Our Mini Salted Caramel Cheesecakes make the perfect bite-size dessert. Whether you’re looking for something sweet to feed a crowd, or just a delicious treat for yourself, look no further.
I’m a huge fan of salted caramel – add it to cheesecake and it’s a whole new kind of love story.
The best thing about these Mini Salted Caramel Cheesecakes is that it’s REALLY easy to make, but it’s one dessert that will impress your friends.
Don’t forget, when you make these, you’ll need a mini muffin tin.
The crust is super easy to make – and the crushed vanilla wafers mixed with the saltiness of the caramel, you just can’t go wrong!
If you want to make this into an entire cheesecake with a delicious nilla wafer crust, check out this recipe from Mom on Timeout.
Ingredients Needed for Mini Salted Caramel Cheesecakes
- Vanilla Wafer Cookies (finely crushed – sometimes I’ve found the easiest way to do this is in a food processor)
- Butter
- Cream cheese
- Sugar
- Eggs
- Lemon juice
- Vanilla (I think authentic Mexican vanilla tastes the best!)
- Kraft caramels (don’t forget, these should be unwrapped)
- Milk
- Salt
- Coarse salt for garnish (the bigger and flakier, the better)
How to Make Mini Salted Caramel Cheesecakes
Preheat oven to 350 degrees and line miniature muffin tins with paper liners. (These are our favorite mini muffin liners.)
Mix together the crushed vanilla wafers and melted butter until fully incorporated and press 1/2 teaspoon of the crushed vanilla wafer mixture into each paper cup.
In a large bowl, beat cream cheese, sugar, eggs, lemon juice and vanilla until light and fluffy.
Fill each miniature muffin liner with cream cheese mixture, almost to the top.
Place pans in the oven and bake for about 15 minutes. Let cool.
In a small pan over low heat, combine caramels, milk, and salt, stirring constantly until smooth. Pour a small amount of salted caramel over each mini cheesecake. Top each with a pinch of coarse salt.
You end up with a perfectly smooth, creamy, bite-size cheesecake – so you can eat as many as you want 😉
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Want even MORE cheesecake recipes? Try these:
- Restaurant Style Cheesecake
- Cherry Cheesecake Cookies
- Berry Cheesecake Trifle
- No Bake Mini Oreo Cheesecakes
- Strawberry Cheesecake Popsicles
- Mini Oreo Cheesecakes
Mini Salted Caramel Cheesecake Bites
Ingredients
- 6 ounces Vanilla Wafer Cookies, finely crushed
- 3 Tablespoons melted butter
- 16 ounces cream cheese
- ¾ cup sugar
- 2 eggs
- 1 teaspoon lemon juice
- 1 teaspoon vanilla
- 24 kraft caramels, unwrapped
- 2 Tablespoons milk
- ½ teaspoon salt
- coarse salt, for garnish
Instructions
- Preheat oven to 350 degrees and line miniature muffin tins with paper liners.
- Mix together the crushed vanilla wafers and melted butter until fully incorporated and press 1/2 teaspoon of the crushed vanilla wafer mixture into each paper cup.
- In a large bowl, beat cream cheese, sugar, eggs, lemon juice and vanilla until light and fluffy.
- Fill each miniature muffin liner with cream cheese mixture, almost to the top.
- Place pans in the oven and bake for about 15 minutes. Let cool.
- In a small pan over low heat, combine caramels, milk, and salt, stirring constantly until smooth. Pour a small amount of salted caramel over each mini cheesecake. Top each with a pinch of coarse salt.
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
I didn’t see eggs in the ingredient list but directions say cream eggs with sugar and cream cheese. Could you tell me how many eggs you use.
Thanks for the recipe. You have eggs in the directions but NOT in the ingredients. How many eggs?
How do I make cheesecake in the Instant Pot?
Here is a link for instant pot cheesecakes. https://www.pressurecookingtoday.com/making-perfect-pressure-cooker-cheesecake/
Can these be made ahead of time? If so how do I store them?
The ingredients for the cream cheese… do you mean 2 packages of 8oz each or 2 packages with a total of 8oz?
It lists in the ingredients – 2 (8 ounce) packages of cream cheese. So that is 2 packages that are 8 ounces each.
You can make them a few days ahead of time. Store them in an airtight container in the fridge.
Could you make these in regular sized cupcake tins?
Sure, it just wouldn’t make as many. Watch closely because the cooking time will change slightly since the cheesecakes will be larger.
Can I freeze if made ahead of time? with or without caramel sauce on?
They will freeze great, with or without the caramel sauce.