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Mini Cheesecakes with Salted Caramel Sauce

Mini Cheesecake with Salted Caramel SauceRich and creamy miniature cheesecakes with crumbly Graham cracker crust and decadent caramel sauce. A sprinkling of sea salt cuts the sweetness. These cupcake-sized treats are great for parties and picnics as they can be enjoyed without the need for plates and utensils! Here's an easy dessert recipe for Mini Cheesecake with Salted Caramel Sauce. Makes 24 mini cheesecakes.

Graham Cracker Crust
2 1/4 cups finely crushed graham crackers
3 Tbsp granulated sugar
7 Tbsp salted butter, melted

4 (8 oz) pkg cream cheese, softened
1 1/2 cups brown sugar
3 Tbsp all-purpose flour
4 large eggs
2 tsp vanilla extract
1/2 cup sour cream
1/2 cup heavy cream

Caramel Sauce
1 1 /2 cups granulated sugar
1/4 cup + 2 Tbsp water
6 Tbsp salted butter
3/4 cup heavy cream
Sea salt, for sprinkling


Preheat oven to 350 degrees. Line cupcake pan with cupcake liners; set aside.

Whisk together crushed graham crackers and granulated sugar in a mixing bowl. Add in melted butter and mix until mixture is evenly coated with butter. Scoop about a heaping tablespoon of mixture into each of the 24 paper-lined cupcake pan. Press crust into the cup using the bottom of a glass to create an even layer. Bake in preheated oven for 5 minutes. Remove from oven and allow to cool while preparing filling.

In a small mixing bowl, whisk together brown sugar with flour until well combined. In another bowl, beat softened cream cheese with electric mixer on low speed. Add flour mixture and continue beating low speed until combined. Mix in eggs one at a time, blending on low speed, each addition. Add vanilla, sour cream and heavy cream and mix just until combined. Release air bubbles on the mixture by tapping bowl against the counter top for several times.

Spoon cheesecake mixture among the prepared crusts, filling each cup nearly full. Bake in preheated oven for 20 to 23 minutes, or until set but with centers still slightly jiggly. Do not over-bake (when tops begin to crack, the cheesecakes are starting to become over-baked). Remove cheesecakes from the oven and allow to cool for 1 hour. Then, loosely cover with plastic wrap and transfer to refrigerator and chill for 2 hours to completely set.

While waiting for the mini cheesecake to chill, prepare the caramel sauce. Heat sugar and water on a heavy-bottomed 3 quart saucepan over moderately high heat, stirring constantly to dissolve sugar. Stop stirring once mixture starts to boil and let it boil until it reaches a dark amber color. Immediately add butter once mixture reaches a dark amber color, and whisk until butter has melted then remove from heat. Let mixture cool for 5 seconds then carefully pour in cream, whisking until bubbles have subsided and mixture is smooth. Cool caramel for a few minutes before spooning over the mini cheesecakes. Sprinkle top with sea salt before serving.

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  1. Kris 27 November, 2013 at 22:54

    The Carmel would not work for me. I used another recipe for the Carmel. I also had a whole bunch of cheesecake filling left. I made 2 pies with it. Maybe my mini muffin tins are smaller then yours?

  2. Penelope 21 December, 2013 at 02:10

    @Kris, I think you are actually supposed to use a regular cupcake pan. I make these a lot and it usually makes 24 regular sized cupcake size cheesecakes.

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