Mini Salted Caramel Cheesecake Recipe

5 / 5 (1 review) 1 Comment

Mini-Salted Caramel Cheesecakes

Cheesecake Bites Recipe

I like cheesecake, but it is so rich that I can only take three bites and  I’m done.  So I love the idea of these mini Salted Caramel Cheesecakes!  They are just the right size for a few bites, a perfect snack or light dessert without overdoing it!   And the salted caramel combination adds that little extra flavorful edge making this dessert so delicious!

It takes less than a teaspoon of kosher salt to bring out the sweetness of the caramel in these scrumptious cheesecake minis.  These creamy cheesecakes in mini form can help you to balance out your food choices throughout the day so you can enjoy a taste of cheesecake in one of these portion-controlled desserts. They are quick to make and can be refrigerated up to 24 hours before drizzling with caramel sauce and sprinkling with remaining salt (or nuts).  Refrigerate 1 hour as directed.


Thanks Philadelphia Cream Cheese!

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Wilton cupcake pans
Wilton Regular Muffin Pan $6.99

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  • The ideal size for morning muffins and after-school cupcakes.
  • Recipe right is constructed of heavy-gauge steel that provides an even-heating performance, baking experts prefer for perfectly-browned baked goods.
  • The non-stick coating makes food release and clean-up a breeze 5-year warranty.
  • 12-Cup muffin pan
  • Heavy-gauge construction provides even-heating performance
  • Nonstick coating, easy to clean
  • Perfect for after school treats
  • Safe to use in the dishwasher

Mini Salted Caramel Cheesecake Recipe

5 / 5 (1 review)
Prep Time: 15 minutes | Cook Time: 1 hour 15 minutes


  • 1/2 cup graham cracker crumbs
  • 1 Tbsp. brown sugar
  • 3/4 tsp. kosher salt, divided
  • 2 Tbsp. butter, melted
  • 1-1/2 pkg. (8 oz. each) Philadelphia Cream Cheese (12 oz.), softened
  • 1/2 cup granulated sugar
  • 1 egg
  • 12 Kraft Caramels
  • 1 Tbsp. milk


  1. Heat oven to 325°F.
  2. Mix graham crumbs, brown sugar, 1/4 tsp. salt and butter; press onto bottoms of 24 paper-lined mini muffin cups.
  3. Beat cream cheese and granulated sugar in large bowl with mixer until blended. Add egg; beat just until blended. Spoon into muffin cups, adding about 1 Tbsp. to each.
  4. Bake 15 min. or until centers of cheesecakes are almost set. Cool completely. Refrigerate 1 hour.
  5. Place caramels in small heatproof bowl. Add milk and 1/4 tsp. of the remaining salt. Place over pan of boiling water, making sure boiling water does not touch bottom of bowl. Cook until caramels are completely melted and mixture is well blended, stirring frequently.
  6. Drizzle about 1 tsp. caramel sauce over each cheesecake; sprinkle with remaining salt. Refrigerate 1 hour.
Meal Type: Desserts, Mother's Day, Valentine's Day
Categories: Cakes and Cupcakes

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