Mini Salted Caramel Cheesecakes

For bite-size indulgence, our mini cheesecakes hit the spot!

Serves: 6Prep: 4 hours 20 minutesCook: 40 minutesTotal: 5 hoursDifficulty: Medium

Serves: 6


  • 1 1⁄4 cups Graham Cracker Crumbs
  • 1 1⁄2 tablespoons Simple Truth Organic™ Light Brown Sugar
  • 4 tablespoons butter, melted
  • 2 packages (8 oz. each) cream cheese, room temperature
  • 3⁄4 cup Simple Truth Organic™ Cane Sugar
  • 1 1⁄2 tablespoons all-purpose flour
  • 2 eggs
  • 2 teaspoons Simple Truth Organic™ Madagascar Vanilla Extract
  • 1⁄4 cup Simple Truth Organic™ Cultured Grade A Sour Cream
  • 1⁄4 cup heavy whipping cream
  • Caramel sauce, warmed, for serving
  • Sea salt, for serving


  • Preheat oven to 350°F. Prepare four 4” springform pans with nonstick cooking spray.
  • In a small bowl, combine the graham cracker crumbs, brown sugar and butter. Divide evenly and press into the cheesecake pans. Bake for 5 minutes, then allow to cool completely.
  • In the bowl of a stand mixer, cream together the cream cheese and sugar until smooth. Add in the flour, then add in the eggs, one at a time until just combined. Add the vanilla extract, sour cream and heavy cream. Mix until combined.
  • Evenly pour mixture into each pan. Bake 40-45 minutes, until slightly jiggly. Turn oven off and allow cheesecakes to sit for 1 hour with the oven door ajar.
  • Allow to cool for 1 hour at room temperature, then loosely cover with plastic wrap and refrigerate for 2 hours.
  • Before serving, top with a drizzle of caramel sauce and a sprinkle of sea salt. Serve and refrigerate leftovers.