Description
Delicious mini cheesecakes with a chocolate crust, creamy filling, and topped with caramel, pecans, and chocolate drizzle.
Ingredients
Scale
For the Crust:
- 1 1/2 cups chocolate graham cracker crumbs
- 1/4 cup melted butter
- 16 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 1/4 cup caramel sauce
- 1/4 cup chopped pecans
- 1/4 cup chocolate chips, melted
Instructions
1. Prepare the Crust:
- In a bowl, mix chocolate graham cracker crumbs and melted butter until combined.
- Press about 1 tablespoon of the mixture into the bottom of each mini cheesecake mold or cupcake liner.
- In a large bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
- In another bowl, whip the heavy cream until stiff peaks form, then fold into the cream cheese mixture.
- Spoon the filling over the crusts and smooth the tops.
- Refrigerate for at least 2 hours or until set.
- Before serving, drizzle with caramel sauce, sprinkle with chopped pecans, and drizzle with melted chocolate.
Notes
You can customize the seasonings to taste.