Salted Caramel Mini Cheesecake with Chocolate Almond Crust
This Salted Caramel Mini Cheesecake with Chocolate Almond Crust bakes in muffin tins for just 25 minutes. The creamy sweet filling is enhanced with lemon juice and drizzled with caramel sauce. It's made complete with a chocolate and almond crust sprinkled with sea salt to enhance the chocolate and caramel flavors.
Servings: 14 mini cheesecakes
For Cheesecake Filling
- 16 ounces cream cheese, softened
- ½ cup sugar
- 2 tsp lemon juice
- 1 tsp vanilla extract
- 2 eggs, room temperature
- caramel sauce, for serving
For Chocolate Almond Crust
- 1 cup almonds
- 1 tbsp cocoa powder
- ¼ cup sugar
- 3 tbsp melted butter
- 1 tsp sea salt
Preheat the oven to 325°. Add a small cake or bread pan filled with 1 inch water to the bottom of oven. Line a standard size muffin tin with liners (14 total) and spray them with cooking oil.
Make the filling: In an electric or stand mixer, beat cream cheese on medium-high until smooth, about 2 minutes. Add the sugar and beat until smooth, 2 minutes. Add lemon juice and vanilla extract and beat for 1 minute. Whisk eggs in a small bowl and add to batter. Beat on low, helping to incorporate with a spatula, just until they integrate into the batter, about 1 minute.
Make the crust: In a blender or food processor, finely crush the almonds and cocoa powder. Remove to a bowl and add sugar, sea salt, and melted butter. Mix thoroughly.
Add one generous spoonful of almond crust to the muffin cups and press down to adhere. Fill almost to the top with batter.
Bake for 25 minutes. Turn off oven and open. Let cheesecakes rest for 30 minutes (to prevent dropping centers). Chill before serving. Drizzle with caramel sauce to serve.