I love making these mini cheesecakes. And I loving eating them topped with my homemade caramel sauce. The creamy filling mixed with the sweet and salty caramel topping and whipped cream is a wonderfully delicious combination for a cheesecake. And the fact that these are in mini sizes just makes it super easy to serve them.
Making these caramel cheesecake cupcakes is easy. No special cutters or pans required. You bake them in plain white cupcake casings and once baked and chilled, you peel off the casings and discard them, leaving just perfectly sized mini cheesecakes.
These salted caramel mini cheesecakes are baked with a plain digestive cookies crust and filled with creamy vanilla flavored cheesecake batter. Once baked and chilled, each mini cheesecake is topped with homemade salted caramel and whipped cream and garnished with dried rosebuds.
This recipe yields 12 mini cheesecakes. The final number you get will depend on the size of your cupcake casing. My casings measured 5cm diameter at the bottom and 7cm diameter on the top. The height was 3.5cm. If yours are larger or smaller, the final number of these mini cheesecakes you get will differ accordingly.
How to Make and Assemble Salted Caramel Mini Cheesecakes
- Digestive cookies (or any other plain vanilla cookies)
- Granulated sugar
- Melted butter
- Cream cheese
- Whipping cream
- Granulated Sugar
- All-purpose flour
- Vanilla Essence
- Salted Caramel
- Whipped cream
- Dried Rose Buds
Making the Cheesecake Crust
Crush the cookies to a fine crumb. You can do this by placing your cookies in a ziplock bag and using a rolling pin to crush them (by rolling on them or lightly hitting them) or by processing the cookies in a food processor.
Add granulated sugar to the crumbs followed by melted butter and mix until the crumbs are well moistened.
Drop one tablespoon of the crumbs into each cheesecake cupcake casing.
Press the cookie crumbs down firmly into each cupcake casing. Do this with a small rolling pin (the ends), or with a spoon. Set the prepared crust aside.
Making the Cheesecake Filling
In a medium-sized bowl, whip the cream cheese until soft and creamy (about 30 to 60 seconds the most). Scrape the sides of the bowl constantly.
Combine the granulated sugar, salt, and flour in a small bowl. Add it into the creamed cream cheese. Beat for about 20 seconds.
Add egg and vanilla essence and beat again for another 20 seconds, scraping the bowl at every 10 seconds interval.
Tiny specks of cheese in the batter at this point is fine. Do not over mix to avoid air bubbles in the batter.
Fold in the cream with a spatula.
Spoon the mini cheesecakes batter into the prepared crust in cupcake casings. Fill each casing until they are almost full.
Bake the mini cheesecakes at 150 degrees Celsius for 20 minutes. Once baked, let them rest in the oven for about 10 minutes before removing them. Let them cool to room temperature before chilling them for at least 4 hours (overnight is preferred) before peeling the cupcake casings off.
When peeling the casings, start by pulling the sides first before removing the bottom.
Salted Caramel Mini Cheesecakes Topping
Whip the cream until stiff peaks form and fill it into a piping bag fitted with a large star piping tip (I used tip number 865).
In a separate piping bag, fill caramel sauce and cut a tiny hole at the tip. Pipe the caramel sauce onto each of the mini cheesecakes, letting it drip on the sides.
Pipe a large whipped cream star on each caramel topped cheesecake.
Garnish the cheesecakes with 3 dried rosebuds in the center.
Storing the mini cheesecakes
Keep the mini cheesecakes chilled all the time. The cheesecakes can last in the fridge for a good 4 to 5 days.
The caramel sauce and whipped cream are best put on the cheesecakes just before serving.
Tips for Making the Best Mini Cheesecakes
Reduced baking temperature
- Similar to all my other cheesecakes recipes, these mini cheesecakes should be baked at a slightly reduced temperature than normal cakes. Rule of thumb is to reduce the temperature by at least 10 percent of your normal cake baking temperature. I always bake normal cakes at 160 to 170 degrees Celsius and cheesecakes are therefore baked at 150 degrees. Keep the baking temperature low helps avoid cracks in my cheesecakes.
Not over mixing the batter
- When cheesecake batter is overmixed, it tends to incorporate too many air bubbles. These air bubbles will create an unsightly bubbly surface on your cheesecake. It will not affect the taste but your cakes will not have a smooth top.
