These Salted Caramel Chocolate Chip Cheesecakes are the ultimate indulgence, blending creamy, rich, and decadent flavors in every bite. The smooth cheesecake base is studded with gooey chocolate chips, perfectly complemented by a drizzle of luscious salted caramel. Each mini cheesecake offers a delightful balance of sweet and salty, with a velvety texture that melts in your mouth. Perfect for gatherings or a treat-yourself moment, they’re as impressive as they are delicious.
Ready in just under an hour of active time, these mini delights are surprisingly simple to make, yet they taste like they came from a gourmet bakery. Baking them for a mere 28 minutes ensures a golden crust and a creamy, dreamy center. After a chill in the fridge, you’ll be rewarded with a dessert that’s irresistibly smooth, slightly crunchy, and utterly unforgettable. Serve them at your next party or savor one quietly—they’re guaranteed to make any moment special.
Ingredients for Salted Caramel Chocolate Chip Cheesecakes
- Oreo Cookie Crust:
- 18 regular Oreo cookies (not Double-Stuf)
- 1/4 cup (4 Tbsp; 56g) unsalted butter, melted
- Cheesecake Filling:
- 16 ounces (452g) full-fat brick cream cheese, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 1/4 cup (60g) yogurt (plain or Greek yogurt works well)
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup (180g) mini semi-sweet chocolate chips (or regular size)
- Homemade salted caramel (for topping)
Step-by-Step Instructions
- Preheat the oven: Set your oven to 350°F (177°C). Line two 12-count cupcake pans with 18 liners.
- Make the crust: In a food processor or blender, pulse the whole Oreos into fine crumbs. Mix the crumbs with melted butter in a medium bowl. Press 1 heaping Tablespoon of the mixture into the bottom of each liner (enough for 16-18 cups). Bake in batches for 5 minutes, then let cool slightly while preparing the filling.
- Prepare the filling: In a large bowl, use a handheld or stand mixer with a paddle attachment to beat the cream cheese on medium speed until smooth. Scrape down the sides of the bowl as needed. Add the sugar and yogurt, and beat until combined. Add the eggs one at a time, beating on low speed after each addition. Mix in the vanilla extract and mini chocolate chips.
- Assemble the cheesecakes: Spoon the filling into the crusts until nearly full. Bake each pan for 20-23 minutes. The centers will still be slightly jiggly, which is normal. They may rise during baking but will deflate as they cool.
- Cool and chill: Remove from the oven and let cool completely at room temperature for at least 1 hour. Transfer to the refrigerator and chill for at least 2 hours.
- Add toppings: Before serving, top each cheesecake with salted caramel and additional chocolate chips, if desired.
- Store leftovers: Cover tightly and refrigerate for up to 5 days.
Perfect Pairings: Sauce and Topping Ideas
While salted caramel is a classic choice, consider drizzling these cheesecakes with dark chocolate ganache or a raspberry coulis for a fruity twist. For added crunch, sprinkle with chopped toasted pecans or sea salt flakes to enhance the salted caramel flavor.
Time-Saving Tips for Busy Bakers
To streamline the process, use pre-made caramel sauce instead of making it from scratch. You can also prepare the crusts a day ahead and store them in the fridge. For the filling, ensure your cream cheese is fully softened to avoid lumps and save mixing time.
Storage and Serving Suggestions
These cheesecakes are best served chilled. Store leftovers in an airtight container in the refrigerator for up to 5 days. For a special touch, serve with a dollop of whipped cream or a side of fresh berries.
Recipe Variations to Try
Swap out the Oreo crust for a graham cracker or gingersnap base for a different flavor profile. You can also replace the mini chocolate chips with white chocolate chips or chopped nuts for a unique twist.
Equipment Guidance for Success
A food processor or blender is essential for creating the fine Oreo crumbs. Use a stand mixer or handheld mixer to ensure the cream cheese filling is smooth and lump-free. A cookie scoop can help evenly distribute the crust mixture into the liners.
Salted Caramel Chocolate Chip Cheesecake Recipe
Ingredients
yogurt
- 18 regular Oreo cookies (not Double-Stuf)
- 1/4 cup unsalted butter, melted (4 Tbsp; 56g)
Cheesecake Filling
- 16 ounces full-fat brick cream cheese, softened to room temperature (452g)
- 3/4 cup granulated sugar (150g)
- 1/4 cup yogurt (60g)
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup mini semi-sweet chocolate chips (or regular size) (180g)
- homemade salted caramel
Instructions
- Preheat oven to 350°F (177°C). Line two 12-count cupcake pans with 18 liners.
- For the crust: In a food processor or blender, pulse the whole Oreos into a fine crumb. Stir the cookie crumbs and melted butter together in a medium sized bowl. Press 1 heaping Tablespoon of mixture into the bottom of each liner, see picture above for a visual. You should have enough for 16-18 cups. Bake in batches for 5 minutes and allow to slightly cool as you prepare the filling.
- For the filling: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese on medium speed until completely smooth, scraping down the sides of the bowl as needed. Add the sugar and yogurt and beat on medium speed until combined. Add the eggs, one at a time, beating on low speed after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract and mini chocolate chips.
- Spoon batter into the crusts until nearly full. Bake each pan for 20-23 minutes. The centers will still be slightly jiggly, that’s OK. The centers may also have risen up quite a bit, but they will deflate as the cheesecakes cool. Remove from the oven and allow to cool completely at room temperature, at least 1 hour. Transfer to the refrigerator and allow to chill for at least two hours.
- Before serving, top each cheesecake with salted caramel and additional chocolate chips, if desired.
- Cover leftover cheesecakes tightly and store in the refrigerator for up to 5 days.