Salted Caramel Chocolate Chip Cheesecakes.

Mini chocolate chip cheesecakes with a thick Oreo cookie crust and topped with homemade salted caramel sauce.

Mini chocolate chip cheesecakes with an Oreo cookie crust and homemade salted caramel.

Today’s post is very special, so I hope you listen up. There are two parts:

(1) Hunger.
(2) The recipe.

With thanksgiving around the corner, let’s start with hunger.

Mini chocolate chip cheesecakes with an Oreo cookie crust and homemade salted caramel.


1. Hunger.

Today a few bloggers and I got together and brought a Thanksgiving dish/dessert to the table. A Thanksgiving potluck. Our purpose? Feeding America. Raising awareness of the hunger epidemic sweeping our country (and well, our world). 15.9 million children live in homes where they cannot consistently access enough nutrition to sustain a healthy life. In a country where girls literally starve themselves to fit cultural standards, there are millions of adults and children who actually ARE starving and don’t have enough food to survive.

During a time of the year when we are all focused on food and family, I feel it’s important to take a step back and think about others who may not be as lucky as we are. Find volunteer opportunities in your area. Virtually volunteer by spreading the word. Donate food, get involved, and help the 1 in 6 Americans who aren’t able to eat like you are.

Because of my job, I have  plethora of food laying around. I certainly can’t eat it all, nor do I have a bakery in which to sell the food. I can, however, donate extras to our church. Our church then brings it to Our Daily Bread, a Baltimore City based food kitchen.


Mini chocolate chip cheesecakes with an Oreo cookie crust and homemade salted caramel.

Mini chocolate chip cheesecakes with an Oreo cookie crust and homemade salted caramel.

2. The Recipe.

My recipe to contribute to our combined effort to raise hunger awareness is cheesecake. But this ain’t your regular cheesecake. Nope, not at all. There’s homemade salted caramel + cheesecake + Oreo cookie crust + chocolate chips. They’re mini, they’re cute, they’re decadent, and they’re simply divine.

The mini cheesecakes begin with a solid cheesecake base. You’ll need room temperature cream cheese, sugar, a dash of yogurt (or sour cream), 2 eggs, and vanilla. Just beat all of those basic ingredients together until smooth and add some mini chocolate chips. Regular sized chocolate chips would be fine as well.

The cheesecakes sit atop a simple Oreo cookie crust. The same crust I always use: crushed whole Oreos and melted butter. Press the mixture into 16-18 cupcake liners. Like so:

Oreo Cookie Crusts

Top the crusts with the cheesecake batter and bake. Allow the cheesecakes to chill in the refrigerator to “set.” There! You just made mini cheesecakes. It’s pretty simple, right?

Here’s the fun part: homemade salted caramel. Salted caramel is like liquid candy. Sweet, sticky, salted, sugary candy. Having a standard salted caramel recipe under your belt is priceless. Luckily, I have one for you.

I created a separate page for you to see exactly how I make salted caramel. Make sure you look at my step-by-step photos as a guide. Visuals always help me learn! With my salted caramel recipe, you’ll be an expert in no time, I promise.

(And you’ll want to pour the caramel on top of everything you eat, I promise.)

How to make Salted Caramel Sauce by

Mini chocolate chip cheesecakes with an Oreo cookie crust and homemade salted caramel.

Drizzle the salted caramel on top of each cheesecake. Some of your cheesecakes may slightly sink down. There are a variety of reasons why the centers may sink. Overmixing the eggs, not using a water bath, etc. That’s ok with these cheesecakes. You want a slight sink in the center so you have a place for the salted caramel. When it comes to full-sized cheesecakes, you want to be a little more aware of sinkage-prevention.

My favorite (full-size) cheesecake recipe, as well as tips to avoid cracks and sinks, is available in my cookbook. :)

Mini chocolate chip cheesecakes with an Oreo cookie crust and homemade salted caramel.

Enjoy your new favorite way to eat cheesecake!

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Salted Caramel Chocolate Chip Cheesecakes

Mini chocolate chip cheesecakes with a thick Oreo cookie crust and topped with homemade salted caramel sauce.

