Caramel Cheesecake Bites Recipe
Mini cheesecake bites topped with silky caramel and a pinch of sea salt. Perfect for parties or make-ahead treats.
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Servings:
Ingredients
Main Ingredients
- 1.25 cup graham cracker crumbs for crust
- 5 tbsp unsalted butter, melted for crust
- 2 tbsp granulated sugar for crust
- 16 oz cream cheese, softened
- 0.5 cup granulated sugar for filling
- 0.33 cup sour cream, room temperature
- 1.5 tsp pure vanilla extract
- 2 count large eggs room temperature
- 1 tbsp all-purpose flour
- 5.5 oz soft caramel candies, unwrapped
- 3 tbsp heavy cream for caramel
- 0.13 tsp flaky sea salt optional, for finishing
Instructions
Preparation Steps
- Heat oven to 325°F. Line a mini muffin pan with 24 paper liners.
- Stir graham crumbs, 2 tbsp sugar, and melted butter until evenly moistened.
- Spoon about 1 tablespoon crust into each cup. Press firmly to pack.
- Bake crusts 5 minutes. Cool pan on a rack while making the filling.
- Beat cream cheese and 1/2 cup sugar until smooth and fluffy, about 1 minute.
- Mix in sour cream, vanilla, and flour just until combined.
- Add eggs one at a time, mixing on low just until blended. Do not overmix.
- Divide batter over crusts, filling nearly to the top.
- Bake 13–16 minutes, until edges are set and centers slightly jiggle.
- Cool 15 minutes, then refrigerate until chilled, at least 2 hours.
- Melt caramels with heavy cream over low heat, stirring until smooth.
- Spoon warm caramel over each bite. Sprinkle with flaky salt. Serve chilled.
Notes
Variation: Add a tiny square of dark chocolate on the crust before filling. Storage: Refrigerate in an airtight container up to 4 days; freeze without caramel up to 2 months, then top after thawing.
This recipe is an original creation inspired by classic Caramel Cheesecake Bites Recipe flavors. All ingredient ratios and instructions are independently developed.