Salted Caramel Mini Cheesecakes
Prep
20 mins
Cook
25 mins
Servings
12
Difficulty
Easy
Rich, creamy cheesecakes with a sweet and salty caramel topping, perfect for a dessert or snack.
Ella x
Ingredients
- 250graham cracker crust
- 400 softenedcream cheese
- 200 castorgranulated sugar
- 4large eggs
- 120 all-purposeall-purpose flour
- 10 table saltsalt
- 120 softenedunsalted butter
- 10 teaspoonvanilla extract
- 150 caramelcaramel sauce
- 20flaky sea salt
- 10 all-purposebaking powder
- 10 all-purposeespresso powder
- 400 milkmilk
- 20 liquidhoney
Detail level
Instructions
- 1
Preheat the oven to 180°C. Prepare the crust by mixing graham cracker crumbs, flour, and baking powder. Stir in melted butter until combined.
Tip: Use a food processor to make the crust easier to mix.
- 2
In a large mixing bowl, beat cream cheese until smooth. Add granulated sugar and mix until combined.
Tip: Make sure to scrape the sides of the bowl for an even mix.
- 3
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Tip: Don't overbeat the mixture, as it can become too thin.
- 4
Pour in milk and honey, and mix until just combined. Don't overmix!
Tip: The batter should still be slightly lumpy.
- 5
Divide the batter evenly among 12 mini muffin tin cups. Top each cup with a spoonful of caramel sauce.
Tip: Make sure to leave a 1cm border around the edges of each cup.
- 6
Bake for 18-20 minutes, or until the edges are golden brown and the centers are set.
Tip: Don't open the oven door during the baking time, as it can affect the cooking time.
- 7
Remove from the oven and sprinkle with flaky sea salt. Let cool completely before serving.
Tip: The salt will help bring out the caramel flavors.
- 8
Serve the cheesecakes chilled, with an extra drizzle of caramel sauce if desired.
Tip: This will make the cheesecakes even more indulgent!
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