 min).

2. Divide cheesecake mix evenly between cupcake liners - about 3/4 full (or a flat ice cream scoop in each one) and bake at 350˚F for 15 min. They should be set with a very slight jiggle in the center. Don't over-bake. If you notice them starting to crack in the oven, they are over-baking.

3. Cool to room temp in baking dish then spoon 1/2 to 1 Tbsp caramel sauce over each one. Refrigerate 2 hrs or until fully chilled then top with whipped cream using a piping bag with large star tip. Lightly dust with cinnamon if desired. Serve with or without liners.

How to Make Whipped Cream:

1. In a large mixing bowl, combine 1 cup cold heavy cream, 1 Tbsp sugar and 1/2 tsp vanilla and beat together with an electric mixer on high speed for 2 minutes or until whipped and fluffy.

Top with Strawberries.