It t’was the night before Christmas….. Happy Christmas Eve everyone! I hope you all got your Christmas presents and shopping down in time. I know I certainly didn’t….. Whoops…
These Mini Salted Caramel Cheesecakes are a dream! Perfect single serving sizes (though you won’t be able to stop at one), homemade salted caramel sauce drizzled throughout the creamy yet tangy cheesecake. These are creamy, sweet, tangy, cute and best of all… Quick and easy to make!
If you are like me and have not completed your Christmas shopping or food preparations, these little cheesecakes are perfect for a quick dessert for your family! Make them today and serve them tomorrow.
To begin, mix crushed digestives and butter together to create the base. Make the simple cheesecake of cream cheese, yoghurt, icing sugar, egg and vanilla and swirl through the salted caramel sauce. I use my homemade recipe as I prefer homemade and it really doesn’t take long to make. If you really don’t have the time (or energy) then store bought salted caramel sauce is fine.
Because these are mini, they only take around 20 minutes to cook. Unlike normal cheesecakes that can take over an hour of cooking!
These cheesecakes are the salted caramel version of the Chocolate Marbled Mini Cheesecakes. If you want a variety on your Christmas table this year, make both!
- 1 and 1/2 Cups Cookie Crumbs (Digestives or Graham Crackers)
- 50g Butter, melted
- 325g Cream Cheese, at room temperature
- 1 Egg
- 1 Tsp Vanilla Essence
- 1/4 Cup Icing Sugar
- 2 Tbsp Cream
- Salted Caramel;
- 1/2 Cup Brown Sugar
- 50g Butter, melted
- 3 Tbsp Milk
- 1/2 - 1 Tsp Salt
- Preheat the oven to 160°C and line a muffin tin with cupcake liners.
- Mix the melted butter and cookie crumbs together and press some of the mixture into each cupcake case.
- Place in the fridge while you make your salted caramel sauce.
- Place the butter and brown sugar in a saucepan on a medium to high heat.
- Once the butter has melted, add the milk and bring to the boil.
- Boil for at least 2 minutes before removing from the heat.
- Add the salt and set aside to cool while you make your cheesecake mixture.
- Beat the cream cheese until it is smooth.
- Add the egg, vanilla essence, icing sugar and cream and beat for at least two minutes until the mixture is light and creamy.
- Place a dollop of the cheese mixture onto the biscuit base. I start off with a dessert spoon full for each.
- Spoon around one and a half teaspoons of salted caramel onto the top of each cheesecake.
- Using a skewer lightly swirl the salted caramel into the cheesecake until you have a nice ripple effect.
- Place in the oven for 20 to 25 minutes. The sides should be set and the center will have a very slight wobble.
- Allow them to come to room temperature before placing in the fridge to set for at least 4 hours or overnight.
- Peel the cheesecakes out of the cupcake cases before serving.
- You can omit the cupcake cases, just ensure you grease your muffin tray really well.
- Only swirl your skewer a few times. Through trial and error, I found less is more.