Salted Caramel Mini Cheesecakes: A Heavenly Indulgence

Mini cheesecakes are the ultimate bite-sized desserts, and when you add a luscious salted caramel topping, they become an irresistible treat. These Salted Caramel Mini Cheesecakes combine a buttery, graham cracker crust with a creamy cheesecake filling and a rich caramel topping, finished with a hint of sea salt. Perfect for parties, family gatherings, or just a personal indulgence, these mini cheesecakes are sure to become your new favorite dessert. The best part? They’re easy to make and packed with all the comforting flavors of classic cheesecake, but in a more convenient, bite-sized form.

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Why Salted Caramel Mini Cheesecakes Are the Perfect Dessert

There’s something magical about the combination of sweet and salty, and salted caramel has taken the dessert world by storm. It balances the rich sweetness of caramel with the savory depth of salt, creating a flavor profile that’s both indulgent and sophisticated. In this recipe, the salted caramel topping complements the creamy, tangy cheesecake filling, making each bite a delightful contrast of textures and flavors. The buttery graham cracker crust adds a crunchy base, while the cheesecake filling is light, smooth, and decadently creamy.

These mini cheesecakes are perfect for a variety of occasions, whether you’re hosting a dinner party, serving a dessert table at a wedding, or simply treating yourself to something special. The individual portions make them easy to serve and eat, and their rich, comforting flavors will leave everyone craving more.

Ingredients Breakdown

This recipe calls for a simple set of ingredients, most of which you probably already have in your pantry. Here’s a breakdown of what you’ll need to make these delectable mini cheesecakes:

For the Crust:

• 5 whole graham crackers or 10-15 digestive biscuits: The base of the crust is made from crushed graham crackers (or digestive biscuits), which create a sweet, slightly crumbly texture that pairs perfectly with the rich cheesecake filling.
• 3 tablespoons butter, melted: Butter adds richness and helps bind the crumbs together to form a firm crust that holds its shape once baked.

For the Cheesecake Filling:

• 12 ounces cream cheese: Cream cheese is the key ingredient that gives the cheesecake its signature creamy and tangy flavor. Make sure it’s softened to room temperature for the best texture.
• 1/2 cup white granulated sugar: Sugar adds sweetness to the cheesecake filling, balancing out the tanginess of the cream cheese.
• 1/4 cup sour cream: Sour cream adds a subtle tang and enhances the creaminess of the filling. It also helps create a smooth, velvety texture.
• 1 egg and 1 egg yolk: Eggs provide structure to the cheesecake while ensuring it stays rich and moist. The extra egg yolk adds a silky smooth texture.
• 1/2 teaspoon vanilla extract: Vanilla extract is a staple in cheesecake recipes, adding a warm, aromatic note that enhances the other flavors.

For the Salted Caramel Topping:

• 15 Kraft caramels: These individually wrapped caramels are melted down to create a smooth, gooey topping that adds richness and sweetness to the cheesecakes. If you prefer a homemade caramel sauce, you can substitute it here.
• 1/4 cup semi-sweet chocolate chips: The chocolate chips are melted and drizzled over the caramel for an extra layer of flavor. The bitterness of the semi-sweet chocolate balances the sweetness of the caramel beautifully.
• Salt flakes: A sprinkle of flaky sea salt adds the perfect finishing touch to the salted caramel topping, bringing out the sweet-salty contrast that makes this dessert so irresistible.

Step-by-Step Instructions

Preparing the Crust:

1. Preheat your oven to 325°F (163°C). Line a 24-count cupcake pan with paper liners, and set aside. This will prevent the cheesecakes from sticking to the pan and make it easier to remove them later.
2. Make the graham cracker crumbs: Place the graham crackers (or digestive biscuits) into a food processor and pulse until they turn into fine crumbs. If you don’t have a food processor, you can place the crackers in a ziplock bag and crush them with a rolling pin. The finer the crumbs, the better the crust will hold together.
3. Add the melted butter: Pour the melted butter over the crumbs and pulse again until the crumbs are evenly coated with the butter. The butter helps the crumbs stick together and forms the foundation of the crust.
4. Press the crumbs into the pan: Drop a heaping teaspoon of the graham cracker mixture into each cupcake liner. Using the back of a spoon or a shot glass, press the crumbs firmly into the bottom to create a compact, even layer. The firmer the crust, the better it will hold up when you add the cheesecake filling.

