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    Home » Recipes » Cheesecake Recipes

    Mini Salted Caramel Cheesecake (Creamy and Decadent)

    Published: Jan 6, 2021 · Modified: May 19, 2023 by Priya Maha

    Jump to Recipe
    Mini salted caramel cheesecake on a grey plate.

    I love making these mini salted caramel cheesecakes. And I particularly love eating them with my homemade salted caramel sauce.

    The creamy cheese filling mixed with the sweet and salty caramel topping and whipped cream is a wonderfully delicious combination for a cheesecake. And the fact that these are in mini sizes just makes it super easy to serve them.

    Making these classic mini salted caramel cheesecake cupcakes is easy. No special cutters or pans required. You bake them in plain white cupcake casings and once done and chilled, you peel off the casings, leaving just perfectly sized mini caramel cheesecakes.

    Mini salted caramel cheesecake on a grey plate.
    Super delicious mini salted caramel cheesecake

    These mini salted caramel cheesecake are made with a plain digestive cookie crust (you can also use graham cracker crumbs) and filled with creamy vanilla flavored cheesecake batter. Each mini cheesecake is topped with homemade salted caramel sauce and whipped cream and garnished with dried rosebuds.

    This classic mini salted caramel cheesecake recipe yields 12 mini cheesecakes. The final number you get will depend on the size of your cupcake paper liners. My cupcake liners measured 5cm diameter at the bottom and 7cm diameter at the top. The height was 3.5cm. If yours are larger or smaller, the final number of these mini cheesecakes you get will differ accordingly.

    Jump to:
    • ❤️Why you will love this recipe
    • 📋Ingredients
    • 🧾Substitution and variations
    • 👩🏻‍🍳How to make
    • 🍽️Serving & storage
    • 💡Expert tips
    • 💭FAQs
    • ❤️More recipes you will love ❤️
    • 📖Recipe

    ❤️Why you will love this recipe

    • The recipe is easy to make and uses simple ingredients, including homemade caramel sauce.
    • Baked in cupcakes liners, this mini cheesecake recipe makes individual sized little cheesecakes that are easier to serve compared to a full sized regular cheesecake. They make a good idea for mini desserts.
    • The combination of smooth cheesecake batter, buttery crust and gooey salted caramel makes these mini cheesecake bites a perfect dessert after dinner and for special occasion like thanksgiving dinner. 

    📋Ingredients

    Crust

    • Digestive biscuits / cookies (or graham crackers or any other plain vanilla cookies) for the crunchy biscuit base.
    • Granulated sugar (caster sugar)
    • Melted butter - I use salted butter. You can also use unsalted butter.

    Filling

    • Cream cheese - use full fat cream cheese that is sold in blocks. Spreadable cream cheese will not work for this cheesecake.
    • Heavy cream - either whipping cream or cooking cream. For best results, use cream with at least 35% fat.
    • Granulated Sugar (caster sugar)
    • All purpose flour + salt - mix both before adding into the cheesecake mixture.
    • Egg - use large eggs.
    • Vanilla extract - adds flavor to the mini cheesecakes.

    Topping

    • Salted Caramel - you will not be needing all, so you can keep the balance in the refrigerator and try out other recipes with it like this chocolate peanut butter cheesecake or Snickers cheesecake.
    • Whipped cream
    • Dried Rose Buds (food grade)

    *Refer to the recipe card below for exact quantities of the ingredients above. For best results, use a digital kitchen scale where applicable*

    🧾Substitution and variations

    • Heavy cream can be substituted with sour cream in exact same quantity as the cream.
    • Digestive biscuits / Graham cookie crust can be substituted with Oreo cookie crust. Crush the cookies to a fine crumb along with its filling. Omit the sugar in the recipe for the crust.
    • If you wish to make a full large cheesecake (a whole cheesecake) instead of mini salted caramel cheesecakes, the recipe card measurement below can be prepared in a 7 inches round cake tin or baking pan. Bake the cake for 55 to 60 minutes.
    • For 9 inches round cheesecake, double the recipe above and bake for about 65 to 70 minutes until the sides are firm and the center still wobbly.

    This recipe has not been tested with other substitutions or variations. If you do try, please let me know in the comments section below!

    👩🏻‍🍳How to make

    Making the cheesecake crust

    A poster of 4 images showing how to make mini cheesecake crust.
    1. Crush the cookies to fine crumbs. You can do this by placing your cookies in a ziplock bag and using a rolling pin to crush them (by rolling on them or lightly hitting them) or by processing the cookies in a food processor. Transfer to a medium bowl. Add granulated sugar to the crumbs and mix well.
    2. Next, add melted butter and mix until the crumbs are well moistened.
    3. Drop one tablespoon of the crumbs into each cheesecake cupcake liner.
    4. Press the cookie crumbs down firmly into each cupcake casing placed in cupcake pan. Do this with a small rolling pin (the ends), or with a spoon. Set the prepared crust aside.

