Last updated on March 27th, 2019 at 02:04 pm
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
Mini Salted Caramel Cheesecakes
Ingredients
For crust
- 2 1/4 cups graham crackers crushed
- 2 tbsp brown sugar packed
- 1/2 cup butter salted, melted (1 stick)
For cheesecake
- 16 oz cream cheese 2 packages
- 4 tbsp sugar
- 1/4 cup sour cream
- 2 eggs
- 2 tbsp all-purpose flour
- 1/8 tsp salt
For Topping
- 18 tbsp salted caramel
- kosher salt
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.
Emma says
February 21, 2019 at 1:18 amThis looks amazing!
I’m going to try this tomorrow.
Deborah Franzetta says
February 10, 2019 at 10:39 amThanks 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.
Patricia A Meyer says
February 7, 2019 at 4:09 pmwhere do you find salted caramel
Nicole Beaulieu says
February 11, 2019 at 10:54 amWe get jars of salted caramel at our local grocery store 🙂
Candace Hodson says
February 7, 2019 at 11:01 amThe 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.
Nicole Beaulieu says
February 11, 2019 at 10:51 amYou 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!
Martha Kreider says
January 13, 2019 at 11:35 amI 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!
Nicole Beaulieu says
January 14, 2019 at 11:36 amThese 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 🙂
Shelagh says
December 11, 2018 at 3:46 pmI made these last weekend after my Hawaiian cheesecake success. Same result, absolutely delicious and everyone raved about them. What’s next on my list I wonder 🤔🤔
Nicole Beaulieu says
December 12, 2018 at 10:34 amIf you’re thinking more cheesecake these Pumpkin Cheesecake Brownies were incredible!
AlaskaBunny says
November 17, 2018 at 8:45 pmI made these tonight & they came out amazing! Thanks for the recipe. Had leftover graham cracker crust so I will use it for a dessert for Thanksgiving. Happy Thanksgiving!
Nicole Beaulieu says
November 19, 2018 at 9:56 amHappy Thanksgiving to you! We hope your guests enjoy the cheesecakes 🙂
Justyna says
December 21, 2017 at 6:52 pmHow long can I keep it and it still will be good? I want to make them Friday evening for Monday. Is it ok? Or should I do them the day before I want to serve them?
Gerda says
October 29, 2017 at 2:45 pmI am looking forward to try your recipe for the mini salted caramel cupcakes. I also love the little blue plates/standards on which you serve the mini cheesecakes. Can I buy these somewhere on the internet? Thank you for your answer in advance!
Joanna Cismaru says
October 31, 2017 at 12:50 pmNot sure, but I bought them at Pier 1 Imports.
Sandra says
September 13, 2017 at 8:51 amWhere in Canmore did you find the salted caramel? I am on my way there next week!
Joanna Cismaru says
September 13, 2017 at 9:42 amIt’s called the Mountain Mercato! I love it!
Uzma Siddiqi says
August 20, 2016 at 3:00 pmCan I make a regular cheesecake out of this instead of going for mini cheesecakes?
Joanna Cismaru says
August 20, 2016 at 6:33 pmAbsolutely, but you might have to adjust quantities.
Lori says
August 20, 2016 at 1:50 pmI made these this weekend and they are adorable. I don’t have the mini tart pans and have way too many specialty pans and limited storage. I used jumbo foil cupcake papers to line my muffin tins. When completly cooled they came off easily. The sides were straight up and down and had attractive ridges. I learned not to put the Carmel on top until just before you serve them as it melts off the top. Also, I used flake salt, Maldonado sea salt for a little more impact.
I used graham cracker crumbs and made half the recipe for a pie crust on the package. You can mix with a fork and avoid the processor step.
Shane S says
August 10, 2016 at 1:00 pmWhere did you buy the mini cheesecake pans?
Joanna Cismaru says
August 10, 2016 at 3:18 pmFrom amazon, there is a link to it below the recipe.
Elle says
August 10, 2016 at 8:04 amAre they easy to get out of the pan, once refrigerated of course ? Doesn’t appear you used liners so I am wondering a way to release them without a mess.
Joanna Cismaru says
August 10, 2016 at 10:18 amThe bottom of the cheesecake cups comes up so you just push it up from the bottom, very easy to release without any mess at all.
Farzana says
February 7, 2019 at 11:46 pmHi.. would love to try these out but just wondering are they easy to slip out of the baking tray? I would be using the normal cupcake/muffin tray. Or do I need to line them? Thanks.
Nicole Beaulieu says
February 11, 2019 at 10:53 amIt will definitely be easier if you line them with something in that type of pan!
Sandra D says
August 10, 2016 at 7:56 amWhere in Canmore did you find this ? Any place in Calgary?
Joanna Cismaru says
August 10, 2016 at 10:21 amOMG I can’t think of the name of it but it’s like a little Italian grocery store with a patio in front where you can also order some great food!
Taste of France says
August 9, 2016 at 1:04 pmI don’t find caramel sauce here, but I’m not averse to making it–not that hard. But I hadn’t yet considered the possibilities of cheesecake with salted caramel sauce. Possibilities that leave my mouth watering. This is a saver. Bookmarked!
Joanna Cismaru says
August 9, 2016 at 1:55 pmOh you have to try this, really decadent. 🙂