Mini Salted Caramel Cheesecakes

mini salted caramel cheesecakes

Did I ever tell you how much I love caramel? Especially salted caramel! The mixture of salty and sweet is so yummy. I found this mini salted caramel cheesecake recipe in Cooking Light, and just had to try it. As you already know, I am obsessed with mini desserts. It makes the cutest little cheesecakes, which are topped with a gooey caramel sauce and chunks of sea salt. It is really delicious! I think these are perfect for a gathering, especially to take to someone’s house because they are easily transported. A perfect “finger food” dessert 🙂

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5.0 from 3 reviews
Mini Salted Caramel Cheesecakes
Prep time
Cook time
Type: Dessert
Serves: 12
  • 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
  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 adapted from Cooking Light magazine. See original recipe here.


  1. Mar Rguez says:

    I write you from Spain. Firstable, sorry about my english, I don’t practice a lot. I like your receip, I think it is so easy… I’m sure my children like it… I´ll try making it.

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