Creamy bite-sized cheesecakes on a crunchy graham cracker crust, topped with luscious dark chocolate ganache, caramel popcorn, and chocolate-covered malt balls—these Mini Caramel Popcorn Chocolate Cheesecakes are a show-stopping dessert perfect for parties, holidays, or a decadent movie-night treat. With layers of texture and flavor in every bite, they’re as fun to eat as they are to make.

Why You’ll Love This Recipe

• Perfectly portioned: Individual servings make these cheesecakes ideal for entertaining or gifting.
• Elegant yet playful: A blend of rich chocolate, creamy cheesecake, and crunchy popcorn gives a gourmet feel with a fun twist.
• Make-ahead friendly: These mini cheesecakes are best served chilled, making them perfect for preparing in advance.
• Customizable toppings: Easily adjust the toppings to fit different occasions or preferences.
• No water bath required: These bake beautifully in a muffin tin without complicated steps.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Crust:

• graham cracker crumbs
• brown sugar
• melted butter

For the Cheesecake Filling:

• cream cheese, softened
• granulated sugar
• vanilla extract
• large eggs
• sour cream
• all-purpose flour

For the Topping:

• dark chocolate chips
• heavy cream
• caramel popcorn
• chocolate-covered malt balls
• caramel sauce (optional)

Directions

1. Preheat your oven to 325°F (160°C). Line a standard muffin tin with paper liners or use silicone molds.
2. In a bowl, mix together the graham cracker crumbs, brown sugar, and melted butter until well combined.
3. Press about a tablespoon of the mixture firmly into the bottom of each muffin cup. Bake for 5 minutes, then remove and let cool slightly.
4. In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
5. Add vanilla extract, then beat in the eggs one at a time, mixing just until incorporated.
6. Blend in the sour cream and flour until smooth, being careful not to overmix.
7. Divide the cheesecake batter evenly among the muffin cups, filling each about three-quarters full.
8. Bake for 18–20 minutes, or until the centers are just set and slightly jiggly in the middle.
9. Remove from oven and cool completely at room temperature, then refrigerate for at least 2 hours or until fully chilled.
10. Heat the chocolate chips and heavy cream together in a microwave-safe bowl or on the stovetop until melted and smooth. Stir to combine.
11. Spoon or pipe the ganache over the chilled cheesecakes.
12. Top each cheesecake with a few pieces of caramel popcorn and chocolate-covered malt balls. Drizzle with caramel sauce if desired.
13. Serve chilled and enjoy.

Servings and timing

Servings: Makes 12 mini cheesecakes
Prep time: 25 minutes
Cook time: 20 minutes
Chill time: At least 2 hours
Total time: About 3 hours

Variations

• Different crusts: Substitute Oreo crumbs, chocolate wafers, or digestive biscuits for a twist.
• Nutty addition: Add crushed peanuts, pecans, or toffee bits on top for extra crunch.
• White chocolate ganache: Replace dark chocolate with white chocolate for a sweeter topping.
• Holiday twist: Use peppermint bark or mini candy canes instead of popcorn and malt balls.
• Fruit topping: Swap popcorn for berries or cherry compote for a more classic finish.

Storage/Reheating

• Refrigeration: Store the mini cheesecakes in an airtight container in the refrigerator for up to 5 days.
• Freezing: Freeze without the toppings for up to 2 months. Thaw overnight in the refrigerator and add toppings just before serving.
• Reheating: Not recommended. These cheesecakes are meant to be served chilled.

FAQs

Can I make these without a muffin tin?

Yes, you can use silicone mini cheesecake molds or ramekins. Just adjust the portion sizes accordingly and ensure even baking.

What type of chocolate is best for the ganache?

High-quality dark chocolate chips or chopped chocolate bars work best. Aim for around 60–70% cocoa content for a balanced flavor.

Can I use store-bought caramel popcorn?

Absolutely. Store-bought caramel popcorn saves time and adds great flavor and crunch.

How do I know when the mini cheesecakes are done baking?

They should be set around the edges and slightly jiggly in the center. They will continue to firm up as they cool.

Why did my cheesecakes sink in the middle?

Slight sinking is normal due to cooling. Avoid overmixing the batter and be sure not to overbake to minimize sinking.

Can I prepare these in advance for a party?

Yes. These are excellent made 1–2 days ahead. Just add the toppings shortly before serving to maintain texture.

What other toppings can I use?

Try crushed pretzels, sprinkles, mini chocolate chips, or even edible gold leaf for a festive finish.

Do I have to use caramel sauce?

No, it’s optional. It adds a decorative touch and extra sweetness but can be omitted if desired.

Can I make these without flour?

Yes. The flour helps stabilize the batter slightly, but you can omit it for a softer texture, especially if gluten-free.

What’s the best way to serve these?

Serve chilled on a decorative platter or cupcake stand. They hold their shape well and make an attractive centerpiece.

Conclusion

Mini Caramel Popcorn Chocolate Cheesecakes combine creamy, crunchy, sweet, and salty in an irresistible bite-sized dessert. Whether you’re entertaining guests, preparing a holiday treat, or just looking to elevate your dessert game, these mini cheesecakes are a guaranteed crowd-pleaser. With their rich layers and playful toppings, they’re as delightful to look at as they are to eat.

Print