Yield: 16-18 mini cheesecakes

Prep Time: 30 minutes

Total Time: 3 hours, 50 minutes


Oreo Cookie Crust

  • 18 whole Oreos (Double Stuf or regular)
  • 1/4 cup (60g) unsalted butter, melted

Cheesecake Filling

  • 16 oz (448g) full-fat cream cheese, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (60g) yogurt*
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (180g) mini semi-sweet chocolate chips (or regular size)
  • homemade salted caramel sauce (step-by-step photos included)



Preheat oven to 350F degrees. 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 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 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.

Right before serving, top each cheesecake with salted caramel and additional chocolate chips, if desired. Cover cheesecakes tightly and store in the refrigerator for up to 5 days. Store cheesecakes (without caramel) in the freezer for up to 2 months. Thaw in the refrigerator overnight.

*Sour cream OR nonfat, low fat, vanilla, plain, Greek or regular yogurt is OK.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

See everyone else’s dish for our Thanksgiving potluck:

Erin from Dinners, Dishes, and Desserts made Pumpkin Pie
Erin from Texanerin Baking made Dulce de Leche Apple Streusel Bars
Caroline from Chocolate & Carrots made Sweet Potato Biscuits with Cranberry Jam
Katrina from In Katrina’s Kitchen made Pumpkin Chocolate Chip Mini Muffins
Christina from Dessert for Two made Mini Pumpkin Pies
Tracey from Tracey’s Culinary Adventures made Butternut Squash, Apple and Potato Gratin with Cheddar Crumb Topping
Georgia from The Comfort of Cooking made Spiced Caramel-Apple Crumb Bars
Kate from Diethood made Sweet Potato Shepherds Pie
Gina from Running to the Kitchen made Green Beans with Cranberries, Bacon, & Goat Cheese
Carla from Carla’s Confections made Spinach Mashed Potatoes
Carolyn from All Day I Dream About Food made Chocolate Pecan Pie Bars
Liz from The Lemon Bowl made Pumpkin Cheesecake with Gingersnap Crust
Rachel from Rachel Cooks made Brussels Sprouts Salad with Green Apples and Cranberries
Liz from That Skinny Chick Can Bake made Spinach Salad with Pears, Cranberries and Candied Pecans
Megan from Wanna Be A Country Cleaver made Roasted Potatoes with Bacon Parmesan Vinaigrette
Kim from Cravings of a Lunatic made Mini Apple Pies

Enjoy your new favorite way to eat cheesecake! Happy Thanksgiving.

Salted Caramel Cheesecakes


177 Responses to “Salted Caramel Chocolate Chip Cheesecakes.”

  1. #
    Rebeccaposted November 20, 2013 at 11:07 am

    Hello Sally,

    I was just wondering what you mean when you say yogurt? Did you use a plain or a vanilla? Also did you use a 2% or a low fat? Would just like to clear that up! Thanks in advance!



    • Sallyreplied on November 20th, 2013 at 11:24 am

      Hi Rebecca. The notes in the recipe say that you can use any type of yogurt. Please give that a read.


  2. #
    Sharonposted November 20, 2013 at 2:22 pm

    I was looking for a third dessert to make for Thanksgiving and I think these will be perfect. I just preordered your cookbook and I can’t wait to get it.


    • Sallyreplied on November 20th, 2013 at 3:59 pm

      Thanks for preordering, Sharon!


  3. #
    Laurelposted November 22, 2013 at 10:27 pm

    OMG!!! I just made these. They are sooooo good. The caramel is amazing. My husband said he thinks it’s the best dessert I’ve made! I followed directions exactly, but needed to use 24 cookies and one extra TB of melted butter to make 18 cheesecakes. Next time I’ll try a sea salt or kosher salt instead of table salt. Thank you so much for your wonderful recipe. I’m taking them to a party tomorrow night and I think they will be a hit!!!


    • Sallyreplied on November 23rd, 2013 at 11:34 am

      The best dessert you’ve ever made? Amazing to hear that Laurel! Thanks so much for reporting back. I think everyone will love these tonight. :)


  4. #
    Alishaposted November 23, 2013 at 12:47 pm

    Sally ; How many days ahead of time would you say this could be made? I am making these for thanksgiving, and even my cheesecake hating sister said I had her at “salted caramel chocolate chip mini” and she can’t wait for them.


