These salted caramel cheesecake cups might look sinful, but they are actually a lighter way to enjoy this amazing dessert!
A Salty Sweet Dessert
Desserts are amazing! My favorites are the ones that have a hint of salt to them that really bring out the sweetness. I could eat them all day, every day. Unfortunately, Mother Nature is no fun and always substituting vegetables for caramel isn’t a wise choice.
I’m also a big fan of cheesecake bites! So, I thought it was high time I shared a lighter dessert that still tastes AMAZING. No flavor was sacrificed in these salted caramel cheesecake cups. In fact, they don’t even taste like a light dessert. They are made in a muffin tin, which means they are also perfectly portioned.
So you can still have your (cheese) cake and eat it too. But without all the guilt. You’re welcome!
How To Make Salted Caramel Cheesecake Cups
Crust – Crush the graham crackers in a bowl and then pour in the melted butter. Mix everything until everything has blended together.
Press – Place about a tablespoon of the graham cracker mixture into the bottom of each liner and press into an even layer. I used the end of a small roller but your fingers work great too.
Bake – Place the cupcake tray in the oven and cook for 5 minutes.
Wet Ingredients – While the crust is baking, it’s time to make the cheesecake. Whisk the cream cheese, Greek yoghurt, egg, vanilla extract, caramel sauce and agave nectar (or honey) in a large bowl until it’s nice and smooth.
Dry Ingredients – Add the salt and flour to the mixture and whisk everything real good so there are no lumps of flour.
Fill – Remov the bases from the oven and place about 2 tablespoons of the cheesecake mixture into each liner. Smooth it over with a spoon to make a level layer.
Bake – Place in the cheesecake cups in the oven for about 15-20 minutes. Insert a toothpick into the center and if it comes out clean, they’re ready. The cheesecakes will be a pale caramel color, so don’t worry and think they are overdone if they are light brown!
Cool – Let them cool in the pans for 15 minutes before transferring them to a wire rack to finish cooling completely.
Sauce – Once they’ve cooled, spoon a teaspoon of salted caramel sauce into the centre of each cheesecake cup. You can either fill the top completely, or leave a little border around the outside like I did.
Salt – Sprinkle salt flakes over the top of the cheesecake cups if you like them a little saltier. I used Maldon Salt Flakes for this recipe but any will work.
Serve & Store – Serve immediately, or keep in an airtight container in the fridge for up to 3 days.
More Easy Cheesecake Recipes
- Easy Lemon Cheesecake Bars
- Red Velvet Oreo Cheesecake
- Mint Chocolate Chip Cheesecake Dip
- Chocolate Chip Cheesecake Bars
- Lemon Cheesecake Mousse Recipe
Salted Caramel Cheesecake Cups Recipe
- 1.25 cups graham crackers, crushed
- 2.5 tbsp light margarine, melted
- 8 oz Light cream cheese, at room temperature
- 1 cup Greek Yoghurt
- 1 large egg
- 2 tsp vanilla extract
- 1 tbsp salted caramel sauce
- 3 tbsp agave nectar, can also use honey
- 1/8 tsp salt
- ¼ cup all purpose flour
- 12 tsp salted caramel sauce, for the top
- Salt flakes, optional
- Preheat the oven to 350F/180C and line a 12 hole cupcake tray with liners.
- Place the graham cracker crumbs into a medium sized bowl and then pour the melted butter into the bowl. Mix until all the crumbs are coated in butter.
- Place 1tbsp of the graham cracker mixture into the bottom of each liner and press into an even layer. I used the end of a small rolling pin.
- Place in the oven for 5 minutes.
- Meanwhile, make the cheesecake mixture by placing the cream cheese, Greek yoghurt, egg, vanilla extract, caramel sauce and agave nectar/honey into a large bowl and whisk until smooth and well combined.
- Add in the salt and flour and whisk until well combined and there are no lumps of flour.
- Once you’ve removed the bases from the oven, place 2tbsp of cheesecake mixture into each liner and smooth over with a teaspoon to make a level layer.
- Place in the oven for 15-20 minutes, until an inserted skewer into the centre comes out clean. Cheesecakes will be a pale caramel colour, so don’t worry and think they are overdone if they are light brown!
- Leave to cool in the pans for 15 minutes before transferring to a wire rack to cool completely.
- Once cool, spoon 1 teaspoon of salted caramel sauce into the centre of each cheesecake. You can either fill the top completely, or leave a little border around the outside like I did.
- Sprinkle with salt flakes, if desired. I used Maldon Salt Flakes.
- Serve immediately, or keep in an airtight container, in the fridge, for 3 days.