Introduction
Mini cheesecakes are a delightful way to enjoy a rich dessert without the commitment of a full-sized cake. These Salted Caramel Chocolate Chip Mini Cheesecakes combine the creamy goodness of cheesecake with the sweet and salty notes of caramel and the irresistible crunch of chocolate chips.
Perfect for parties, potlucks, or simply a treat for yourself, these mini cheesecakes are both indulgent and easy to prepare. With a buttery graham cracker crust, a smooth and velvety filling, and a drizzle of salted caramel on top, each bite is a perfect balance of flavors.
Whether you're a seasoned baker or a novice in the kitchen, this recipe is straightforward and rewarding. Gather your ingredients, and let’s create these delectable mini desserts that will impress everyone!
Ingredients
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 2 large eggs
- 1/2 cup mini chocolate chips
- 1/2 cup caramel sauce (plus extra for topping)
- 1/2 teaspoon sea salt
Directions & Preparation
- Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until the crumbs are evenly coated.
- Spoon about 1 tablespoon of the crumb mixture into each muffin cup. Press down firmly to form the crust.
- In a separate large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2 minutes.
- Add 1/2 cup sugar, vanilla extract, and sour cream to the cream cheese. Mix until well combined.
- Add the eggs one at a time, mixing on low speed just until incorporated. Be careful not to overmix.
- Gently fold in the mini chocolate chips and 1/2 cup caramel sauce until evenly distributed.
- Pour the cheesecake filling over each crust, filling each cup about 3/4 full.
- Bake in the preheated oven for 18-20 minutes, or until the centers are set but still slightly jiggly.
- Remove from the oven and let them cool in the pan for 10 minutes. Then, transfer to a wire rack to cool completely.
- Once cooled, refrigerate the cheesecakes for at least 2 hours or until fully chilled.
- Before serving, drizzle with additional caramel sauce and sprinkle with sea salt.
FAQs
Can I use regular chocolate chips instead of mini chocolate chips?
Yes, you can use regular chocolate chips, but mini chips distribute more evenly throughout the filling.
What if my crust is too crumbly?
If your crust is too crumbly, try adding a bit more melted butter until it holds together when pressed.
Can I make a larger version of these mini cheesecakes?
Yes, you can double the recipe and use a standard springform pan. Adjust the baking time accordingly.
How do I know when my cheesecakes are done baking?
They should be set around the edges but still slightly jiggly in the center. They will firm up as they cool.
What if I want more caramel flavor?
You can increase the amount of caramel sauce in the filling or use a thicker caramel sauce for a richer taste.
Can I add nuts to the crust for extra flavor?
Absolutely! Chopped pecans or walnuts can add a delightful crunch to the crust.
Conclusion
These Salted Caramel Chocolate Chip Mini Cheesecakes are sure to become a favorite in your dessert repertoire. Their individual size makes them perfect for sharing, but you might find it hard to resist taking more than one for yourself.
With their creamy texture and sweet-salty flavor combination, they are a treat that delights both the eyes and the palate. Happy baking, and enjoy every delicious bite!
Recipe Card
Irresistible Salted Caramel Chocolate Chip Mini Cheesecakes
Ingredients
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter melted
- 16 oz cream cheese softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 2 large eggs
- 1/2 cup mini chocolate chips
- 1/2 cup caramel sauce plus extra for topping
- 1/2 teaspoon sea salt
Instructions
- Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until the crumbs are evenly coated.
- Spoon about 1 tablespoon of the crumb mixture into each muffin cup. Press down firmly to form the crust.
- In a separate large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2 minutes.
- Add 1/2 cup sugar, vanilla extract, and sour cream to the cream cheese. Mix until well combined.
- Add the eggs one at a time, mixing on low speed just until incorporated. Be careful not to overmix.
- Gently fold in the mini chocolate chips and 1/2 cup caramel sauce until evenly distributed.
- Pour the cheesecake filling over each crust, filling each cup about 3/4 full.
- Bake in the preheated oven for 18-20 minutes, or until the centers are set but still slightly jiggly.
- Remove from the oven and let them cool in the pan for 10 minutes. Then, transfer to a wire rack to cool completely.
- Once cooled, refrigerate the cheesecakes for at least 2 hours or until fully chilled.
- Before serving, drizzle with additional caramel sauce and sprinkle with sea salt.
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.