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    Home » Cake » Cheesecake » Mini Salted Caramel Cheesecake

    Mini Salted Caramel Cheesecake

    by Lainey · Posted: Nov 14, 2013 · This post may contain affiliate links ·

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    mini salted caramel cheesecake in a white plate

    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!

    mini salted caramel cheesecakes on a white plate

    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
    • egg
    • caramel
    • graham crackers, crushed
    • butter

    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:

    pressing the graham crust with a gallon lid

    In a large bowl add cream cheese and beat until mixed:

    mixing the cream cheese with a handheld mixer

    Add white sugar, heavy whipping cream, egg, caramel, and mix until well incorporated:

    adding vanilla and sugar to the cream cheese mixture

    The cheesecake batter should look like this:

    mini salted caramel cheesecake batter

    Then add the cheesecake pans to the rim:

    ready to bake mini salted caramel cheesecake bites

    Bake for 15-17 minutes, remove from the oven and allow it to sit at room temperature for at least an hour:

    ready to bake mini salted caramel cheesecake

    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:

    • Chocolate Chip Cheesecake
    • Snickers Oreo Cheesecake
    • BEST Salted Caramel Bundt Cake
    mini salted caramel cheesecake on a white plate
    Print Recipe Leave a Comment
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    Mini Salted Caramel Cheesecake

    A Mini Salted Caramel Cheesecake that is soft, creamy, delicious and addicting – a perfect treat for Salted Caramel lovers!
    Prep Time10 mins
    Cook Time17 mins
    Total Time27 mins
    Course: Dessert
    Cuisine: American
    Servings: 16
    Author: Lainey

    Ingredients

    • 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

    Instructions

    • 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.

    Notes

    Cream cheese needs to be at room temperature before adding it to the mix because it will form little clumps which makes the batter clumpy.
     
    DID YOU MAKE THIS RECIPE? Share it on instagram or tag @simplybakings or #simplybakings!
    « Rolled Sugar Cookies
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    Cake, Cheesecake, Christmas, Desserts, Thanksgiving caramel

    Reader Interactions

    Comments

    1. Danielle says

      November 27, 2013 at 6:18 am

      Could I use this recipe to make a regular sized cheese cake?

      Reply
      • Lainey says

        November 27, 2013 at 6:22 pm

        Hi Danielle, this recipe was made specifically for mini cheesecake pans, if you don’t have any you can use muffin pans.

        Reply
        • Corina says

          December 10, 2013 at 4:38 am

          How many cupcakes does this recipe make?

          Reply
          • Lainey says

            December 10, 2013 at 9:26 am

            Hi Corina,
            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.

            Reply
    2. kay says

      February 18, 2014 at 6:37 am

      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?

      Reply
      • Lainey says

        February 28, 2014 at 3:06 am

        Hi Kay,
        The salt is sprinkled on top of the cheese cake. The salt I used was sea salt. Thanks for catching that! 🙂

        Reply
    3. Evie says

      May 02, 2014 at 8:10 pm

      Hi!
      Could I just make this without the egg and not bake the batter and let them sit for an hour in the fridge?

      Reply
      • Lainey says

        May 20, 2014 at 5:36 pm

        Hi Evie,
        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! 😉

        Reply
    4. Jac | The Vegetarian Baker says

      October 09, 2015 at 12:43 pm

      these look so amazing. I am wanting it now.

      Reply
      • Lainey says

        July 16, 2019 at 6:25 pm

        Thank you so much Jac! Your recipes are also amazing!

        Reply
    5. Anonymous says

      November 27, 2019 at 5:22 pm

      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?

      Reply
      • Kyara says

        November 28, 2019 at 6:39 am

        I melted the butter and it worked so much better

        Reply
      • Lainey says

        October 05, 2020 at 5:35 am

        Hi there! Great question, feel free to add more butter to get it more crustlike. But it should be fine when you bake it. 🙂

        Reply
    6. Margarete says

      April 22, 2022 at 3:28 pm

      Do these freeze well? I am thinking of doing like 100 of them for a wedding dessert buffet.

      Reply
      • Lainey says

        May 02, 2022 at 1:23 am

        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!

        Reply
    7. Nita says

      December 12, 2022 at 7:29 am

      Do you use snickers caramel sundae sauce for these?

      Reply
      • Lainey says

        February 05, 2023 at 7:52 pm

        Hi, Nita.

        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.

        Reply
    8. Riki says

      December 17, 2022 at 5:51 pm

      Would it work to make these in small ramekins?

      Reply
    9. Susan says

      December 23, 2022 at 9:45 pm

      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.

      Reply
      • Lainey says

        February 05, 2023 at 7:57 pm

        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.

        Reply

    Trackbacks

    1. 20 Best Thanksgiving Cheesecake Recipes - Brighter Craft says:
      September 13, 2019 at 2:36 pm

      […] Article image from – simplybakings […]

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