Salted Caramel Cheesecake Bites
Decadent bite-sized cheesecakes with a chocolate Oreo crust, creamy white chocolate cheesecake filling, and a salted caramel drizzle, perfect for parties or indulgent treats.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 3 hours (including chilling time)
- Yield: 24 mini cheesecake bites
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Crust:
1 1/2 cups chocolate Oreo cookie crumbs (from 22–23 cookies, cream removed)
6 tablespoons salted butter, melted
Cheesecake Filling:
6 oz white chocolate chips (about half a bag)
1/4 cup half and half
12 oz cream cheese, softened
1/4 cup sugar
2 large eggs
1 teaspoon vanilla extract
Caramel Sauce:
1 cup granulated sugar
6 tablespoons unsalted butter, softened and cut into pieces
1/2 cup heavy cream
2 teaspoons flaky sea salt or coarse kosher salt
Chopped macadamia nuts for sprinkling (optional)
Instructions
- Preheat oven to 325°F (160°C) and line a mini muffin tin with paper liners.
- Mix Oreo crumbs with melted butter until coated. Press about 1 tablespoon into each liner. Bake for 5 minutes, then cool slightly.
- Melt white chocolate chips with half and half in the microwave, stirring until smooth.
- In a bowl, beat cream cheese and sugar until creamy. Add eggs one at a time, then mix in vanilla.
- Stir in melted white chocolate mixture until smooth.
- Pour batter over crusts, filling almost to the top. Bake 18–20 minutes until centers are just set.
- Cool completely, then refrigerate at least 2 hours.
- For caramel sauce: melt sugar in a saucepan over medium heat until amber. Whisk in butter, then slowly add cream. Cook 1 minute until smooth. Remove from heat, stir in salt, and cool slightly.
- Drizzle cooled caramel over chilled cheesecakes and sprinkle with macadamia nuts if desired.
Notes
Use graham crackers instead of Oreos for a lighter crust.
Drizzle dark chocolate along with caramel for a richer flavor.
Swap macadamia nuts with pecans or hazelnuts if preferred.
Cheesecake bites can be made a day ahead; add caramel before serving.
Store up to 5 days in the refrigerator or freeze (without caramel) for up to 2 months.
Nutrition
- Serving Size: 1 cheesecake bite
- Calories: 180
- Sugar: 15g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 35mg
Find it online: https://justsosavory.com/salted-caramel-cheesecake-bites/
