These Mini Chocolate Caramel Cheesecake Bites are the perfect blend of creamy cheesecake, rich chocolate, and silky caramel. I love making them for parties or when I want a sweet bite-sized dessert that looks fancy but is surprisingly easy to prepare. Every bite combines a crunchy chocolate base, smooth cheesecake center, and a drizzle of caramel that melts in your mouth.
Why You’ll Love This Recipe
I love this recipe because it’s indulgent yet portion-controlled. The mini size makes it ideal for sharing or serving at gatherings, and the combination of chocolate and caramel gives each bite a decadent flavor. It’s also simple to customize with different toppings like nuts or sea salt, making it perfect for any occasion. Plus, there’s no need for complicated baking techniques — just mix, fill, bake, and chill.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the chocolate base:
1 cup (120g) crushed chocolate cookies or brownies
2 tbsp cocoa powder
¼ cup (60g) melted butter
For the cheesecake filling:
8 oz (225g) cream cheese, softened
¼ cup (50g) granulated sugar
1 egg
1 tsp vanilla extract
For the caramel topping:
½ cup (120ml) caramel sauce (store-bought or homemade)
A pinch of sea salt (optional)
Directions
I start by preheating the oven to 325°F (160°C) and lining a mini muffin pan with paper liners.
In a small bowl, I mix the crushed chocolate cookies, cocoa powder, and melted butter until well combined. I press about a teaspoon of the mixture into the bottom of each liner to form the base.
In another bowl, I beat the cream cheese and sugar until smooth, then add the egg and vanilla extract. I spoon this cheesecake mixture over the chocolate base, filling each cup almost to the top.
I bake them for about 15–18 minutes, or until the centers are set. Then, I let them cool completely before chilling them in the refrigerator for at least 2 hours.
Once chilled, I drizzle caramel sauce over the top and sprinkle a touch of sea salt for that sweet-salty balance.
Servings and timing
This recipe makes about 12–15 mini cheesecake bites. The preparation time takes roughly 15 minutes, baking takes 18 minutes, and chilling requires around 2 hours. Total time: about 2 hours and 30 minutes.
Variations
I sometimes use crushed graham crackers instead of chocolate cookies for a lighter flavor.
For a nutty twist, I sprinkle chopped pecans or almonds on top of the caramel.
Adding a few chocolate chips to the cheesecake batter makes them even more indulgent.
I also like to use dulce de leche instead of caramel sauce for a thicker topping.
For a festive touch, I add a swirl of whipped cream before serving.
Storage/Reheating
I store these mini cheesecake bites in an airtight container in the refrigerator for up to 5 days. If I plan to keep them longer, I freeze them for up to 2 months — just thaw in the fridge overnight before serving. Since these are meant to be served cold, there’s no need to reheat them.
FAQs
How do I prevent the cheesecake from cracking?
I make sure not to overbake them and allow them to cool gradually. Since they’re small, they rarely crack if handled gently.
Can I make these without a muffin tin?
Yes, I can use silicone molds or even mini cupcake liners placed on a baking tray.
Can I make these ahead of time?
Absolutely! I usually make them a day ahead and store them in the fridge until I’m ready to serve.
What’s the best caramel sauce to use?
I prefer a thick, buttery caramel sauce, but any store-bought or homemade caramel works well.
Can I add chocolate ganache on top instead of caramel?
Yes! I sometimes replace the caramel with chocolate ganache for a double-chocolate version.
Conclusion
These Mini Chocolate Caramel Cheesecake Bites are a delightful combination of creamy, rich, and sweet flavors that I can’t resist. They’re elegant enough for special occasions yet easy enough for a simple treat at home. Each bite feels like a little piece of dessert heaven — smooth cheesecake, decadent chocolate, and golden caramel all in one.
Mini Chocolate Caramel Cheesecake Bites are rich, creamy, and indulgent mini desserts featuring a chocolate cookie base, smooth cheesecake filling, and a caramel drizzle. Perfect for parties, holidays, or anytime you want a sweet, portion-controlled treat.
Ingredients
For the chocolate base:
1 cup (120g) crushed chocolate cookies or brownies
2 tbsp cocoa powder
1/4 cup (60g) melted butter
For the cheesecake filling:
8 oz (225g) cream cheese, softened
1/4 cup (50g) granulated sugar
1 egg
1 tsp vanilla extract
For the caramel topping:
1/2 cup (120ml) caramel sauce (store-bought or homemade)
A pinch of sea salt (optional)
Instructions
Preheat oven to 325°F (160°C) and line a mini muffin pan with paper liners.
In a small bowl, mix crushed chocolate cookies, cocoa powder, and melted butter. Press about 1 tsp into each liner for the base.
In a separate bowl, beat cream cheese and sugar until smooth. Add egg and vanilla extract and mix well.
Spoon cheesecake filling over the bases, filling nearly to the top.
Bake for 15–18 minutes, until centers are set. Let cool completely.
Chill in the refrigerator for at least 2 hours.
Drizzle with caramel sauce and sprinkle with sea salt (optional) before serving.
Notes
Use graham crackers for a lighter base flavor.
Top with chopped pecans, almonds, or whipped cream for added flair.
Swap caramel for dulce de leche or chocolate ganache.
Store in fridge up to 5 days or freeze up to 2 months.
No muffin tin? Use silicone molds or cupcake liners on a baking tray.
