Real Recipes From Real Home Cooks ®

caramel cheesecake bites

(1 rating)
Recipe by
Carolyn Slinkard
Coolidge, AZ

Haven't tried these, but they look good...I might try them using Splenda.

(1 rating)
yield 8 serving(s)
prep time 20 Min
cook time 40 Min

Ingredients For caramel cheesecake bites

  • 19 oz
    cream cheese
  • 2
  • 1/4 c
  • 1 tsp
  • 1/2 c
    granulated sugar
  • 2 Tbsp
  • 1 Tbsp
  • 1/2 c
    evaporated milk
  • CRUST:
  • 1 c
    almond meal
  • 1/2 c
    slivered almonds
  • 1/4 c
  • 1/4 tsp
    fine sea salt
  • 1/4 tsp
    ground cinnamon
  • 1/4 tsp
    baking soda
  • 1/4 c
    butter, melted

How To Make caramel cheesecake bites

  • 1
    Preheat the oven to 350F. Crush your slivered almonds.
  • 2
    In a mixing bowl whisk together the almond flour, almonds, baking soda, salt and cinnamon. Add the butter and combine with a spoon.
  • 3
    Line a muffin tin with liners. Push the almond mixture into the bottom of the liners. Bake for 10 minutes to set. Turn oven down to 300F.
  • 4
    In a mixing bowl, add cream cheese, vanilla, sugar and eggs. Beat until light and fluffy. Spoon mixture into the muffin tins with prepared almond crust.
  • 5
    Bake for 40 minutes. While cakes are cooking, start on the caramel. Combine granulated sugar and 2 tablespoons water in a medium, heavy saucepan over medium-high heat; cook until sugar dissolves, stirring gently for 3 minutes.
  • 6
    Stop stirring and continue cooking 10 minutes or until the color of light brown sugar. Remove from heat; carefully stir in butter and milk. Place pan over medium-high heat until caramelized sugar melts.
  • 7
    Bring to a boil; cook 1 minute.
  • 8
    Remove pan from heat; cool caramel to room temperature. Cover and chill 1 hour or until slightly thickened.
  • 9
    Spoon about 1 tablespoon caramel over each cheesecake.
  • 10
    Take cheesecakes out of the oven when they are done. Once cool, the middle will slightly fall and this is the perfect indent for the caramel.

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