Mini Salted Caramel Cheesecakes Recipe

Mini Salted Caramel Cheesecakes Recipe – A Sweet & Salty Delight

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Mini Salted Caramel Cheesecakes Recipe – A Sweet & Salty Delight

If you're a fan of that perfect balance between creamy, sweet, and salty, then you're going to fall in love with these Mini Salted Caramel Cheesecakes. These individual cheesecakes are made with a classic cookie crust, velvety cream cheese filling, and a glossy drizzle of homemade salted caramel. Perfect for parties, special occasions, or simply treating yourself on a cozy evening.

What’s great about mini cheesecakes? They’re portion-controlled, bake faster, and look absolutely adorable served in cupcake liners. Let’s get baking!

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Ingredients

Makes 6 mini cheesecakes
Prep time: 20 minutes
Bake time: 25 minutes
Chill time: 1 hour
Total time: ~1 hour 45 minutes

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For the crust:

• 3.5 oz (about 7 pieces) graham crackers or digestive biscuits, crushed
• 3 tbsp unsalted butter, melted

For the cheesecake filling:

• 8 oz cream cheese, softened
• 1/3 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/4 cup sour cream

For the salted caramel:

• 1/3 cup granulated sugar
• 3 tbsp unsalted butter
• 1/4 cup heavy cream (warm)
• Pinch of sea salt

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Instructions

Step 1: Make the crust

1. Preheat oven to 340°F (170°C). Line a muffin pan with 6 paper liners.
2. In a bowl, mix crushed graham crackers with melted butter until combined.
3. Spoon mixture evenly into liners and press down firmly to create a base.
4. Bake for 5 minutes, then set aside to cool slightly.

Step 2: Make the cheesecake filling

1. In a mixing bowl, beat cream cheese and sugar until smooth and creamy.
2. Add egg and vanilla extract, mix until fully incorporated.
3. Stir in sour cream until just combined.
4. Pour the filling over the crusts, dividing evenly.
5. Bake at 320°F (160°C) for 20 minutes or until centers are just set.
6. Let cool to room temperature, then refrigerate for at least 1 hour.

Step 3: Make the salted caramel

1. In a dry saucepan over medium heat, melt sugar until it turns amber in color.
2. Stir in butter until fully melted.
3. Slowly add warm cream while stirring (be careful — it will bubble!).
4. Let simmer for 2–3 minutes, then stir in a pinch of sea salt.
5. Allow to cool slightly before drizzling over chilled cheesecakes.

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Nutrition Info (per cheesecake, ~3.7 oz / 105g):

• Calories: 315
• Protein: 4.5g
• Fat: 21.3g
• Carbs: 25.5g

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Tips & Variations:

• Swap graham crackers with Oreos for a chocolate twist.
• Add a sprinkle of chopped pecans or sea salt flakes on top for texture.
• Double the recipe and freeze extra cheesecakes (wrap tightly for up to 1 month).

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Whether you're a cheesecake lover or just looking for a new dessert to impress, these Mini Salted Caramel Cheesecakes are sure to satisfy your cravings with their silky texture and irresistible caramel topping. Trust me — one won’t be enough!

More healthy recipes here.

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