Mini Cheesecakes with Salted Caramel – Easy & Sensational Dessert
Mini cheesecakes with a buttery graham cracker crust, light and fluffy filling, and a rich salted caramel drizzle, optionally topped with whipped cream. A perfect make-ahead dessert for any occasion.
- Prep Time: 2 hours 30 minutes
- Cook Time: 30 minutes
- Total Time: 3 hours
- Yield: 12–16 servings
- Category: Cheesecake
- Method: Baking
- Cuisine: American
Ingredients
**For the Graham Cracker Crust**
- 1 1/4 cups Fine graham cracker crumbs
- 5 tablespoons Unsalted butter, melted
- 1 tablespoon Granulated sugar
**For the Cheesecake Filling**
- 16 oz Full-fat cream cheese, softened
- 1/4 cup Sour cream (not low-fat)
- 1/2 cup Granulated sugar
- 2 Eggs, separated
- A pinch of Salt
- 1/4 teaspoon Vanilla extract
**For the Caramel Sauce**
- 1/2 cup Granulated sugar
- 3 tablespoons Heavy cream, warmed
- 2 tablespoons Unsalted butter (preferably European style)
- 1/2 teaspoon Fleur de sel or fine sea salt, plus extra for topping
Whipped cream (optional)
Instructions
1. Preheat oven to 325°F and line a standard cupcake pan with cupcake liners.
2. Combine graham cracker crust ingredients in a bowl and mix until moist.
3. Portion 2 tablespoons of crust mixture into each liner, press down to flatten, and bake for 5-6 minutes. Let cool.
4. In a bowl, mix cream cheese and sour cream with a hand mixer until smooth.
5. Add egg yolks, sugar, salt, and vanilla. Mix until smooth on medium speed.
6. In a separate bowl, whip egg whites to stiff peaks and gently fold into cheesecake mixture.
7. Transfer cheesecake mixture to a piping bag or freezer bag with corner cut off.
8. Fill cupcake liners 3/4 full with cheesecake filling.
9. Boil 6-7 cups of water. Place cupcake pan on a rimmed sheet pan in oven, pour boiling water around cupcake pan for a water bath.
10. Bake for 18-23 minutes, until centers are just barely jiggly.
11. Remove from oven, let cool at room temperature for 1 hour, then refrigerate at least 2 hours.
12. To make caramel sauce, heat sugar in a heavy saucepan on medium-low, stirring occasionally as it melts.
13. Use a wet pastry brush to wash down sides of pan to avoid crystallization.
14. Once sugar is deep amber (brown paper bag color), stir in butter, then whisk in salt and cream quickly.
15. Strain caramel if needed and refrigerate to cool.
16. Before serving, warm caramel slightly if stiff, and drizzle over chilled cheesecakes.
17. Top with extra salt and whipped cream if desired.
Notes
This is a Baker Street Society original recipe. You can skip the whipped cream for a more intense cheesecake and caramel flavor. The water bath is essential for even baking and avoiding cracks.