These little cheesecakes are the perfect bite size piece. These cheesecakes have a buttery biscuit base with a vanilla baked cheesecake topping and finally topped with a homemade salted caramel sauce.
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EVERYTHING YOU’LL NEED FOR THE MINI SALTED CARAMEL CHEESECAKES
- Digestive biscuits
- Butter
- Full fat cream cheese
- Caster sugar
- Eggs
- Sour cream
- Salted caramel sauce
![](https://i1.wp.com/claytonscookbook.com/wp-content/uploads/2020/06/DSC01361-683x1024.jpg?resize=683%2C1024&ssl=1)
What is the Shelf Life on the Cheesecakes?
These mini cheesecakes will keep for three days in the fridge or two months in the freezer. Try and keep them in a container or an airtight freezer bag.
![](https://i0.wp.com/claytonscookbook.com/wp-content/uploads/2020/06/DSC01371.jpg?fit=167%2C250&ssl=1)
Mini Salted Caramel Cheesecakes
These little cheesecakes are the perfect bite size piece. These cheesecakes have a buttery biscuit base with a vanilla baked cheesecake topping and finally topped with a homemade salted caramel sauce.
Equipment
- 12 cupcake cases
- 12-hole cupcake tin
Ingredients
- 150 g Digestive biscuits
- 75 g Butter, Melted
- 200 g Full fat cream cheese
- 100 g Caster sugar
- 1 Egg
- 1 Egg yolk
- 40 g Sour cream
- 100 g Salted caramel sauce
Instructions
- Preheat the oven to 200°C.
- Blitz the biscuits in a blender until it forms a fine crumb. Mix in the melted butter and press the mixture into the bottom of cupcake cases in a cupcake tin. Spoon 3-4 tsp of digestive mix in the bottom of each cupcake case. Then place in the oven for 8 minutes.
- Meanwhile, in a bowl, whisk together the cream cheese, sour cream, caster sugar, egg and egg yolk.
- Pour the mixture ¾ of the way up the cupcake case. Place back in the oven for 20 minutes.
- Once baked, let the mini cheesecake cool slightly in the tin before moving to a wired rack to cool fully.
- Once cooled, pour a layer of salted caramel on top. Place in the fridge until serving.
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