These mini caramel cheesecakes have a rich, creamy filling with a smooth caramel flavor on a buttery cookie crust. Topped with a swirl of whipped cream and a drizzle of caramel, they are a delicious bite-sized treat. The caramel drizzle adds an extra layer of sweetness, making them irresistibly delicious.
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Is a Specialty Mould Necessary?
A specialty silicone mold is not strictly necessary for these mini caramel cheesecakes. It gives a nice, sleek, professional finish to the cheesecakes, but they taste delicious either way. You can use a regular cupcake tray lined with paper baking cups for equally great results.
What Type of Caramel Should I Use?
Store-Bought Caramel Sauce: This is a convenient option available in most grocery stores. It's ready to use and works perfectly for both the filling and topping.
Dulce de Leche: This is a thick, sweet caramel-like sauce made from sweetened condensed milk. It provides a rich and creamy caramel flavor.
Homemade Caramel Sauce: If you prefer making your own, homemade caramel sauce can be used. It allows you to control the sweetness and flavor intensity. To make it, cook sugar and water until it caramelizes, then add cream and butter.
Caramel Flavored Syrup: This is typically used for coffee and can be used if you want a thinner, more pourable caramel.
Tips:
- Consistency: Ensure the caramel sauce is thick enough to blend well into the cream cheese mixture but still pourable for drizzling on top.
- Flavor: Choose a caramel with a flavor profile you enjoy, whether it's a classic caramel, salted caramel, or dulce de leche.
- Quality: Higher quality caramels generally have a richer, more complex flavor, so opt for good brands or homemade versions if possible.
Each type of caramel adds its unique touch to the cheesecakes, so feel free to choose based on your preference and convenience.
Ingredients for Mini Caramel Cheesecakes
Base:
- Chocolate Cookies: Use plain or cream-filled cookies for a rich, chocolatey crust.
- Unsalted Butter: Melt some unsalted butter to bind the cookie crumbs together.
Filling:
- Cream Cheese: Provides a smooth, creamy base for the filling.
- Powdered or Superfine Sugar: Sweetens the filling without leaving a gritty texture.
- Vanilla Extract: Adds a hint of vanilla flavor.
- Caramel or Dulce de Leche: Infuses the filling with a rich caramel flavor.
- Gelatine: Dissolved in hot water, helps the filling set.
- Heavy Cream: Makes the filling light and airy.
Whipped Cream Topping:
- Caramel (A): Added to the whipped cream for extra flavor.
- Heavy Cream: For the whipped cream topping.
- Powdered Sugar: Sweetens the whipped cream.
- Vanilla Extract: Adds a hint of vanilla in the topping.
- Caramel (B): For drizzling over the top of the cheesecakes.
How To Make Mini Caramel Cheesecakes
Cheesecake Base:
Crush Cookies: Place the chocolate cookies in a stick blender or food processor and blend until they are finely ground.
Combine with Butter: Transfer the cookie crumbs to a mixing bowl and stir in the melted unsalted butter until the mixture is well combined and resembles wet sand.
Press into Molds: If using a silicone mold, press the cookie mixture firmly into the bottom of each cavity to create an even and compact base. If using a cupcake tray, line it with paper baking cups and press the mixture firmly into the bottom of each cup, dividing it evenly among 10-12 cups.
Refrigerate: Place the tray or mold in the refrigerator to chill while you prepare the filling.
Cheesecake Filling
Mix Cream Cheese and Sugar: In a large mixing bowl, combine the cream cheese, powdered or superfine sugar, and vanilla extract. Use an electric hand mixer to blend the ingredients until the mixture is smooth and creamy.
Add Caramel: Add the caramel or dulce de leche to the cream cheese mixture and continue to mix until fully incorporated.
Dissolve Gelatin: In a small dish, sprinkle the gelatin over hot water. Stir well until the gelatin is completely dissolved and no lumps remain. If necessary, microwave the mixture for a few seconds and stir again.
Combine with Cream: Add the heavy cream to the cream cheese mixture, mixing on medium speed. While the mixer is running, slowly pour in the dissolved gelatin mixture. Continue to mix until the filling is well combined and thick.
Fill Molds: Transfer the filling to a piping bag and pipe the mixture on top of the chilled cookie bases. Fill each mold or cup to the top.
Smooth Tops: Use an angled spatula to smooth the tops of the cheesecakes for a tidy finish.
Freeze: Place the tray or mold in the freezer overnight. After the first hour, cover the cheesecakes with cling wrap to prevent them from absorbing any odors from the freezer.
