Mini Caramel Cheesecake Bites

By CheeseDiva

Ingredients

• Crust:
• 1 (8 oz) package cream cheese, softened
• 1 egg
• 1 teaspoon vanilla
• 1/4 cup sugar
• 1/4 cup Fat Toad Original Caramel or favorite carmel topping
• 1 cup graham cracker crumbs
• 2 tablespoons brown sugar
• 1/2 stick butter, melted
• Optional Topping:
• 1/4 cup Fat Toad Original Caramel or favorite carmel topping

Details

Servings 12
Adapted from designeatrepeat.com

Preparation

Step 1

Instructions

In a small bowl, combine graham cracker crumbs, brown sugar, and melted butter. Stir until combined and evenly distribute mixture between 12 lined mini muffin tin. Press down with hands until each is firmly packed down.

In another large bowl, beat together cream cheese, egg, vanilla, and sugar with an electric mixer for 30 seconds. Once combined, fold in caramel.

Spoon or pipe mixture into each muffin tin. Each muffin tin should be ½ to ¾ full.

Bake at 375 degrees for 13-15 minutes. Remove from oven and allow them to cool before topping with caramel. I prefer to refrigerate cheesecake before serving, so you can wait to top with caramel until after refrigeration.

Instructions