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Mini Salted Caramel Cheesecakes

Indulge in these delightful Mini Salted Caramel Cheesecakes, a heartwarming dessert perfect for family gatherings, combining the richness of cream cheese with a drizzle of decadent salted caramel.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: Southern
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 300 g Digestive biscuits Crushed into fine crumbs
  • 150 g butter, melted To bind the biscuit crumbs
For the cheesecake filling
  • 200 g fresh cheese (such as Philadelphia or Mascarpone) Can use different cheese for variations
  • 250 g ricotta
  • 1 piece egg Large egg
  • 100 ml fresh liquid cream For added creaminess
  • 120 g sugar For the cheesecake filling
  • 30 g cornstarch
For the caramel sauce
  • 210 g sugar For caramel
  • 100 g butter For caramel
  • 100 ml fresh liquid cream For caramel
  • 8 g salt For caramel

Method
 

Preparation
  1. Crush the Digestive biscuits into fine crumbs and mix with melted butter until it resembles wet sand.
  2. Press this mixture into the bottom of silicone molds to form a crust.
  3. In a bowl, combine the fresh cheese, ricotta, egg, cream, sugar, lemon juice, and cornstarch. Whisk until smooth.
  4. Pour the filling over the prepared crusts.
Baking
  1. Preheat the oven to 170 degrees Celsius and bake the cheesecakes for about 50 minutes.
  2. Once done, turn off the oven and let them cool inside for an hour.
Caramel Sauce
  1. For the caramel, heat sugar in a saucepan on medium until it melts and turns golden.
  2. Stir in the butter and cream, then add salt. Allow to cool.
  3. Drizzle the cooled caramel over the cheesecakes and refrigerate overnight.

Notes

Make sure to beat the cheese mixture until smooth to avoid lumps. Don’t skip the chilling step as it enhances flavor and creaminess. Consider adding vanilla extract for extra flavor.