Mini Cheesecakes with Salted Caramel: A Bite-Sized Decadence

Rich, creamy, and perfectly portioned, mini cheesecakes topped with luscious salted caramel are an irresistible dessert that combines indulgence with elegance. These small yet satisfying treats are a favorite for gatherings, celebrations, or just as a personal indulgence. The silky cheesecake filling rests atop a buttery graham cracker crust, while the salted caramel drizzle adds a delightful balance of sweetness and saltiness. Whether you’re hosting a party or craving a fancy dessert without the fuss, these mini cheesecakes are bound to become your new go-to recipe.

Ingredients

Ingredient	Quantity
Graham cracker crumbs	1 ½ cups
Unsalted butter (melted)	5 tbsp
Granulated sugar	2 tbsp
Cream cheese (softened)	16 oz (2 blocks)
Granulated sugar	½ cup
Sour cream	½ cup
Vanilla extract	1 tsp
Large eggs	2
Heavy cream	½ cup
Brown sugar	½ cup
Unsalted butter	4 tbsp
Sea salt	½ tsp
Vanilla extract	1 tsp

Notes on Ingredients

• Graham Cracker Substitutes: Use crushed digestive biscuits or gingersnaps for a flavor twist.
• Cream Cheese: Full-fat cream cheese works best for that rich, creamy texture.
• Salted Caramel: Opt for flaky sea salt for the perfect balance of saltiness.

Equipment Needed

• Muffin tin: To shape the mini cheesecakes.
• Cupcake liners: For easy removal and serving.
• Mixing bowls: To prepare the crust and filling.
• Electric mixer: Ensures a smooth, lump-free cheesecake batter.
• Saucepan: For making the salted caramel sauce.
• Cooling rack: Helps the cheesecakes cool evenly.

Step-by-Step Instructions

Step 1: Prepare the Crust

1. Preheat your oven to 325°F (160°C). Line a muffin tin with cupcake liners.
2. In a bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until the texture resembles wet sand.
3. Spoon about 1 tablespoon of the mixture into each liner and press down firmly with the back of a spoon or a small glass to form an even crust.
4. Bake for 5 minutes, then let cool while preparing the filling.

Step 2: Make the Cheesecake Filling

1. In a mixing bowl, beat the softened cream cheese and sugar with an electric mixer until smooth.
2. Add sour cream and vanilla extract, mixing well.
3. Beat in the eggs one at a time until just combined, avoiding overmixing to prevent cracks.
4. Spoon the filling evenly into the crust-lined cups, filling about ¾ of the way.

Step 3: Bake the Mini Cheesecakes

1. Bake in the preheated oven for 15–18 minutes, or until the centers are set but still slightly jiggly.
2. Remove from the oven and allow to cool in the pan for 30 minutes.
3. Transfer the cheesecakes to a cooling rack and let them cool completely before refrigerating for at least 2 hours.

Step 4: Prepare the Salted Caramel Sauce

1. In a saucepan, heat brown sugar, butter, and heavy cream over medium heat, stirring constantly until the sugar dissolves and the mixture thickens (about 5–7 minutes).
2. Stir in sea salt and vanilla extract. Remove from heat and let it cool slightly.

Step 5: Assemble and Serve

1. Once the cheesecakes are chilled, spoon or drizzle the salted caramel sauce generously over each one.
2. Garnish with a pinch of flaky sea salt or a sprinkle of crushed nuts for added texture.

Tips and Variations

• Avoiding Cracks: Do not overmix the batter, and ensure your oven temperature is accurate.
• Flavored Variations: Add a swirl of fruit preserves before baking or top with chocolate ganache instead of caramel.
• Dietary Adjustments: Use gluten-free graham crackers for a celiac-friendly option or swap cream cheese with dairy-free alternatives for a lactose-free version.
• Make-Ahead: Both the cheesecakes and caramel sauce can be made a day in advance, making party prep a breeze.

Serving Suggestions

For an elegant presentation, serve the mini cheesecakes on a platter lined with parchment paper. Add a touch of color with fresh berries or a mint sprig. Pair with a light whipped cream topping or serve alongside a small dish of extra caramel sauce for those who love an extra drizzle.

Pairings

These indulgent bites pair beautifully with beverages like:

• Salted Caramel Martini: The buttery, sweet drink mirrors the dessert’s flavors.
• Chardonnay: A creamy wine complements the rich texture of the cheesecake.
• Espresso: The bold, bitter coffee balances the dessert’s sweetness.

Storage and Reheating

• Refrigeration: Store in an airtight container for up to 4 days.
• Freezing: Wrap individually in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Reheating Caramel: Warm the caramel sauce in a microwave-safe bowl in 10-second intervals, stirring in between.

Nutritional Information

Nutrient	Amount Per Serving
Calories	280
Total Fat	18g
Carbohydrates	28g
Protein	4g
Sodium	220mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Conclusion

Mini cheesecakes with salted caramel are the ultimate crowd-pleaser, blending rich, creamy textures with a sweet-and-salty flair. Their individual portions make them perfect for sharing (or keeping all to yourself!), while their elegant presentation ensures they’ll be the star of any dessert table. From the buttery graham cracker crust to the luscious caramel drizzle, every bite is pure indulgence.

Now that you have the recipe, it’s time to bring these little bites of joy to life! Whether you stick to the classic version or add your own twist, we’d love to see your creations. Share your photos, tips, and variations with us on social media or in the comments below. Don’t forget to tag us so we can celebrate your baking triumphs together!