Caramel Cheesecakes Bites
Mini caramel cheesecakes with an almond crust, creamy filling, and rich homemade caramel topping. Perfect for parties or elegant desserts.
24 Servings
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
This recipe is naturally gluten free, as the crust uses almond meal and ground almonds instead of flour. When preparing, confirm that the almond meal and other ingredients are certified gluten free to avoid cross-contamination.