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Oct 10, 2016

Mini Cheesecakes with Salted Caramel

These Mini Cheesecakes with Salted Caramel are so ridiculously delicious and creamy. 


These Mini Cheesecakes with Salted Caramel are so ridiculously delicious and creamy.



I'm not sure what it its about this cheesecake recipe, but the combination of ingredients is pretty amazing.

This recipe combines cream cheese with a combination of sour cream and heavy cream, along with eggs, sugar, vanilla, and flour. You don't have to worry about water baths to prevent the tops from cracking because these cakes are so tiny!

Mini Cheesecakes with Caramel with Graham cracker crusts




The recipe makes enough for 12 muffin-sized cheesecakes baked in a paper lined muffin tin. I baked these in this really cool mini cheesecake pan.

I love the little removable bottoms to the pan because you can push up the little cheesecakes from the bottom (and I needed a reason to justify owning this specialty pan). The cavities of the pan are smaller, so I had enough batter left over for 2 muffin sized cheesecakes.

I took these cuties to work and they quickly disappeared. I will definitely be making these again and again. The little cheesecakes are so delicious, and are just the right size.

Mini Cheesecakes with Salted Caramel with Graham cracker crusts




Top these mini cheesecakes with a bit of caramel and some sea salt, or any topping of your choice. I'm pretty sure this will become one of your "go-to" dessert recipes.

Be sure to check out these Peaches and Cream Mini Cheesecakes baked in the same mini cheesecake pan!

P.S. I have since been able to use the cheesecake pan to make cookies! Check out these Spiced Pumpkin Cookies, and these Espresso Chocolate Cookies. Pretty cute, right?


Mini Cheesecakes with Salted Caramel


These perfectly portioned mini cheesecakes are easy to make and would be an elegant addition to a dessert buffet.



Mini Cheesecakes with Salted Caramel





Mini Cheesecakes with Salted Caramel


Mini Cheesecakes with Salted Caramel
Yield: 12 mini cheesecakes
Author:
These Mini Cheesecakes with Salted Caramel are so ridiculously delicious and creamy.

ingredients:

  • 9 sheets of Graham crackers, crushed (about 1 1/8 cups)
  • 1 1/2 tablespoons sugar
  • 3 1/2 tablespoons salted butter, melted
  • 16 ounces cream cheese, at room temperature
  • 3/4 cup sugar
  • 1 1/2 tablespoons all purpose flour
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4 cup sour cream
  • 1/4 cup heavy cream
  • Your favorite quality caramel sauce
  • Fleur de sel

instructions:

How to cook Mini Cheesecakes with Salted Caramel

  1. Preheat the oven to 350 degrees F. Line a 12 cavity muffin pan with paper liners, or spray a mini cheesecake pan with spray oil.
  2. In a small bowl or the bowl of a mini food processor, mix together the crushed graham crackers, 1 1/2 T sugar, and melted butter. Divide the mixture among the cavities of the pan, and tamp it down into an even layer with some of the Graham cracker mixture coming up the sides.
  3. Bake the crust in the oven for 5 minutes. Remove the pan and let cool while you make the filling.
  4. In a large bowl, mix the cream cheese and sugar with a mixer on low speed until smooth. Stir in the flour.
  5. Add the eggs, one at a time, and mix until just combined. Add the vanilla, sour cream, and heavy cream, and mix until combined.
  6. Tap the mixing bowl on the counter about 30 times to release any air bubbles.
  7. If you are using a mini cheesecake pan, fill each one up to the top. You will have extra batter. If you are using a muffin pan, Divide the batter among the cavities to about 2/3 full.
  8. If you are using a mini cheesecake pan, bake for 15 to 18 minutes, until the centers are slightly jiggly. If you are using a muffin pan, bake for 20 to 23 minutes.
  9. Remove from the oven and let cool for an hour. Once they are cooled, refrigerate, covered loosely with wax paper and plastic wrap, for at least 2 hours. They can also be frozen after chilling.
  10. Right before serving, top with a small amount of warmed caramel and a sprinkling of sea salt.
Calories
315.01
Fat (grams)
21.09
Sat. Fat (grams)
11.84
Carbs (grams)
28.05
Fiber (grams)
0.41
Net carbs
27.64
Sugar (grams)
20.59
Protein (grams)
4.56
Sodium (milligrams)
223.45
Cholesterol (grams)
86.51
Cheesecake, caramel
cheesecake, mini dessert, dessert
American

Did you make this recipe?
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Created using The Recipes Generator


This recipe was adapted with permission from Erin of Making Memories with your Kids.

December, 2019 - This post has been updated with a new printable recipe card.




Would you like to comment?

  1. Karen, these look impeccable!! Now I need to go out (OK, order online) and purchase a specialty pan so I too can make these adorable mini cheesecakes! I am so drooling over these.

    ReplyDelete
    Replies
    1. Thanks Cathy! I was really happy with them, and the pan is pretty neat.

      Delete
  2. Karen, this has GOT to stop. You will not make me buy the pan. You know that, right? You will not. You will not.

    I will not.

    (sigh)

    ReplyDelete
    Replies
    1. This was one of the first things I bought, and it lead me down the slippery slope.

      Delete
    2. Ha, its been one of my favorite baking item since I bought it.

      Delete
  3. It should be here in two days....

    why, oh why are you doing this to me?

    ReplyDelete
    Replies
    1. My evil plan!

