Ingredients
– 1 cup graham cracker crumbs
– 1/4 cup unsalted butter, melted
– 2 tablespoons sugar
– 8 oz cream cheese, softened
– 1 cup powdered sugar
– 1 teaspoon vanilla extract
– 1 cup heavy whipping cream
– 1/2 cup caramel sauce (store-bought or homemade)
– Optional: sea salt for sprinkling
Equipment Needed
– Mixing bowls
– Electric mixer or whisk
– Measuring cups and spoons
– Dessert cups or small mason jars
– Rubber spatula
– Refrigerator
Step-by-Step Instructions
To start, I preheat my oven to 350°F (175°C). First, I make the crust by mixing the graham cracker crumbs, melted butter, and sugar in a bowl until it resembles wet sand. Then, I spoon about a tablespoon of this mixture into each dessert cup, pressing it down lightly. I like to use the back of a small cup to really pack it in!
Next, I set the cups aside to focus on the cheesecake filling. In a large mixing bowl, I beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. This mixture is one of my favorites! The smell of vanilla and cream cheese wafting through my kitchen always makes my mouth water. I’m careful not to overmix it to keep it light and fluffy. (See the next page below to continue steps…)