Introduction
Desserts that combine rich flavors with a hint of sweetness are always a crowd-pleaser, and these Salted Caramel Chocolate Chip Mini Cheesecakes are no exception. Perfect for parties or a cozy night in, these mini treats deliver the indulgence of traditional cheesecake in a delightful, bite-sized format.
With a smooth and creamy filling, a crunchy crust, and the irresistible combination of salted caramel and chocolate chips, these mini cheesecakes will quickly become a favorite in your dessert repertoire. Plus, their individual servings make them a convenient choice for sharing or portion control.
Ingredients
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup sour cream
- 1/2 cup mini chocolate chips
- 1/2 cup caramel sauce (plus extra for topping)
- 1 teaspoon sea salt (for topping)
Directions & Preparation
- Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners for easy removal.
- In a medium bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix until the crumbs are well-coated and resemble wet sand.
- Spoon about 1 tablespoon of the crumb mixture into each muffin cup, pressing down firmly to create an even crust.
- In a large mixing bowl, beat the softened cream cheese with 1/2 cup granulated sugar until smooth and creamy, about 2-3 minutes.
- Add the vanilla extract and mix to incorporate. Then, add the eggs one at a time, mixing well after each addition.
- Stir in the sour cream until fully combined, followed by the mini chocolate chips and caramel sauce. Mix gently to avoid breaking the chips.
- Spoon the cheesecake filling into each muffin cup, filling them about 3/4 full.
- Bake for 20-25 minutes, or until the edges are set but the centers are still slightly jiggly. They will firm up as they cool.
- Remove from the oven and let the mini cheesecakes cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
- Once cooled, drizzle with additional caramel sauce and sprinkle a pinch of sea salt on top before serving.
FAQs
What can I do if my mini cheesecakes puff up too much during baking?
If they puff up, they may collapse slightly while cooling. This is normal; just ensure they cool in the pan and don’t overbake.
Can I make these mini cheesecakes without chocolate chips?
Yes, you can omit the chocolate chips or replace them with another mix-in like toffee bits or nuts.
How can I achieve a smoother cheesecake filling?
Make sure your cream cheese is at room temperature before mixing, and beat it thoroughly to eliminate any lumps.
What if I want a stronger caramel flavor?
You can increase the amount of caramel sauce mixed into the filling or use a flavored caramel syrup.
Can I use a different type of crust for these cheesecakes?
Absolutely! You can experiment with different cookie crumbs like Oreos or digestive biscuits for a unique flavor.
Why did my cheesecakes crack on top?
Cracking can occur if the batter is overmixed or the cheesecakes are baked at too high a temperature. Consider reducing the oven temperature slightly.
Conclusion
These Salted Caramel Chocolate Chip Mini Cheesecakes are sure to impress anyone who tries them. The balance of flavors and textures makes each bite a delightful experience.
Whether you’re serving them at a gathering or enjoying them as a personal treat, these mini cheesecakes are easy to make and utterly satisfying. Happy baking!
Recipe Card
Irresistible Salted Caramel Chocolate Chip Mini Cheesecakes
Ingredients
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter melted
- 16 oz cream cheese softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup sour cream
- 1/2 cup mini chocolate chips
- 1/2 cup caramel sauce plus extra for topping
- 1 teaspoon sea salt for topping
Instructions
- Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners for easy removal.
- In a medium bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix until the crumbs are well-coated and resemble wet sand.
- Spoon about 1 tablespoon of the crumb mixture into each muffin cup, pressing down firmly to create an even crust.
- In a large mixing bowl, beat the softened cream cheese with 1/2 cup granulated sugar until smooth and creamy, about 2-3 minutes.
- Add the vanilla extract and mix to incorporate. Then, add the eggs one at a time, mixing well after each addition.
- Stir in the sour cream until fully combined, followed by the mini chocolate chips and caramel sauce. Mix gently to avoid breaking the chips.
- Spoon the cheesecake filling into each muffin cup, filling them about 3/4 full.
- Bake for 20-25 minutes, or until the edges are set but the centers are still slightly jiggly. They will firm up as they cool.
- Remove from the oven and let the mini cheesecakes cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
- Once cooled, drizzle with additional caramel sauce and sprinkle a pinch of sea salt on top before serving.
Notes
Additional serving suggestions: pair with a crisp salad, garlic bread, or roasted seasonal vegetables for balance.
For make-ahead, prep components separately and assemble just before heating to preserve texture.
Taste and adjust with acid (lemon/vinegar) and salt right at the end to wake up flavors.