Whipped Cream Topping:
Combine Ingredients: In a mixing bowl or jug, combine the heavy cream, powdered sugar, vanilla extract, and a tablespoon of caramel.
Whip to Stiff Peaks: Use a stick blender or hand mixer to whip the mixture until it forms stiff peaks.
Assembling Mini Caramel Cheesecakes:
Unmold Cheesecakes: Remove the cheesecakes from the freezer. If using silicone molds, carefully unmold them. If using a cupcake tray, remove the paper liners.
Prepare for Serving: Place the cheesecakes on a serving platter.
Pipe Whipped Cream: Fit a piping bag with a 2D piping tip and fill it with the whipped cream. Pipe a swirl of whipped cream onto each cheesecake.
Drizzle Caramel: Drizzle a bit of caramel over the top of each cheesecake.
Add Final Swirl: Pipe another swirl of whipped cream on top of the caramel drizzle.
Thaw Before Serving: Refrigerate the mini caramel cheesecakes for a couple of hours before serving to allow them to thaw and achieve the perfect texture.
Fay's Top Tips For Mini Caramel Cheesecakes
Freeze Overnight: Freezing the mini caramel cheesecakes overnight is crucial for easy removal from the molds. This step ensures that the cheesecakes set properly and maintain their shape when unmolded. A good freeze helps the cheesecakes firm up, making them less likely to stick or break apart. This results in a smooth and professional-looking finish.
After the first hour of freezing, cover them with cling wrap to prevent any freezer odors from affecting the taste. When you're ready to serve, allow the cheesecakes to thaw in the refrigerator for a couple of hours to achieve the best texture.
Suggestions for Recipe Variations
- Chocolate Mini Caramel Cheesecakes: Add melted chocolate to the filling for a rich, chocolatey twist. Drizzle with chocolate ganache instead of caramel.
- Salted Caramel Cheesecakes: Sprinkle a pinch of sea salt on top of the caramel drizzle for a sweet and salty flavor.
- Nutty Caramel Cheesecakes: Add chopped nuts, like pecans or walnuts, to the caramel topping for added crunch.
- Coffee Caramel Cheesecakes: Add a teaspoon of instant coffee granules to the filling for a coffee-flavored cheesecake. Drizzle with a coffee-flavored caramel sauce.
- Coconut Mini Caramel Cheesecakes: Mix shredded coconut into the cookie base for extra texture. Top with toasted coconut flakes.
- Spiced Mini Caramel Cheesecakes: Add a teaspoon of cinnamon or pumpkin spice to the filling for a warm, spiced flavor. Sprinkle a bit of cinnamon on top of the whipped cream. If you love mini cheesecakes with warm flavors, try my mini pumpkin cheesecakes for a creamy no bake option with pumpkin spice.
- Mini Caramel Cheesecake Bars: Instead of individual molds, use a square pan. Once set, cut into bars. Drizzle caramel over each bar and top with whipped cream.
- Pumpkin Cheesecake
- Tiramisu Cheesecake (Alcohol Free)
- Tim Tam Mini Cheesecakes
- Hot Cross Bun Chocolate Cheesecake
Frequently Asked Questions
Yes, you can use graham crackers, digestive biscuits, or any other type of cookie you prefer.
Absolutely! These mini cheesecakes can be made ahead and stored in the freezer for up to a month. Just thaw them in the fridge for a few hours before decorating and serving.
You can use a regular cupcake tray lined with paper baking cups. The silicone mould makes it easier to remove the cheesecakes without damaging them, but the taste will be the same.
Yes, store-bought caramel sauce or dulce de leche works perfectly fine for this recipe. It saves time and still tastes great.
Stir the gelatin into hot water until fully dissolved. If lumps remain, microwave for a few seconds and stir again until smooth.
Thaw the cheesecakes in the refrigerator for about 2 hours before serving to achieve the best texture.
Yes, feel free to experiment with different extracts or mix-ins like chocolate chips, nuts, or fruit purees to customize the flavor.
