Can you remember the first time you tasted salted caramel cheesecake? Believe it or not, salted caramel has been around for over 3 decades – dating back to the invention of a salted butter caramel with crushed nuts by French chocolatier Henri Le Roux in approx. 1980. It only really hit the mass market in the US in 2008 and its popularity has grown ever since.
These delicious cheesecake bites take advantage of the amazing jars of salted caramel you can buy in the store – which means they can be prepared without the need for melting, boiling, baking or any form of heat whatsoever!
Most of the caramel sauce goes into the creamy cheesecake mixture, with the rest being drizzled on top, along with a little melted chocolate and a tiny pinch of coarse sea salt.
A perfect game day or party dessert – it can be made ahead (sprinkle on the salt just before serving), covered and stored in the refrigerator for up to two days.
Here’s what you’ll need salted caramel cheesecake:
Makes 36 cheesecake bites
- 7oz (about half a regular box) graham crackers
- 1 stick (4oz) unsalted butter, melted
- ½ cup + 2 tbsp heavy cream
- 1 + 1/3 cup (10.5 oz) cream cheese
- ½ cup confectioners’ sugar
- 1 tsp vanilla extract
- 1+ 1/4 cups store-bought salted caramel sauce
- 2oz melted milk/semi-sweet chocolate
- 1 tbsp coarse rock salt
Step by step to prepare a delicious salted caramel cheesecake bars:
- Put the biscuits into a large sandwich bag and crush into crumbs using a rolling pin.
- Place the crumbs into a bowl and mix in the melted butter until thoroughly combined.
- Spoon into a 20cm x 20cm baking dish that has been lined with parchment paper and use the back of a spoon to pack it down tightly. Place in the refrigerator whilst you start on the next layer.
- Add the cream to a large bowl and whisk to until the cream holds it’s shape. Add the cream cheese, vanilla extract, confectioners’ sugar and half of the salted caramel sauce, then whisk again until combined.
- Take the biscuit base out of the refrigerator and spread this layer on top. Put back in the fridge for an hour to set.
- Take out of the refrigerator and lift out the cheesecake using the parchment paper as a handle and place on a chopping board. Carefully slice into 36 pieces (6×6 squares).
- Spoon the salted caramel into a piping bag or plastic sandwich bag. Spoon the melted chocolate into another bag. Cut the tips off and drizzle each cheesecake square first with salted caramel and then with melted chocolate. Place a tiny pinch of coarse rock salt on each square, then serve.
Tiny, delicious and far too addictive!