- To avoid the bubbles, keep to the time I have indicated in each of the steps of making these mini cheesecakes.
Baking on the lowest rack in the oven
- This is another tip to avoid cheesecakes from cracking, be it full sized cheesecakes or mini cheesecakes.
- Placing the cakes in the lowest rack helps in avoid the cake tops from being too near to heat and also prevents the tops from browning.
Baking in a water bath
- Lack of moisture in the oven is another factor that causes cheesecakes to crack. To keep the moisture high, cheesecakes are often baked in a water bath or bain-marie.
- A water bath is a baking technique where a dish of water is placed in the oven while baking a cheesecake. The heat will cause the water to turn into steam and this steam keeps the interior of the oven moist.
- For these mini cheesecakes, simply place a small dish of water on the oven floor and bake the cakes as usual.
Disabling “fan” function in the oven
- If you find your cheesecakes cracking, the fan function in your oven could be factor contributing to it.
- To be on the safe side, disable the fan function when baking cheesecakes.
Not over baking the cakes
- Over baking cheesecakes can make their texture rubbery and sometimes the tops to crack.
- Keep to the baking time indicated in the recipe. To test if the cheesecakes are done, press the sides. If they are firm, the cakes are done. Ideally, the sides should be firm but the center still wobbly.
Baking a larger cake
- If you wish to bake a full large cheesecake instead of mini cheesecakes, the recipe measurement above can be prepared in a 7 inches round cake tin. Bake the cake for 55 to 60 minutes.
- For a 9 inches round cheesecake, double the recipe above and bake for about 65 to 70 minutes until the sides are firm and the center still wobbly.
Salted Caramel Mini Cheesecakes Recipe
Here is the full printable version of my salted caramel mini cheesecakes recipe. And while you are at it, don’t forget to read up my recipe notes just above. These notes will help you make the best mini cheesecakes every single time!
Mini Cheesecakes with Salted Caramel
- 100 g Digestive Cookies (or Graham Crackers)
- 15 g granulated sugar
- 30 g butter (melted)
- 450 g cream cheese
- 150 g granulated sugar
- 20 g flour
- 100 g whipping cream
- ½ tsp vanilla essence
- ⅛ tsp salt
- 2 eggs
Topping & Garnish
- salted caramel
- whipping cream
- dried rosebuds (food grade)
- Preheat oven to 150°Celsius.
- Place cupcake casings in a muffin tray.
- Crush the digestive cookies to a fine crumb. Add sugar and melted butter and mix until the crumbs are well moistened.
- Scoop 1 tablespoon of the crumbs into each cupcake casing. Press down firmly with the back of a small spoon or the ends of the small rolling pin. Set aside.
- To make the filling, add cream cheese to a medium-sized bowl and beat until creamy for 30 to 60 seconds. Scrape the sides of the bowl.
- Mix the flour and sugar in a small bowl and add into the creamed cheese. Beat for 20 seconds until the flour is well incorporated.
- Add the vanilla essence and eggs and beat for another 20 seconds, scraping the bowl after every 10 seconds.
- Fold in the cream.
- Spoon the filling into the prepared crust until almost full.
- Bake the mini cheesecakes in the lowest rack in the oven with a water bath for 20 minutes.
- Once baked, let them rest in the oven for about 10 minutes before removing onto a wire rack to cool completely.
- Chill the cheesecakes for at least 4 hours before serving. Add the topping and garnish right before serving the cakes.
- To make the topping, whip the cream until peaks form. Transfer into a piping bag fitted with a large star tip.
- In a separate piping bag, fill in the salted caramel and snip a small hole at the tip of the piping bag.
- Pipe the caramel sauce onto each mini cheesecake, dripping it onto the sides of the cakes.
- Pipe a large whipped cream star on top of the caramel and garnish with dried rosebuds.
- Serve immediately. Keep leftovers refrigerated.
And that’s my baked salted caramel mini cheesecakes recipe for you.
Here are my other recipes you might want to check out:
- Easy cheesecake recipe
- Classic New York cheesecake
- Baked Oreo strawberry cheesecake
- Baked lemon cheesecake with lemon curd
- Japanese cheesecake
Happy Baking 🙂