Mini Salted Caramel Chocolate Chip

These mini salted caramel chocolate chip cheesecakes are my favorite for special occasions when I want individual desserts that feel fancy yet are surprisingly easy to make. Each bite combines creamy cheesecake with a crunchy Oreo crust and a perfect hit of salted caramel and chocolate that keeps everyone coming back for more.

I first made these cheesecakes when I wanted a fun dessert that looked impressive but didn’t require slicing or complicated presentation. They quickly became a hit at family dinners.

Ingredients

• Oreo cookies: provide a chocolatey crunchy base that contrasts beautifully with the creamy filling Choose Oreos with no added fillings besides the classic for the best crust texture
• Unsalted butter melted: binds the crumbs together and adds richness Use real butter for flavor that really shines through
• Full-fat cream cheese: creates the rich and smooth cheesecake body Bring it to room temperature to avoid lumps
• Full-fat sour cream: brightens the cheesecake and adds subtle tang Helps balance the sweetness so it does not get cloying
• Granulated sugar: sweetens the base without overpowering the other flavors Use fine sugar for better dissolution
• Vanilla extract: deepens the flavor note Use pure vanilla extract for the best fragrance
• Egg yolks and whole eggs: provide structure for the cheesecake and make it silky Use large eggs at room temperature for the best mixing
• Salted caramel sauce: adds a luscious buttery flavor with a hint of salt Use good quality sauce or homemade for the best taste
• Heavy cream: softens the filling adding richness and a delicate texture
• Mini chocolate chips: add little bursts of chocolate throughout the cheesecake Pick mini chips so they disperse evenly in the filling
• Pecan halves and chopped pecans: add a nutty crunch on top Use fresh nuts for a vibrant flavor

Instructions

Build The Crust:

Crush the Oreo cookies finely using a food processor until you have fine crumbs This ensures a compact crust. Mix the crumbs with melted butter and press firmly into the bottom of 12 paper-lined muffin cups. The crust should be even and cover the bottom fully to support the creamy filling.

Make The Cheesecake Filling:

In a large bowl, beat the cream cheese, sour cream, and sugar together until completely smooth and creamy This is key for a silky texture. Beat in vanilla extract, egg yolks, and whole egg until just combined Do not overbeat or the filling can become dense.

Add Caramel And Chocolate:

Stir in a quarter cup of salted caramel sauce along with the heavy cream until the mixture is well blended. Gently fold in mini chocolate chips to distribute the little pockets of chocolate throughout the batter evenly.

Fill The Cups And Bake:

Spoon the cheesecake filling over the Oreo crusts, filling each cup nearly to the top This ensures a nice height and creamy center. Bake in a preheated 350 degree oven for 22 to 25 minutes or until the edges are set and the centers remain slightly wobbly This slight wobble prevents overbaking and drying out.

Cool And Chill:

Remove from the oven and let cool completely in the muffin tin Then refrigerate for at least two hours or preferably overnight This chilling step is what firms up the cheesecake and melds the flavors beautifully.

Finish With Caramel And Nuts:

Before serving, drizzle the remaining salted caramel sauce over the top of each cheesecake and garnish with pecan halves and chopped pecans This adds texture and a beautiful finishing touch.

When my family tastes these, they always ask if I doubled the caramel This recipe has collected fond memories at holidays and birthdays because it feels special but never fussy.

Storage tips

Store leftovers covered in an airtight container in the fridge for up to four days This keeps the cheesecakes fresh and creamy. For longer storage, these mini cheesecakes freeze beautifully. Wrap each one individually in plastic wrap and place in a freezer container. Thaw overnight in the fridge before serving.

Ingredient swaps

If sour cream is not available, full-fat Greek yogurt can be used as a substitute, adding a slight tang and creaminess. For those avoiding nuts, skip the pecan garnish or swap with toasted coconut flakes for crunch. Dark chocolate chunks or chips could replace mini chocolate chips for a richer chocolate flavor.

Serving ideas

These cheesecakes are perfect served chilled alone or with a simple fresh berry side to add brightness. A dollop of whipped cream with a sprinkle of sea salt enhances the salted caramel notes wonderfully. They also pair nicely with a cup of strong coffee or dessert wine for an indulgent treat.

This recipe is forgiving so feel free to experiment with different toppings Do not skip letting the cheesecake chill enough it makes all the difference in texture Using room temperature dairy ingredients prevents lumps and gives a smooth filling.

Frequently Asked Recipe Questions

→ How do I make the Oreo crust for these cheesecakes?

Crush Oreo cookies into fine crumbs and combine them with melted butter to form a mixture. Press this mixture firmly into muffin liners to create a crisp and flavorful base.

→ What is the best way to get a smooth cheesecake filling?

Ensure cream cheese and sour cream are at room temperature before mixing. Beat them with sugar and vanilla extract until smooth before adding eggs carefully to avoid overmixing.

→ Can I prepare these mini cheesecakes ahead of time?

Yes, after baking, chill the cheesecakes for at least two hours. This helps set the texture and enhances the flavors, making them perfect for advance preparation.

→ How should the salted caramel be used in these cheesecakes?

Half of the salted caramel is folded into the cheesecake batter for sweetness, while the remaining portion is drizzled on top after chilling for an extra layer of flavor.

→ What toppings work best with these mini cheesecakes?

Sprinkling pecan halves and chopped pecans adds crunch and nutty notes that complement the smooth filling and caramel richness.