Go Back

Mini Salted Caramel Cheesecakes

These delightful mini cheesecakes topped with salted caramel are perfect for gatherings, offering a sweet and creamy treat that brings everyone together.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the crust
  • 300 gm Digestive biscuits Crushed into fine crumbs
  • 150 g butter Melted
For the cheesecake filling
  • 200 g fresh cheese Such as Philadelphia or Mascarpone
  • 250 g ricotta
  • 1 ea egg
  • 100 ml fresh liquid cream
  • 120 g sugar
  • to taste lemon juice
  • 30 g cornstarch
For the salted caramel topping
  • 210 g sugar
  • 100 g butter
  • 100 ml fresh liquid cream
  • 8 g salt

Method
 

Preparation
  1. Crush the Digestive biscuits into fine crumbs. Mix with melted butter until they resemble wet sand and press into the bottom of a silicone mold.
  2. In a separate bowl, whisk together the fresh cheese, ricotta, egg, cream, sugar, lemon juice, and cornstarch until smooth.
  3. Pour the creamy mixture into the mold, filling it about two-thirds full.
Baking
  1. Preheat the oven to 170 degrees Celsius and bake the cheesecakes for about 50 minutes until the surface turns a beautiful amber hue.
  2. Turn off the oven and let them sit inside for an hour with the door closed to ensure a creamy texture.
Making Salted Caramel
  1. In a saucepan, heat the sugar over medium heat until it melts into a light brown caramel.
  2. Stir in the butter, cream, and salt carefully. Let it cool slightly.
Serving
  1. After the cheesecakes have cooled, drizzle the salted caramel over the tops.
  2. Refrigerate the cheesecakes overnight before serving.
  3. Gently remove from molds and top with whipped cream before serving.

Notes

For added flavor, mix crushed nuts into the crust. Always let the cheesecakes cool slowly in the oven for the best texture.