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

Ingredient

1

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

2

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

3

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

4

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

5

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

6

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

7

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

1

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

8

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

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