      If it's any comfort, King Arthur Flour also has some recipes on their site for this pan. I've made these cheesecakes with a raspberry swirl too. Your colleagues will love you!

      Delete
  4. DId you know Phil doesn't care for cheesecake? I will "have" to make mini quiches to make him thrilled about the package arriving at our door....

    ;-)

    ReplyDelete
  5. I don't know why, but mini dessert always test better :) LOVE that caramel

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  6. These are too cute!! And they sound and look delicious. Perfect for the holidays.

    ReplyDelete
  7. These are terrific Karen - I need to make these for our next family dinner. Thanks!

    ReplyDelete
  8. Karen, a quick question - when did you unmold them, only right before serving? Or did you unmold and kept them in the fridge for 2 hours?

    ReplyDelete
    Replies
    1. You can do it either way. These will just slip out easily. Can't wait to see them!

      Delete
  9. I have a few muffin pans will these be ok to use....i am do keen on trying out these cakes....

    ReplyDelete
    Replies
    1. Muffin pans will be just fine. I'd use liners unless you have removable bottoms on the muffin pans.

      Delete
  10. What pan makes these exact shape?! Dimensions please and brand. . Or a link would be nice!!

    ReplyDelete
    Replies
    1. It's a Norpro. Here's a link http://amzn.to/2fjmpJ6

      Delete
  11. Karen, you mention a paper lined tin? Did you use paper in that specialty pan that I just bought? LOL....yes, I fell into the "oooo's and aaahhhh's' trap as well. Can you give any tips on how to make them come out THAT perfect? I have something I have to do for my school district and I'd like to make these.
    Thank you so, so much!
    Crystal

    ReplyDelete
    Replies
    1. Hi Crystal, I did not use paper in the specialty pan. I'd only use it if I was using a muffin tin. Just spray these with spray oil and they will be perfect!! P.S. I just baked some shortbread in the pan, just to justify owning it =)

      Delete
    2. I mean spray the specialty pan with spray oil... not the cheesecakes, lol!

      Delete
    3. oooooo......shortbread! Yum! I've got the spray and will attempt tomorrow!! Hoping they turn out as beautiful as yours!

      Delete
  12. If I want to make this cheesecake in a cheesecake pan what size do I use? Do I make a double batch? I made this for a baby shower and they were amazing but for Easter I want to make a whole big cheesecake because I am making so many other things and it is time-consuming.

    ReplyDelete
    Replies
    1. I'm not sure. I would imagine a 6 inch or 8 inch pan would be about right. You would need to use a water bath.

      Delete
  13. How many days in advance can you make these?

    ReplyDelete
    Replies
    1. About two days, unless you freeze them. You could probably freeze them for about two weeks.

      Delete
  14. Thanks for the link to purchase the pans.. I love the very easy recipe. They turned out perfectly and make a great dessert.

    ReplyDelete
  15. I LOVE this recipe! I made these for a wedding and they were so creamy and good! I was wondering if you happen to have a chocolate version of this recipe? Thank you in advance!

    ReplyDelete
    Replies
    1. Hi Shawna! Thank you! I haven't tried it in chocolate yet, although i did mix 1 1/2 tablespoons of unsweetened cocoa in 3/4 cup of the batter, and then swirled it into the cheesecakes by pouring it in the middle and then swirling with a small knife. I'll have to experiment!

      Delete
  16. I made these last weekend and everyone just loved them. I used the mini cheesecake pan with the push out bottom. They came out perfect the texture, presentation with one slight problem. The caramel slipped off some of them. Do you have any tips to help prevent that from happening? Thank you!

    ReplyDelete
    Replies
    1. I'm so glad you like these! Mine sunk a little in the middle so I didn't have any trouble with the caramel. I wish I knew how to solve it. You can just pretend that's how you meant them to look =)

      Delete
  17. I bought the mini pan... do I need to wait the full cooling hour before removing from the pan??

    ReplyDelete
  18. These were a hit this Christmas. I’ll definately will make them again. Thanks for sharing.

    ReplyDelete
  19. These are amazing. Is there a way to make it red velvet style? I feel like all the other recipes I see for red velvet cheesecake would not be as creamy.

    ReplyDelete
    Replies
    1. Sorry. I haven't converted this recipe to red velvet.

      Delete
  20. Can you change to grams and ml's? Not sure of cups and ounzes! Also never heard of sheets of crackers....if using digestives how many grams?

    ReplyDelete
    Replies
    1. A sheet of Graham Cracker is about the equivalent of two digestivs. You can use Google to convert ounces to grams. As far as cups go, 1 cup equals 236 ml.

      Delete
  21. Klingt soo gut ! Kann ich das Mehl durch Maisstärke ersetzen?

    ReplyDelete
  22. Can I double this recipe?

    ReplyDelete
  23. Two questions.. I have this pan already and this will be my first use of it. What is the measurement of 9 sheets of graham in oz. I usually weigh my ingredients? Could graham crumbs be used as it is one step less to do. If so wha measurement. Thanks for the great idea.

    ReplyDelete
    Replies
    1. It's a little more than half an ounce per sheet, or a little less than 5 ounces total. I'm sure you could use just crumbs.

      Delete
  24. Can you use fruit toppings (cherries, strawberries, blueberries etc) instead of caramel?

    ReplyDelete
  25. How long do I bake them if using the muffin tin? Thank you

    ReplyDelete

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