Mini Salted Caramel Cheesecakes
Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Ingredients
  • 2 cups graham cracker crumbs
  • 4 tbsp butter, melted
  • 1 tbsp sugar
  • ⅔ cup packed light brown sugar
  • ⅔ cup plain fat-free Greek yogurt
  • 12 ounces ⅓-less-fat cream cheese, room temperature
  • 1½ tsp vanilla extract
  • ⅛ tsp salt
  • 2 large eggs
  • ½ cup granulated sugar
  • 20 caramel squares
  • 2 tbsp milk
  • Coarse sea salt, for topping
Instructions
  1. Preheat oven to 300 degrees F.
  2. In a bowl, combine the melted butter, 1 tbsp sugar and graham cracker crumbs until evenly wet.
  3. Coat a 12-cup muffin tin well with cooking spray. Spoon about 1 packed tablespoon crumb mixture into each muffin cup; press crumbs firmly into bottom. Bake at 300° for 7 minutes or until lightly browned. Remove from oven; cool.
  4. Place brown sugar, yogurt, and cream cheese in processor, mixer or blender; process until smooth. Add vanilla, table salt, and eggs; process until smooth.
  5. Spoon about 3 tablespoons batter into each muffin cup.
  6. Bake at 300° for 18 minutes or until centers of cheesecakes barely move when pan is touched. Remove pan from oven; cool on a wire rack to room temperature. Cover pan; refrigerate cheesecakes 3 hours or until well chilled.
  7. Run a thin knife around outside edge of each cheesecake. Carefully remove cheesecakes from pan; place on a platter. Chill cheesecakes until ready to serve.
  8. In a double boiler, melt the caramel squares and milk, stirring occasionally.
  9. Spoon about 1 tablespoon caramel over each cheesecake.
  10. Sprinkle cheesecakes evenly with coarse sea salt.
Makes 12 mini cheesecakes
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/mini-salted-caramel-cheesecakes/