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Salted Caramel Swirl Cheesecake Bites

These Salted Caramel Swirl Cheesecake Bites combine creamy cheesecake, buttery crust, and luscious salted caramel for an irresistible bite-sized treat!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings: 12 servings

Ingredients

For the Crust:

  • 1 cup graham cracker crumbs
  • 1/4 cup unsalted butter melted
  • 1/4 cup chopped nuts optional

For the Cheesecake Filling:

  • 1 cup cream cheese softened
  • 1/2 cup sour cream
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 tsp vanilla extract
  • 1/4 cup all-purpose flour
  • 2 large eggs
  • 1/2 cup salted caramel sauce

Instructions

Prepare the Crust

  • Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and chopped nuts if using. Stir until the mixture resembles wet sand. Press about one tablespoon of the crust mixture firmly into the bottom of each cup in your mini muffin pan to form the base.

Make the Cheesecake Filling

  • In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the sour cream, granulated sugar, brown sugar, and vanilla extract, blending well after each addition. Next, mix in the flour until fully incorporated. Finally, add the eggs, one at a time, beating just until combined. Avoid overmixing to prevent air bubbles.

Assemble the Bites

  • Spoon the cheesecake filling evenly over the crusts in the muffin pan, filling each cup about three-quarters full. Drop small dollops of salted caramel sauce on top of each cheesecake portion. Use a toothpick or skewer to gently swirl the caramel through the cheesecake filling for a beautiful marbled effect.

Bake

  • Place the pan in the preheated oven and bake for 18-22 minutes, or until the edges are set but the centers still have a slight jiggle. This ensures a creamy texture once cooled.

Cool and Chill

  • Remove from the oven and let the cheesecake bites cool to room temperature. Then, refrigerate for at least 2 hours, or overnight for best results. Chilling helps the flavors meld and the bites to firm up perfectly.

Serve and Enjoy

  • Once chilled, carefully remove the cheesecake bites from the pan. Serve them as is or garnish with extra caramel sauce or a sprinkle of sea salt for added flavor.

Equipment

  • Mixing bowls
  • Electric mixer or hand mixer
  • Mini muffin pan or silicone molds
  • Measuring cups and spoons
  • Spatula
  • Spoon or piping bag
  • Cooling rack

Notes

  • For a nut-free version, simply omit the chopped nuts from the crust.
  • Use gluten-free graham cracker crumbs to make this recipe gluten-free.
  • Keep cheesecake bites refrigerated and consume within 5 days, or freeze for up to 2 months.