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
Total
 
Type: Dessert
Serves: 12
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 adapted from Cooking Light magazine. See original recipe here.


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    14 comments

    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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