No-Bake Mini Caramel Cheesecake
Cheesecake Can Eat
With Your Hands

This no-bake mini caramel cheesecake recipe is a spin-off of my other dessert recipe, No-Bake Mini Lemon Crustless Cheesecake.  But we will have crust this time.  And it is a very different crust, too.

What is nice about this mini cheesecake....you can take the wrapper off and eat it with your hands.  Yep, no silverware or dishes.  Great dessert idea for bringing to any gathering to pass around.  Plus, it is so tiny and cute.  Anybody who is in diet will be receptive of the amount of calories in this dessert.  Well, who can resist it?

No-Bake Mini Caramel Cheesecake

Prep Time: 10-15 Minutes   Cook Time: ZERO   Serving: 6+



No-Bake Mini Caramel Cheesecake - Easy to eat, easy to make

No-Bake Mini Caramel Cheesecake Recipe

No-Bake Mini Caramel Cheesecake - Line cupcake liner on the panLine cupcake liner on the pan
No-Bake Mini Caramel Cheesecake - Cheesecake filling will perfectly fill 12 linersCheesecake filling will perfectly fill 12 liners
No-Bake Mini Caramel Cheesecake - Have your little one(s) to help you.  You will all have fun.Have your little one(s) to help you. You will all have fun.
No-Bake Mini Caramel Cheesecake - Yep, Ritz cracker is the crustYep, Ritz cracker is the crust
No-Bake Mini Caramel Cheesecake - Use hand mixer to mix cream cheese and caramel sauce until smoothUse hand mixer to mix cream cheese and caramel sauce until smooth
No-Bake Mini Caramel Cheesecake - Transfer filling to a plastic bag to pipe it on top of the crustTransfer filling to a plastic bag to pipe it on top of the crust
No-Bake Mini Caramel Cheesecake - Break up some pretzel sticks and garnishBreak up some pretzel sticks and garnish
No-Bake Mini Caramel Cheesecake - Chill in the fridge for 4 hours and enjoyChill in the fridge for 4 hours and enjoy

Ingredients

2 (8 oz each) bars Cream Cheese (in room temperature)
1 jar (10-12 oz) Caramel Topping/Sauce
18 Ritz Crackers
Pretzel sticks or any other kinds of pretzels (optional; for garnish)
Cupcake Liners

  1. Line cupcake liners on muffin pan
  2. Add Ritz crackers at the bottom of each liner
  3. In a separate bowl, combine cream cheese and caramel sauce with hand mixer until mixture smooth and well combined
  4. Transfer cheese cake filling into a plastic bag
  5. Cut the corner off and pipe in the cheesecake filling into the liner
  6. Garnish cheesecake with crumbled pretzel sticks
  7. Chill in the fridge for 4 hours and serve


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