Mini Salted Caramel Cheesecakes

Mini Salted Caramel Cheesecakes are the bomb-diggity! These little cheesecake bites pack a sweet and salty punch that will leave your mouth watering. They are the ideal dessert for dinner parties or just to treat yourself after a long day. Who are we kidding? Who needs an occasion to enjoy this sweet and savory delight? Our review? These bad boys are absolutely delectable and we know you’ll love ’em!

The myriad of flavors playing together in perfect harmony make every bite feel like a party. Imagine biting into the creamy, decadent cheesecake loaded with homemade salted caramel, all wrapped up with a crunchy graham cracker crust. Who could resist that? Let’s get you started.

• Prep time: 20 minutes
• Cook time: 25 minutes
• Total time: 4 hours (includes cooling time)
• Servings: 12 mini cheesecakes
• Yield: 12 servings

Are you ready to get your hands dirty? Let’s dive in!

Ingredients & Equipment You’ll Need

• 2 cups graham cracker crumbs
• 1/2 cup melted butter
• 1 cup + 1 Tbsp sugar
• 3 (8 oz) packages cream cheese, room temperature
• 1/2 cup heavy cream
• 3/4 tsp vanilla extract
• 2 eggs
• 1/2 cup caramel sauce
• 1/4 tsp coarse sea salt

In addition to the ingredients, you’ll also need a mini muffin tin and a hand or stand mixer.

Each ingredient has a key role. The graham cracker crumbs and butter create the base, while heavy cream and cream cheese form the main body of the cheesecake. The caramel sauce, sugar, and salt make the extraordinary salty-sweet topping.

How To Make Mini Salted Caramel Cheesecakes

1. Preheat your oven to 325 degrees and line a mini muffin tin with paper liners.
2. Mix the graham cracker crumbs, melted butter and 1 Tbsp of sugar in a bowl and press this mixture into each muffin cup. Bake these in the preheated oven for 5 minutes. Set aside.
3. Beat the cream cheese until smooth using a hand or stand mixer. Add 1 cup of sugar, heavy cream, and vanilla extract. Beat this until it’s creamy. Add eggs one at a time, beating well after each additional egg. Pour this mixture over the graham cracker crust in the muffin tin.
4. Bake these in the oven for about 20 minutes. Allow the mini cheesecakes to cool completely before removing them from the muffin tin.
5. Top each mini cheesecake with a drizzle of caramel sauce, sprinkling some coarse sea salt over the top.

Tips For The Best Results

• Ensure your cream cheese is at room temperature before you start. This helps to create a smooth and creamy texture.
• Don’t rush the cooking process. Baking these at the right temperature for the correct time ensures the best result.

Storage Tips

• Store these mini cheesecakes in an airtight container in the refrigerator for up to 3 days.
• You can also freeze them. Just wrap each cheesecake individually in plastic wrap and they can be kept in the freezer for up to a month.

Frequently Asked Questions

Q: Can I use store-bought caramel sauce?

A: Sure thing! Homemade is always best, but store-bought will do in a pinch.

Q: What if I don���t have a mini muffin tin?

A: No stress! You can make this in a regular muffin tin, just adjust the cooking time accordingly.

Q: Can I make these ahead of time?

A: Absolutely! These store great in the fridge and even better in the freezer.

Q: Can I use a sugar substitute instead of sugar?

A: Yes, but it may affect the taste and texture of the cheesecake.

Q: Can I use low-fat cream cheese?

A: You can, but the cheesecakes may not be as creamy and indulgent.

Nutritional Facts of Mini Salted Caramel Cheesecakes

Each serving contains 310 calories, 20g of fat, 30g of carbs, 5g of protein, and 1g of fiber.

These Mini Salted Caramel Cheesecakes are just too good to resist! Everyone at your next gathering will be asking how you did it. They’re the perfect dessert for any time of the year. So, what are you waiting for? Let’s get baking!