Mini Salted Caramel Cheesecake

5 from 2 votes

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!

Prep Time20

Cook Time20

Chilling Time4

Total Time4 40

Course: Dessert

Cuisine: American

Servings: mini cheesecakes

Calories: 284kcal

Author: Priya Maha

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