Kay guys.. I might seriously be a little obsessed with mini cheesecakes lately.. they are just so cute and delicious! I swear, I’m going to lay off it soon, but I wanted to share this amazing recipe before I take a cheesecake hiatus (my pants will thank me!) because it is just too good to pass up.

After I made the mini turtle cheesecakes I found myself with an excess of salted caramel (not a bad problem to have) and I wanted to find a recipe with caramel in the cheesecake (there came the problem). After a lot of research and a little math I decided to just give it a shot making my own, and I’m glad I did!

These were super easy, and turned out so delicious; I just love the balance salt brings to desserts. Again, these are easily adapted to fit gluten free needs without changing the taste of the finished product, so what could be better!?

Mini Salted Caramel Cheesecakes {Gluten Free Option}    (Print Me)

Yield: 12 mini cheesecakes

Ingredients:
Crust:
1 cup oreos (or gluten free equivalent, I like Glutino’s)
2 Tablespoons butter, melted

Filling:
12 oz cream cheese, room temperature
1/4 cup sugar
1/2 teaspoon vanilla extract
1/3 cup salted caramel, homemade or store bought
1 egg, room temperature

Topping:
Salted caramel sauce
Finishing salt (I like Maldon)

Directions:
Preheat your oven to 350°F and lightly grease a 12 cup mini cheesecake pan with nonstick spray.

Start making the crust by placing cookies in the bowl of a food processor, pulsing until finely ground. Add in melted butter and pulse just until moistened (alternately crush cookies by hand then mix in butter with fork). Divide the mixture evenly among the cavities of pan, about 1 heaping tablespoon each. Use a small bottle or fingers to firmly press crumbs down.

Bake the crusts for 5 minutes, remove from oven to cool slightly and reduce temperature to 325°F.

Next, make the filling in a large bowl using an electric mixer to beat the cream cheese and sugar on medium-high speed just until smooth and fluffy. Add the vanilla and salted caramel beating on low until smooth. Add the egg and beat until just combined. Divide the mixture evenly among cavities.

Bake for about 18 minutes, or until just set. Remove from oven and allow to cool in pan for about 15 minutes before removing and allowing to cool completely. Cover lightly with plastic wrap and refrigerate for 2 hours minimum (or up to 3 days max).

When completely cooled, top cheesecakes with just enough caramel to cover tops but not overflow. Sprinkle with finishing salt and serve or return to the fridge to chill until ready to serve.

Source: See Brooke Cook Original