Ingredients:
For the Crust:
1 cup graham cracker crumbs (or crushed chocolate cookies)
2 tablespoons granulated sugar
1/4 cup melted unsalted butter
For the Cheesecake Filling:
2 packages (16 oz total) cream cheese, softened
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
2 large eggs
For the Topping:
1/2 cup caramel sauce (store-bought or homemade)
1/4 cup chocolate chips
1/4 cup chopped chocolate chunks or shavings
Directions:
Preheat oven to 325°F (165°C). Line a muffin tin with paper liners.
Make the Crust: In a small bowl, combine graham cracker crumbs, sugar, and melted butter. Press about 1 tablespoon of the mixture into the bottom of each muffin cup.
Prepare the Cheesecake: In a large bowl, beat cream cheese, sugar, and vanilla extract until smooth. Beat in the eggs one at a time until fully incorporated.
Fill and Bake: Spoon the cheesecake mixture over the crust, filling each cup about 3/4 full. Bake for 18-20 minutes or until the centers are just set.
Cool: Let the cheesecake bites cool to room temperature, then refrigerate for at least 2 hours (overnight for best results).
Add Toppings: Drizzle caramel sauce generously over the chilled cheesecake bites. Sprinkle with chocolate chips and chocolate chunks.
Serve: Enjoy chilled for the perfect creamy, caramel-filled bite!
Prep Time: 15 minutes | Baking Time: 20 minutes | Chilling Time: 2 hours | Total Time: 2 hours 35 minutes
Kcal: 260 kcal | Servings: 12 bites
Tips:
Use a water bath while baking for an ultra-creamy cheesecake texture.
For salted caramel flavor, sprinkle a pinch of flaky sea salt on top.