Mini Salted Caramel Cheesecakes
These amazing Mini Salted Caramel Cheesecakes are one of the true wonders of the world. The saltiness of the caramel mixed in with the creamy cheesecake is an amazing flavor that you can enjoy with your family and your friends, as a go to recipe every time.
Servings: 24
Ingredients
Graham Cracker Crust ingredients
- ¾ C graham cracker crumbs
- 1 ½ tbsp sugar
- ¼ C unsalted butter melted
Cheesecake Filling
- 2 - 8 oz cream cheese softened
- ½ C sugar
- ½ C sour cream
- ¾ tsp pure vanilla extract
- ⅛ tsp kosher salt
- 2 large eggs
- 1 tbsp salted caramel sauce
Crumble Topping
- 1/2 C light brown sugar
- 1/4 C sugar
- 1 tsp ground cinnamon
- 1/4 tsp kosher salt
- 1/2 C unsalted butter melted
- 1/4 C flour
- salted caramel sauce for drizzle
Instructions
Crust Directions
- Preheat oven to 325 degrees and line a cupcake pan with cupcake liners
- Using a medium bowl, combine all ingredients and mix until combined
- Using a tablespoon, scoop the crust into the cupcake liners
- Using a flat bottomed round cup, press the cup into the crust to make a firm crust
- Set aside
Cheesecake Directions
- Using a hand mixer, beat together the sugar and cream cheese until combined and smooth
- Beat in the sour cream, salted caramel sauce, vanilla and salt until combined
- Beat in 1 egg at a time until combined
- Scoop 2 ½ tbsp of the cheesecake mixture into the crust
- Bake in the oven for 17-22 minutes or until the edges are firm and a really light golden brown starts to form
- Allow the cheesecakes to cool for a few hours in the fridge
Crumble Directions
- Combine all ingredients into a medium bowl
- Using your fingers, mix ingredients together until combined and crumble like
Topping the cupcake
- Top the cheesecake with the crumble
- Drizzle the sauce on top
- Enjoy!