Mini Chocolate Chip Cookie Bottom Cheesecakes with Vanilla Bean Salted Caramel Recipe

5 from 1 vote

Mini Chocolate Chip Cookie Bottom Cheesecakes with Vanilla Bean Salted Caramel Recipe

These mini chocolate chip cookie bottom cheesecakes with vanilla bean salted caramel are little bite-size pieces of heaven. So dainty yet so decadent!

Prep Time20

Cook Time40

Cool and refrigerate1 45

Course: Cakes & Cheesecakes, Dessert

Cuisine: American

Servings: mini cheesecakes

Calories: 262kcal

Author: Andrea

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 egg room temperature
3 Tbsp sour cream room temperature
3 Tbsp heavy whipping cream room temperature

salted caramel

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 oven to 350 degrees. 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, beat on high for 1 minute.
Divide evenly between the wells, filling each ¼" below the top. You'll 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 a 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 the center of half a vanilla bean into the salted caramel and add ¼ tsp. vanilla extract.

Nutrition