    Making the cheesecake filling

    A poster of 6 images showing how to make cheesecake batter.
    1. In a large bowl, whip the room temperature cream cheese until soft and creamy (about 30 to 60 seconds the most) with an electric mixer (hand mixer or stand mixer on paddle attachment). Start with low speed and gradually increase to high speed. Scrape the sides of the bowl constantly.
    2. Combine the granulated sugar, salt, and flour in a small bowl.
    3. Add it into the creamed cheesecake mixture. Beat for about 20 seconds.
    4. Add egg and vanilla extract and beat again for another 20 seconds, scraping the bowl at every 10 seconds interval. 
    5. Tiny specks of cheese in the batter at this point is fine. Do not over mix to avoid air bubbles in the cream cheese batter. Fold in the heavy cream with a spatula.
    6. Spoon the mini cheesecake batter into the prepared crust (biscuit base) in cupcake casings. Fill each casing until they are almost full.

    Baking and decorating the cheesecake

    A poster of 6 images showing how to decorate mini salted caramel cheesecakes with salted caramel sauce, whipped cream and dried rose buds.
    Pretty salted caramel mini cheesecakes with gooey salted caramel - A perfect dessert!
    1. Bake the mini salted caramel cheesecake at 150 degrees Celsius for 20 minutes. Once done, let them rest in the oven for about 10 minutes before removing them. Let them cool to room temperature (on a wire rack) before chilling them for at least 4  hours (overnight is preferred) and subsequently peeling the cupcake casings off. 
    2. When peeling the casings, start by pulling the sides first before removing the bottom.
    3. In a small piping bag, fill the homemade caramel sauce and cut a tiny hole at the tip. Pipe the salted caramel sauce onto each of the mini salted caramel cheesecake, letting it drip on the sides.
    4. Whip the cream until stiff peaks form and fill it into a separate piping bag fitted with a large star piping tip (I used tip number 865). Pipe a large whipped cream star on each salted caramel topped cheesecake.
    5. Garnish the cheesecakes with 3 dried rosebuds in the center.
    6. Keep the cakes chilled.
    Mini salted caramel cheesecake on a grey plate.
    Mini salted caramel cheesecake - Creamy cheesecake mini desserts

    🍽️Serving & storage

    • Keep the miniature cheesecakes chilled all the time. The cheesecakes can last in the fridge for a good 4 to 5 days. The salted caramel sauce and whipped cream are best put on the cheesecakes just before serving.
    A small round cheesecake cut into half. Cake is topped with cream and dried rose buds.
    Creamy and yummy mini salted caramel cheesecake

    💡Expert tips

    Reduced baking temperature

    • Similar to all my other regular cheesecake recipes, these mini salted caramel cheesecake should be baked at a slightly reduced temperature than normal cakes.
    • The rule of thumb is to reduce the temperature by at least 10 percent of your normal cake baking temperature. I always bake normal cakes at 160 to 170 degrees Celsius and cheesecakes are therefore baked at 150 degrees. Keeping the baking temperature low helps avoid cracks in my cheesecakes.

    Do not overmix the batter

    • When cheesecake batter is overmixed, it tends to incorporate too many air bubbles. These air bubbles will create an unsightly bubbly surface on your cheesecake. It will not affect the taste but your cakes will not have a smooth top.
    • To avoid the bubbles, keep to the time I have indicated in each of the steps of making these mini salted caramel cheesecake.

    Use the lowest rack in the oven

    • This is another tip to avoid cheesecakes from cracking, be it full-sized cheesecakes or mini cheesecakes.
    • Placing the cakes in the lowest rack helps avoid the tops from being too near to heat and also prevents the tops from over-browning.

    Disable the 'fan' function in the oven

    • If you find your cheesecakes cracking, the fan function in your oven could be factor contributing to it.
    • To be on the safe side, disable the fan function when baking cheesecakes.

    Do not overbake the cheesecakes

    • Over baking cheesecakes can make their texture rubbery and sometimes the tops to crack.
    • Keep to the baking time indicated in this mini cheesecake recipe. To test if these mini salted caramel cheesecakes are done, press the sides. If they are firm, the cakes are done. Ideally, the sides should be firm but the center still wobbly.

    💭FAQs

    What is water bath?

    Lack of moisture in the oven is another factor that causes cheesecakes to crack. To keep the moisture high, cheesecakes are often baked in a water bath or bain-marie.
    A water bath is a baking technique where a dish of water is placed in the oven while baking a cheesecake. The heat will cause the water to turn into steam and this steam keeps the interior of the oven moist.
    For these mini salted caramel cheesecakes, simply place a small dish of water on the oven floor and bake the cakes as usual.

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    Do you like this recipe? Please leave a 5-star ⭐⭐⭐⭐⭐rating in the recipe card below and consider a review further down this page. I would love to hear from you. Thank you!