    • Sallyreplied on November 23rd, 2013 at 1:07 pm

      Haha! That’s so funny. My fiancé Kevin “hates cheesecake” but loved these. ;)

      You could make these 1 day in advance. Cover them tightly. Top with caramel right before serving, though. The caramel may be made up to 1 week in advance, store in the refrigerator, and slightly warm before drizzling.


  5. #
    Anneposted November 25, 2013 at 6:46 am

    Sally, the minicheescakes are made in standard size cupcake pans, correct? Thanks


    • Sallyreplied on November 25th, 2013 at 9:34 am

      yes, standard 12-count pans.


      • Carlareplied on February 2nd, 2014 at 10:57 pm

        Can you make even smaller ones using mini-muffin cups, and if so, how long would you bake them?

        • Sallyreplied on February 3rd, 2014 at 8:53 am

          You absolutely could! They would probably take about 12 minutes in the oven.

  6. #
    Kellyposted November 25, 2013 at 10:06 pm

    I just made these for a party on Wednesday , sauce is separate. Hubby & I just tried one (wanted to “make sure they were good, you know…for quality control purposes of course.” :) ah-maz-ing!!! I want to eat the caramel sauce by the spoonful.!! I sent a pic of the caramel to my friend & she said, ” I kinda want to shove my hand into it & lick it off like Winnie the Pooh does w/ honey. Is that wrong?”
    Lol I was pretty sure it was ok by my tastes. :)
    Awesome recipe!


    • Sallyreplied on November 26th, 2013 at 8:34 am

      NO! Not wrong at all! In fact my friend Megan made this caramel sauce and she was thisclose to eating it with her fingers she said. ;)


  7. #
    annaposted November 26, 2013 at 3:23 pm

    Sally, after seeing this post I had the most amazing dream that I was making/eating the cheesecakes! Your blog is just the best ever, so well written, amazing photos, innovative and failsafe, if correctly following your instructions. It really is the epitome of food porn! When taking treats to parties they are never better received than when I use your recipes. Love from the UK :)


    • Sallyreplied on November 26th, 2013 at 5:02 pm

      Thanks Anna. What a wonderful comment to read on this rainy, dreary day. Thank you so much! I’m happy that you love my blog so much, everything about it. And your dreams should come true – make these!


  8. #
    Madaeposted November 27, 2013 at 6:44 pm

    I made these for Thanksgiving dessert, along with the homemade salted caramel. So excited to serve these! I know they’ll be delicious! Thanks for sharing, Sally!


  9. #
    Sally N.posted November 27, 2013 at 9:42 pm

    Love the little cheesecakes. They are awesome. Will be serving them along with pumpkin pie tomorrow. However…..the caramel sauce turns rock hard when reheated. I probably did something wrong, so I whipped up my tired but true caramel sauce…brown sugar, half and half, butter, salt and vanilla. Have to admit, I was a little lost when melting the white sugar and most likely made a mistake. The cheesecakes are so wonderful. Gave my hubby a preview and he loved them. Thanks for the recipe.


  10. #
    Lisa C.posted December 2, 2013 at 10:55 am

    Hi Sally!
    Stumbled across this recipe while perusing Pinterest. So glad I did! Can’t wait to make these for an upcoming Christmas party. Question… can these be made in a mini-size cupcake pan? Thanks!


    • Sallyreplied on December 2nd, 2013 at 1:01 pm

      Hey Lisa! Welcome. What would we do without Pinterest – seriously!

      You may make these as teeny tiny cheesecakes in a mini muffin pan, yes. The bake time will be shorter. I am not 100% sure of the exact time though.


  11. #
    Ashleyposted December 2, 2013 at 11:58 am

    Made this for Thanksgiving and they were delicious! I also needed more cookies to have enough crust, and I think I added too much butter to the second batch of crust because it got kind of hard. But most of them were so delicious. And the CARAMEL! Oh, the CARAMEL! I may be slightly slow, but I had no idea that caramel was made of sugar and butter LOL. It came out so…WOW. Everyone raved. And I just happened to be making a Ritz-Carlton Pumpkin Cheesecake right after, and it called for caramel sauce. Wouldn’t you know, I already had some! And now I’ve had to eat ice cream the past two nights to use it all up. Can’t let it go to waste!


    • Sallyreplied on December 2nd, 2013 at 12:59 pm

      How perfect about the caramel Ashley! And yes, caramel is actually quite easy to make this way. Made from pure butter and sugar. So happy you enjoyed the cheesecakes! That pumpkin cheesecake with caramel sounds out of this world!


