Preheat the oven and treat yourself to these mini chocolate chip salted caramel cheesecakes! Featuring an Oreo cookie crust, creamy chocolate chip cheesecake filling, and salted caramel drizzle, they’re sure to satisfy your sweet tooth.
How to Make Mini Cheesecakes
Make the Cookie Crust: Pulverize the cookies in a food processor. Combine the crumbs with the melted butter. Divide the mixture between the liners. Bake crusts for 5 minutes.
Make the Cheesecake Filling: In a large bowl beat the sour cream and cream cheese on medium speed until smooth. Add the remaining cheesecake ingredients. Once you add the eggs, do not over mix!
Add the Batter to the Pan: Divide the cheesecake batter evenly among the prepared cups. Top each mini cheesecake with a pecan and a few mini chocolate chips.
Bake the Mini Cheesecakes: Bake for 15 minutes. Then turn the oven off, but leave the cheesecakes inside the oven for another 10 minutes.
Cool the Mini Cheesecakes: Remove the pan from the oven and place the pan on a wire rack to cool completely. Then place the pan inside the fridge to chill for at least 2 hours. Once the cheesecakes are completely cool, you can remove them from the pan.
Make them Pretty: Right before you plan on serving, go crazy with more garnish! Drizzle extra salted caramel sauce on top. And then sprinkle each mini with more chocolate chips and chopped pecans. For a salty kick, add a sprinkle of sea salt.
Ingredients
For the Cookie Crust:
20 Oreo cookies classic variety, do not remove the white center
4 Tablespoons (57g) unsalted butter melted
For the Mini Cheesecakes:
16 ounces (454g) brick-style full-fat cream cheese room temperature
1/2 cup (113g) full-fat sour cream room temperature
1/2 cup (99g) granulated sugar
2 teaspoons vanilla extract
2 large egg yolks room temperature
1 large egg room temperature
1/2 cup (140g) salted caramel sauce divided, homemade or store-bought
1/3 cup (76ml) heavy cream
12 pecan halves
1/2 cup (85g) mini chocolate chips
1/4 cup (28g) chopped pecans
