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Mini Cheesecakes with Salted Caramel Topping

A no-bake cheesecake dessert featuring a crunchy cookie base, smooth cream cheese filling, and luscious homemade salted caramel. Perfect for gatherings or special treats.
Prep Time25 minutes
Cook Time10 minutes
Total Time3 hours 35 minutes
Course: Dessert
Cuisine: American
Keyword: crowd-pleaser, easy dessert, Mini Cheesecakes, no-bake dessert, Salted Caramel
Servings: 12 mini cheesecakes
Calories: 320kcal

Ingredients

For the Salted Caramel

  • 1 cup 1 cup (200 g) granulated sugar Use refined sugar for best results.
  • 3/4 cup 3/4 cup (180 ml) fresh cream, 33% fat
  • 3 tablespoons 3 tablespoons (40 g) unsalted butter
  • to taste Salt, to taste

For the Cookie Base

  • 17.6 oz 17.6 oz (500 g) cookies (digestive or graham crackers)
  • 7 tablespoons 7 tablespoons (100 g) unsalted butter, melted

For the Cheesecake Filling

  • 14 oz 14 oz (400 g) cream cheese, softened Use softened cream cheese at room temperature.
  • 2.5 teaspoons 2.5 teaspoons (10 g) vanilla sugar Can substitute with 1 teaspoon of vanilla extract.
  • 1/4 cup 1/4 cup (30 g) powdered sugar
  • 1 1/4 cups 1 1/4 cups (300 ml) fresh cream, 33% fat

Instructions

Make the Salted Caramel

  • Place the sugar in a medium saucepan over medium-low heat. Let it melt slowly without stirring initially to prevent crystallization. Once fully melted and amber in color, remove from the heat.
  • Carefully add the fresh cream while stirring constantly (it will bubble up). Stir in the butter until smooth, then season with salt to taste. Set aside to cool completely.

Prepare the Cookie Base

  • Crush the cookies into fine crumbs using a food processor or by placing them in a sealed bag and pounding gently.
  • Mix the crumbs with the melted butter until well combined and damp. Firmly press this mixture into the bottom of your mini cheesecake molds to create a solid base layer.

Make the Cheesecake Filling

  • In a large bowl, combine the softened cream cheese, vanilla sugar, and powdered sugar.
  • Using a hand mixer, whip the fresh cream in a separate bowl until soft peaks form.
  • Gently fold the whipped cream into the cream cheese mixture, preserving as much air as possible.

Assemble the Mini Cheesecakes

  • Spoon or pipe the cream cheese filling over the cookie base in each mold, filling them nearly to the top.
  • Level the surface gently with a spatula.

Add the Caramel Topping

  • Once the salted caramel has completely cooled, pour a thin layer over each cheesecake portion, being careful not to swirl it into the filling.

Chill

  • Place the mini cheesecakes in the refrigerator for at least 3 hours or until the filling is set and firm.

Serve

  • Remove from molds and serve chilled.

Notes

Store covered in the refrigerator for up to 3 days. Avoid leaving caramel-topped cheesecakes at room temperature to preserve texture.