  12. #
    214posted December 3, 2013 at 3:52 am

    Hi Sally, this looks really so elegant and yummy… i would really like to give it a try but i never tried baking a cupcake, this will be my first time! Me so anxious! LOL

    I have a question though, when u say “room temp” for the cream cheese, what does it mean, how long does it take for a cream cheese to be in room temp?

    Also, what brand of cream cheese did u used for this recipe, Philadelphia or Anchor?

    Lastly, I dont have a food processor yet nor a blender, can i just crush those cookies until it become fine and crumbled?

    thank you and congratulations on ur book! :)


  13. #
    214posted December 3, 2013 at 4:05 am

    Hi Sally, forgive my ignorance but what does “12-count cupcake pans with 18 liners” means? i know the 12 count cupcake pans like this:

    but what 18 liners means?



    • Sallyreplied on December 3rd, 2013 at 7:04 am

      The muffin tin you linked to is slightly larger than what I use, but it will be just fine. Line two of these pans with cupcake liners. The second pan will only have 6 cupcake liners because this recipe yields 18. If you do not have two pans, you’ll have to bake these in batches.

      I used Philadelphia cream cheese, but any full fat cream cheese would be ok. Set it out for at least 1 hour prior to beginning. It should not be cold. You need to crush the cookies to make the crusts and the only way to sufficiently do that is with a blender or food processor. Perhaps you can put all the cookies in a ziplock bag and crush them that way? Enjoy!


      • 214replied on December 3rd, 2013 at 10:49 am

        thanks its all clear now, will do this later… im excited!

  14. #
    HEposted December 4, 2013 at 1:40 am

    Hi Sally,
    First of all I want to say how much I love your site. Everything I have made from you has turned out absolutely never disappoints :) I made these salted caramel cheesecake cupcakes and they were a huge hit!! I had a question for you…have you ever tried to make them as mini cupcakes? They are very rich and thought maybe bite size would work better..any suggestions?
    Thanks and Happy Holidays!!!


    • Sallyreplied on December 4th, 2013 at 8:29 am

      These are certainly rich! The perfect indulgence. Yes, you could certainly make them in a mini muffin (24-count) pan. I’m unsure of the baking time though. It would be considerably shorter. Same oven temperature. Happy holidays!


  15. #
    Vera Zecevic – Cupcakes Gardenposted December 4, 2013 at 9:40 am

    Sally, besides you making really awesome desserts and your photography is an art, I really admire that you respect other peoples problem and such an important issue.
    I’ve featured this recipe on my blog and hope that many people will read the whole post and not just the recipe part.


    • Sallyreplied on December 4th, 2013 at 10:51 am

      Thanks Vera, I appreciate that so much!


  16. #
    Annaposted December 8, 2013 at 3:54 pm

    I made the cupcakes today and they were a huge hit with my family! Even I loved them and I’m usually not a very big fan of cheesecake. But I already knew they would be delicious because all your recipes are!
    I served them with unsalted caramel sauce, because I’m not sure anyone in my family woud like it salty and it made them even more perfect.
    Thanks for sharing! Next time I’ll maybe make them as mini cupcakes because then i can eat more :D


  17. #
    Aishaposted December 9, 2013 at 3:48 am

    Hi Sally.
    The cupcakes turns beautifully! We really love the rich flavor plus its easy to make too ;)
    Will try your other sweet tooth recipes soon :)


  18. #
    Maijunposted December 9, 2013 at 8:36 pm

    Hi Sally, I must say, those look delicious! Caramel + Oreo + Cheesecake is basically my life!

    But I do have a problem right now. I can’t seem to print out the salted caramel recipe for some reason. I did everything I could to solve the problem (refreshing the page and clicking the “print” button every time I refreshed mostly), and nothing’s working! Help?


    • Sallyreplied on December 9th, 2013 at 8:41 pm

      So sorry you can’t print the recipe, Maijun. It seems to be working for me. Perhaps you can copy and paste it into a text document or email or something and print from there?


  19. #
    Christinaposted December 10, 2013 at 2:53 pm

    Just when I thought you couldn’t get any naughtier…


  20. #
    Stephanieposted December 17, 2013 at 2:09 pm

    What size cupcake tin are you using? Are they mini one bite size or regular cupcake/muffin tin? Can’t wait to make them, they look wonderful!


