Sometimes you feel like something sweet, but you don’t want to overdo it. Sometimes.
That’s when these little beauties come in very handy. Just pop one in your mouth and you’re good to go.
They may look simple, but wait until you taste them. Words.can’t.describe.
You can thank me later.
Mini Black & White Caramel Cheesecakes
adapted from Nestle Toll House
3/4 cup chocolate cookie crumbs
2 tablespoons sugar
2 tablespoons butter, melted
1 1/4 cups white chocolate chips, divided
12 ounces cream cheese, softened
2/3 cup sweetened condensed milk
3 tablespoons unsweetened cocoa
1 teaspoon pure vanilla extract
caramel ice cream topping
Preheat oven to 300 degrees. Paper line 12 mini-muffin cups.
Combine crumbs, sugar and butter in small bowl. Press rounded tablespoon of crumb mixture onto bottom of each cup. Divide 1/2 cup chips between all cups.
Beat cream cheese until fluffy. Add milk, egg, cocoa and vanilla. Beat until smooth. Spoon mixture into each cup until just full.
Bake for 18-20 minutes or until cake centers are set. Remove from oven. While still warm, top with remaining morsels. They will slightly melt but retain shape. Cool completely. Refrigerate for at least one hour.
Serve drizzled with caramel topping.