Salted Caramel Cheesecake Bites, these are perfect little bites of yum! Don’t you just love mini desserts? ◄ Click here for some of my favorites. They are not so filling as a whole slice of cake or pie or even a whole dessert. Their diminutive size makes them adorable and mini desserts are the perfect little ending to a meal.
A whole piece of cheesecake with this caramel sauce might be too much after a filling meal. These little bites offer a blast of flavor in the perfect size, but if it’s not quite enough for you, have another!
Salted Caramel Cheesecake Bites
Preheat oven to 350°
Crust:
- 1 cup vanilla wafer crumbs
- 2 Tablespoons sugar
- 1 pinch of salt
- 2 Tablespoons unsalted butter, melted
Lightly coat the tins with non-stick cooking
spray. (This will make 18 mini cheesecakes.)
Mix the vanilla wafer crumbs, the sugar, and the salt together well. Add the melted butter.
Put 2 heaping teaspoons of the mixture into each of the little tins. Press down firmly with a wooden mini tart shaper
, (mine is from Pampered Chef), or a shot glass works well, too. (We are an Amazon affiliate and may receive a small percentage of any sales from these links. Thanks for supporting this website.)
Bake the little crusts for about 10 minutes in the 350° oven. Remove and cool on a baking rack while you prepare the cheesecake.
*** Turn the oven down to 300°.
Tip*** Forgot to set the block of cream cheese out to soften? Don’t worry! To soften cream cheese, completely unwrap the package of cream cheese and place in a glass bowl. Throw the wrapper away. Microwave on high for 10 seconds just until softened.
Cheesecake filling:
- 2 (8-ounce) blocks of softened Cream Cheese
- 2 eggs
- 1/2 cup sugar
- 1 pinch of salt
- 1/4 cup of heavy cream
- 1-1/2 tsp. vanilla extract
In a mixing bowl, beat the cream cheese until smooth and creamy. Add the sugar, the salt, and completely mix.
Add the eggs, one at a time, mixing well after each. Mix in the heavy cream and the vanilla.
Pour the batter on top of the crusts and fill to the top. (I was afraid the filling would spill over the top, but it did not. They looked perfect!)
Bake for 20 minutes in the 300° oven.
Remove from the oven and cool on wire baking rack.
Remove each from the pan and place on a covered platter or dish. Chill for two hours.
Caramel Sauce
- 1 cup brown sugar – packed
- 1/2 cup half-and-half
- 1/4 cup butter
- 1 pinch salt
- 1 Tablespoon vanilla
Place the brown sugar, half-and-half, butter, and salt in a saucepan. Over a medium-low heat cook and whisk for 5 – 7 minutes until the sauce begins to thicken and coats the back of a spoon.
Add the vanilla and cook another minute. Cool slightly, drizzle over the mini cheesecake bites and top with a slight sprinkling of sea salt.
Pour any leftover sauce into a jar and store in the refrigerator. The sauce will get thick in the fridge. Reheat in a microwave before serving again, if desired.
The caramel sauce is Ree Drummond’s recipe. I really believe it is the best caramel sauce I’ve ever had.
These were made for my son’s birthday dinner and seemed to be a hit. My youngest daughter said these were her new favorite cheesecake. If you love salted caramel, you’ll love this recipe. Give it a try!
Salted Caramel Cheesecake Biites
Ingredients
Crust
- 1 cup vanilla wafer crumbs
- 2 Tablespoons sugar
- 1 pinch of salt
- 2 Tablespoons unsalted butter, melted
Cheesecake filling:
- 2 (8-ounce) blocks of softened Cream Cheese
- 2 eggs
- 1/2 cup sugar
- 1 pinch of salt
- 1/4 cup of heavy cream
- 1-1/2 tsp. vanilla extract
Caramel Sauce
- 1 cup brown sugar - packed
- 1/2 cup half-and-half
- 1/4 cup butter
- 1 pinch salt
- 1 Tablespoon vanilla
Instructions
Preheat oven to 350°
Crust:
Lightly coat the tins with non-stick cooking
spray. (This will make 18 mini cheesecakes.)
Mix the vanilla wafer crumbs, the sugar, and the salt together well. Add the melted butter.
Put 2 heaping teaspoons of the mixture into each of the little tins. Press down firmly with a wooden mini tart shaper, (mine is from Pampered Chef), or a shot glass works well, too.
Bake the little crusts for about 10 minutes in the 350° oven. Remove and cool on a baking rack while you prepare the cheesecake.
*** Turn the oven down to 300°.
Tip*** Forgot to set the block of cream cheese out to soften? Don’t worry! To soften cream cheese, completely unwrap the package of cream cheese and place in a glass bowl. Throw the wrapper away. Microwave on high for 10 seconds just until softened.
Cheesecake filling:
In a mixing bowl, beat the cream cheese until smooth and creamy. Add the sugar, the salt, and completely mix.
Add the eggs, one at a time, mixing well after each. Mix in the heavy cream and the vanilla.
Pour the batter on top of the crusts and fill to the top. (I was afraid the filling would spill over the top, but it did not. They looked perfect!)
Bake for 20 minutes in the 300° oven.
Remove from the oven and cool on wire baking rack.
Remove each from the pan and place on a covered platter or dish. Chill for two hours.
Caramel Sauce
Place the brown sugar, half-and-half, butter, and salt in a saucepan. Over a medium-low heat cook and whisk for 5 - 7 minutes until the sauce begins to thicken and coats the back of a spoon.
Add the vanilla and cook another minute. Cool slightly, drizzle over the mini cheesecake bites and top with a slight sprinkling of sea salt.
Pour any leftover sauce into a jar and store in the refrigerator. The sauce will get thick in the fridge. Reheat in a microwave before serving again, if desired.
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