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Mini caramel cheesecake bites topped with salted caramel sauce and sea salt on a platter

Mini Caramel Cheesecake Bites

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 4 hours 40 minutes
Servings: 24 servings
Calories: 120
Ingredients Method

Ingredients
  

  • 1 cup graham cracker crumbs
  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon granulated sugar
  • 16 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs , room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 1/2 cup salted caramel sauce
  • 1/2 teaspoon coarse sea salt

Method
 

  1. Preheat oven to 325°F (163°C) and line a 24-count mini muffin tin with paper liners.
  2. In a small bowl, combine graham cracker crumbs, 1 tablespoon sugar, and melted butter until moistened.
  3. Press approximately 1 teaspoon of the crust mixture into the bottom of each muffin liner using a small spoon or tamper.
  4. In a large bowl, beat the softened cream cheese and 1/2 cup sugar until smooth and aerated.
  5. Incorporate eggs one at a time, beating on low speed until just combined to avoid excess air incorporation.
  6. Stir in the vanilla extract and sour cream until the batter is homogeneous.
  7. Divide the cheesecake batter evenly among the 24 liners, filling each nearly to the top.
  8. Bake for 15 to 18 minutes until the edges are set but the centers still have a slight jiggle.
  9. Remove from oven and allow to cool completely at room temperature for 1 hour.
  10. Refrigerate the cheesecakes for at least 3 hours to achieve proper texture.
  11. Top each chilled cheesecake with 1 teaspoon of salted caramel sauce and a pinch of sea salt before serving.