Salted Caramel Cheesecake Bites

Why You’ll Love This Recipe

I like this recipe because it layers so many textures and flavors into one small dessert. The crunchy chocolate crust, the creamy cheesecake, and the silky caramel sauce come together beautifully. The sprinkle of flaky sea salt keeps the sweetness balanced, and if I add macadamia nuts, I get a nice nutty crunch too. I also enjoy that I can make these in advance and serve them whenever I need a special treat.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Crust:
1 ½ cups chocolate Oreo cookie crumbs, from 22-23 whole cookies, cream removed
6 tablespoons salted butter, melted

For the Cheesecake:
6 oz white chocolate chips, half a bag
¼ cup half and half
12 oz whole cream cheese, softened to almost melted
¼ cup sugar
2 eggs, large
1 teaspoon vanilla extract

For the Caramel Sauce:
1 cup granulated sugar
6 tablespoons unsalted butter, sliced into pieces, and softened
½ cup heavy cream
2 teaspoons flaky sea salt, or coarse kosher salt
chopped macadamia nuts for sprinkling, optional

Directions

1. I preheat my oven to 325°F (160°C) and line a mini muffin tin with paper liners.
2. To make the crust, I combine the Oreo cookie crumbs with the melted butter and mix until the crumbs are coated.
3. I press about a tablespoon of the crumb mixture into the bottom of each liner, pressing it down firmly.
4. I bake the crusts for 5 minutes, then set them aside to cool slightly.
5. For the cheesecake filling, I melt the white chocolate chips with the half and half in a microwave-safe bowl, stirring until smooth.
6. In another bowl, I beat the softened cream cheese with sugar until creamy.
7. I add the eggs one at a time, mixing well, then stir in the vanilla extract.
8. I mix in the melted white chocolate mixture until smooth.
9. I pour the cheesecake batter evenly over the crusts, filling each cup almost to the top.
10. I bake for 18–20 minutes, or until the centers are just set.
11. I let the cheesecakes cool completely, then refrigerate them for at least 2 hours to firm up.
12. To make the caramel sauce, I melt the sugar in a saucepan over medium heat, stirring occasionally until it turns amber.
13. I whisk in the butter until melted, then slowly pour in the heavy cream. I cook for another minute until smooth.
14. I remove from heat, stir in the salt, and let it cool slightly.
15. I drizzle the cooled caramel sauce over the chilled cheesecake bites and sprinkle with macadamia nuts if using.

Servings and Timing

This recipe makes about 24 mini cheesecake bites. I usually need 20 minutes to prep, 20 minutes to bake, and at least 2 hours for chilling, so they’re ready in about 3 hours total.

Variations

Sometimes I use graham crackers instead of Oreos for a lighter crust. I also like to drizzle melted dark chocolate along with the caramel for a richer flavor. If I want to change things up, I swap the macadamia nuts for pecans or hazelnuts.

Storage/Reheating

I store the cheesecake bites in an airtight container in the refrigerator for up to 5 days. If I want to freeze them, I wrap them tightly and freeze for up to 2 months, adding the caramel sauce just before serving. I don’t reheat these since they’re meant to be enjoyed chilled.

FAQs

Can I make these without the caramel sauce?

Yes, I sometimes serve them plain or with a fruit topping instead.

Do I need to use white chocolate?

I like the smooth sweetness it adds, but I can use milk or dark chocolate instead for a different flavor.

Can I make these ahead of time?

Yes, I often make them a day in advance and add the caramel just before serving.

What’s the best way to melt the sugar for caramel?

I let it melt slowly without stirring too much, just swirling the pan occasionally to prevent burning.

Can I use store-bought caramel sauce?

Yes, if I want to save time, I sometimes drizzle them with pre-made caramel.

Do I need a water bath for baking?

No, because these are mini cheesecakes, they bake evenly without cracking.

How do I know when the cheesecake bites are done?

I check that the centers are just set but still slightly jiggly they firm up as they cool.

Can I make these in a regular muffin tin?

Yes, but I may need to bake them a little longer, around 25–28 minutes.

Can I make them nut-free?

Yes, I simply skip the macadamia nuts or replace them with a nut-free topping.

How can I make the caramel thicker?

I cook it a little longer after adding the cream until it reaches the consistency I like.

Conclusion

These Salted Caramel Cheesecake Bites are one of my favorite desserts to make when I want something decadent in a small package. I love the creamy cheesecake paired with the chocolate crust and the rich caramel drizzle. Whether I’m serving them at a party or keeping a batch in the fridge for myself, they’re always a crowd-pleaser and never last long.

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