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4.7 from 38 votes

Mini Salted Caramel Cheesecakes

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By: Joanna Cismaru •9/30/22 50 Comments

This post may contain affiliate links. Please read my disclosure policy.

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!

a Mini Salted Caramel Cheesecake on a blue dish with a bite taken from it

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.

process of filing the baking tray for Mini Salted Caramel Cheesecakes

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.

Mini Salted Caramel Cheesecakes before and after being topped with caramel sauce

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.

a Mini Salted Caramel Cheesecake on a blue dish with a spoon

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

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.

side view close up shot of a mini salted caramel cheesecake with a bite taken from it
Print
4.66 from 38 votes

Mini Salted Caramel Cheesecakes

Prep 20 minutes minutes
Cook 30 minutes minutes
Total 50 minutes minutes
Rate Recipe
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!
18

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

  1. Make sure to let the cheesecakes cool completely before topping them with caramel to avoid melting.
  2. If you don’t have a mini cheesecake pan, you can use a mini muffin tin with cupcake papers.
  3. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information

Serving: 1cheesecakeCalories: 226kcal (11%)Carbohydrates: 28g (9%)Protein: 3g (6%)Fat: 11g (17%)Saturated Fat: 6g (38%)Cholesterol: 47mg (16%)Sodium: 290mg (13%)Potassium: 110mg (3%)Sugar: 8g (9%)Vitamin A: 360IU (7%)Vitamin C: 0.1mgCalcium: 66mg (7%)Iron: 0.7mg (4%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

side view close up shot of a mini salted caramel cheesecake with a bite taken from it

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Through Jo Cooks, I invite you to join me in my kitchen as we explore delicious recipes from around the globe, celebrate the joy of cooking, and make every meal a memorable one. Happy cooking!

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50 Comments
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Mary Bitter
Mary Bitter
Posted: 2 months ago

5 stars
Outstanding!! Perfect!

0
Reply
Ernie
Ernie
Posted: 7 months ago

Can you use silicone cupcake bake trays

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Ernie
Posted: 7 months ago

Yeah, you should be able to.

0
Reply
Natalie Cross
Natalie Cross
Posted: 1 year ago

what do I put the oven temperature at?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Natalie Cross
Posted: 1 year ago

HI Natalie! It’s in step 1, 350F. 🙂

0
Reply
Robbie Weitlauf
Robbie Weitlauf
Posted: 1 year ago

Can this recipe be baked in regular sized muffin pans? How long should I bake it in regular sized muffin tins?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Robbie Weitlauf
Posted: 1 year ago

Absolutely, same time!

0
Reply
Brandy
Brandy
Posted: 1 year ago

5 stars
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?

1
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Brandy
Posted: 1 year ago

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.

0
Reply
Georgi
Georgi
Posted: 1 year ago

Can I leave them in the fridge overnight?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Georgi
Posted: 1 year ago

Absolutely!

0
Reply
Lisa Coppala
Lisa Coppala
Posted: 2 years ago

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!

0
Reply
M.
M.
Posted: 2 years ago

Can you use salted caramel cheesecake for the santa hat cheesecake

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  M.
Posted: 2 years ago

Of course!

0
Reply
Donna
Donna
Posted: 2 years ago

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?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Donna
Posted: 2 years ago

Yes, that’s correct.

0
Reply
Claire
Claire
Posted: 2 years ago

5 stars
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!!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Claire
Posted: 2 years ago

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. 🙂

0
Reply
Katie
Katie
Posted: 3 years ago

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

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Katie
Posted: 3 years ago

That’s no worries! You can add salt to taste.

0
Reply
Emma
Emma
Posted: 4 years ago

5 stars
This looks amazing!
I’m going to try this tomorrow.

0
Reply
Deborah Franzetta
Deborah Franzetta
Posted: 4 years ago

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.

0
Reply
Patricia A Meyer
Patricia A Meyer
Posted: 4 years ago

where do you find salted caramel

0
Reply
Nicole Beaulieu
Nicole Beaulieu
Reply to  Patricia A Meyer
Posted: 4 years ago

We get jars of salted caramel at our local grocery store 🙂

0
Reply
Candace Hodson
Candace Hodson
Posted: 4 years ago

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.

0
Reply
Nicole Beaulieu
Nicole Beaulieu
Reply to  Candace Hodson
Posted: 4 years ago

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!

0
Reply

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I’m Joanna (Jo for short) and this is the place where I share my passion for easy and delicious recipes. From comforting classics to global flavors, I believe that cooking should be fun, approachable, and most importantly, rewarding. Join me on this culinary journey and let’s get cooking!

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