Mini Caramel Cheesecakes Recipe
Mini Caramel Cheesecakes Recipe photo by Taste of Home

Mini Caramel Cheesecakes Recipe

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Using individual graham cracker shells makes it easy to prepare these treats. They taste just like cheesecake without all the hassle.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:6 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 6 servings


  • 1 package (8 ounces) cream cheese, softened
  • 2 tablespoons thawed apple juice concentrate
  • 2 tablespoons sugar
  • 1/4 cup caramel ice cream topping
  • 1/2 cup whipped topping
  • 1 package (6 count) individual graham cracker tart shells
  • Additional caramel ice cream topping, optional
  • Chopped almonds or honey-roasted almonds, optional

Nutritional Facts

1 serving (1 each) equals 323 calories, 20 g fat (10 g saturated fat), 42 mg cholesterol, 304 mg sodium, 33 g carbohydrate, 1 g fiber, 4 g protein.


  1. In a large bowl, beat the cream cheese, apple juice concentrate, sugar and ice cream topping until smooth. Fold in whipped topping.
  2. Spoon into tart shells. Drizzle with additional ice cream topping and sprinkle with almonds if desired. Refrigerate until servings. Yield: 6 servings.
Originally published as Mini Caramel Cheesecakes in Taste of Home Meals in Minutes Calendar Annual 2001

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Reviewed Oct. 6, 2014

"We don't have apple juice concentrate in my country, so i chopped up some apples and put them through the creamcheese mixture. They tasted devine! They were soooooo good! I wished i had made more of them. They were heavenly! Thanks for this lovely recipe wich i 'll use very often! :-)"

Reviewed Jun. 9, 2013

"So easy to make. I added green apples to the cream cheese mixture. Yummy !!"

Reviewed Mar. 12, 2012

"Caramel is simply scrumptious. But, caramel cheesecake? Am I in heaven? I think I am. I bow to you for bringing together in one simple dish, the "nectar of gods." Yum..."

Reviewed Sep. 14, 2011

"I will make baby mini caramel cheesecakes. Using this recipe and making grahm crackers crushed and buttered then molded in mini cupcake pan. Chilled then filled. Enjoyed."

Reviewed Nov. 12, 2009

"Loved this recipe and they looked gorgeous! I used chocolate crusts though to satisfy my chocolate cravings."

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