Ingredients
Scale
- 1 ½ cups (150g) graham cracker crumbs
- ½ cup (115g) unsalted butter, melted
- 16 oz (450g) cream cheese, softened
- 1 cup (120g) powdered sugar
- 1 teaspoon vanilla extract
- ½ cup salted caramel sauce
- 1 cup fresh blackberries
- 4 ripe figs, sliced
- Optional: sea salt flakes for garnish
Instructions
- Mix graham cracker crumbs with melted butter until resembles wet sand.
- Divide mixture evenly into mini muffin tins or dessert cups and press to form crust. Chill for 30 minutes.
- Beat softened cream cheese until smooth. Gradually add powdered sugar and vanilla, mixing well.
- Fold in half of the salted caramel sauce, combining thoroughly.
- Spoon or pipe the cheesecake filling onto the chilled crust, smoothing the tops.
- Top each with fresh blackberries and fig slices. Drizzle remaining salted caramel over the top, then sprinkle with sea salt flakes.
- Refrigerate the assembled cheesecakes for at least 2 hours before serving.
Notes
- Prepare these mini cheesecakes a day in advance for maximum flavor and convenience.
- Customize toppings with chocolate ganache, honey, or fruit for variety.
- This recipe is not vegan; substitute with plant-based ingredients if desired.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cheesecake
- Calories: 320 Kcal
- Sugar: 22g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg