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- 1 cup graham cracker crumbs - 4 tablespoons unsalted butter, melted - 16 oz cream cheese, softened to room temperature - 1/2 cup granulated sugar - 1 teaspoon pure vanilla extract - 1 cup heavy whipping cream - 1/4 cup salted caramel sauce (plus extra for drizzling) - A pinch of sea salt - Optional: whipped cream for an extra topping To make salted caramel cheesecake cups, you need some simple, tasty ingredients. Each one plays a big role in your cups' flavor and texture. First, graham cracker crumbs form the base. They add a nice crunch and sweetness. Melting unsalted butter helps bind the crumbs together. This combination gives a solid foundation for the cheesecake. Next, the cream cheese is the star. It brings a creamy texture and rich flavor. Be sure to soften it first; this helps it mix well. The granulated sugar adds sweetness, while the pure vanilla extract gives it a warm, inviting taste. Heavy whipping cream is key for lightness. Whipping it until stiff peaks form makes the filling airy. The salted caramel sauce adds that sweet and salty twist we all love. A pinch of sea salt enhances the flavors, making them pop. You can also add whipped cream on top for extra indulgence. With these ingredients, you are ready to create a delicious treat that everyone will enjoy. To start, gather your graham cracker crumbs and melted unsalted butter. In a medium bowl, mix the crumbs with the butter. Stir until the crumbs look like damp sand. This step is key for a tasty crust. Next, grab your serving cups or small jars. Distribute the crumb mix evenly into the bottoms of each cup. Press it down firmly with the back of a spoon. This will create a solid base for your cheesecake. Set these aside while you move to the next step. Now, let’s make the cheesecake filling. In a large bowl, beat the softened cream cheese, granulated sugar, and vanilla extract. Use an electric mixer on medium speed. Mix until it is silky smooth and lump-free. This step is very important for a creamy texture. In a separate bowl, whip the heavy cream until it forms stiff peaks. This will help the cheesecake feel light. Carefully fold the whipped cream into the cream cheese mix. Do this in three parts to keep it airy and fluffy. Now, gently stir in the salted caramel sauce. Make sure to mix it well. Add a pinch of sea salt to enhance the flavor. It's time to fill the cups! Spoon the creamy cheesecake mixture over the crust in each cup. Fill them about three-quarters full. Leave some space for toppings later. Cover the cups with plastic wrap. Chill them in the refrigerator for at least 4 hours. This helps the cheesecake set firmly, making it easier to serve. When you are ready to serve, drizzle more salted caramel sauce over the top of each cup. If you want, add a dollop of whipped cream for extra richness. Enjoy your homemade delights! To make the best salted caramel cheesecake cups, start with soft cream cheese. This helps blend it easily with sugar and vanilla. If your cream cheese is cold, it will be lumpy. Set it out for at least an hour before mixing. Next, whip the heavy cream until it forms stiff peaks. This means it holds its shape well. Gently fold the whipped cream into the cream cheese mix. This step keeps your cheesecake light and fluffy. Drizzling caramel sauce on top adds a sweet touch. Use a spoon or squeeze bottle for a neat drizzle. Let the caramel flow over the edges for a beautiful look. For an extra treat, add a dollop of whipped cream on top. This adds a nice contrast to the creamy cheesecake. It makes each bite even more delightful. Sprinkle flaky sea salt on the top for a nice crunch. It balances the sweetness of the caramel. This simple touch makes the flavors pop. You can also get creative with how you present your cups. Use clear cups to show off the layers, or add fresh fruit on top. These small details make your dessert stand out. {{image_4}} You can change the flavor of your salted caramel cheesecake cups in fun ways. One great idea is to add fruit purees. For example, try mixing in raspberry or strawberry puree into the cheesecake filling. This adds a fruity twist and makes the cups even more delightful. You can also layer the purees at the bottom before adding the cheesecake. Another option is to explore different types of caramel. You could use dark caramel for a richer taste or even a coffee-flavored caramel. This will give your cheesecake cups a unique flavor profile. Don’t be afraid to experiment and find what makes your taste buds dance! If you need gluten-free options, you can easily swap out the graham cracker crumbs. Use gluten-free cookie crumbs or almond flour instead. Both will give you a delicious crust that holds together well. For those who follow a vegan diet, you can substitute the cream cheese with a vegan cream cheese made from nuts or soy. Instead of heavy cream, use coconut cream whipped until fluffy. These changes ensure everyone can enjoy these tasty treats without missing out! After making these salted caramel cheesecake cups, store any leftovers in the fridge. Use an airtight container to keep them fresh. If you used jars, just cover them with their lids. This keeps the cheesecake cups safe from air and odors. To maintain the creamy texture, avoid stacking them. If you can, separate them with parchment paper. This helps prevent sticking. Remember to chill them again if they warm up. These cheesecake cups can last in the fridge for about 3 to 4 days. After that, the texture and taste may change. If you want to keep them longer, freezing is a great option. To freeze, place the cups in a freezer-safe container. You can also wrap them tightly with plastic wrap. They can stay fresh in the freezer for up to 2 months. When ready to eat, thaw them in the fridge overnight. Enjoy them cold for the best flavor! Can I use a different type of cookie for the crust? Yes, you can switch the crust. Use chocolate cookies or even vanilla wafers. Just crush them the same way as graham crackers. Each type gives a unique flavor. What if I don’t have heavy cream? If you lack heavy cream, use whole milk and a bit of butter. Mix 3/4 cup of milk with 1/4 cup of melted butter. This will help create a creamy texture. Can these be made a day in advance? Absolutely! Making them a day ahead is smart. It helps the flavors blend better. Just keep them covered in the fridge until you serve. Best way to transport cheesecake cups for a party? To transport, place the cups in a sturdy container. Use a lid to keep them secure. If you add whipped cream, do it just before serving to keep it fresh. Can I use low-fat cream cheese? Yes, low-fat cream cheese works. It may change the texture slightly, but it will still taste great. What can I substitute for salted caramel sauce? If you need a substitute, mix brown sugar with butter and a pinch of salt. Cook it until it becomes thick. This will mimic the taste of salted caramel. These cheesecake cups are simple and fun to make. You learned about the key ingredients, like cream cheese and caramel. We walked through the steps to prepare the crust and fill the cups. Tips helped ensure a smooth texture and perfect taste. You can customize the flavors and store leftovers easily. Now, it’s time to create your own cheesecake cups. Enjoy the process and share them with others!

Salted Caramel Cheesecake Cups

Indulge in these decadent salted caramel cheesecake cups that are perfect for any occasion! With a buttery graham cracker crust, creamy cheesecake filling, and a rich salted caramel drizzle, these treats are sure to impress. Discover the easy recipe and step-by-step instructions to create this delightful dessert at home. Click to explore and make your dessert table irresistible with these delicious salted caramel cheesecake cups!
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Ingredients
  

1 cup graham cracker crumbs

4 tablespoons unsalted butter, melted

16 oz cream cheese, softened to room temperature

1/2 cup granulated sugar

1 teaspoon pure vanilla extract

1 cup heavy whipping cream

1/4 cup salted caramel sauce (plus extra for drizzling)

A pinch of sea salt

Optional: whipped cream for an extra topping

Instructions
 

In a medium mixing bowl, combine the graham cracker crumbs with the melted unsalted butter. Stir until the crumbs are thoroughly coated and resemble damp sand.

    Take serving cups or small jars and equally distribute the crumb mixture into the bottoms, using the back of a spoon to press it down firmly to create a solid base. Set aside.

      In a spacious mixing bowl, beat the softened cream cheese together with the granulated sugar and vanilla extract using an electric mixer on medium speed until the mixture is silky smooth, ensuring there are no lumps present.

        In a separate bowl, whip the heavy cream until it reaches stiff peaks, which will help to create a light texture. Carefully fold the whipped cream into the cream cheese mixture in three additions, being gentle to retain the airy consistency of the cream.

          Gently stir in the salted caramel sauce, folding it until it's well incorporated into the mixture, and add a pinch of sea salt to elevate the flavor.

            Spoon the creamy cheesecake mixture over the pressed graham cracker crusts in each cup, filling them about three-quarters full to leave room for toppings.

              Cover the cups with plastic wrap and chill in the refrigerator for a minimum of 4 hours, or until the cheesecake has set firmly.

                Just before serving, drizzle more salted caramel sauce generously over the top of each cheesecake cup. If desired, add a dollop of whipped cream for extra indulgence.

                  Prep Time: 15 minutes | Total Time: 4 hours 15 minutes | Servings: 6

                    - Presentation Tips: For an elegant touch, garnish each cheesecake cup with a sprinkle of flaky sea salt and an additional drizzle of caramel. Serve chilled to highlight the creamy texture and the delightful sweet-salty flavor!