• Antoinette

Big Things come in Small Packages!

This phrase couldn’t be more true when it comes to this fabulous dessert!

Mini Cheesecakes with Salted Caramel Topping


For Crumbs

2 cups graham cracker crumbs

2 tbsp. Sugar

1/2 cup (1 stick) salted butter, melted

For Cheesecake

2 16 oz. cream cheese packages

4 tbsp. sugar

1/4 cup sour cream

2 eggs

2 tbsp. all-purpose flour

1/8 tsp. salt

For Caramel topping

20 Kraft individual caramel candy pieces

1/2 cup half-and-half

1 tsp. vanilla

Sea salt


Preheat oven to 350 degrees F.

In medium bowl add the graham crackers crumbs, sugar and melted butter. Mix well until fine crumbs form. Pat mixture firmly into a mini cheesecake pan or mini muffin tin (lined with mini cupcake papers). Set aside.

Add the cream cheese and sugar to a large size bowl and using handheld mixer combine until very smooth. Then add in the sour cream, eggs, flour and salt and mix until well combined and smooth. Add about 2 tsp. of the cream cheese mixture to each cup. (You may have some leftover)

Bake the cheesecakes for about 20 minutes. Let the cheesecakes cool and come to room temperature.

Place caramels and the half-and-half in a microwave safe bowl. Heat the caramels in microwave for 30 seconds. Stir caramel and place back in microwave and continue in 30 second intervals until completely melted. Add in the vanilla and stir.

Top each cheesecake with approx. 1 tbsp. of the caramel then sprinkle with a bit of sea salt.

Refrigerate until ready to serve.

Enjoy! 😉

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