Mini Salted Caramel Cheesecakes
Mini Salted Caramel Cheesecakes
If you’re looking for an elegant, melt-in-your-mouth dessert that feels fancy but is easy to make, these Mini Salted Caramel Cheesecakes are pure perfection.
With a buttery graham cracker crust, creamy cheesecake filling, and a swirl of rich homemade caramel sauce, every bite is pure bliss.
These little cheesecakes are perfect for holidays, parties, or any time you want an indulgent dessert that’s guaranteed to impress.
Ingredients:
For the Crust:
- 1 cup graham cracker crumbs
- 2 tbsp granulated sugar
- 4 tbsp melted butter
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
For the Topping:
- 1/2 cup caramel sauce (store-bought or homemade)
- Flaky sea salt (for garnish)
- Whipped cream (optional)
Instructions:
- Preheat the Oven:
Preheat oven to 325°F (165°C) and line a 12-count muffin tin with cupcake liners. - Make the Crust:
In a small bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until evenly coated. Spoon about a tablespoon of the mixture into each liner and press firmly to form the crust. - Make the Cheesecake Filling:
In a mixing bowl, beat cream cheese and sugar together until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract. - Fill and Bake:
Spoon the cheesecake mixture evenly over each crust, filling about 3/4 full. Bake for 18–20 minutes or until the centers are just set. - Cool and Chill:
Let cheesecakes cool completely, then refrigerate for at least 2 hours. - Top and Serve:
Before serving, drizzle caramel sauce over each cheesecake and sprinkle with flaky sea salt. Add a dollop of whipped cream if desired.
These Mini Salted Caramel Cheesecakes are the definition of small but mighty. Each bite is a perfect balance of creamy cheesecake, buttery crust, and silky caramel with just the right touch of salt.
They’re a crowd-pleasing dessert that’s easy to make ahead of time, making them ideal for dinner parties, holidays, or cozy nights in.
The combination of sweet and salty is irresistible, especially when paired with smooth, tangy cream cheese.
If you want to take it up a notch, try making your own caramel sauce — it’s easier than you think! The result is a dessert that looks bakery-quality but comes straight from your own kitchen.
Whether you serve them plain or topped with extra caramel drizzle and whipped cream, these mini cheesecakes are guaranteed to steal the show.
Jennie’s Notes:
- For best results, use room-temperature cream cheese so your batter is smooth and lump-free.
- A drizzle of Homemade Caramel Sauce makes these even more special.
- Chill them overnight for the creamiest texture.
- Sprinkle the sea salt just before serving so it stays crisp and beautiful.
More Cheesecake Recipes You’ll Love:
These Mini Salted Caramel Cheesecakes are little bites of heaven — creamy, sweet, and perfectly balanced with a touch of sea salt.
They’re simple to make, easy to serve, and guaranteed to leave everyone asking for the recipe.
