Mini Caramel Cheesecakes Recipe
Mini Caramel Cheesecakes are little bites of heaven! A chewy cookie crust, creamy cheesecake, and caramel drizzle make them the ultimate sweet treat for parties and holidays.
Servings: 12 mini cheesecakes
Calories: 217kcal
Ingredients
Crust
- 12 pieces Nestle Toll House Mini Chip Chocolate Chip Cookie dough
Filling
- 1/2 lb or (1) 8 oz block plain cream cheese room temperature
- pinch of salt
- 1 tsp vanilla extract
- 1/4 cup + 2 Tbsp granulated sugar
- 1 tbsp all-purpose flour
- 1 large egg room temperature
- 3 tablespoons sour cream room temperature
- 3 tbsp heavy whipping cream room temperature
Salted Caramel Sauce
- 1 cup granulated sugar
- 6 tbsp salted butter room temperature
- 1/2 cup heavy whipping cream room temperature
- 1 tsp salt (I prefer non-iodized sea salt)
- 1/2 tsp vanilla bean paste*
- Maldon sea salt flakes for garnish (optional)
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly spray a 12-well mini cheesecake pan with baking spray. Pat 1 square of cookie dough into a circle and place in the bottom of each well. Place in the oven and bake for 6-8 minutes. Remove and tap the pan on the counter so that the dough flattens a bit.
- To make the filling, beat the cream cheese, salt, and vanilla in the bowl of a stand mixer for approximately 3 minutes or until smooth and creamy. With mixing speed on low, gradually add the sugar and flour, then turn back up to high and beat for an additional minute. With mixing speed on low, add the egg, mixing until incorporated. Add the sour cream, then the heavy cream, and beat on high for 1 minute.
- Divide evenly between the wells, filling each ¼" below the top. You may have just a tad bit extra left over, that's ok. Place in the oven and bake for 20-25 minutes or until the cheesecakes are set in the center. Remove from the oven and allow to cool for 30 minutes. They may sink in the centers a tad bit, but that creates a nice little spot for the caramel.
- While the cheesecakes are cooling, make the caramel. Heat the granulated sugar in a small saucepan over medium heat, stirring constantly to prevent burning. The sugar will begin to form clumps and will eventually melt and turn brown. Once the sugar has melted completely, add the butter. The mixture will bubble, continue stirring for 1-2 minutes or until the butter has completely melted, then add the cream. Boil for 1 minute then remove from the heat and add the salt and vanilla bean paste. Allow to cool for 15 minutes.
- Remove the cheesecakes from the pan, place in an air-tight container. Pour a bit of the salted caramel over top. Refrigerate for 1-2 hours before serving. Garnish with a few flakes of sea salt right before serving.
Notes
*If you don’t have vanilla bean paste, scrape half a vanilla bean into the caramel and add ¼ tsp vanilla extract.
To STORE Mini Caramel Cheesecakes, place them in an airtight container and refrigerate for up to 4 days. For FREEZING, wrap each cheesecake individually in plastic wrap or foil, and then place them in a freezer-safe container or bag. Frozen cheesecakes will stay good for up to 6 weeks.
When ready to enjoy, thaw them in the refrigerator overnight. For REHEATING, remove the caramel topping, warm the cheesecakes in the microwave for a few seconds, then add the caramel back before serving to maintain the sauce’s texture.
Nutrition
Calories: 217kcal | Carbohydrates: 24g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 50mg | Sodium: 385mg | Potassium: 80mg | Fiber: 0.03g | Sugar: 23g | Vitamin A: 427IU | Vitamin C: 0.1mg | Calcium: 83mg | Iron: 0.2mg
