It was the night before Christmas… Happy Christmas Eve! If you’re anything like me, you might still be finishing gifts and last-minute shopping. These Mini Salted Caramel Cheesecakes are the perfect quick, festive dessert—single-serving, indulgent, and hard to stop at just one.
Sweet, tangy and silky, each mini cheesecake is swirled with salted caramel for a lovely ripple of flavor. They’re simple to make and ideal for serving to family and guests—make them today and they’ll be ready by tomorrow.
Start by making a biscuit base from crushed digestives (or graham crackers) mixed with melted butter. The cheesecake filling is quick: cream cheese beaten until smooth, then combined with egg, icing sugar, a little cream (or yoghurt), and vanilla. Spoon the filling over the chilled bases and add a spoonful of salted caramel, swirling lightly for an attractive marbled effect.
Because these are mini, they bake quickly—about 20–25 minutes—unlike full-size cheesecakes that can take an hour or more. After baking, let them cool to room temperature, then chill for at least four hours or overnight so they set properly.
These salted caramel minis are a delicious companion to other small cheesecake variations—try serving them alongside chocolate-marbled minis for a festive mix on your holiday table.
Mini Salted Caramel Cheesecakes
20 mins
25 mins
45 mins
12 Cheesecakes
Ingredients
Base
- 1 and ½ Cups Digestive Biscuit Crumbs (or Graham Crackers)
- 50 g Butter, melted (¼ Cup)
Cheesecake
- 325 g Cream Cheese, at room temperature
- 1 Large Egg
- 1 tsp Vanilla Extract
- ¼ Cup Icing Sugar
- 2 Tbsp Cream (or yoghurt)
Salted Caramel
- ½ Cup Brown Sugar
- 50 g Butter, melted (¼ Cup)
- 3 Tbsp Milk
- ½–1 tsp Salt (to taste)
Instructions
- Preheat the oven to 160°C and line a muffin tin with cupcake liners.
- Mix the melted butter and cookie crumbs and press some of the mixture into each cupcake case. Chill while you prepare the caramel and filling.
- For the caramel: place butter and brown sugar in a saucepan over medium-high heat. When the butter melts, add the milk and bring to the boil. Boil for at least 2 minutes, then remove from heat, add salt and set aside to cool.
- Beat the cream cheese until smooth. Add the egg, vanilla, icing sugar and cream, and beat for about two minutes until light and creamy.
- Place a spoonful of the cheese mixture on each biscuit base.
- Spoon about 1½ teaspoons of the salted caramel onto each cheesecake and use a skewer to swirl gently to create a ripple effect.
- Bake for 20–25 minutes. The edges should be set while the centers retain a slight wobble.
- Allow to cool to room temperature, then chill for at least 4 hours or overnight to fully set.
- Peel the cheesecakes out of the liners before serving.
Notes
Nutrition
Tried this recipe? Tag me!
Share your photos on social media and tag the original author if you like.
