Description
Indulge in these irresistible Salted Caramel Chocolate Chip Cheesecakes, featuring a creamy cheesecake base swirled with rich salted caramel and studded with melty chocolate chips. Each mini cheesecake is perfectly portioned with a buttery graham cracker crust, creating an ideal balance of sweet, salty, and chocolatey flavors in every bite.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Cheesecake Filling
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup mini semisweet chocolate chips
Salted Caramel Sauce
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, room temperature, cut into pieces
- 1/2 cup heavy cream, warmed
- 1 teaspoon sea salt
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs and sugar. Stir in the melted butter until mixture is evenly moistened. Press the crumbs firmly into the bottom of a lined or greased 12-cup muffin tin to form the crusts. Bake for 8 minutes, then remove from oven and let cool slightly.
- Make the salted caramel sauce: In a medium saucepan over medium heat, melt the sugar, stirring constantly until it turns a deep amber color. Quickly add the butter and stir until melted and combined. Slowly pour in the warmed heavy cream while stirring continuously. Remove from heat and stir in the sea salt. Let the caramel cool to room temperature.
- Prepare cheesecake filling: In a large bowl, beat the softened cream cheese with sugar until smooth and creamy. Add eggs one at a time, mixing well after each. Stir in vanilla extract. Gently fold in the mini chocolate chips.
- Assemble cheesecakes: Spoon the cheesecake batter evenly over the prepared crusts in the muffin tin. Drizzle generous spoonfuls of the cooled salted caramel sauce on top of each cheesecake and use a toothpick or knife to swirl the caramel into the batter, creating a marbled effect.
- Bake cheesecakes: Place the muffin tin in the oven and bake for 22-25 minutes until the cheesecakes are set but still slightly jiggly in the center. Remove from oven and cool at room temperature for 20 minutes.
- Chill before serving: Transfer the pan to the refrigerator and chill the mini cheesecakes for at least 4 hours or overnight to fully set and develop flavor. Serve chilled, optionally topped with extra caramel drizzle and a sprinkle of sea salt.
Notes
- Use room temperature ingredients for smoothest cheesecake batter.
- For easier caramel handling, warm the heavy cream before adding to melted sugar.
- Ensure not to overbake the cheesecakes; they should be slightly jiggly in the center when done.
- Graham cracker crust can be substituted with crushed digestive biscuits or cookie crumbs if desired.
- Store leftover cheesecakes covered in the fridge for up to 5 days.
