We are all about the mini desserts, and these salted caramel cheesecakes can be made mini or a normal cupcake size, but the minis are perfect for feeding a crowd.
…Not to mention, they’re delicious! If you are a cheesecake fan, you’ll love these! We made a quick video so you can see them in action.
We recently shared the recipe for the salted caramel, and it works perfect on these little cheesecakes.
You can find the full printable recipe below, but here’s a little tip when you make these…wait to put the salted caramel on just before serving. I put it on first and tried to cover with plastic wrap, and the caramel stuck to the plastic wrap. It was bad.
The salty sweet caramel with the creaminess of the cheesecake layer and the crunch of the graham cracker crust is so good together. Sure you can top these little cheesecakes so many different ways, but this salted caramel is so good, and perfect for this time of year.
Here’s a video so you can see the salted caramel in action. The key with making the caramel is patience. You have to watch the sugar start to turn a golden color before you add in any of the dairy ingredients, learn from my mistake (ha)…it works best if you see the sugar turn a golden brown. This caramel is great for dipping Granny Smith Apples or for these cheesecakes.
Salted Caramel Cheesecakes
For the Graham Cracker Crust
- 15 graham cracker sheets finely crushed
- 3 tablespoons sugar
- 7 tablespoons butter melted
For the Cheesecake Filling
- 4 8oz. packages cream cheese softened
- 1 1/2 cups sugar
- 3 tablespoons flour
- 4 eggs
- 2 teaspoons vanilla extract
- 1/2 cup sour cream
- 1/2 cup heavy cream
For the Salted Caramel
- 1 cup sugar
- 1/4 cup water
- 2 tablespoon corn syrup
- 1/4 cup butter cut into pieces
- 1/4 cup heavy cream
- 1 tablespoon sour cream
- 1 teaspoon salt
- 1 teaspoon vanilla
- crushed salt flakes to garnish
Preheat oven to 350.
Crush the graham crackers either with a rolling pin or in a food processor.
Whisk together crushed graham crackers, sugar and melted butter until combined.
Divide graham cracker mixture into paper lined cupcake pans, add in a heaping spoonful into each liner and press mixture down evenly.
Bake graham cracker crusts at 350 for 5 minutes. Remove pan from oven and let cool while you make the cheesecake filling.
For the Cheesecake Filling
In a large bowl combine all cheesecake filling ingredients except the eggs and mix with a hand mixer or stand mixer. Once pretty well blended, add the eggs and mix until well combined and smooth.
Divide the cheesecake filling between the paper liners in the cupcake pans, filling each one nearly full.
Bake at 350 for 18 to 25 minutes. Do not over bake. If they start to crack, remove pan from the oven, and allow to cool for one hour. Cover pan loosely with plastic wrap and store in the fridge for a minimum of 2 hours or overnight.
To make the salted caramel: add sugar, corn syrup and water to a medium saucepan (do not stir at all!).
Bring to a simmer over medium heat without stirring. Simmer until the sugar has turned a dark caramel color (recipe says it takes about 10 min. It takes more like 15 min where I live. Don't let it burn! )
Remove from heat and add the butter, heavy cream, sour cream, salt and vanilla stir until smooth. Let cool slightly before serving.
When ready to serve, top each cheesecake with a spoonful of salted caramel. Enjoy!
This recipe makes 48 mini cheesecakes and 12 cupcake sizes cheesecakes. The mini cheesecakes are great for serving a crowd.
Making This Recipe? Tag us on Instagram: @NoBiggie using the hashtag #NoBiggieRecipes, so we can see what you are making in the kitchen!
With this recipe we made 48 mini cheesecakes using two of these mini cupcake pans that hold 24, and we made 12 regular sized cheesecakes. So 60 cheesecakes total! They’re perfect for parties, holiday parties or baby showers.
If you make this recipe, please let me know!
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