Imagine a cozy Saturday afternoon, the kind where you can indulge in a little baking therapy. The aroma of freshly baked graham cracker crust fills the air, mingling with the creamy richness of cheesecake. This recipe for Mini Cheesecakes with Salted Caramel has become a family favorite in my house, especially after a trip to New York where I first tasted the magic of salted caramel drizzled over a velvety cheesecake.
Back home, I decided to recreate that experience in a bite-sized version, perfect for any occasion. Whether it’s a casual get-together with friends or a special family celebration, these mini cheesecakes are a showstopper. The graham cracker crust is buttery and crisp, the cheesecake filling is light and creamy, and the salted caramel topping adds that irresistible sweet-salty punch.
One of the things I love about this recipe is its versatility. You can easily tweak it to suit your preferences. For instance, if you’re a chocolate lover, a drizzle of dark chocolate over the caramel is divine. Or, for a more festive touch, try adding a sprinkle of crushed peppermint candies during the holidays.
The journey to perfecting this recipe was as delightful as the result itself. I remember one particular weekend when my sister and I decided to experiment with different caramel recipes. We ended up with a kitchen that looked like a caramel explosion but also with the perfect balance of sweet and salty caramel sauce. It’s these little moments that make cooking so enjoyable and memorable.
So, grab your apron, and let’s get baking! I promise these mini cheesecakes will become a staple in your dessert repertoire, just as they have in mine.
Making the Mini Cheesecakes with Salted Caramel
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Ingredients
- 1 1/4 cups fine graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
- 16 ounces full-fat cream cheese, softened
- 1/4 cup sour cream (not low-fat)
- 1/2 cup granulated sugar
- 2 eggs, separated
- A pinch of salt
- 1/4 teaspoon vanilla
- 3 tablespoons heavy cream, warmed
- 2 tablespoons unsalted butter (preferably European style, like Plugra)
- 1/2 teaspoon fleur de sel or fine sea salt, plus extra for topping
- Whipped cream (optional)
Directions
Preheat oven to 325°F and line a standard cupcake pan with cupcake liners.
Mix graham cracker crumbs, melted butter, and 1 tablespoon of sugar in a bowl until well combined. Place 2 tablespoons of the mixture into each cupcake liner and press down to form a base. Bake for 5-6 minutes, then let cool.
In a medium bowl, beat softened cream cheese and sour cream with a hand mixer on medium speed until smooth. Add egg yolks, 1/2 cup of sugar, salt, and vanilla, mixing until smooth. Whip egg whites to stiff peaks and fold into the mixture.
Using a piping bag or a freezer bag with a cut corner, fill cupcake liners with the cheesecake mixture until 3/4 full. Place the cupcake pan on a rimmed half sheet pan and pour boiling water into the sheet pan until it reaches halfway up the cupcake wells.
Bake for 18-23 minutes until centers are slightly jiggly. Remove from the water bath, cool at room temperature for 1 hour, then refrigerate for at least 2 hours until chilled.
In a large saucepan, heat 1/2 cup of sugar on medium-low to medium heat, stirring occasionally until melted. Once it reaches a brown paper bag color, add butter, salt, and warm heavy cream, whisking rapidly. Strain the caramel to remove any solid bits and refrigerate until cool.
Remove cheesecakes and caramel from the fridge. If the caramel is too thick, microwave for 20-30 seconds. Top cheesecakes with caramel, sprinkle with extra fleur de sel, and add whipped cream if desired. Enjoy!
Cooking Time: 30 minutes · Preparation Time: 2 hours 30 minutes · Total Time: 3 hours
Servings: 12-16
FAQs:
How do I prevent my mini cheesecakes from cracking?
To prevent mini cheesecakes from cracking, ensure you mix the ingredients at medium speed to avoid incorporating too much air. Additionally, baking them in a water bath helps to maintain even temperature, reducing the likelihood of cracks.
