Mini Cheesecakes with Salted Caramel

Mini Cheesecakes with Salted Caramel

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Mini cheesecakes with salted caramel are a delightful treat that offers a perfect blend of creamy texture and salty-sweet flavor. Not only are these mini cheesecakes delicious, but they can also be made healthier, making them a guilt-free dessert option for everyone. This recipe ensures that you enjoy a classic dessert with a modern twist, allowing for healthy indulgence without sacrificing taste.

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WHY YOU WILL LOVE THIS RECIPE

These mini cheesecakes are a great choice for anyone looking for a quick meal prep option or a lighter dessert. Their individual size makes portion control easy, helping keep your dessert intake within a healthy range. Since they can be made ahead of time, they are perfect for parties, celebrations, or just a weeknight treat that won’t derail your healthy eating habits. Each serving is indulgently delicious, yet you can enjoy them without feeling guilty for your waistline.

HOW TO MAKE Mini Cheesecakes with Salted Caramel

Creating your own mini cheesecakes with salted caramel is easy and can be accomplished in a few simple steps. As you make this delightful dessert, you’ll enjoy the process and the mouthwatering aroma wafting through your kitchen.

EQUIPMENT NEEDED

• Muffin tin
• Mixing bowls
• Whisk or electric mixer
• Measuring cups and spoons
• Small saucepan
• Rubber spatula

Ingredients You’ll Need:

• 1 1/4 cups fine graham cracker crumbs
• 5 Tbs unsalted butter, melted
• 1 Tbs granulated sugar
• 16 oz full-fat cream cheese, softened
• 1/4 cup sour cream, not low-fat
• 1/2 cup granulated sugar
• 2 eggs, separated
• A pinch of salt
• 1/4 tsp vanilla
• 1/2 cup granulated sugar (for caramel)
• 3 Tbs heavy cream, warmed
• 2 Tbs unsalted butter, preferably European style (like Plugra)
• 1/2 tsp fleur de sel or fine sea salt, plus extra for topping
• Whipped cream (optional)

STEP-BY-STEP INSTRUCTIONS

To Make the Graham Cracker Crust

1. Preheat your oven to 325°F (160°C).
2. In a mixing bowl, combine the graham cracker crumbs, melted butter, and 1 tablespoon of sugar. Mix until crumbly and well combined.
3. Press the mixture evenly into the bottom of each muffin tin cup to create the crust. Bake for 5-7 minutes or until lightly golden. Let it cool.

To Make the Cheesecake Filling

1. In another bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
2. Add the sour cream, 1/2 cup granulated sugar, egg yolks, salt, and vanilla. Mix until fully combined.
3. In a separate bowl, whisk the egg whites until stiff peaks form. Gently fold the egg whites into the cream cheese mixture, being careful not to deflate the mixture.

To Make the Caramel Sauce

1. In a small saucepan, heat 1/2 cup sugar over medium heat until it melts and turns golden brown. Be careful not to burn it.
2. Remove from heat and stir in the warmed heavy cream and butter. Add the fleur de sel or sea salt, stirring until smooth. Let it cool slightly.

To Assemble the Mini Cheesecakes with Salted Caramel

1. Pour the cheesecake filling over the cooled crust in each muffin tin.
2. Bake for 15-20 minutes or until the centers are set but still slightly jiggly.
3. Remove from the oven and allow to cool, then drizzle with the homemade salted caramel sauce.
4. Top with a pinch of fleur de sel or extra sea salt for garnish.
5. Chill in the refrigerator for at least 2 hours before serving.

HOW TO SERVE Mini Cheesecakes with Salted Caramel

These mini cheesecakes are best served chilled. For a healthier serving option, consider adding a dollop of whipped cream on top while keeping the portion small. You can also garnish with fresh fruit like strawberries or blueberries, which adds a nice touch of color and flavor while increasing the fiber and vitamin content. These mini cheesecakes are an excellent dessert for those looking for a balanced meal, combining sweetness with protein-rich ingredients.

STORAGE & FREEZING: Mini Cheesecakes with Salted Caramel

To store, keep the mini cheesecakes in an airtight container in the fridge for up to a week. If you’d like to freeze them, place the cheesecakes in a single layer in a container, separated by parchment paper, and freeze for up to three months. When ready to eat, allow them to thaw in the refrigerator overnight before serving.

SERVING SUGGESTIONS

Pair these mini cheesecakes with a side of fresh fruit salad or a light yogurt parfait to create a balanced dessert experience. This combination adds additional vitamins and fiber, making it even more wholesome.

VARIATIONS

• Healthier Version: Use low-fat cream cheese and Greek yogurt in place of sour cream for a lower-calorie option.
• High-Protein or Low-Carb Version: Substitute the graham cracker crust with almond flour and add protein powder to the cheesecake filling for a protein-packed dessert.
• Air Fryer or Oven-Baked Version: You can make these mini cheesecakes in an air fryer for a quicker alternative. Set the air fryer to 300°F (150°C) and bake for about 10-12 minutes.

FAQs

1. How can I make this recipe gluten-free?
   You can make the graham cracker crust gluten-free by using gluten-free graham crackers or almond flour instead.

2. Are these mini cheesecakes suitable for diabetics?
   Yes, by using a sugar substitute like Stevia or erythritol, you can convert this recipe into a diabetic-friendly dessert.

3. What’s the best way to store leftover mini cheesecakes?
   Store them in an airtight container in the refrigerator for up to a week. For longer storage, freeze individual cheesecakes.

4. Can I add different flavors to the cheesecake?
   Absolutely! You can add cocoa powder for chocolate mini cheesecakes or lemon zest for a citrus twist.

MAKE-AHEAD TIPS FOR Mini Cheesecakes with Salted Caramel

These mini cheesecakes are excellent for meal prep! You can make them up to two days ahead of time. Prepare the crust and filling, assemble, and chill until ready to serve. This makes them a convenient dessert option for busy weeks, saving you time while still allowing you to enjoy a healthy version of a beloved classic. Whether for a party or a simple weeknight dessert, these mini cheesecakes with salted caramel will surely be a hit!

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