Description
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.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 160
- Sugar: 11g
- Sodium: 95mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
