Preheat the oven and deal with your self to those mini chocolate chip salted caramel cheesecakes! That includes an Oreo cookie crust, creamy chocolate chip cheesecake filling, and salted caramel drizzle, they’re certain to fulfill your candy tooth.
Mini Salted Caramel Chocolate Chip Cheesecakes
Relating to crowd-pleasing dessert recipes, it’s exhausting to beat mini cheesecakes! However these mini cheesecakes? They’re cute, scrumptious, and downright irresistible.
The chocolate cookie crust, chocolate chip cheesecake filling and caramel sauce on high assure you gained’t have leftovers. However if you happen to do, you’ll be able to all the time freeze them for as much as 2 months! And who doesn’t love having dessert of their freezer?
Components for Mini Salted Caramel Chocolate Chip Cheesecakes
- Oreo Cookies: Remember to use common Oreo’s (not double stuff, and so on). And don’t take away the white cream filling within the middle of the cookie.
- Melted Butter: I all the time choose unsalted butter, however in a pinch salted butter will work nice on this recipe.
- Cream Cheese: For one of the best style and texture, you’ll wish to use full-fat cream cheese. Block-style cream cheese works greatest, like Philadelphia model or one thing related. Make sure your cream cheese is at room temperature!
- Bitter Cream: When you can’t discover bitter cream, full-fat plain Greek yogurt makes a fantastic substitute.
- Sugar: Granulated sugar works greatest, however if you happen to don’t thoughts a delicate taste change, brown sugar will work in a pinch.
- Vanilla Extract: At all times use pure vanilla, and never imitation vanilla which provides a bizarre chemical like taste. When you don’t have any readily available, be at liberty to omit.
- Eggs: You’ll use an entire egg and a couple of egg yolks. Add the egg whites to a container and retailer within the fridge for an additional recipe!
- Salted Caramel Sauce: Retailer-bought is ok! However right here’s my recipe for easy methods to make simple salted caramel sauce in case you wish to strive home made.
- Heavy Cream: Don’t substitute milk or half and half for this ingredient!
- Pecans: You’ll want pecan halves and chopped pecans for these mini cheesecakes. You probably have a nut allergy, be at liberty to depart these off fully!
- Mini Chocolate Chips: It’s best to have the ability to simply discover these at your native grocery retailer or fill up on-line!
How you can Make Mini Cheesecakes
- Make the Cookie Crust: Pulverize the cookies in a meals processor. Mix the crumbs with the melted butter. Divide the combination between the liners. Bake crusts for five minutes.
- Make the Cheesecake Filling: In a big bowl beat the bitter cream and cream cheese on medium velocity till clean. Add the remaining cheesecake components. When you add the eggs, don’t over combine!
- Add the Batter to the Pan: Divide the cheesecake batter evenly among the many ready cups. High every mini cheesecake with a pecan and some mini chocolate chips.
- Bake the Mini Cheesecakes: Bake for quarter-hour. Then flip the oven off, however depart the cheesecakes contained in the oven for an additional 10 minutes.
- Cool the Mini Cheesecakes: Take away the pan from the oven and place the pan on a wire rack to chill fully. Then place the pan contained in the fridge to relax for at the least 2 hours. As soon as the cheesecakes are fully cool, you’ll be able to take away them from the pan.
- Make them Fairly: Proper earlier than you intend on serving, go loopy with extra garnish! Drizzle further salted caramel sauce on high. After which sprinkle every mini with extra chocolate chips and chopped pecans. For a salty kick, add a sprinkle of sea salt.
Gear for this Recipe:
Mini Salted Caramel Chocolate Chip Cheesecakes
Preheat the oven and deal with your self to those mini chocolate chip salted caramel cheesecakes! That includes an Oreo cookie crust, creamy chocolate chip cheesecake filling, and salted caramel drizzle, they’re certain to fulfill your candy tooth.
Components
For the Cookie Crust:
- 20 Oreo cookies traditional selection, don’t take away the white middle
- 4 Tablespoons (57g) unsalted butter melted
For the Mini Cheesecakes:
- 16 ounces (454g) brick-style full-fat cream cheese room temperature
- 1/2 cup (113g) full-fat bitter cream room temperature
- 1/2 cup (99g) granulated sugar
- 2 teaspoons vanilla extract
- 2 massive egg yolks room temperature
- 1 massive egg room temperature
- 1/2 cup (140g) salted caramel sauce divided, home made or store-bought
- 1/3 cup (76ml) heavy cream
- 12 pecan halves
- 1/2 cup (85g) mini chocolate chips
- 1/4 cup (28g) chopped pecans
Directions
For the Cookie Crust:
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Preheat the oven to 325 levels (F). Line a 12-mold cupcake pan with paper liners. Spray liners frivolously with non-stick baking spray and put aside till wanted.
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Place the Oreo cookies within the physique of a small meals processor – or blender – and pulse till the cookies are very nice crumbs.
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In a big bowl, mix the cookie crumbs with the melted butter and stir properly to mix.
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Divide the combination evenly between the cupcake liners and press it firmly into the underside – and barely up the perimeters – of every mould.
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Bake crusts in a preheated oven for five minutes. Take away from the oven and place the tins on a wire rack to chill whilst you make the filling. Scale back the oven to 300°F.
For the Mini Cheesecakes:
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Within the physique of a excessive energy blender, meals processor, stand mixer fitted with the whisk attachment, or in a big bowl utilizing a hand-held mixer, beat the softened cream cheese and bitter cream till clean.
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Add sugar and vanilla and beat clean, scraping down the perimeters and backside of the bowl as wanted. On the bottom velocity, add within the eggs and yolk and beat till mixed.
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Flip the mixer off and, utilizing a rubber spatula, gently stir in 1/4 cup of the salted caramel sauce and all the heavy cream, mixing till evenly mixed.
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Divide the filling evenly amongst cups, pouring it on high of the ready crust layer. The molds can be very full. High every mini cheesecake with a pecan and some mini chocolate chips.
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Bake within the preheated oven for quarter-hour, then flip off the oven and depart the door closed for an additional 10 minutes.
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Take away the pan from the oven and place the pan on a wire rack to chill fully. As soon as cool to the contact, place the pan within the fridge to relax for at the least 2 hours. As soon as the cheesecakes are fully cool, you’ll be able to take away them from the pan.
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Retailer within the fridge, in an hermetic container, till wanted. Cheesecakes will hold for five days. Enable to come back to room temperature for 20 minutes earlier than serving.
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Proper earlier than serving, drizzle generously with remaining salted caramel sauce, and sprinkle with just a few extra chocolate chips and chopped pecans.
