Mini Salted Caramel Cheesecakes

I’m a huge fan of salted caramel – add it to cheesecake and it’s a whole new kind of love story.

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!

You end up with a perfectly smooth, creamy, bite-size cheesecake – so you can eat more without feeling guilty 😉

Serves: 48

Mini Salted Caramel Cheesecakes

15 minPrep Time

15 minCook Time

30 minTotal Time

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  • 6 ounces vanilla wafer cookies, finely crushed
  • 3 Tablespoons melted butter
  • 2 (8 ounce) packages cream cheese
  • 3/4 cup sugar
  • 2 eggs
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla
  • 24 caramels, unwrapped
  • 2 Tablespoons milk
  • 1/2 teaspoon salt
  • coarse salt, for garnish


  1. Preheat oven to 350 degrees and line miniature muffin tins with paper liners.
  2. 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.
  3. In a large bowl, beat cream cheese, sugar, eggs, lemon juice and vanilla until light and fluffy.
  4. Fill each miniature muffin liner with cream cheese mixture, almost to the top.
  5. Place pans in the oven and bake for about 15 minutes. Let cool.
  6. 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.



1801 cal


91 g


249 g


19 g
Click Here For Full Nutrition, Exchanges, and My Plate Info


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