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Mini Salted Caramel Cheesecakes are topped with homemade salted caramel sauce and a chocolate drizzle to create one of the most delicious cheesecakes you’ll ever eat.

I like to consider myself one of the “official birthday bakers” of my family. There are a lot of people in my family, and that means a lot of birthdays. There’s nothing better than presenting someone you love with their favorite treats to celebrate another year of being family.

If you’ve been following along the last few weeks, you know that Eric, Elle and I are planning to make the move back near where I grew up. We really want Elle to be near all her grandparents, uncle, great aunties, and cousins.

Plus, if Eric and I are being honest, we’re kinda tired of making that hour and a half drive each way every single time there’s something to celebrate – like a birthday or a Browns game. I can tell you right now, it’s not fun to transport desserts in a car with two dogs, and it’s also not fun making them in a kitchen that isn’t your own.

Luckily, the prevailing birthday treat in my immediate family isn’t cake or cupcakes.. it’s cheesecake. And cheesecake can transport like a champ – especially when they’re cute mini cheesecakes like these.

Did you know that September is the most popular birthday month? Guess there’s just something about December 31st that makes people happy! September also happens to be the McCormick Spice Company’s official birthday too. Talk about gettin’ spicy.

McCormick asked if I’d like to share with you some of my favorite birthday flavor stories, and around here, that flavor is 100% cheesecake. Smooth, velvety, vanilla-infused cheesecake that’s heavy on the salted caramel sauce.

Salted Caramel Cheesecake Recipe Picture on MyBakingAddiction.comAlmost every birthday, for as long as I can remember, has always been about cheesecake. When three out of the four people in your immediate family are addicted to the stuff, it’s pretty much a no-brainer that that’s where you’ll plant your birthday candles instead of a plain old yellow cake (or even the best chocolate cake).

Every year has been about topping (literally) the previous birthday’s cheesecakes. I have so many great memories of all the scrumptious cheesecakes we’ve made over the years, especially when my Nana was still alive. I’ll be sharing her famous cheesecake recipe very soon, so stay tuned.

My mom and Jared were all over this Salted Caramel Cheesecake. My mom even proclaimed it to be the best cheesecake she’s ever eaten and let me tell you, we’ve eaten a lot of cheesecake. Topped with salty caramel and a chocolate drizzle with chocolate graham crumbs for the crust, this cheesecake is the definition of birthday celebrations in my family.

I’m using McCormick’s Extra Rich Vanilla Extract for this cheesecake; it’s their newest vanilla, and stronger than what you’d usually find. It’s just the right balance between sweet caramel and
bourbon-y flavors, making it extra perfect for Salted Caramel Cheesecake.

To celebrate their birthday this month, McCormick is igniting a conversation around birthdays and asking people to share their favorite birthday flavor story – maybe it’s a memorable party, an unforgettable birthday cake, or the best gift you’ve ever received.

So tell me, what’s your favorite birthday story? Tell me in the comments below, or on Facebook and Twitter using the hashtag #FlavorStory.

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Salted Caramel Cheesecake Bites

By: Jamie
4.41 from 25 ratings
Prep: 20 minutes
Cook: 22 minutes
Total: 42 minutes
Servings: 12 mini cheesecakes
Mini Salted Caramel Cheesecakes are topped with homemade salted caramel sauce and a chocolate drizzle to create one of the most delicious cheesecakes you’ll ever eat.


  • 9 full chocolate graham cracker sheets crushed into crumbs
  • 4 tablespoons salted butter melted
  • 16 ounces cream cheese room temperature
  • cup granulated sugar
  • 2 large eggs room temperature
  • 2 teaspoons pure vanilla extract
  • cup homemade salted caramel sauce warmed
  • cup semisweet chocolate chips melted


  • Preheat oven to 325°F. Line 12 muffin cups with paper baking liners.
  • In a small bowl, combine chocolate graham cracker crumbs and butter, mix until combined.
  • Press crumbs onto the bottoms of the lined muffin cups. Bake in preheated oven for 5 minutes.
  • Remove pan to a wire rack to cool while you prepare the cheesecake filling.
  • In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat cream cheese for about two minutes. Add in sugar and mix for another minute. Add eggs and vanilla, beat well. Be sure to scrape down the sides of the bowl to ensure the batter is thoroughly mixed.
  • Spoon batter into each cup (about 3 tablespoons), filling each 2/3 full.
  • Bake 22 to 24 minutes or until centers are almost set. Cool in pan on wire rack. (Mini cheesecakes will deflate in center upon cooling.).
  • Refrigerate 4 hours or overnight.
  • Before serving, spoon 1 heaping teaspoonful of salted caramel sauce onto each mini cheesecake and drizzle with melted chocolate.


  • Salted Caramel Cheesecake can be covered and stored within the refrigerator for up to 3 days.


Serving: 1mini cheesecake, Calories: 196kcal, Carbohydrates: 25g, Protein: 3g, Fat: 10g, Saturated Fat: 5g, Polyunsaturated Fat: 4g, Cholesterol: 49mg, Sodium: 144mg, Fiber: 1g, Sugar: 20g

Nutrition information is automatically calculated, so should only be used as an approximation.

Disclosure: This is a sponsored post written by My Baking Addiction on behalf of McCormick® Extra Rich Pure Vanilla Extract. The views and opinions expressed on My Baking Addiction are purely my own.

Craving salted caramel? Check out these delicious recipes!

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Salted Caramel Chocolate Chip Cookies from

Salted Caramel Brownies

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  1. Calvin says:

    This is now on my “To Make” list!

    1. Jamie says:

      Thanks so much for stopping by, Calvin! I appreciate you taking the time to comment. Happy Baking!

  2. Pam Erney says:

    Could these made in the small, individual cheesecake pans rather than muffin pans?

    1. Jamie says:

      Hi, Pam! They probably could be. I don’t know if you mean the individual cheesecake pans that resemble the muffin pan or individual springform pans, so the baking times would probably differ. I hope you enjoy them!

  3. Josee says:

    I made these delicious cheesecake for Christmas and it was a big success. Thank you. For the recipe

    1. Jamie says:

      You’re so welcome, Josee! I’m glad to hear that!

  4. Ganesh 108 names says:

    Love cheesecake anything & salted caramel!!! This minis are a tasty treat of delish delight!!! Mmmm!!! I want one!!!

    1. Jamie says:

      I hope you enjoy it, Ganesh!

  5. melissa says:

    i loved making the mini version but was wondering if this same recipe could be used for one whole cake instead?

    1. Jamie says:

      Hi, Melissa! I’ve never tried it, but I think this recipe would make a smaller sized cheesecake. Let me know if I can help with anything else!

  6. K Hodson says:

    Just put these in the oven for the second time. Easy and delicious. One-fourth cup of the cream cheese mixture is a perfect measurement and easy to add into each paper lined muffin cup. Making the homemade caramel sauce is so worth the effort. Just follow directions for the Salted Caramel Sauce and you cannot go wrong.

    When ready to serve, I melt some of the caramel sauce and drizzle over the cheesecakes that I’m serving. Yummy and a big hit.

    1. Jamie says:

      I’m so glad you enjoyed it!

  7. Irena says:

    The pictures looked amazing and i bet the taste is absolutely divine!! How do u have the patience to do it so tiny? Can I make it into a full size 6″/8″ round cake by following this recipe? Love your website design, its clean and straight forward. Kudos! :))

  8. huma says:

    how much are the graham crackers in cups?

    1. Jamie says:

      About a cup of graham cracker crumbs. I hope this helps.