These mini salted caramel cheesecakes are a dream come true! With a smooth filling topped with rich caramel, they’re the perfect little treat for any occasion.
Honestly, they’re bite-sized delights that make me feel fancy without the fuss! I love serving them at parties; everyone goes for seconds (or thirds!).
Key Ingredients & Substitutions
Graham Cracker Crumbs: These give your crust a sweet and crunchy base. If unavailable, you can use digestive biscuit crumbs, cookies like Oreo or vanilla wafers. Each will add its own unique flavor!
Cream Cheese: Always opt for full-fat cream cheese for a rich and creamy texture. Light cream cheese can work, but it may yield a less stable filling. I’ve tried both, and full-fat is definitely my go-to!
Sour Cream: This adds creaminess and slight tang to the filling. If you can’t find sour cream, Greek yogurt can serve as an excellent substitute, providing a similar texture with a bit of tartness.
Heavy Cream: Essential for making the caramel nice and rich. If you’re watching fats, you can use half-and-half, but the texture may vary. Keep the heavy cream for the best flavor!
How Do You Make Perfect Salted Caramel?
Getting your salted caramel just right can feel tricky! Here’s how to ensure you nail it:
- Start with a clean, dry saucepan. Water can cause the sugar to crystallize—no one wants grainy caramel!
- Heat your sugar over medium heat, stirring consistently. It will clump initially but will soon melt into a beautiful liquid.
- As soon as you see the rich amber color, remove it from the heat before it burns!
- Add the butter carefully (it might bubble violently), stirring until fully melted. Then, gradually pour in the heavy cream while stirring to combine.
- Finally, stir in the sea salt to taste. Let it sit and thicken as it cools.
With these tips, you’ll have smooth, creamy, and perfectly salted caramel every time! Enjoy making your cheesecakes!
Mini Salted Caramel Cheesecakes
Ingredients You’ll Need:
For the Crust:
- 1 cup graham cracker crumbs (or digestive biscuit crumbs)
- 3 tbsp unsalted butter, melted
- 2 tbsp brown sugar
For the Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
For the Salted Caramel Topping:
- 1 cup granulated sugar
- 6 tbsp unsalted butter, cut into pieces
- 1/2 cup heavy cream
- 1 tsp sea salt
Optional Topping:
- Crumble toffee bits or additional graham cracker crumbs for garnish
How Much Time Will You Need?
This recipe will take about 20 minutes for preparation, plus 18-22 minutes for baking. Don’t forget to chill for at least 3 hours (or overnight) to let the cheesecakes set. In total, you’re looking at around 4 hours and 45 minutes, including chilling time, before they’re ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, preheat your oven to 325°F (163°C). This ensures everything bakes evenly. Line a standard 12-cup muffin pan with cupcake liners or grease it well to prevent sticking.
2. Make the Crust:
In a bowl, combine the graham cracker crumbs, melted butter, and brown sugar. Mix until everything is well combined. Now, take about 1 tablespoon of this mixture and press it firmly into the bottom of each muffin cup to form the crust. Set them aside while you prepare the filling.
3. Prepare the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese until it’s nice and smooth. Gradually add the sugar, beating until everything is combined. Then, add the eggs one at a time, mixing well after each addition. Finally, stir in the vanilla extract and sour cream until the batter is smooth and creamy.
4. Combine and Bake:
Carefully pour the cheesecake batter evenly over the crusts in the muffin cups. Pop them in the oven and bake for about 18-22 minutes. The centers should be set but still slightly jiggly—don’t worry, they will set as they cool!
5. Cool and Chill:
After baking, remove the cheesecakes from the oven and let them cool at room temperature. Once cooled, place them in the refrigerator for at least 3 hours or overnight to firm up nicely.
6. Make the Salted Caramel:
While the cheesecakes are chilling, let’s make the yummy salted caramel! In a medium saucepan, heat the sugar over medium heat. Stir constantly until it melts and turns a golden-brown color. Be careful not to let it burn!
Once the sugar is melted, add the butter pieces carefully, stirring until melted. Gradually pour the heavy cream in while stirring—this part may bubble up, so be cautious! Let it boil for about 1 minute, then remove from heat and stir in the sea salt. Let the caramel cool slightly before using.
7. Assemble and Serve:
After your cheesecakes are chilled, drizzle the salted caramel generously over the tops. To finish, sprinkle on some crumbled toffee bits or extra graham cracker crumbs if you wish. Serve chilled, and enjoy these delicious mini salted caramel cheesecakes!
These little desserts are sure to impress with their buttery crust, creamy filling, and that decadent caramel drizzle. Happy baking!
Can I Use Different Types of Cookies for the Crust?
Absolutely! If you don’t have graham crackers, you can use any sweet cookie like Oreos or digestive biscuits. Just crush them and mix with melted butter and sugar as you would with graham cracker crumbs.
How Do I Know When the Cheesecakes Are Done?
The cheesecakes are done when the edges are set, but the center is still slightly jiggly. They will continue to firm up as they cool. This helps keep them creamy and prevents cracking!
Can I Make These Ahead of Time?
Yes! These mini cheesecakes can be made up to a day in advance. Just store them in the refrigerator, covered, until you’re ready to serve. The flavors will meld beautifully as they chill!
How Should I Store Leftover Cheesecakes?
Store any leftovers in an airtight container in the fridge for up to 5 days. If you’d like to freeze them, place them in a freezer-safe container, and they’ll keep for about 1-2 months. Thaw them in the fridge before serving!
