Caramel, caramel. Oh' sweet, Caramel. There's not much to tell you, other than the fact that I love you. Sometimes. You see, caramel and I go way back. Way back to my junior high days when I actually discovered how to make caramel. It was a revolutionary moment to say the least. I brought a bag of it to a football game, and it's safe to say that I was begged to bring it to every game there after. Who needs nachos, popcorn, and pizza when you have a sticky bag of caramel to munch on during a football game? Not us fourteen year olds, that's for sure. I'm sure our parents didn't appreciate the increasing dental bill, but heck. You only live once, right? (Cue dentures by 30 here.)
After high school, I lost my magic touch with caramel. It was the strangest thing. I literally could not get one batch to not turn rock solid. I'd like to think it was a faulty candy thermometer, but that might be stretching the story a bit. So as my caramel trials failed, so did my pride (I might tend to be overly dramatic when telling stories). It took me almost 4 years to try to make homemade caramel again. And when I did...three batches burnt in one day. You would have thought I would have stopped at the first batch, but no. Oh no. I was determined to make those caramel apples for a little Halloween party were throwing in Italy, and I was not about to stop at failure. Until the third batch, and then at that point failure was my only option. Let's just say that we had a nice big bowl of apples to get that party started.
So at this point, you are probably thinking I'm about to turn this story around and start telling you about my recent caramel success. But today, I left it up to the pros from Fat Toad Farm to do all the dirty work for the caramel used in these mini caramel cheesecake bites. I had contacted this family-run farm a while back seeing if they would be interested in having me develop a recipe using their Goat's Milk Caramel. Why? Because A.) I had never tried anything with goat's milk, and I was a curious cat. And B.) It looked like heaven in a jar. Which to me are two good reasons for this unadventurous taster to try something new.
The verdict? Heaven in liquid form. Like I said before, I was a bit hesitant at first because the words "goat milk" makes me a little leery. I don't like regular milk, so basically, anything with the word milk gives me second thoughts. Unless it's milk chocolate, and then in that case, pour it on me. The original caramel jar I used gave the cheesecake bites a more tangy taste than the caramel I was used to making (or tried to make). It was a nice switch up from what I was used to, and the bites were a hit. Can you really go wrong with cheesecake bites smothered with thick & creamy caramel? Didn't think so.
Mini Caramel Cheesecake Bites
Ingredients
- 8 oz cream cheese, softened
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ cup granulated sugar
- ¼ cup Caramel topping
- 1 cup graham cracker crumbs
- 2 tablespoons light brown sugar
- ½ butter, melted i.e. 1 stick
- ¼ cup Caramel topping
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Instructions
- In a small bowl, combine graham cracker crumbs (1 cup), light brown sugar (2 tablespoons), and melted butter (½ cup, i.e., 1 stick). Stir until combined and evenly distribute mixture between 12 lined . Press down with hands until each is firmly packed down.
- In another large bowl, beat together cream cheese (8 ounces), egg (1 large), vanilla extract (1 teaspoon), and granulated sugar (¼ cup) with an electric mixer for 30 seconds. Once combined, fold in caramel topping (¼ cup).
- Spoon or pipe mixture into each muffin tin. Each muffin tin should be ½ to ¾ full.
- Bake at 375℉ for 13-15 minutes. Remove from oven and allow them to cool before topping with caramel. I prefer to refrigerate cheesecake before serving, so you can wait to top with caramel until after refrigeration.
Last Step! Please leave a review and rating letting me know how you liked this recipe! This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Nutrition
Have you ever tried making homemade caramel? Was it a good experience? Or traumatizing-never-do-it-again experience?
Lynne says
Is this recipe for 24 MINI cupcake sized cheesecakes, or 24 STANDARD sized? It's sort of hard to tell from the picture. I need to make lots of the literal "bite-sized" ones. This recipe looks super tasty and I'd like to try it as soon as I know what size it makes :)
Melissa says
This recipe is for minis! Thanks for asking - I need to update this post and photos to clarify! <3
Lynne says
Thanks for the speedy reply! I've used recipes with about triple the ingredients, and wound up with 72 (which was what I needed). Can't wait to make these. :)
Eveline Cruess says
Had them before they yummy
Melissa says
Thank you so much for leaving a review, Eveline!
Carolyn Jenkins says
Just made this recipe for my family for a birthday. The only thing I struggled with was getting the crust pressed down firmly. Did you use liners? How do I keep it from sticking?
Overall loved this and will be making again!
Melissa says
Yes, I used liners! This is a pretty old recipe on my site so I don't remember what brand I used but I typically use Wilton these days. I'll retest these soon and update the post!
Carly says
Hi there, just wondering what kind of Carmel topping you recommend please? Like are we talking ice cream topping, or something thicker than that? I really want to make this recipe, but I’m scared I’ll mess it up by not using the right topping is all 😬 x
Melissa says
The stuff I used was thicker than that, more of a gourmet caramel that comes in a jar. Ice cream topping would be a little too runny, I think.
Marianne says
They worked out great even made my own sauce!
Stephanie says
Making this recipe for a several years now. It definitely a family favorite!❤️
Melissa says
I am soo happy you love this recipe, Stephanie! Thank you so much for leaving a review, I really appreciate it!
Amy DelPozzo says
Excellent
Melissa says
So glad you loved them!
Joe says
Great recipe, making them for the second time for a birthday get together tomorrow. One note here, it says 12 bites, but I got 24 out of this recipe without having to double it.
Laura says
Hi Melissa, Do you know if I can make these ahead of time and freeze them?
Melissa says
Yes, that shouldn't be a problem! I've frozen cheesecake before. I would just hold off on drizzling the caramel topping until after you freeze/thaw them.
kady says
what does it mean "fold in caramel?" how much caramel do i "fold in?" and how do i "fold" in caramel to a graham cup???
Melissa says
Hi Kady! Folding is just a method of gently stirring the batter. It helps create a "swirl" effect with the caramel and folding is generally used when you don't want to overmix something. (Here's a YouTube video that might help!)
Once the mixture is stirred, you simply spoon the batter into the graham cracker cups. Hopefully this helps!
briana says
how do you make the caramel perfect?
Melissa says
Hey Briana! The caramel I used in this recipe was jarred caramel from Fat Toad Farm. If I master creamy caramel like them, I'll let you know :)
Krista @ joyfulhealthyeats says
Yum... I'm drooling over here! These mini cheesecakes look delicious and so cute! :) Great recipe.