Mini Salted Caramel Cheesecakes
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These Mini Salted Caramel Cheesecakes are creamy bite-sized cheesecakes with a graham cracker crust and topped with a delicious salted caramel. The perfect bite for any occasion!
Mini Cheesecakes
My obsession for mini cheesecakes knows no bounds. They truly are the perfect bite. Cheesecake truly is my favorite dessert and I never give up trying different cheesecake recipes. This recipe for mini cheesecakes is fool proof, no water bath required and very versatile.
A few weeks ago while I was shopping in Canmore I found this jar of salted caramel sauce in one my favorite little stores there. I knew then that I had to make something special to use it on.
How to Make the Crust for Mini Cheesecakes
The bottom crust is a very simple crust made with graham crackers, brown sugar and butter. It’s my favorite way to make crust for cheesecakes. It’s easy and quick. Pat the mixture into the individual cheesecake cups.
If you don’t have this mini cheesecake pan, you can use a mini muffin pan.
How to Make the Cheesecake Batter
The cheesecake itself is my recipe I use all the time for cheesecake, I just adjusted the quantities. The main ingredients in cheesecake are lots of cream cheese, sugar, flour, vanilla, sour cream and eggs. Add them all to your mixer and mix until smooth.
If your cheesecake top cracks like mine, don’t worry about it, you’ll cover it up with the salted caramel and nobody will know. However, be sure to read my notes on “How to keep your cheesecake from cracking” if you’re a perfectionist and want perfect little mini cheesecakes.
I would let the cheesecakes cool completely before topping them with the salted caramel, otherwise the caramel might melt too much. If it melts too much, I’m ok with that, I love it when it gets all gooey.
I then sprinkled them with a bit more kosher salt. I really love the salt and sweet combination here.
These are the perfect dessert, they literally are 2 bites each, or one big bite, depends how hungry you are. They’re perfect for any special occasion but if you’re like me you’ll make these on a Wednesday afternoon, just because you’re craving cheesecake.
What’s the Best Cream Cheese to Use for Cheesecake
I prefer using Philadelphia cream cheese because it always makes a super silky cheesecake. However, if you can’t find the Philadelphia brand, use a cream cheese that is full fat. Do not use fat free or light cream cheese.
Here Are Some More Delicious Cheesecake Recipes:
- Matcha Mini Cheesecakes with White Chocolate Covered Strawberries
- Mini Tiramisu Cheesecakes
- Hawaiian Cheesecake Bites
- Creme Brûlée Cheesecake Bars
- Chocolate Peanut Butter Cheesecake Pops
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Mini Salted Caramel Cheesecakes
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 eggs
- 2 tablespoon all-purpose flour
- ⅛ teaspoon salt
For Topping
- 18 tablespoon salted caramel
- kosher salt
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat oven to 350 F degrees.
- 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
- Make sure to let the cheesecakes cool completely before topping them with caramel to avoid melting.
- If you don’t have a mini cheesecake pan, you can use a mini muffin tin with cupcake papers.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Can you use silicone cupcake bake trays
Yeah, you should be able to.
what do I put the oven temperature at?
HI Natalie! It’s in step 1, 350F. 🙂
Can this recipe be baked in regular sized muffin pans? How long should I bake it in regular sized muffin tins?
Absolutely, same time!
Great recipe! But I find it hard to get the cheesecakes out and there end up being a few casualties. It says to use an ungreased mini cheesecake tin which I have. But can I use cooking spray to make it easier to unstick?
This is why this cheesecake pan is so useful, the bottoms come up, so all you have to do is push up the cakes. The pan is linked in the recipe notes. I guess you could cut parchment paper rounds and place on the bottom of the muffin tins, if you don’t have the pan used, and then use a knife to loosen the sides of the cakes.
Can I leave them in the fridge overnight?
Absolutely!
This is a really good cheesecake! But I had a little trouble that I’m hoping will help others to avoid my mistakes.
1. It makes more than 18 mini. I had enough to make 24 AND 6 regular size muffins and still had a cup of crumbs left.
2. It says to pat the crumbs into the tins. I found this a little difficult so I used the rounded part of a tablespoon measuring spoon and pressed and packed it using some pressure. I did not want the crust to turn to crumbs when bitten into.
3.I didn’t use the brand of caramels listed. I used Werthers..
It says to melt the caramels in the microwave. Well, I’ve never melted them in a microwave. When I did, they immediately harden up again to where you couldn’t spread them on the cheesecake or even bite into it without pulling out a tooth😂. So, I added a little milk and melted them on high at 10 seconds intervals while stirring until it was a thick sauce. I let it cool for maybe a minute then I spooned it over the cakes. This worked very well!
4. When you you place them the the refrigerator, make sure not to cover them with any kind of wrap. Place them in a container with a lid. The wrap combined with the refrigerator makes the caramel stick to the wrap and it pulls off the caramel when you go to remove it.
Hope my mistakes help you! These are so, so good! I will be making more!
Can you use salted caramel cheesecake for the santa hat cheesecake
Of course!
I have a question about the cupcake pan. Your recipe is for the tiny cupcake pan…not the regular size cupcake/muffin pan…is this correct?
Yes, that’s correct.
These are so yummy! However, my graham crusts don’t seem to stick to the cheesecake and crumble easily, any solutions? They were completely cooled. Thanks!!
You probably need a little bit more butter because as the crust sets the sugar crystals assist the butter in binding the crumbs together. Glad you liked them though. 🙂
I have not made the mini cheese cakes yet have a question I do not have salted caramel is that ok? Will the 1/8 teaspoon of salt be ok
That’s no worries! You can add salt to taste.
This looks amazing!
I’m going to try this tomorrow.
Thanks for the tip on looking for salted caramels in a jar. I would not have thought to look for jarred ones. Hopefully, I will have success in finding them next time I am shopping.
where do you find salted caramel
We get jars of salted caramel at our local grocery store 🙂
The pan is only for 12 yet your recipe yields 18. Would you please adjust your ingredients for 12 (or offer ideas for leftover)? Can’t wait to make. I ordered the pan from Amazon.
You can adjust the ingredients by hovering your cursor over the number of servings. A sliding bar will pop up and you can lower or raise it to suit how many you’d like to make!
I had enough cheesecake to fill 18 mini cups, I filled them to just below the rim about 2 tablespoons. They will deflate some when cooled.
My biggest complaint, after using a highly rounded teaspoon of the crust, I had 2 Cups leftover!!!
I would also highly recommend putting a pan below the oven rack to catch the butter that leaks. I think you should make the necessary adjustments to reduce the amount of the crust material. Tastes great!
These amounts worked perfectly for us and I haven’t heard from other readers that there was an issue with extra crust so I won’t adjust the recipe, but you can definitely make adjustments to suit your preference! Enjoy those cheesecakes 🙂