Mini Salted Caramel Cheesecake Bites Recipe

Prep Time 25 mins
Cook Time 20 mins
Rest Time 3 hrs
Total Time 3 hrs 45 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Intermediate
Cooking Temp: 160  C
Best Season: Fall, Winter
Description

Mini Salted Caramel Cheesecake Bites are rich, creamy, and irresistibly indulgent, featuring a buttery graham cracker crust, silky cheesecake filling, and a glossy homemade salted caramel drizzle. Perfect for parties, holidays, or when you want bite-sized elegance, these little cheesecakes deliver all the flavor of a classic dessert in a fun, easy-to-serve portion. A trending Pinterest favorite, they’re the ultimate sweet treat for fall gatherings or year-round indulgence.

Ingredients
    For the Crust
  • 1 ½ cups graham cracker crumbs (finely ground)
  • 3 tbsp granulated sugar
  • 80 g unsalted butter (melted)
    • For the Cheesecake Filling
  • 450 g cream cheese (softened, full-fat)
  • ½ cup granulated sugar
  • 2 large eggs (room temperature)
  • ½ cup sour cream (room temperature)
  • 1 tsp pure vanilla extract
  • 1 tbsp all-purpose flour
    • For the Salted Caramel Sauce
  • 1 cup granulated sugar
  • 60 ml water
  • 90 g unsalted butter (cubed, room temperature)
  • ½ cup heavy cream (warm)
  • 1 tsp flaky sea salt
    • Optional Garnish
  • Extra flaky sea salt
  • Mini chocolate curls or crushed nuts
Instructions
    Prepare the Crust
  1. 1
    Line a 24-cup mini muffin tin with paper liners. In a bowl, mix graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press about 1 tbsp of the mixture into each liner, pressing firmly with the back of a spoon. Bake the crust at 160°C (325°F) for 5 minutes to set. Remove and let cool while preparing the filling.
    2. Make the Cheesecake Filling
  2. 2
    In a large bowl, beat cream cheese and sugar until smooth and fluffy, about 2 minutes. Add eggs one at a time, mixing gently after each addition. Mix in sour cream, vanilla, and flour until just combined (do not overmix to avoid cracks).
    3. Bake the Cheesecakes
  3. 3
    Spoon the filling over the cooled crusts, filling each liner about ¾ full. Bake at 160°C (325°F) for 18–20 minutes, or until centers are just set (slight wobble is fine). Remove from oven, let cool at room temperature, then refrigerate for 2–3 hours to fully chill.
    4. Make the Salted Caramel Sauce
  4. 4
    In a saucepan, heat sugar and water over medium heat. Do not stir; swirl the pan gently until the sugar dissolves and turns golden amber. Carefully whisk in butter until melted. Slowly pour in warm cream (it will bubble vigorously). Stir until smooth, then add flaky sea salt. Cool slightly before using.
    5. Assemble & Garnish
  5. 5
    Once cheesecakes are chilled, remove them from liners. Spoon or drizzle salted caramel sauce over each mini cheesecake. Optionally, sprinkle with a touch of flaky sea salt or garnish with chocolate curls.
Note
  • Storage: Store in an airtight container in the fridge for up to 5 days.
  • Freezer-Friendly: Freeze without caramel for up to 2 months. Thaw overnight in the fridge and add caramel before serving.
  • Caramel Tip: If caramel crystallizes, add 1 tbsp warm water and stir over low heat until smooth.
  • Variation: Try topping with chocolate ganache, berry coulis, or crushed pretzels instead of caramel.
Keywords: mini cheesecakes, salted caramel dessert, bite-sized party dessert, trending cheesecake recipe, fall baking
Read it online: https://petitepanini.com/recipe/mini-salted-caramel-cheesecake-bites-recipe/