Mini Salted Caramel Cheesecakes
  • Crust
  • ½ cup graham cracker crumbs ( I used gluten free Smoreables)
  • 1 Tbsp brown sugar
  • ¼ tsp salt
  • 2 Tbsp butter, melted
  • Filling
  • 12 ounces softened cream cheese
  • ½ cup white sugar
  • 1 egg
  • ½ tsp vanilla
  • Caramel Sauce:
  • 12 caramels (kraft or other bulk caramels)
  • 1 Tbsp milk (i used unsweetened almond milk)
  • ¼ tsp kosher salt
  1. Crust:
  2. Line a mini muffin pan with mini muffin liners.
  3. Grind up the graham crackers into a fine crumb then mix in the brown sugar, salt and melted butter.
  4. Divide the graham mixture evenly between the 24 mini cups and press them down.
  5. Filling:
  6. Preheat oven to 325F
  7. Beat together the cream cheese and white sugar until the mixture is smooth
  8. Add the egg and vanilla and beat until well combined
  9. Divide the mixture evenly between the mini cups (I had extra so made another little mini cheesecake on the side to snack on)
  10. BAke for 15 minutes or until the centers are set
  11. Remove from oven and let cool for 1 hour
  12. Caramel Sauce:
  13. Melt these together on the stove or in the microwave. They melt quickly so keep an eye on them and make sure not to burn them!
  14. Divide evenly on top of the cooled mini cheesecakes and sprinkle each one with a few pieces of kosher of other flaked salt.
  15. Refrigerate until it is ready to serve or eat with the caramel sauce still warm on top!
Recipe by Back To My Roots at