#AD Made in a muffin tin, these Mini Salted Caramel Cheesecakes are delicious and sure to be a hit at your next party or celebration. This recipe post is sponsored by Karo® Syrup. All views are that of our own.
Looking for a fun baking project the whole family can enjoy? These Mini Salted Caramel Cheesecakes are the perfect answer! They’re not only delicious, but they’re also easy enough for even the littlest helpers to get involved. They feature a buttery, salted caramel sauce that is sure to please. Trust me, these little bites of heaven will be a hit at your next gathering, and you’ll love the memories you create while baking them together. #karosyrup #createwithkaro #menuideas #recipeshare
I don’t know about you, but there is just something so fun and cute about muffin tin recipes. In fact, I love these so much that I even have a website based off of them. I feel like sweet treats like these caramel cheesecakes are just perfect in every way. They feature a homemade caramel sauce that is made with Karo® Syrup and other easy to source ingredients. The recipe is below and even makes two cups of caramel sauce that you can store in the fridge for enjoying later.
Why We Love These Cheesecakes
- Bite-sized perfection: Perfect for parties, potlucks, or simply indulging in a small treat.
- Easy to eat: No messy forks or plates needed!
- Quick and easy to make: Many recipes are surprisingly simple and can be made in advance.
- The perfect balance: The salty crunch of the sea salt topping adds a tasty contrast to the creamy sweetness of the cheesecake and buttery caramel topping.
Ingredients
- Cream Cheese: The foundation! It provides the creamy texture and richness that defines cheesecake.
- Sugar: Adds sweetness, balances the tanginess of the cream cheese, and helps to create a smooth, creamy texture.
- Eggs: Act as a binder, holding the cheesecake together. They also contribute to the set and create a slightly airy texture.
- Sour Cream: Adds tanginess and moisture, creating a richer and more flavorful cheesecake.
- Vanilla Extract: Enhances the overall flavor with its warm and comforting aroma.
For the Crust:
- Graham Cracker Crumbs: Provide a crunchy base and a slightly sweet flavor.
- Butter: Binds the crumbs together, creating a sturdy and flavorful crust.
- Sugar: Adds additional sweetness to the crust.
Karo® Syrup Homemade Caramel Sauce
Karo® Syrup has been my key ingredient for making recipes like homemade turtle candy, popcorn balls, and pecan pie cookie butters. It provides consistent results and the smoothest caramel ever.
- Keeps it smooth: Karo® Syrup helps prevent the sugar from turning into hard crystals when making the sauce. It consistently provides the perfect texture for caramel making!
- Adds sweetness: It gives the caramel a slightly sweeter taste allowing the other ingredient flavors like butter to shine through.
- Makes it the right consistency: It helps make the caramel sauce the perfect thickness.
Storing Mini Cheesecakes
Refrigerate:
- These will last up to 5 days when wrapped and stored in the refridgerator.
- Wrap tightly in plastic wrap or use an airtight container to avoid any unwanted flavors or odors.
Freeze:
- Wrap cheesecakes tightly in plastic wrap and then foil.
- Freeze for up to 2-3 months.
- Thaw overnight in the refrigerator before serving.
Additional Sweet Treats that use Corn Syrup
- Peanut Butter Cornflake Bars
- Ice Cream Cone Popcorn Cones
- White Chocolate Turtle Candy
- Pecan Pie Cookie Bites
- Mini Easter Egg Cookies
Mini Salted Caramel Cheesecakes
Equipment
- oven adjusted to the center rack position
- 2 12-count muffin tins
- Measuring cups and spoons
- food processor
- Hand Mixer
- candy thermometer
Ingredients
Cheesecake batter
- 16 ounces full-fat cream cheese room temperature
- ⅔ cup granulated sugar
- 2 large eggs room temperature
- ⅔ cup full-fat sour cream
- 1 teaspoon vanilla extract
Graham cracker crust
- 2 cups graham cracker crumbs 14 rectangles or 28 squares
- ½ cup unsalted butter melted
- ¼ cup light brown sugar
Salted Caramel Sauce Topping *makes 2 cups
- 14 ounces sweetended condensed milk
- ½ cup salted butter
- ½ cup Karo® Syrup
- 1 teaspoon vanilla extract
- 1 cup light brown sugar
- sea salt flake style salt *For topping cheesecakes ONLY
Instructions
- Combine: In a medium bowl, combine graham cracker crumbs, melted butter, and light brown sugar.
- Press: Evenly press the mixture firmly and evenly into the bottom of 18 muffin tin pan wells.
- Bake: Bake for 5 minutes at 350℉ remove, and cool crusts, but leave oven on until its time to bake cheesecakes.
- Beat: In a large bowl, beat cream cheese and sugar with an electric mixer on medium speed until smooth and creamy.
- Add eggs one at a time: Beat in eggs one at a time, mixing well after each addition.
- Fold in: Fold sour cream mixture into the cream cheese mixture until just combined.
- Pour: Pour the batter into the prepared crust.
- Bake: Bake at 350℉ for 18-22 minutes or until cheesecake feels firm to the touch.
- Cool: Turn off oven and allow cheesecakes to sit in the oven for 15 minutes before removing them to continue cooling on the stovetop.
Caramel Topping Sauce
- Combine: In a saucepan, combine sweetened condensed milk, butter, Karo® Syrup, and light brown sugar.
- Simmer: Bring to a simmer over medium heat, stirring constantly.
- Stir in Vanilla: Add vanilla and continue stirring until caramel reaches 225℉. Once at temperature, remove caramel from the heat and allow it to cool for 10 minutes to thicken.
- Add Caramel: Add one teaspoon of warm caramel (easiest to spoon when warm). Sprinkle each mini cheesecake with a pinch of sea salt flakes.
- Serve: Serve right away or store in the refridgerator, covered until enjoying.
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