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Mini Caramel Popcorn Chocolate Cheesecakes

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Creamy bite-sized cheesecakes on a crunchy cookie crust, topped with rich chocolate ganache, caramel popcorn, and chocolate-covered malt balls—perfect for parties, holidays, or a decadent movie-night dessert.

Ingredients

Scale
  • 1 cup graham cracker crumbs
  • 2 tbsp brown sugar
  • 4 tbsp melted butter
  • 16 oz (450g) cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1/4 cup sour cream
  • 1 tbsp all-purpose flour
  • 1/2 cup dark chocolate chips
  • 1/4 cup heavy cream
  • Caramel popcorn
  • Chocolate-covered malt balls
  • Caramel sauce (optional drizzle)

Instructions

  1. Preheat oven to 325°F (160°C). Line a muffin tin with paper liners or use silicone molds.
  2. In a bowl, mix graham cracker crumbs, brown sugar, and melted butter. Press firmly into the base of each mold. Bake for 5 minutes, then set aside.
  3. In a mixing bowl, beat cream cheese and sugar until smooth. Add vanilla, then mix in eggs one at a time. Blend in sour cream and flour just until combined.
  4. Pour the cheesecake mixture over each crust, filling 3/4 full. Bake for 18–20 minutes or until centers are just set. Cool completely, then chill in the fridge for at least 2 hours.
  5. Heat chocolate chips and cream until melted and smooth. Spoon over chilled cheesecakes.
  6. Top each with a few pieces of caramel popcorn and chocolate malt balls. Drizzle with caramel sauce if desired. Serve chilled.

Notes

  • Use room temperature cream cheese for a smoother filling.
  • Chilling is essential for proper texture—don’t skip this step.
  • Decorate just before serving to keep popcorn crisp.

Nutrition

Keywords: mini cheesecakes, chocolate caramel dessert, caramel popcorn cheesecake, bite-sized cheesecake, party dessert

Find it online: https://epicrecipebox.com/mini-caramel-popcorn-chocolate-cheesecakes/