Delicious Mini Salted Caramel Cheesecake Recipe

With a graham cracker crust and salted caramel topping, these mini salted caramel cheesecakes are creamy. Perfect snack for any occasion!  

– 2¼ cups graham crackers  – 2 tablespoon brown sugar  – ½ cup butter  – 16 ounce cream cheese – 4 tablespoon sugar – ¼ cup sour cream – 2 egg – 2 tablespoon all-purpose flour – ⅛ teaspoon salt – 18 tablespoon salted caramel – kosher salt



Preheat oven to 350℉. Mix crumbled graham crackers, brown sugar, and melted butter in a food processor. A few pulses will produce fine crumbs.   


Spread the mixture into each individual cup of the mini cheesecake pan that has not been oiled.   


In the bowl of your mixer, add the cream cheese and sugar, and mix until the mixture is completely smooth.   


Mix the sour cream, eggs, flour, and salt in the mixer until smooth. Put 2–3 tablespoons of cream cheese mixture in each cup.   


Since the mini cheesecake pan contains 12 cups, there will be crumbs and cheesecake mixture left over for another 6 tiny cakes.  


Cheesecakes should bake for 15–20 minutes. Cool the cheesecakes to room temperature.  


In a microwave-safe bowl, melt the salted caramel until it is soft enough to be spooned out.  


Heat the oven to 350°F. Use parchment paper or lightly butter a 9-inch square baking pan for easy lifting.


Put 1 tablespoon of salted caramel on each cheesecake and sprinkle with kosher salt. Keep chilled until serving.  

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