Crunchy Caramel Desserts Recipe

A sweet and delicious recipe for mini cheesecakes with crunchy coating and a caramel topping.

Special Offer

Get the Fat Burning Kitchen Book - FREE

Your 24 Hour Diet Transformation to Make Your Body a Fat-Burning Machine! Get your FREE copy here.


1 1/4 cups graham crumbs or chocolate crumbs
1/4 cup butter, melted
4 cups cream cheese, at room temperature
2/3 cup granulated sugar
1 teaspoon cornstarch
2 eggs
1 cup crushed toffee
12 hazelnuts
Caramel topping
1/2 cup butter
1/3 cup cream
1 1/2 cups brown sugar
1 teaspoon vanilla extract
1 1/2 cups Confectioners sugar


Preheat oven to 350 degrees F. line or grease 12 mini cheesecake cups.

Mix together graham crumbs and melted butter. Divide crumb mixture evenly between the prepared cupcake tins. press into bottoms and bake for 5 minutes.

With an electric mixer beat cream cheese until smooth and fluffy. Add sugar and cornstarch; mix well. Stir in eggs. Beating on low speed until smooth about 2 minutes.

Divide mixture into tins.

Bake for 20-22 minutes.

Cool for an hour. Refrigerate for a couple of hours.

Remove paper liners or pop out from cheesecake pan press crushed toffee all around sides and pipe a small amount of caramel onto top, place a hazelnut into top of caramel.

For the caramel, Place a pot over low heat and melt butter in it. add cream and brown sugar. Turn the heat to medium high, stir and cook for about 2-3 minutes or until it comes to a full boil. Remove the pot from heat. In a bowl take confectioners sugar. Pour hot cream mixture and beat well. Add vanilla and beat it in. Pipe onto each cheesecake.

Yummigram - Recipe App!
Greek Tzatziki ...Cucumber Dip
Caramel Tart With Whipped Cream Topping
Boston Cream Pie Cupcakes
Lemon Tiramisu
Chocolate Cake Squares
Fresh Cream Cake With Chocolate Drizzle
Orange Roasted Turkey
Macaroni And Cheese
Double Layer Pumpkin Pie with Ginger Graham Crust
Contact Us | Privacy Policy | Site Map