Caramel Swirl Cheesecake Cups

Indulging in a dessert that combines the creamy richness of cheesecake with the sweet, buttery flavor of caramel is a delight for the senses. Caramel Swirl Cheesecake Cups are a perfect treat for any occasion, offering a beautiful presentation and an exquisite taste that will leave your guests yearning for more. These individual cheesecake cups are not only visually appealing but also allow for portion control, making them ideal for parties, holiday gatherings, or simply a special treat for yourself.

Discover the sweet indulgence of Caramel Swirl Cheesecake Cups, a perfect blend of creamy cheesecake and rich caramel flavor. These individual cups offer a delightful presentation and portion control, making them ideal for any occasion. With a simple recipe that caters to all skill levels, you’ll learn to craft a buttery graham cracker crust, a smooth cheesecake filling, and a beautiful caramel swirl. Treat yourself and impress your guests with this exquisite dessert!

Print Recipe Pin Recipe

Ingredients

For the Cheesecake Filling:

16 oz cream cheese, softened

1/2 cup granulated sugar

1/3 cup sour cream

1 tsp vanilla extract

2 large eggs

1/4 cup all-purpose flour

For the Caramel Swirl:

1/2 cup caramel sauce (store-bought or homemade)

1 tsp sea salt (optional, for salted caramel flavor)

For the Crust:

1 cup crushed graham crackers (about 8-10 whole crackers)

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

Instructions

Prepare the Crust:

- Preheat your oven to 325°F (160°C).

- In a mixing bowl, combine the crushed graham crackers, sugar, and melted butter. Stir until well combined.

- Evenly divide the mixture among 12 cupcake liners placed in a muffin tin, pressing down firmly to form a crust. Bake for 10 minutes, then remove from the oven and let cool.

Make the Cheesecake Filling:

- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2-3 minutes).

- Gradually add the sugar and continue to beat until well combined.

- Add the sour cream and vanilla extract, and mix until fully incorporated.

- Add the eggs one at a time, mixing just until blended after each addition. Do not overmix.

- Sift the flour into the mixture and fold it in gently until just combined.

Add the Caramel Swirl:

- Drizzle about half of the caramel sauce into the cheesecake batter and gently swirl it with a spatula to create a marbled effect. Be careful not to overmix.

Fill the Cups:

- Spoon the cheesecake batter into the cooled crusts, filling each cup about 3/4 full.

- Dot the tops with the remaining caramel sauce and use a toothpick to create additional swirls if desired.

Bake:

- Bake in the preheated oven for about 20-25 minutes, or until the edges are set but the center still has a slight jiggle. The cheesecake will firm up as it cools.

Cool Down:

- Remove from the oven and let the cheesecake cups cool at room temperature for about 1 hour. Then transfer to the refrigerator and chill for at least 4 hours (or overnight) to set completely.

Serve:

- Once chilled, remove the cheesecake cups from the muffin tin. Top with a drizzle of extra caramel and a sprinkle of sea salt if desired. Enjoy!

Prep Time, Total Time, Servings: 30 mins | 5 hrs | 12 servings