Mini Salted Caramel Cheesecakes
User Reviews
4.7
Mini Salted Caramel Cheesecakes
Description
This recipe begins by combining crushed graham crackers, brown sugar, and melted salted butter into a crumbly mixture pressed into a mini cheesecake pan. The cheesecake filling uses cream cheese, sugar, sour cream, eggs, flour, and salt whipped to smoothness. Each crust cup is filled and baked at 350°F for 15-20 minutes until set.
After cooling to room temperature, the cheesecakes are topped with microwaved salted caramel and sprinkled lightly with kosher salt. The caramel topping adds a rich, salty contrast to the creamy cake’s sweetness. Using a mini pan yields small, single-serving cheesecakes that are easy to serve and enjoy.
If a mini cheesecake pan is unavailable, a mini muffin tin with cupcake liners can be substituted. Cooling before adding caramel ensures the topping maintains its texture instead of melting into the cheesecake.
Ingredients
For crust
- 2¼ cups graham crackers crushed
- 2 tablespoon brown sugar packed
- ½ cup butter salted, melted (1 stick)
For cheesecake
- 16 ounce cream cheese 2 packages
- 4 tablespoon sugar
- ¼ cup sour cream
- 2 egg
- 2 tablespoon all-purpose flour
- ⅛ teaspoon salt
For Topping
- 18 tablespoon salted caramel
- kosher salt
Instructions
- Preheat oven to 350℉.
- In a food processor add the crushed graham crackers, brown sugar and melted butter. Pulse a few times until fine crumbs form. Pat mixture into ungreased mini cheesecake pan in each individual cup.
- Add the cream cheese, sugar to the bowl of your mixer and mix until smooth. Add the sour cream, eggs, flour and salt to the mixer and mix until well combined and smooth.
- Add about 2 to 3 tbsp of the cream cheese mixture to each cup. The mini cheesecake pan has 12 cups, there will be crumbs and cheesecake mixture left over for another 6 mini cakes, so if you only have one pan, refrigerate the crust and cheesecake mixture until the pan is free to continue.
- Bake the cheesecakes for about 15 to 20 minutes. Let the cheesecakes cool and come to room temperature.
- Melt the salted caramel in the microwave until you can spoon it out. Top each cheesecake with about 1 tbsp of the salted caramel then sprinkle with a bit of kosher salt.
- Refrigerate until ready to serve.
Notes
- Always cool cheesecakes fully before adding caramel to prevent melting.
- If a mini cheesecake pan is unavailable, use a mini muffin tin lined with cupcake papers instead.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 226 kcal
% Daily Value*
| Serving | 1cheesecake | |
| Calories | 226kcal | 11% |
| Carbohydrates | 28g | 9% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 47mg | 16% |
| Sodium | 290mg | 12% |
| Potassium | 110mg | 2% |
| Sugar | 8g | 16% |
| Vitamin A | 360IU | 7% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 66mg | 7% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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