Dessertschewoutloud5.0
Salted Caramel Cheesecake Bites
These Salted Caramel Cheesecake Bites are little NY style cheesecakes. They're rich, dense, creamy, and luscious treats topped with salted caramel and chopped macadamia nuts. Watch them disappear fast at your next gathering!
👥 48 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 15 min🔥 Cook: 20 min👤 Amy Dong📖 chewoutloud
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
- saucepan
- whisk
- pan
📝 Preparation Steps
1
For the Crust:
2
Preheat and Line
3
Preheat oven to 325F, with rack on lower middle position. Line mini muffin tins with liners.
4
Make Crust
5
In a large bowl, mix fine cookie crumbs with butter until well incorporated. The mixture should resemble wet sand.
6
Press Crust
7
Scoop one slightly rounded tsp of crumb mixture evenly into each lined mini muffin tin. Press down to form crusts.
8
For the Cheesecake:
9
Melt
10
In a large saucepan, melt white chocolate chips with half and half on low heat, stirring often. Remove from heat once smooth. Set aside.
white chocolate chips (half a bag)6 oz
11
Mix
12
In large bowl, mix together nearly melted cream cheese and sugar until smooth. Beat in eggs one at a time. Add vanilla and the melted white chocolate mixture.
eggs (large)2
13
Scoop and Bake
14
Scoop 1 rounded TB of batter into each lined mini muffin tin. Bake ⏱️ 20 minutes or until tops are puffy and no longer sticky upon light touch. Let cool to room temp and then cover and chill in fridge.*
15
For the Caramel Sauce:
16
Melt
17
In a heavy saucepan, place sugar in an even layer, and heat over medium-high heat, whisking frequently. Continue to whisk as it cooks until all clumps are melted down.
18
Whisk
19
When sugar is completely melted, turn heat down to medium, insert thermometer into the melted sugar, and continue stirring until melted sugar turns red-brown. The minute your thermometer reads 350F, add all the butter and whisk. (When you add the butter, the caramel may bubble up; so be careful).
20
Pour and Whisk
21
Once the butter melts, immediately remove pan from heat. Carefully pour in the cream, and whisk until a smooth sauce forms. Then, whisk in the flaky salt.
22
Drizzle and Chill
23
Let sauce cool to almost room temp before drizzling over dessert. Store leftover sauce in airtight container for future use. Keep cheesecakes covered and chilled until ready to serve.
Nutrition Facts
calories
125 kcal
fat Content
9 g
serving Size
1 serving
fiber Content
0.2 g
sugar Content
10 g
sodium Content
157 mg
protein Content
1 g
trans Fat Content
0.1 g
cholesterol Content
25 mg
carbohydrate Content
11 g
saturated Fat Content
5 g
unsaturated Fat Content
3 g
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