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Salted Caramel Cheesecake Bites Recipe

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3.9 from 2 reviews

Indulge in these delightful Salted Caramel Cheesecake Bites, featuring a rich and creamy cheesecake filling atop a crunchy chocolate Oreo crust, all topped with a luscious homemade salted caramel sauce. Perfectly portioned mini treats that blend sweet, salty, and chocolatey flavors in one bite-sized dessert.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 48 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Crust

  • 1 ½ cups chocolate Oreo cookie crumbs (from 22-23 whole cookies, cream removed)
  • 6 tablespoons salted butter (melted)

Cheesecake Filling

  • 6 oz white chocolate chips (half a bag)
  • ¼ cup half and half
  • 12 oz whole cream cheese (softened to almost melted)
  • ¼ cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

Salted Caramel Sauce

  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter (sliced into pieces, softened)
  • ½ cup heavy cream
  • 2 teaspoons flaky sea salt (or coarse kosher salt)

Optional Topping

  • Chopped macadamia nuts for sprinkling

Instructions

  1. Preheat and Prepare Tins: Preheat your oven to 325°F (165°C), positioning the rack in the lower middle. Line mini muffin tins with cupcake liners to prepare for the crust.
  2. Make the Crust: In a large bowl, combine the chocolate Oreo cookie crumbs with the melted salted butter. Mix until the texture resembles wet sand, ensuring all crumbs are evenly coated.
  3. Form the Crusts: Scoop roughly one slightly rounded teaspoon of the crumb mixture into each lined mini muffin cup. Press the crumbs firmly down to create an even crust base for the cheesecake filling.
  4. Melt White Chocolate: In a large saucepan over low heat, gently melt the white chocolate chips together with the half and half, stirring frequently until the mixture is smooth. Remove from heat and set aside.
  5. Prepare Cheesecake Batter: In a large bowl, beat the softened cream cheese with sugar until smooth and almost melted. Incorporate the eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract and then fold in the melted white chocolate mixture until well combined.
  6. Scoop and Bake Cheesecakes: Evenly spoon about one rounded tablespoon of cheesecake batter into each crust-lined mini muffin cup. Bake in the preheated oven for about 20 minutes, or until the tops are puffy and no longer sticky to the touch. Remove from oven and allow to cool to room temperature.
  7. Chill Cheesecakes: Once cooled, cover the cheesecake bites and refrigerate to set firmly while you prepare the caramel sauce.
  8. Make the Caramel Sauce: In a heavy saucepan, spread the granulated sugar in an even layer and heat over medium-high heat. Whisk frequently as the sugar melts to prevent clumping. Continue cooking and stirring until the sugar is completely melted and attains a red-brown color, reaching a temperature of 350°F (177°C).
  9. Add Butter and Cream: Immediately add the sliced unsalted butter to the melted sugar, whisking carefully as the mixture will bubble vigorously. Once the butter is fully incorporated, remove the saucepan from the heat and slowly pour in the heavy cream while whisking until the caramel sauce is smooth.
  10. Season and Cool: Whisk in the flaky sea salt to the caramel sauce. Let it cool to nearly room temperature before drizzling.
  11. Assemble and Serve: Drizzle the cooled salted caramel sauce generously over the chilled cheesecake bites. Optionally, sprinkle with chopped macadamia nuts for added texture and flavor. Store leftovers in airtight containers, keeping cheesecakes refrigerated and sauce separately to maintain freshness.

Notes

  • Be cautious when melting sugar for the caramel; it can bubble and splatter when butter and cream are added.
  • For easier crust pressing, slightly wet your fingertips or use a small flat-bottomed glass to press crumbs evenly.
  • Ensure cream cheese is thoroughly softened for a smooth cheesecake batter without lumps.
  • Use flaky sea salt for a better texture and more delicate salty burst.
  • Chilling the bites properly improves their texture and makes them easier to handle.
  • Store the cheesecake bites and caramel sauce separately to avoid sogginess.

Find it online: https://cheftinaskitchen.com/salted-caramel-cheesecake-bites-recipe/