Salted Caramel Cheesecake Cupcakes have a buttery crust, creamy filling, and rich caramel drizzle with a hint of sea salt—pure indulgence!
Why You’ll Love This Recipe
- These Salted Caramel Cheesecake Cupcakes are the perfect bite-sized treat for any occasion.
- They combine a crunchy gluten-free graham cracker crust with a creamy, rich cheesecake filling.
- The decadent homemade salted caramel topping adds the perfect balance of sweet and salty flavors.
- Whether you’re gluten-free or just looking for a delicious dessert, these mini cheesecakes are sure to impress.
- They are easy to make and perfect for sharing!
Ingredients
For the Crust:
- 1 cup gluten-free graham cracker crumbs
- 2 tablespoons granulated sugar
- 3 tablespoons melted butter
For the Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
For the Salted Caramel Sauce:
- 1/2 cup granulated sugar
- 2 tablespoons unsalted butter
- 1/4 cup heavy cream
- 1/2 teaspoon sea salt
Directions
- Preheat oven to 325°F (163°C). Line a muffin tin with cupcake liners.
- In a bowl, mix gluten-free graham cracker crumbs, sugar, and melted butter until combined.
- Divide the mixture evenly among the cupcake liners and press down firmly to form a crust.
- Bake for 5 minutes, then remove from oven and let cool.
- In a large bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla and sour cream.
- Divide the cheesecake batter evenly among the cupcake liners.
- Bake for 18-20 minutes, or until the centers are set. Let cool completely.
- In a saucepan over medium heat, melt the sugar until golden brown. Add butter and stir until melted.
- Slowly pour in heavy cream while stirring, then add sea salt. Let cool slightly.
- Spoon the salted caramel sauce over the cooled cheesecakes.
- Refrigerate for at least 2 hours before serving.
Servings and Timing
- Servings: 12 cupcakes
- Prep Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 2 hours 35 minutes (including chilling)
- Calories per serving: 280 kcal
Variations
- Chocolate Caramel Cheesecakes: Add a layer of melted chocolate before topping with caramel.
- Nutty Twist: Sprinkle crushed pecans or almonds over the caramel topping.
- Fruit-Infused: Add a swirl of raspberry or strawberry sauce to the cheesecake batter before baking.
- Dairy-Free Option: Use dairy-free cream cheese and coconut cream for the caramel sauce.
Storage/Reheating
- Refrigeration: Store in an airtight container in the fridge for up to 5 days.
- Freezing: Freeze individual cheesecakes in a sealed container for up to 2 months. Thaw in the refrigerator before serving.
- Reheating: These are best enjoyed cold, but if needed, let them sit at room temperature for 10-15 minutes before serving.
FAQs
How do I prevent my cheesecakes from cracking?
Make sure not to overmix the batter and avoid overbaking. Let them cool gradually.
Can I use regular graham crackers instead of gluten-free ones?
Yes, if you don’t need them to be gluten-free, regular graham crackers work just fine.
What can I use instead of sour cream?
You can substitute it with Greek yogurt or heavy cream.
Can I make these in advance?
Yes! They can be made up to 3 days in advance and stored in the fridge.
What’s the best way to drizzle caramel without making a mess?
Use a spoon or a small piping bag for better control.
Can I make these without cupcake liners?
Yes, but greasing the muffin tin well is necessary for easy removal.
Why is my caramel sauce grainy?
This can happen if the sugar crystallizes. Stir gently and avoid sudden temperature changes.
Can I double this recipe?
Absolutely! Just use two muffin tins and bake in batches if needed.
How can I make the caramel sauce thicker?
Let it simmer a little longer to reduce the liquid.
What’s the best way to store leftover caramel sauce?
Keep it in an airtight container in the fridge for up to a week and reheat gently before using.
Conclusion
These Salted Caramel Cheesecake Cupcakes are a delightful treat that combines creamy cheesecake with a rich, buttery caramel topping. Easy to make and perfect for any gathering, they offer a delicious balance of sweet and salty flavors. Whether you make them ahead for a party or enjoy them as a personal indulgence, they are sure to be a hit!
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Salted Caramel Cheesecake Cupcakes
- Total Time: 2 hours 35 minutes (including chilling)
- Yield: 12 cupcakes 1x
- Diet: Gluten Free
Description
Salted Caramel Cheesecake Cupcakes have a buttery crust, creamy filling, and rich caramel drizzle with a hint of sea salt—pure indulgence!
Ingredients
For the Crust:
- 1 cup gluten-free graham cracker crumbs
- 2 tablespoons granulated sugar
- 3 tablespoons melted butter
For the Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
For the Salted Caramel Sauce:
- 1/2 cup granulated sugar
- 2 tablespoons unsalted butter
- 1/4 cup heavy cream
- 1/2 teaspoon sea salt
Instructions
- Preheat oven to 325°F (163°C). Line a muffin tin with cupcake liners.
- Mix gluten-free graham cracker crumbs, sugar, and melted butter. Divide evenly into cupcake liners, pressing firmly to form a crust.
- Bake for 5 minutes, then let cool.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla and sour cream.
- Pour batter evenly over the crusts and bake for 18-20 minutes until centers are set. Let cool.
- For caramel sauce, melt sugar in a saucepan over medium heat until golden. Stir in butter, then slowly add heavy cream. Mix in sea salt and let cool slightly.
- Spoon caramel over cooled cheesecakes and refrigerate for at least 2 hours before serving.
Notes
- Ensure ingredients are at room temperature for a smooth batter.
- Store refrigerated for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
