Crunchy Salted Caramel Cheesecake Bites
Indulge in these sophisticated, bite-sized treats featuring a buttery graham cracker foundation topped with a velvety, smooth cream cheese filling. Finished with a decadent drizzle of salted caramel and a pinch of flaky sea salt, these cheesecake bites offer the perfect balance of richness and texture. Ideal for any gathering, this recipe yields consistent, professional results that are sure to delight your guests with every grab-and-go mouthful.
- Prep Time: 20
- Cook Time: 25
- Total Time: 45
- Yield: 16 bites 1x
- Category: Main Dishes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
16 oz cream cheese, softened to room temperature
1/2 cup granulated sugar
2 large eggs, room temperature
1 tsp pure vanilla extract
1 1/2 cups graham crackers, finely crushed
1/4 cup unsalted butter, melted
1/2 cup salted caramel sauce
1/4 tsp flaky sea salt
Instructions
Preheat your oven to 350 degrees Fahrenheit.
Combine graham cracker crumbs and melted butter in a bowl until they resemble wet sand.
Press one tablespoon of the mixture into the bottom of lined muffin tins.
Bake the crusts for 5 minutes and remove from the oven.
Beat the softened cream cheese and sugar in a large bowl until smooth.
Add eggs one at a time, mixing gently to avoid aeration.
Stir in the vanilla extract.
Pour the filling over the prepared crusts in the muffin tin.
Bake for 20 minutes until the edges are firm but center is slightly wobbly.
Cool, then drizzle with salted caramel and sprinkle with flaky sea salt before serving.
Notes
Ensure all dairy and eggs are at room temperature for the smoothest filling. To prevent cracks, do not overmix the batter once eggs are added. You can add chopped pecans on top for extra crunch if desired. Store in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bite
- Calories: 210
- Sugar: 18g
- Sodium: 165mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 65mg