    📖Recipe

    Mini salted caramel cheesecake on a grey plate.

    Mini Salted Caramel Cheesecake

    Pretty mini salted caramel cheesecakes with mouth-watering caramel topping. These creamy, delicious, cheesecakes are baked in individual serving sizes making them perfect treats for parties!
    5 from 2 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: Mini Salted Caramel Cheesecake
    Prep Time: 20 minutes minutes
    Cook Time: 20 minutes minutes
    Chilling Time: 4 hours hours
    Total Time: 4 hours hours 40 minutes minutes
    Yield: 12 mini cheesecakes
    Author: Priya Maha
    Prevent your screen from going dark
    Metric - US Customary

    For best results, use the metrics measurements. US customary measurements have not been tested and are only meant for guide.

    Ingredients

    Crust

    • 100 g Digestive Cookies or Graham Crackers
    • 15 g granulated sugar
    • 30 g butter melted

    Filling

    • 450 g cream cheese
    • 150 g granulated sugar
    • 20 g all purpose flour
    • 100 g heavy cream (whipping cream or cooking cream with 35% fat)
    • ½ teaspoon vanilla extract
    • ⅛ teaspoon salt
    • 2 eggs

    Topping & Garnish

    • salted caramel
    • whipping cream
    • dried rosebuds food grade
    Metric - US Customary

    Instructions

    • Preheat oven to 150°Celsius.
    • Place cupcake casings in a muffin tray.
    • Crush the digestive cookies to a fine crumb. Add sugar and melted butter and mix until the crumbs are well moistened.
    • Scoop 1 tablespoon of the crumbs into each cupcake casing. Press down firmly with the back of a small spoon or the ends of the small rolling pin. Set aside.
    • To make the filling, add cream cheese to a medium-sized bowl and beat until creamy for 30 to 60 seconds. Scrape the sides of the bowl.
    • Mix the flour and sugar in a small bowl and add into the creamed cheese. Beat for 20 seconds until the flour is well incorporated.
    • Add the vanilla extract and eggs and beat for another 20 seconds, scraping the bowl after every 10 seconds.
    • Fold in the cream.
    • Spoon the filling into the prepared crust until almost full.
    • Bake the mini cheesecakes in the lowest rack in the oven with a water bath for 20 minutes.
    • Once baked, let them rest in the oven for about 10 minutes before removing onto a wire rack to cool completely.
    • Chill the cheesecakes for at least 4 hours before serving. Add the topping and garnish right before serving the cakes.
    • To make the topping, whip the cream until peaks form. Transfer into a piping bag fitted with a large star tip.
    • In a separate piping bag, fill in the salted caramel and snip a small hole at the tip of the piping bag.
    • Pipe the caramel sauce onto each mini cheesecake, dripping it onto the sides of the cakes.
    • Pipe a large whipped cream star on top of the salted caramel and garnish with dried rosebuds.
    • Serve immediately. Keep leftovers refrigerated.

    Notes

    Reduced baking temperature

    • Similar to all my other regular cheesecake recipes, these mini salted caramel cheesecake should be baked at a slightly reduced temperature than normal cakes.
    • The rule of thumb is to reduce the temperature by at least 10 percent of your normal cake baking temperature. I always bake normal cakes at 160 to 170 degrees Celsius and cheesecakes are therefore baked at 150 degrees. Keeping the baking temperature low helps avoid cracks in my cheesecakes.

    Do not overmix the batter

    • When cheesecake batter is overmixed, it tends to incorporate too many air bubbles. These air bubbles will create an unsightly bubbly surface on your cheesecake. It will not affect the taste but your cakes will not have a smooth top.
    • To avoid the bubbles, keep to the time I have indicated in each of the steps of making these mini salted caramel cheesecake.

    Use the lowest rack in the oven

    • This is another tip to avoid cheesecakes from cracking, be it full-sized cheesecakes or mini cheesecakes.
    • Placing the cakes in the lowest rack helps avoid the tops from being too near to heat and also prevents the tops from over-browning.

    Disable the 'fan' function in the oven

    • If you find your cheesecakes cracking, the fan function in your oven could be factor contributing to it.
    • To be on the safe side, disable the fan function when baking cheesecakes.

    Do not overbake the cheesecakes

    • Over baking cheesecakes can make their texture rubbery and sometimes the tops to crack.
    • Keep to the baking time indicated in this mini cheesecake recipe. To test if these mini salted caramel cheesecakes are done, press the sides. If they are firm, the cakes are done. Ideally, the sides should be firm but the center still wobbly.

    Nutrition

    Calories: 284kcal | Carbohydrates: 23g | Protein: 4g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 85mg | Sodium: 210mg | Potassium: 75mg | Fiber: 1g | Sugar: 18g | Vitamin A: 728IU | Calcium: 46mg | Iron: 1mg
    Tried this recipe?Mention @decorated_treats or tag #decoratedtreats!

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