4.4 from 75 votes
Salted Caramel Cheesecake Bites
Salted Caramel Cheesecake Bites offer a rich cream cheese filling baked over a chocolate graham cracker crust. Each mini cheesecake is topped with warmed homemade salted caramel sauce, combining creamy, sweet, and lightly salty flavors in a convenient bite-sized dessert that chills to firm texture before serving.
Prep Time
20 mins
Cook Time
22 mins
Total Time
42 mins
Servings:
12
mini cheesecakes
Course:
Cake
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.
Cup of Yum
Notes
- Store the cheesecake bites covered in the refrigerator for up to 3 days to maintain freshness.