How To Make Mini Salted Caramel Cheesecake at Home


 Looking for a decadent dessert that will satisfy your sweet tooth? Look no further than mini salted caramel cheesecakes. These individual-sized treats combine the rich, creamy texture of cheesecake with the salty-sweet flavor of caramel, making for a truly indulgent experience.

How To Make Mini Salted Caramel Cheesecake at Home

How To Make:

To make these mini cheesecakes, you'll need a few simple ingredients: cream cheese, sugar, eggs, vanilla extract, graham cracker crumbs, butter, caramel sauce, and sea salt. Start by mixing together the graham cracker crumbs and melted butter, then press the mixture into the bottoms of a muffin tin lined with paper liners. Bake the crusts for a few minutes, then set aside to cool.

Next, beat together the cream cheese, sugar, and vanilla extract until smooth. One at a time, incorporate the eggs, thoroughly blending after each addition. Spoon the cheesecake mixture into the muffin tin, filling each cup about three-quarters of the way full.

Bake the mini cheesecakes until they're set but still slightly jiggly in the center. Let them cool to room temperature, then chill in the refrigerator for at least an hour.

When you're ready to serve the cheesecakes, drizzle each one with caramel sauce and sprinkle a pinch of sea salt on top. The combination of sweet caramel and salty sea salt is simply divine, and it takes these mini cheesecakes to the next level.

Whether you're serving these mini salted caramel cheesecakes for a dinner party, holiday gathering, or just as a special treat for yourself, they're sure to impress. With their creamy texture, rich flavor, and irresistible salted caramel topping, they're a dessert that's worth savoring.

Tips and Variations:

How To Make Mini Salted Caramel Cheesecake at Home


Use a muffin tin with removable bottoms or silicone muffin cups for easy removal of the cheesecakes.

Allow the cream cheese to come to room temperature before mixing to ensure a smooth and creamy texture.

Be careful not to overmix the cheesecake batter, as this can lead to a dense and tough texture.

Swirl in some extra salted caramel sauce into the cheesecake batter before baking for even more flavor.

When baking, place a pan of water in the oven to create a steamy environment, which will help prevent the cheesecakes from cracking.


Add a graham cracker crust to the bottom of each muffin cup for a traditional cheesecake crust.

Top the cheesecakes with whipped cream and drizzle with extra salted caramel sauce for a decadent dessert.

Add chopped nuts, such as pecans or almonds, to the cheesecake batter for some extra crunch.

Add a pinch of cinnamon or nutmeg to the cheesecake batter for a warm and cozy flavor.

Swap out the salted caramel sauce for a different flavor, such as chocolate or raspberry.


  • 1 cup graham cracker crumbs
  • 2 tbsp granulated sugar
  • 4 tbsp unsalted butter, melted
  • 8 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 1/4 cup salted caramel sauce, plus extra for drizzling
  • Sea salt, for garnish

How To Make Mini Salted Caramel Cheesecake at Home


Preheat the oven to 325°F and line a muffin tin with 12 silicone muffin cups.

In a small bowl, mix together the graham cracker crumbs, 2 tbsp granulated sugar, and melted butter until well combined.

Divide the mixture evenly among the 12 muffin cups and press down to create a crust.

In a large bowl, beat the cream cheese until smooth and creamy.

One at a time beat well after each addition of the eggs. Stir the salted caramel sauce into the mixture after adding it.

One at a time beat well after each addition of the eggs.

Fold in the salted caramel sauce until well combined.

Spoon the cheesecake mixture evenly over the graham cracker crusts.

Bake for 20-25 minutes, or until the cheesecakes are set and slightly golden on top.

Let the cheesecakes cool completely before removing them from the muffin cups.

Drizzle extra salted caramel sauce over the cheesecakes and sprinkle with sea salt.

Serve and enjoy!

Note: These mini salted caramel cheesecakes can be stored in an airtight container in the refrigerator for up to 5 days.