Can I make the caramel sauce in advance?
Yes, you can make the caramel sauce in advance. Simply store it in the refrigerator in an airtight container. When ready to use, warm it slightly in the microwave until it reaches a pourable consistency.
What can I use instead of graham cracker crumbs for the crust?
If you don’t have graham cracker crumbs, you can use digestive biscuits, vanilla wafers, or even Oreo cookies as alternatives. Just ensure they are finely crushed for the best results.
Why do I need to strain the caramel sauce?
Straining the caramel sauce removes any seized or crystallized bits, ensuring a smooth and creamy texture. This step is important to achieve a perfect, silky caramel topping for your cheesecakes.
How long do these mini cheesecakes last in the refrigerator?
Mini cheesecakes can be stored in the refrigerator for up to 5 days. Be sure to keep them in an airtight container to maintain their freshness and prevent them from absorbing other odors.
Mini Cheesecakes with Salted Caramel
Ingredients
- 1 1/4 cups fine graham cracker crumbs
- 5 tablespoons unsalted butter melted
- 1 tablespoon granulated sugar
- 16 ounces full-fat cream cheese softened
- 1/4 cup sour cream not low-fat
- 1/2 cup granulated sugar
- 2 eggs separated
- A pinch of salt
- 1/4 teaspoon vanilla
- 1/2 cup granulated sugar
- 3 tablespoons heavy cream warmed
- 2 tablespoons unsalted butter preferably European style, like Plugra
- 1/2 teaspoon fleur de sel or fine sea salt plus extra for topping
- Whipped cream optional
Instructions
To Make the Graham Cracker Crust:
- Preheat oven to 325°F and line a standard cupcake pan with cupcake liners.
- In a bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are moist and well combined.
- Portion 2 tablespoons of the graham cracker mixture into each cupcake liner and press down to create a flat, even base. Bake for 5-6 minutes and let cool. The crust should be lightly baked but not browned.
To Make the Cheesecake Filling:
- In a medium bowl, combine the softened cream cheese and sour cream. Mix on medium speed with a hand mixer until completely smooth.
- Add the egg yolks, sugar, salt, and vanilla. Mix until smooth, avoiding high speed to prevent incorporating too much air.
- Whip the egg whites to stiff peaks and gently fold them into the cheesecake mixture.
- Transfer the cheesecake filling into a piping bag fitted with a large round tip or use a large freezer bag with the corner cut off.
- Fill the cupcake liners with cheesecake filling until 3/4 full. You can fill them a bit closer to the top, just don’t fill to the very rim.
- Boil 6-7 cups of water. Place the cupcake pan on a rimmed half sheet pan and put it in the oven. Pour the boiling water into the half sheet pan until it comes halfway up the sides of the cupcake wells.
- Bake for 18-23 minutes, or until the centers are just barely jiggly. Remove the cupcake pan from the water bath and let cool for 1 hour at room temperature, then refrigerate for at least 2 hours until thoroughly chilled.
To Make the Caramel Sauce:
- In a large, heavy-bottom saucepan, heat the sugar on medium-low to medium heat. Let the sugar begin to melt without stirring too often. Once it starts to melt, stir occasionally.
- To prevent sugar crystals from forming, use a pastry brush dipped in water to wash down the sides of the pan.
- Continue to stir the caramel as it melts. Once it reaches the color of a brown paper bag, add the butter. The darker the caramel, the richer the flavor.
- Add the salt and warm heavy cream, whisking rapidly as the cream goes into the caramel.
- Strain the caramel to remove any seized bits and place it in the fridge to cool.
To Assemble the Mini Cheesecakes with Salted Caramel:
- Remove the cheesecakes and caramel from the fridge. If the caramel is stiff, warm it in the microwave for 20-30 seconds.
- Top the cheesecakes with as much caramel as you desire. Sprinkle with extra fleur de sel and add whipped cream if you like. Enjoy!
