Salted Caramel Cheesecake Bites
User Reviews
4.4
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Prep Time
20 mins
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Cook Time
22 mins
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Total Time
42 mins
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Servings
12 mini cheesecakes
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Course
Cake
Salted Caramel Cheesecake Bites
Description
This recipe for Salted Caramel Cheesecake Bites uses crushed chocolate graham crackers mixed with melted salted butter as a crust pressed into muffin cups. The cheesecake filling consists of cream cheese, sugar, eggs, and vanilla extract whipped until smooth. After baking until the centers are nearly set, the bites are cooled and refrigerated to develop firmness.
The finishing touch is a generous spoonful of warmed salted caramel sauce added before serving, offering a balance between sweet and salty flavors. The bite size makes them easy to serve individually and they maintain their texture well after chilling.
Keeps best refrigerated and can be stored covered for up to three days, retaining fresh texture and flavor.
Ingredients
- 9 chocolate graham crackers crushed into crumbs, full sheets
- 4 tablespoons butter melted, salted
- 16 ounces cream cheese room temperature
- ⅔ cup granulated sugar
- 2 egg room temperature, large
- 2 teaspoons vanilla extract pure
- ⅓ cup caramel sauce warmed, homemade salted
- ⅓ cup semisweet chocolate chips melted
Instructions
- Preheat oven to 325°F. Line 12 muffin cups with paper baking liners.
- In a small bowl, combine chocolate graham cracker crumbs and butter, mix until combined.
- Press crumbs onto the bottoms of the lined muffin cups. Bake in preheated oven for 5 minutes.
- Remove pan to a wire rack to cool while you prepare the cheesecake filling.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat cream cheese for about two minutes. Add in sugar and mix for another minute. Add eggs and vanilla, beat well. Be sure to scrape down the sides of the bowl to ensure the batter is thoroughly mixed.
- Spoon batter into each cup (about 3 tablespoons), filling each 2/3 full.
- Bake 22 to 24 minutes or until centers are almost set. Cool in pan on wire rack. (Mini cheesecakes will deflate in center upon cooling.).
- Refrigerate 4 hours or overnight.
- Before serving, spoon 1 heaping teaspoonful of salted caramel sauce onto each mini cheesecake and drizzle with melted chocolate.
Notes
- Store the cheesecake bites covered in the refrigerator for up to 3 days to maintain freshness.
User Reviews
Overall Rating
4.4
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