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Salted Caramel Cheesecake Cups
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5 from 4 votes

Salted Caramel Cheesecake Cups Recipe

These Salted Caramel Cheesecake Cups might look sinful, but they are actually a lighter way to enjoy dessert!
Prep Time15 mins
Cook Time15 mins
Cooling Time15 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Keyword: dairy, party
Servings: 10 servings
Calories: 204kcal

Ingredients

Base

  • 1.25 cups graham crackers crushed
  • 2.5 tbsp light margarine melted

Cheesecake

  • 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

Topping

  • 12 tsp salted caramel sauce for the top
  • Salt flakes optional

Instructions

  • 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.

Nutrition

Serving: 1serving | Calories: 204kcal | Carbohydrates: 26g | Protein: 6g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 30mg | Sodium: 299mg | Potassium: 90mg | Fiber: 1g | Sugar: 9g | Vitamin A: 296IU | Calcium: 79mg | Iron: 1mg