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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 1 vote
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Course: Dessert
Cuisine: American
Keyword: Mini Salted Caramel Cheesecake
Prep Time: 20 minutes
Cook Time: 20 minutes
Chilling Time: 4 hours
Total Time: 4 hours 40 minutes
Yield: 12 mini cheesecakes
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 flour
  • 100 g whipping cream
  • ½ teaspoon vanilla essence
  • teaspoon salt
  • 2 eggs

Topping & Garnish

  • salted caramel
  • whipping cream
  • dried rosebuds food grade

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 essence 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.

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
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