Our Mini Salted Caramel Cheesecakes make the perfect dessert with layers of vanilla wafer crust, creamy cheesecake, and gooey salted caramel in every bite.
Our Mini Salted Caramel Cheesecakes make the perfect bite-size dessert. Whether you’re looking for something sweet to feed a crowd, or just a delicious treat for yourself, look no further.
I’m a huge fan of salted caramel – add it to cheesecake and it’s a whole new kind of love story.
The best thing about these Mini Salted Caramel Cheesecakes is that it’s REALLY easy to make, but it’s one dessert that will impress your friends.
Don’t forget, when you make these, you’ll need a mini muffin tin.
The crust is super easy to make – and the crushed vanilla wafers mixed with the saltiness of the caramel, you just can’t go wrong!
If you want to make this into an entire cheesecake with a delicious nilla wafer crust, check out this recipe from Mom on Timeout.
Ingredients Needed for Mini Salted Caramel Cheesecakes
- Vanilla Wafer Cookies(finely crushed – sometimes I’ve found the easiest way to do this is in a food processor)
- Butter
- Cream cheese
- Sugar
- Eggs
- Lemon juice
- Vanilla (I think authentic Mexican vanilla tastes the best!)
- Kraft caramels(don’t forget, these should be unwrapped)
- Milk
- Salt
- Coarse saltfor garnish (the bigger and flakier, the better)
How to Make Mini Salted Caramel Cheesecakes
Preheat oven to 350 degrees and line miniature muffin tins with paper liners. (These are our favorite mini muffin liners.)
Mix together the crushed vanilla wafers and melted butter until fully incorporated and press 1/2 teaspoon of the crushed vanilla wafer mixture into each paper cup.
In a large bowl, beat cream cheese, sugar, eggs, lemon juice and vanilla until light and fluffy.
Fill each miniature muffin liner with cream cheese mixture, almost to the top.
Place pans in the oven and bake for about 15 minutes. Let cool.
In a small pan over low heat, combine caramels, milk, and salt, stirring constantly until smooth. Pour a small amount of salted caramel over each mini cheesecake. Top each with a pinch of coarse salt.
You end up with a perfectly smooth, creamy, bite-size cheesecake – so you can eat as many as you want 😉
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Want even MORE cheesecake recipes? Try these:
- Restaurant Style Cheesecake
- Cherry Cheesecake Cookies
- Berry Cheesecake Trifle
- No Bake Mini Oreo Cheesecakes
- Strawberry Cheesecake Popsicles
- Mini Oreo Cheesecakes
Serves: 48
Mini Salted Caramel Cheesecake Bites
The perfect mini dessert – creamy, cheesecakey goodness with gooey salted caramel on top.
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
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Ingredients
- 6 ounces Vanilla Wafer Cookies finely crushed
- 3 Tablespoons melted butter
- 16 ounces cream cheese
- ¾ cup sugar
- 2 eggs
- 1 teaspoon lemon juice
- 1 teaspoon vanilla
- 24 kraft caramels unwrapped
- 2 Tablespoons milk
- ½ teaspoon salt
- coarse salt for garnish
Instructions
Preheat oven to 350 degrees and line miniature muffin tins with paper liners.
Mix together the crushed vanilla wafers and melted butter until fully incorporated and press 1/2 teaspoon of the crushed vanilla wafer mixture into each paper cup.
In a large bowl, beat cream cheese, sugar, eggs, lemon juice and vanilla until light and fluffy.
Fill each miniature muffin liner with cream cheese mixture, almost to the top.
Place pans in the oven and bake for about 15 minutes. Let cool.
In a small pan over low heat, combine caramels, milk, and salt, stirring constantly until smooth. Pour a small amount of salted caramel over each mini cheesecake. Top each with a pinch of coarse salt.
Nutrition
Calories: 89 kcal · Carbohydrates: 10 g · Protein: 1 g · Fat: 5 g · Saturated Fat: 3 g · Cholesterol: 20 mg · Sodium: 90 mg · Potassium: 30 mg · Fiber: 1 g · Sugar: 8 g · Vitamin A: 161 IU · Vitamin C: 1 mg · Calcium: 18 mg · Iron: 1 mg
Equipment
Mini Muffin Tin
Large Bowl
Hand mixer
Small Sauce Pan
Recipe Details
Course: Dessert
Cuisine: American
Author: Steph Loaiza
Join The Discussion
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Deb says:
I didn't see eggs in the ingredient list but directions say cream eggs with sugar and cream cheese. Could you tell me how many eggs you use.
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Lee Ann says:
Thanks for the recipe. You have eggs in the directions but NOT in the ingredients. How many eggs?
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Justin Mendenhall says:
How do I make cheesecake in the Instant Pot?
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Cyd says:
Here is a link for instant pot cheesecakes. https://www.pressurecookingtoday.com/making-perfect-pressure-cooker-cheesecake/
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Cynthia says:
Can these be made ahead of time? If so how do I store them?
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Katja says:
The ingredients for the cream cheese... do you mean 2 packages of 8oz each or 2 packages with a total of 8oz?
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Cyd says:
It lists in the ingredients - 2 (8 ounce) packages of cream cheese. So that is 2 packages that are 8 ounces each.
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Cyd says:
You can make them a few days ahead of time. Store them in an airtight container in the fridge.
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Joanne Stanley says:
Could you make these in regular sized cupcake tins?
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Momma Cyd says:
Sure, it just wouldn't make as many. Watch closely because the cooking time will change slightly since the cheesecakes will be larger.
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Kathleen says:
Can I freeze if made ahead of time? with or without caramel sauce on?
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Momma Cyd says:
They will freeze great, with or without the caramel sauce.
About The Author:
Steph Loaiza
Steph lives in Southern California with her husband, Andrew, and her five kids: 2 girls and 3 boys. She oversees all of Six Sisters' Stuff products and loves going to Disneyland with her family and reading in her spare time.
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