Mini Salted Caramel Cheesecakes

Mini Salted Caramel Cheesecakes

Posted 2018-02-20 by Kate Matefollow
Something that is big at the moment is salted caramel. I am a big fan and have been for a while. Previously I have made salted caramel sauce and it was good, so I have now turned it into a cheesecake. You can use my recipe to make the sauce from scratch, or you can substitute with a store bought sauce if you don't have time to make it.

Preparation Time: 45 minutes
Cooking Time: Refrigerate overnight
Serves: 8-10 mini cheesecakes

500 g salted caramel sauce plus 4 tablespoons extra for the top (see notes for recipe)
450 g cream cheese softened
250 g nice biscuits
400 g unsalted butter
2 tablespoons of icing sugar
6 g of gelatine powder (about 1/2 a sachet)
200 g caramel popcorn (optional)
You will also need 8 to 10 2½ cm mini cheesecake/flan tins.

  • Take cream cheese from the fridge and place it on the bench for 10-15 minutes until it softens.
  • Add some of the biscuits to a zip lock bag and seal it shut removing any air. Roll over the biscuits with a rolling pin, and when all the biscuits have been crumbled, place them into a large mixing bowl.
  • Continue to crumble biscuits until all are done.
  • Next melt the butter and add to the biscuits and mix well to combine.
  • Place spoonfuls of biscuit mixture into each mini cheesecake/flan tin (about 2-3 tablespoons). Press the mixture into each tin making sure it covers the base completely and up the sides if you wish.

  • Press the biscuit crumbs into the base and the sides of the mini cheesecakeflan tin

  • Set the bases in the fridge for half an hour, or for 15 minutes in the freezer if you are short on time.
  • In the bowl of a beater mixer add the 500 g of salted caramel sauce, softened cream cheese and icing sugar. Mix on high until well combined.
  • Make up the gelatine as per packet instructions and add to the cream cheese mixture and fold it through.

  • Mixture should look like this when ready, thick and smooth

  • Pour the mixture over the bases ad set in the fridge over night.

  • Pour mixture into the bases and set overnight

  • Before serving remove each mini cheesecake from the tins.
  • Melt the extra caramel sauce and drizzle a little over the top.
  • If using caramel popcorn place desired amount on each cheesecake as you like. You can add one in the centre or a few around the edge. The presentation is up to you.

  • Notes
    The popcorn will become soft and will not taste as nice if it has been in the fridge, only add popcorn before serving.

    To make your own salted caramel sauce you can find my recipe here


    229243 - 2023-07-17 10:51:07


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