Mini Salted Caramel Chocolate Chip Cheesecakes Recipe
Delight in these Mini Salted Caramel Chocolate Chip Cheesecakes featuring a classic Oreo crust, creamy full-fat cream cheese filling, and luscious salted caramel sauce. Perfectly portioned in a cupcake pan, these individual cheesecakes combine rich flavors and textures — from crunchy pecans and chocolate chips to smooth caramel — making them an irresistible treat for any occasion.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 35 minutes
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Crust
- 20 Oreo cookies (classic variety, do not remove the white center)
- 4 Tablespoons (57g) unsalted butter (melted)
Filling
- 16 ounces (454g) brick-style full-fat cream cheese (room temperature)
- 1/2 cup (113g) full-fat sour cream (room temperature)
- 1/2 cup (99g) granulated sugar
- 2 teaspoons vanilla extract
- 2 large egg yolks (room temperature)
- 1 large egg (room temperature)
- 1/4 cup (70g) salted caramel sauce (divided)
- 1/3 cup (76ml) heavy cream
Toppings
- 12 pecan halves
- 1/2 cup (85g) mini chocolate chips
- 1/4 cup (28g) chopped pecans
- Additional salted caramel sauce for drizzling
Instructions
- Prepare the Cookie Crust: Preheat the oven to 325°F and line a 12-mold cupcake pan with paper liners. Lightly spray the liners with non-stick baking spray. Place Oreo cookies in a food processor and pulse until finely ground. Combine the cookie crumbs with melted butter in a large bowl, stirring well. Press the mixture evenly and firmly into the bottom and slightly up the sides of each cupcake liner.
- Bake the Crusts: Bake the cookie crusts in the preheated oven for 5 minutes. Remove from oven and let cool on a wire rack. Lower oven temperature to 300°F.
- Make the Cheesecake Filling: Using a high-power blender, food processor, stand mixer with whisk attachment, or hand mixer, beat the cream cheese and sour cream until smooth. Add granulated sugar and vanilla extract and mix until combined, scraping the bowl as needed. On low speed, add egg yolks and whole egg, mixing just until combined. Turn off mixer and gently fold in 1/4 cup salted caramel sauce and heavy cream until evenly mixed.
- Assemble the Mini Cheesecakes: Evenly distribute the filling over each prepared crust, filling molds almost to the top. Place one pecan half and a few mini chocolate chips on top of each cheesecake.
- Bake the Cheesecakes: Bake at 300°F for 15 minutes. After baking, turn off the oven but leave the door closed and let cheesecakes set inside for 10 minutes.
- Cool and Chill: Remove the pan from the oven and set on a wire rack to cool completely to room temperature. Once cooled, refrigerate the cheesecakes in the pan for at least 2 hours to chill and firm up.
- Serve: Carefully remove chilled cheesecakes from the pan. Before serving, drizzle generously with remaining salted caramel sauce and sprinkle with additional mini chocolate chips and chopped pecans for garnish. Let sit at room temperature for about 20 minutes to enhance flavor and texture.
- Storage: Store leftover cheesecakes in an airtight container in the refrigerator for up to 5 days.
Notes
- Ensure all dairy ingredients and eggs are at room temperature to achieve a smooth and lump-free filling.
- Do not over-mix the cheesecake batter once eggs are added to prevent cracks and ensure a creamy texture.
- Press crust mixture firmly to prevent it from crumbling when serving.
- Allow cheesecakes to come to room temperature before serving for optimal flavor and texture.
- If preferred, use homemade salted caramel sauce to enhance freshness and flavor.
