Mini Caramel Flan Cheesecakes: A Sweet Indulgence in Every Bite

Delight your taste buds with these Mini Caramel Flan Cheesecakes, a perfect combination of creamy cheesecake, rich caramel, and a buttery graham cracker crust. This easy-to-follow recipe will make you the star of any gathering!

Ingredients

For the Crust:

• 1 cup (100g) graham cracker crumbs
• 3 tablespoons unsalted butter, melted
• 1 tablespoon granulated sugar

For the Cheesecake Filling:

• 1 cup (225g) cream cheese, softened
• ½ cup (100g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup (120ml) heavy cream

For the Caramel Layer:

• ½ cup (120g) granulated sugar
• 2 tablespoons water

Instructions

Step 1: Prepare the Crust

1. Preheat your oven to 325°F (160°C). Line a muffin tin with paper liners or grease well.
2. In a bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated.
3. Press a tablespoon of the mixture into the bottom of each muffin cup. Use the back of a spoon to flatten it firmly.
4. Bake the crusts for 5 minutes. Remove from the oven and let them cool.

Step 2: Make the Caramel Layer

1. In a small saucepan, heat sugar and water over medium heat. Swirl the pan gently (don’t stir) until the sugar dissolves and turns golden brown.
2. Quickly pour a teaspoon of caramel into the bottom of each muffin cup, on top of the crust.

Step 3: Prepare the Cheesecake Filling

1. In a mixing bowl, beat cream cheese and sugar until smooth.
2. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and heavy cream until fully combined.
3. Pour the filling over the caramel layer in the muffin cups, filling each about ¾ full.

Step 4: Bake the Cheesecakes

1. Place the muffin tin in a larger roasting pan. Add hot water to the roasting pan until it reaches halfway up the sides of the muffin tin (this creates a water bath to prevent cracking).
2. Bake for 20–25 minutes or until the centers are just set.
3. Remove the cheesecakes from the oven and let them cool in the water bath for 10 minutes. Then transfer to a wire rack to cool completely before refrigerating for at least 2 hours.

Step 5: Serve and Enjoy

1. Carefully remove the cheesecakes from the muffin tin. Peel off the liners if used.
2. Flip each cheesecake upside-down to reveal the glossy caramel topping.

Why You’ll Love This Recipe

• Perfect Portions: These mini cheesecakes are ideal for individual servings.
• Decadent Layers: The buttery crust, creamy filling, and rich caramel create a heavenly combination.
• Show-Stopping Presentation: The caramel glaze gives these cheesecakes a professional, elegant finish.

Pro Tips

• Smooth Caramel: Swirl the sugar gently as it caramelizes to avoid crystallization.
• Even Baking: Ensure the water bath is filled halfway to avoid uneven cooking.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.