The perfect mini dessert—Salted Caramel Cheesecake! It’s creamy, cheesecakey goodness with gooey salted caramel on top.
Love Caramel?! I have a few recipes you would enjoy: These delicious Caramel Salted Chocolate Cookies, Caramel Hot Chocolate (reminds of Starbucks Caramel Frapachinno, and these amazing Caramel Pretzel Cookies!
I like cheesecake, but I can only take three bites before I’m done. I wanted to try to make a salted caramel cheesecake because I have become obsessed with salted caramel. In fact, every day for two weeks, I stopped by Starbucks and bought myself a Salted Caramel Frap. Anyway, I made my own caramel sauce recipe which I used to make this cheesecake which you can find here.
I have made cheesecake many times in a regular-sized pan and it turned out great. However, making mini cheesecakes was a bit of a challenge. Some of the few challenges were cracking in the middle of the cheesecake, cheesecake sinking in the middle, and the cheesecake falling apart.
I actually wanted to give up, but I told myself it was worth it! I realized my first mistake was leaving it in the oven too long. Apparently, MINI cheesecakes only bake for 15-20 minutes and that is why it was cracking and sinking in the middle. The cheesecake falling apart only happened because I didn’t wait for an hour for it to solidify. I also made a water bath, so that probably helped. In the end, after many attempts at making the Mini Salted Caramel Cheesecake, the first bite was totally worth it!
I partnered with my friends from YouTube Hani, Cobi, Barbara, and Sav to make a Thanksgiving Dinner. So if you don’t have a menu for Thanksgiving here is some healthy, but delicious food for you and your family!
Tips and Procedures:
- For a more festive look, top with whipped cream and of course, caramel sauce before serving.
- Gently and firmly pack the graham crust for your mini Salted Caramel Cheesecake by using a gallon lid or anything in your kitchen that you can use.
How to Make Mini Salted Caramel Cheesecake:
Ingredients you will need:
- a pack and half of the cream cheese (12 oz), softened
- granulated sugar
- heavy whipping cream
- graham crackers, crushed
Once the ingredients are all ready and you have preheated your oven to 350 degrees F, let’s begin!
In a medium-sized bowl, place graham crackers and butter and mix with a fork, then place into mini cheesecake pans:
In a large bowl add cream cheese and beat until mixed:
Add white sugar, heavy whipping cream, egg, caramel, and mix until well incorporated:
The cheesecake batter should look like this:
Then add the cheesecake pans to the rim:
Bake for 15-17 minutes, remove from the oven and allow it to sit at room temperature for at least an hour:
Frequently Asked Questions:
Q: How many servings would this recipe do?
A: This delicious and easy mini Salted Caramel Cheesecake recipe could make up to 16 servings.
Q: Should I use a bain-marie in baking this recipe?
A: Yes, I used it when making this recipe. It gives a softer texture to your mini salted caramel cheesecake.
Here are more cheesecakes and Thanksgiving desserts you can make:
Mini Salted Caramel Cheesecake
- 1 pack and half of cream cheese 12 oz, softened
- ½ cup white sugar
- ¼ cup heavy whipping cream
- 1 egg
- ⅛ cup caramel
- ½ cup graham crackers crushed
- 1 tablespoons butter
- Preheat oven to 350 degrees F.
- In a medium sized bowl, place graham crackers, butter and mix with fork, then place into mini cheesecake pans.
- In a large bowl add cream cheese and beat until mixed. Add white sugar, heavy whipping cream, egg, caramel and mix until well incorporated. Then add to the cheesecake pans to the rim.
- Bake for 15-17 minutes, sit for an hour, and serve.
Could I use this recipe to make a regular sized cheese cake?
Hi Danielle, this recipe was made specifically for mini cheesecake pans, if you don’t have any you can use muffin pans.
How many cupcakes does this recipe make?
Great question, this cheesecake batter makes 12 mini cheesecakes. I have not tried making it with a cupcake pan, but it should be the same.
The recipe doesn’t call for salt but the name of the recipe says “Salted Caramel” and the photos show salt on top. Am I missing something?
The salt is sprinkled on top of the cheese cake. The salt I used was sea salt. Thanks for catching that! 🙂
Could I just make this without the egg and not bake the batter and let them sit for an hour in the fridge?
Great question, unfortunately I have not tried it without the egg. If you do try it, let me know how it turns out for you! 😉
Jac | The Vegetarian Baker says
these look so amazing. I am wanting it now.
Thank you so much Jac! Your recipes are also amazing!
when mixing the gram crackers and butter, the crushed crackers are still very loose. Is this normal? They don’t have a solid like consistency to them. When they bake, will the bottom fall apart or should i add more butter until i get a forming consistency?
I melted the butter and it worked so much better
Hi there! Great question, feel free to add more butter to get it more crustlike. But it should be fine when you bake it. 🙂
Do these freeze well? I am thinking of doing like 100 of them for a wedding dessert buffet.
Yes, Margarete. You can place the cheesecakes on a cardboard round and wrap them well in plastic wrap, then foil and freeze them for up to 1 month. Thank you for visiting my blog!
Do you use snickers caramel sundae sauce for these?
I didn’t use it, I made a homemade sauce, but feel free to use it. I apologize for the late response. Thank you for dropping by.
Would it work to make these in small ramekins?
I baked these for 17 minutes and they looked set up but after I took them out they majorly fell. Any thoughts? They still taste good, but not very pretty.
Hello there. I believe the cheesecake filling is not sturdy enough to hold up in a small ramekin. You can try placing it in the fridge overnight, but keep in mind, I have never tried baking it in ramekins.