Cream cheese, almonds, butter, sugar, eggs, vanilla, and caramel come together in these rich and irresistible Caramel Cheesecakes Bites.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
I’ve always had this thing about mini desserts—they look innocent, but they’re actually dangerous. Why? Because your brain tricks you into thinking, “Oh, they’re small, I’ll just have one.” Then suddenly you’re standing in the kitchen at 10 p.m. with caramel on your chin wondering if anyone noticed you ate four. (Spoiler: they noticed.)
The first time I made these Caramel Cheesecakes Bites, I thought I was being practical. I’d signed up to bring dessert to a family dinner, and instead of a whole cheesecake that requires slicing, plates, and knives, I figured—mini cheesecakes! Cute, tidy, portioned. Except my husband got to them first. He called it “taste testing” but somehow three vanished in under five minutes. My kids weren’t far behind, swiping them off the tray before the caramel even had time to set. I ended up guarding the last dozen like they were crown jewels. Honestly though, I kind of get it. The nutty crust, creamy filling, and that caramel drizzle… it’s impossible not to sneak “just one more.”
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Caramel Cheesecakes Bites Recipe?
These aren’t your average cheesecakes. These are bite-sized caramel cheesecakes. That means: no stress about slicing, no cracking tops to hide, no awkward moments of fighting over who gets the biggest slice. Just neat little portions you can pop onto a plate (or, let’s be honest, straight into your mouth).
And the flavor? It’s like the fancy dessert you’d order at a restaurant—but made in your own kitchen, without needing a culinary degree or patience for water baths. Almond crust, silky cheesecake filling, and homemade caramel that tastes like you know what you’re doing even if you were secretly scrolling Instagram between steps.
Ingredient Notes:
Here’s the lowdown, in plain words, because we don’t need fluff here:
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Almond meal & ground almonds – A fun twist on the usual graham cracker crust. Plus, it makes you feel like you’re doing something gourmet.
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Sugar – The sweet stuff in every layer. Dessert without sugar is just sadness.
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Cinnamon – Just a touch, but it gives that cozy flavor like autumn in a bite.
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Butter – Melted, softened, whisked—basically everywhere in this recipe. And honestly, when is butter not the answer?
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Cream cheese – The diva of this dessert. Softened cream cheese is smooth and forgiving, unlike the time I tried to rush it and ended up with lumpy batter. Learn from my mistakes.
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Eggs – They’re like the stage crew, holding everything together quietly.
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Vanilla – Small but mighty. Skip it and you’ll notice.
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Caramel (sugar, evaporated milk, butter, water) – This is where things get dramatic—bubbling sugar, golden color, the smell that makes everyone wander into the kitchen asking, “Is it ready yet?”
How To Make Caramel Cheesecakes Bites?
Alright, let’s walk this through. No stress. Just me and you in the kitchen.
Step 1: The crust
Mix almonds, sugar, cinnamon, and butter. Press into cupcake liners. Bake at 350°F for 10 minutes. Easy. Smells good already.
Step 2: The filling
Drop the oven temp to 300°F. Beat cream cheese, sugar, and eggs until smooth. Add vanilla. Spoon onto your crusts.
Step 3: Bake
Bake 40 minutes. You want the centers slightly jiggly, not stiff. If you’ve ever poked a cheesecake nervously with a toothpick, you know what I mean. Let them cool while you handle the caramel.
Step 4: Caramel drama
Sugar + water in a pan. Stir until dissolved, then don’t touch it. Let it bubble until it turns that gorgeous amber color (like light brown sugar). Whisk in butter and milk (it’ll hiss at you, like it’s offended). Boil a bit more, then cool it down.
Step 5: Assemble
Spoon caramel over cooled cheesecakes. Chill for an hour. Try not to “taste test” five of them while they set.
Want To Save This Recipe?
Storage Options:
These Caramel Cheesecakes Bites are perfect make-ahead treats. Pop them in the fridge in an airtight container and they’ll last 4–5 days. They also freeze really well—just freeze them without the caramel, thaw overnight in the fridge, and drizzle caramel before serving. That way, they taste fresh every time.
Variations and Substitutions:
Feeling adventurous? Try this:
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Nut-free version – Graham crackers instead of almonds. Classic and safe for those with allergies.
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Salted caramel twist – Sprinkle flaky sea salt on top. Sweet + salty = chef’s kiss.
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Chocolate drizzle – Melt some chocolate and go Jackson Pollock on them.
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Holiday version – Top with whipped cream and a pecan half. Instant festive vibes.
What to Serve with Caramel Cheesecakes Bites?
These are showstoppers on their own, but if you want to go big:
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Coffee or espresso – A bitter sip to cut through the sweetness. Perfect combo.
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Fresh fruit – Raspberries or strawberries on the side if you want to feel slightly healthier.
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Whipped cream – Extra cream never hurt anyone.
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Dessert platter – Add cookies, brownies, and truffles for the ultimate holiday spread.
Frequently Asked Questions:
Can I make these ahead?
100%. In fact, they taste better the next day.
Do I have to make caramel from scratch?
Nope. Grab a jar if you’re short on time. But homemade does give you bragging rights.
Are they gluten free?
Technically, yes, thanks to the almond crust. But always double-check your ingredients if you’re serving someone with an allergy.
And that’s my Caramel Cheesecakes Bites. They’re rich, cozy, and small enough to trick you into eating way more than you planned. But honestly? No regrets.
So tell me—are you making these for a party spread, or are you going to stash them in the fridge and “forget” to tell your family they exist?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Caramel Cheesecakes Bites
Ingredients
For the Crust:
- 1 cup almond meal
- ½ cup finely ground almonds
- ¼ cup granulated sugar
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- ¼ cup unsalted butter melted
For the Filling:
- 2 ½ bricks cream cheese softened (approximately 20 ounces)
- ½ cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
For the Caramel Topping:
- ½ cup granulated sugar
- 2 tablespoons water
- ½ cup evaporated milk
- 1 tablespoon unsalted butter
Instructions
Prepare the crust
- Preheat the oven to 350°F (175°C). In a mixing bowl, combine almond meal, ground almonds, sugar, salt, cinnamon, and melted butter. Mix until well blended.
Form the crusts
- Line two standard cupcake pans with paper liners. Place a spoonful of the crust mixture into each liner, pressing firmly to form a base. Bake for 10 minutes. Remove from oven and set aside. Reduce oven temperature to 300°F (150°C).
Prepare the filling
- In a medium bowl, beat softened cream cheese, sugar, and eggs until smooth and creamy. Add vanilla extract and continue mixing until fully incorporated.
Assemble and bake
- Spoon the filling evenly over the pre-baked crusts. Bake for 40 minutes, or until the centers are just set but still slightly soft. Allow to cool completely.
Prepare the caramel topping
- In a saucepan over medium heat, combine sugar and water. Stir gently until the sugar dissolves. Continue cooking without stirring until the mixture turns a light amber color, approximately 10 minutes. Remove from heat and carefully whisk in butter and evaporated milk. Return to a gentle boil until smooth. Allow to cool to room temperature.
Finish the cheesecakes
- Once both the cheesecakes and caramel have cooled, spoon approximately 1 tablespoon of caramel over each cheesecake bite. Refrigerate for at least 1 hour before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
