In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture into the bottoms of mini cheesecake pans or muffin tins to form a compact crust. Set aside.
Step 2 – Make the Cheesecake Filling
Beat softened cream cheese with powdered sugar and vanilla extract until smooth.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until fully combined.
Step 3 – Assemble the Cheesecakes
Spoon the cheesecake filling over the prepared crusts and smooth the tops.
Refrigerate for at least 3 hours or overnight for best results.
Step 4 – Add the Topping
Once the cheesecakes are set, drizzle with caramel sauce, sprinkle with chopped pecans, and top with chocolate chips. For easier drizzling, slightly warm the caramel sauce.
Step 5 – Serve & Enjoy
Carefully pop the mini cheesecakes out of the pan. Serve chilled and enjoy these creamy, decadent treats!
Serving and Storage Tips