Mini Caramel Cheesecakes
INGREDIENTS
Crumb Base:
- 150 g (5 2/7 oz) chocolate cookies plain or cream filled
- 50 g (1 ¾ oz) butter unsalted and melted
Cheesecake Filling
- 250 g (8 ⅚ oz) cream cheese
- ½ cup (½ cup) powdered sugar
- 1 teaspoon (1 teaspoon) vanilla
- ½ cup (½ cup) caramel
- 2 teaspoon (2 teaspoon) gelatine powder
- 2 tablespoon (2 tablespoon) water hot
- 300 ml (1 ¼ cups) heavy cream
Whipped Cream Topping
- 250 ml (1 cups) heavy cream
- 1 tablespoon (1 tablespoon) powdered sugar
- 1 teaspoon (1 teaspoon) vanilla
- 1 tablespoon (1 tablespoon) caramel (A)
- ½ cup (½ cup) caramel (B)
INSTRUCTIONS
Crumb Base:
- Place the cookies in a food processor and blend until finely crushed.
- Transfer to a mixing bowl and combine with melted butter.
- Press the mixture firmly into the bottom of each cavity of a silicone mould or lined cupcake tray.
- Refrigerate while making the filling.
Cheesecake Filling
- Beat cream cheese, sugar, and vanilla until smooth and combined.
- Add caramel and mix until fully blended.
- Dissolve gelatine in hot water, ensuring no lumps remain.
- Add heavy cream and beat on medium speed.
- Slowly add the dissolved gelatine to the cream cheese mixture while mixing.
- Pipe or spoon the filling over the cookie base, smoothing the tops.
- Freeze overnight, covering with cling wrap after the first hour.
Whipped Cream Topping
- In a bowl or the jug of a stick blender, add the heavy cream, powdered sugar, vanilla extract, and caramel (A).
- Whip the mixture until stiff peaks form, ensuring the cream is thick and holds its shape.
- Transfer the whipped cream to a piping bag fitted with a 2D piping tip.
Assembly
- Remove the cheesecakes from the freezer and carefully unmold them from the silicone molds or remove the paper baking cups if using.
- Pipe a swirl of whipped cream on top of each cheesecake.
- Drizzle caramel (B) over the whipped cream.
- Pipe another swirl of whipped cream on top of the caramel drizzle for an elegant finish.
- Place the cheesecakes in the fridge for a couple of hours before serving to allow them to thaw.
Jeff says
I have made your cheesecakes several times. The gelatin always clumps. Any suggestions to keep this from happening?
Fay says
Hi Jeff! I am happy you are trying my recipes! There are a couple of tips I can give you to try. First of all, what type of gelatine are you using? I have used the regular (beef-derived) type of powdered Gelatine. Plant-based gelatines or setting agents are a whole different ball game. Dissolve the gelatine in hot water (I use water I have just boiled in the Kettle). Make sure no crystals remain. If there are still crystals, microwave for about 10 seconds and stir well. Do this just before you are about to add it to the cream cheese mixture. Keep the mixer running while adding the gelatine in a very slow stream. While adding the gelatine mixture to the cheesecake filling, keep the mixer running on low speed to ensure it incorporates smoothly. I hope this helps!
Laura says
Can you eliminate the gelatin?
Fay says
Yes you can but they will not hold their shape for very long. If you leave out the gelatine, you can assemble them as a mini cup dessert.
Jeff says
Thank you, your advice helped. Two successful gelatin additions so far. Another question, my mini cheese crust are always too dry, 50 grams of butter doesn’t seem enough.
Fay says
Great to hear it was helpful! Feel free to increase the butter content. It will be a matter of trial and error. Maybe start with an extra 20g or so and go from there. As long as it stays together when you grab some and squeeze it. If it doesn't crumble you are good to go!
Smadar ⁰ says
Excellent
Fay says
Thanks!
JULIE BROCK says
Love your recipes! I'm about to make Dulce Leche for the mini caramel cheesecakes and have tins of both regular and skim condensed milk. As I'm going to be simmering them for quite a while I wondered if the skim milk would be successful. Thanks
Fay says
Hi Julie! The regular sweetened condensed milk is the preferred option. The sugar content is what gets that gorgeous caramelisation. PLEASE be sure to keep a close eye on the water level, the cans must be fully submerged at all times or they may explode.
JULIE BROCK says
Just prepared three tins - two nestle and one from Aldi. The Aldi tin wasn't as robust and I had to remove it from the water early. I now need to cook the caramel more. I'm going to put it in a covered container in a water bath. Is this the preferred option please?
Fay says
I often use the Aldi tins. Why didn't it feel right? Once the can is opened, if you want to cook it more, Pour the condensed milk into a ceramic or glass baking dish (avoid metal—it can react). Cover tightly with foil.
Place the dish into a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the side of the inner dish. Bake at 220°C (425°F) and check every 10 minutes.