Preparing the Cheesecake Filling:

1. Soften the cream cheese: Leave the cream cheese at room temperature for at least 30 minutes before you begin. Softened cream cheese blends more easily and helps create a smooth, lump-free filling.
2. Beat the cream cheese: Place the softened cream cheese in a mixer bowl. Beat on medium-high speed for about 8 minutes until it becomes light and fluffy. This will help aerate the cream cheese, making it easier to mix with the other ingredients.
3. Add the remaining ingredients: To the cream cheese, add the sugar, egg, egg yolk, sour cream, and vanilla extract. Beat for an additional 5 minutes, scraping down the sides of the bowl often. The mixture should be smooth, uniform, and slightly thickened.
4. Fill the cupcake liners: Spoon the cheesecake filling into each cupcake liner, filling them all the way to the top. The filling should be smooth and level. Be sure not to overfill, as the cheesecakes will puff up slightly while baking.

Baking the Cheesecakes:

1. Prepare the water bath: Place the cupcake pan onto a large baking sheet. Add hot water to the baking sheet, filling it about halfway up the sides of the cupcake pan. This water bath helps the cheesecakes bake evenly and prevents cracks from forming.
2. Bake the cheesecakes: Place the pan in the preheated oven and bake for 40 minutes. The cheesecakes should be set around the edges but still slightly jiggly in the center. This ensures they’re cooked through but remain soft and creamy.
3. Cool the cheesecakes: After baking, remove the cheesecakes from the oven and allow them to cool to room temperature. The cooling process is essential to set the cheesecakes and avoid any condensation forming on the tops.

Preparing the Topping:

1. Melt the caramels: Place the Kraft caramels in a microwave-safe bowl. Microwave them in 30-second intervals, stirring in between, until they melt into a smooth sauce. Be careful not to overheat, as caramel can burn quickly.
2. Drizzle the caramel: Once the caramels are melted, drop a small dollop onto the center of each cheesecake. Use the back of a spoon to spread it out gently.
3. Melt the chocolate: In another microwave-safe bowl, melt the semi-sweet chocolate chips in 30-second intervals, stirring in between, until smooth. Transfer the melted chocolate to a ziplock bag, then cut off a tiny tip. Drizzle the melted chocolate over the caramel in a crisscross pattern.
4. Add the salt flakes: While the chocolate is still warm and melty, sprinkle a few flakes of sea salt over each cheesecake. The salt enhances the caramel’s flavor and provides a delightful contrast to the sweetness.

Refrigerating the Cheesecakes:

• Set the cheesecakes in the refrigerator to fully set, which will take about 2-3 hours. This ensures that the cheesecakes maintain their shape and the caramel and chocolate toppings firm up.
• Serving suggestion: Before serving, remove the cheesecakes from the fridge about 30 minutes in advance. This allows the cheesecakes to come to room temperature, making them even creamier and more delicious.

Tips and Variations

1. Substituting the Caramel: If you prefer homemade caramel sauce, you can easily substitute the Kraft caramels with your own homemade caramel. Simply make a quick caramel sauce using butter, sugar, cream, and a pinch of salt. You can find many easy caramel sauce recipes online if you’d like to try making it from scratch.
2. Flavor variations: While salted caramel is a classic, you can experiment with different toppings to give these mini cheesecakes your own twist. Try adding a swirl of raspberry puree, a sprinkle of crushed toffee, or a drizzle of white chocolate for a different flavor profile.
3. Gluten-free option: If you’re looking to make this recipe gluten-free, substitute the graham crackers with gluten-free biscuits or use a gluten-free graham cracker alternative available at specialty grocery stores.
4. Storage: These cheesecakes can be stored in an airtight container in the refrigerator for up to 3 days. If you want to make them in advance, you can freeze them for up to 2 months. Let them thaw in the refrigerator before serving.

Serving Suggestions

• For a festive touch: Garnish your cheesecakes with fresh whipped cream, a few caramelized nuts (like pecans or walnuts), or a drizzle of chocolate ganache for an extra touch of indulgence.
• Pair with coffee: These cheesecakes pair beautifully with a cup of coffee or espresso. The slight bitterness of coffee complements the sweetness of the caramel and chocolate, making for a perfect dessert after a meal.

Conclusion

Salted Caramel Mini Cheesecakes are the perfect treat to satisfy your sweet tooth and impress your guests. With their creamy, rich texture, buttery graham cracker crust, and indulgent caramel and chocolate topping, these mini cheesecakes are a dessert dream come true. Whether you’re hosting a party, celebrating a special occasion, or simply indulging in a little self-care, these mini cheesecakes will never disappoint. With a few simple ingredients and easy-to-follow steps, you’ll have an unforgettable dessert that’s sure to please everyone at the table. Happy baking!