Salted Caramel Cheesecake Minis – a delicious recipe with graham crumbs, brown sugar, kosher salt, butter, Cream Cheese, granulated sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 325F.
2
Mix graham crumbs, brown sugar, 1/4 tsp.
3
salt and butter; press onto bottoms of 24 paper-lined mini muffin cups.
4
Beat cream cheese and granulated sugar in large bowl with mixer until blended.
5
Add egg; beat just until blended.
6
Spoon into muffin cups, adding about 1 Tbsp.
7
to each.
8
Bake 15 min.
9
or until centres of cheesecakes are almost set.
10
Cool completely.
11
Refrigerate 1 hour.
12
Microwave caramels, milk and 1/4 tsp.
13
of the remaining salt in microwaveable bowl on HIGH 2 min.
14
; stir until caramels are completely melted and mixture is well blended.
15
Drizzle about 1 tsp.
16
caramel sauce over each cheesecake; sprinkle with remaining salt.
17
Refrigerate 1 hour.
334
kcal
Calories
20
g
Fat
31
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 cup graham crumbs, 1 Tbsp. brown sugar, 3/4 tsp. kosher salt, divided, 2 Tbsp. butter, melted, and more.
Yes, Salted Caramel Cheesecake Minis falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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