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Homemade Mini Salted Caramel Cheesecakes photo

Mini Salted Caramel Cheesecakes

These Mini Salted Caramel Cheesecakes are a creamy, rich delight topped with decadent salted caramel!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 2 cups graham crackers (crushed)
  • 2 tablespoons brown sugar (packed)
  • 1 cup butter (salted, melted, 1 stick)
For the Filling:
  • 16 ounces cream cheese (2 packages)
  • 4 tablespoons sugar
  • 1 cup sour cream
  • 2 eggs
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 18 tablespoons salted caramel
  • Kosher salt (for topping)

Equipment

  • Mini muffin tin
  • Mixing bowls
  • Electric mixer
  • Rubber spatula
  • Measuring cups and spoons
  • Cooling rack

Method
 

Instructions:
  1. Step 1: Preheat the Oven - Begin by preheating your oven to 325°F (163°C).
  2. Step 2: Prepare the Crust - In a mixing bowl, combine the crushed graham crackers, brown sugar, and melted butter. Mix until the crumbs are evenly coated.
  3. Step 3: Press the Crust into the Tin - Line your mini muffin tin with paper liners and press about 1 tablespoon of the mixture into each cup.
  4. Step 4: Bake the Crust - Bake for about 5-7 minutes, then let cool slightly.
  5. Step 5: Make the Cheesecake Filling - Beat the cream cheese until smooth, then add sugar, sour cream, eggs, flour, and salt. Mix until creamy.
  6. Step 6: Fill the Crusts - Spoon the filling over the cooled crusts, filling each cup about 3/4 full.
  7. Step 7: Bake the Cheesecakes - Bake for 15-20 minutes until edges are set but center is slightly jiggly.
  8. Step 8: Cool and Chill - Let cool in the pan for 10 minutes, then transfer to a cooling rack. Refrigerate for at least 2 hours.
  9. Step 9: Add the Toppings - Drizzle with salted caramel and sprinkle with kosher salt before serving.
  10. Step 10: Serve and Enjoy! - Enjoy these delightful cheesecakes with friends or by yourself!

Notes

  • Ensure cream cheese is at room temperature to avoid lumps.
  • Don’t overmix the filling once eggs are added to prevent density.
  • Allow cheesecakes to cool gradually to prevent cracks.