Mini Salted Caramel Cheesecakes
Why make a whole cheesecake when you can make adorable mini cheesecakes? These mini salted caramel cheesecakes are as delicious as they look and we strongly suggest trying this recipe out!
Ingredients:
- 15 Oreos
- 1/4 cup unsalted butter
- 2 packages of cream cheese
- 1/4 cup plain yogurt
- 3/4 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 cup of mini chocolate chips
Directions:
- To make the Oreo crust, use a food processor to crush all the Oreos. Transfer them to a bowl, melt the butter and mix the butter into the cookies. Use about a tablespoon of the mixture in each cupcake liner. Pat them down with a spoon and bake at 350 F for 5 minutes.
- For the filling, make sure your cream cheese is at room temperature (Mine wasn’t so I put it in the microwave for 20 seconds to soften it). Using a handheld mixer, mix the cream cheese until it is smooth. Add the yogurt and sugar and continue to mix. Add the eggs, vanilla and chocolate chips. Mix them on low until it is all well combined. Then pour the filling onto the crusts. Fill them almost to the top and bake at 350 F for 20 minutes.
- Once they have baked, remove from the oven and let cool for 1 hour. Once they have cooked, put them in the fridge for another 2 hours. The centres of the cheesecakes will cave in a bit so that you can pour the caramel sauce on top!
Caramel Sauce
Ingredients:
- 1 cup of sugar
- 6 tablespoons salted butter
- 1/2 cup whipping cream
- 1 teaspoon salt
Directions:
- In a pot, mix sugar on medium until it melts into a amber coloured liquid. Stir continuously so it does’t burn. Add in the butter and keep stirring. Once the butter is melted, slowly add the cream. Be careful because it will start to bubble and splatter. Mix for another minute. Remove from heat and mix in the salt. Let it cool and top your mini cheesecakes. You can store whats left in a container in your fridge.
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