    • Sallyreplied on December 17th, 2013 at 2:22 pm

      Standard 12-count muffin pan, not mini.


  21. #
    Jen Tposted December 23, 2013 at 10:42 pm

    HI Sally-Love your recipes!! I’m wondering if you think this recipe will work with cherries instead of caramel? I’m definitely going to try the caramel, but I LOVE cherry cheesecake and would love to make this for Xmas eve dinner. thanks!


    • Sallyreplied on December 24th, 2013 at 7:19 am

      Yep, cherries would be wonderful on top instead of caramel. Enjoy!


  22. #
    DTposted December 25, 2013 at 8:04 am

    These cupcakes are really rich and good for sharing. Loved the salted caramel sauce which turned out to be less difficult to make than I imagined. The sauce really made the cake. Didn’t really find the chocolate chips necessary though, felt that it was playing down the cheesecake flavour.. but this is personal taste.


  23. #
    Snehaposted December 30, 2013 at 8:55 am

    Hi Sally ,
    I just made them n it turned out to be great .


  24. #
    Blue123posted February 2, 2014 at 11:32 am

    Hi Sally, do you think I can substitute the chocolate chips with crushed Oreos?


    • Sallyreplied on February 2nd, 2014 at 4:11 pm

      Definitely. Sounds great! Enjoy.


  25. #
    Florianposted February 23, 2014 at 6:46 am

    hi Sally

    thinking of using the mini cupcake pan.. should i just halve the cooking time for bite size cheesecakes?


    • Sallyreplied on February 23rd, 2014 at 10:33 am

      I’d say about 12 minutes.


      • Florianreplied on February 24th, 2014 at 1:06 am

        Also, when cooling it, do I need to take it out of the pan right away? It was quite soft when I tried it the first time.

  26. #
    Josephineposted February 28, 2014 at 2:27 am

    I know you said “mini” so I’m assuming mini-muffin pan and not a regular cupcake pan, right?


    • Sallyreplied on February 28th, 2014 at 7:30 am

      These are mini cheesecakes, baked in a standard 12-count muffin pan. If you want a mini version of a mini cheesecake, then a 24 count pan would work too!


      • Josephinereplied on February 28th, 2014 at 10:17 am

        How long would you bake it with mini cupcakes? Thanks for the fast reply!

        • Sallyreplied on February 28th, 2014 at 10:50 am

          I’m unsure of the baking time for that size. It would be considerably shorter. Same oven temperature.

  27. #
    carolienposted March 15, 2014 at 1:05 pm

    Real nice cheesecakes! For the caramel sauce, do you just put the sugar in the pan and stir until it is liquid? I tried that but it just clumped and didn’t melt.. maybe I stirred too much or the pan was not hot enough? I ended up adding a little bit of water and then I found the caramel not sweet enough so added more sugar and let it boil for a few more minutes. What do you think went wrong?


    • Sallyreplied on March 15th, 2014 at 5:46 pm

      Hi Carolien! Keep stirring the clumpy sugar until it becomes liquid. It’s supposed to clump.


  28. #
    Hemaposted March 19, 2014 at 1:57 pm

    Hey Sally, I made this mini cheese cake last weekend for a large crowd, same method but in two batches. It was super hit but I did’nt have time to make the caramel sauce but instead used dulce de leche …. it was very good & thanks for this recipe.


    • Sallyreplied on March 19th, 2014 at 3:12 pm

      Dulce de leche is a great substitute, Hema. Thanks for reporting back! Happy they were a hit.


  29. #
    Tara Andersonposted April 5, 2014 at 11:11 pm

    Hi Sally,
    I made these for a baby shower this weekend, and they were all anyone could talk about! They were so easy to make and turned out perfectly, even though making cheesecake always makes me nervous. I did note that the cupcake liners I used wanted to stick to the crust. I’ve read through the directions thoroughly and didn’t see anything about greasing the liners. Was that implied or could it have just been the particular liners I used?


    • Sallyreplied on April 6th, 2014 at 11:13 am

      Hi Tara! I typically do not grease my liners when making these mini cheesecakes – I’m going to suppose that it was the liners you use. Definitely spray the liners if you use them again. So happy these were a hit! They’re a great shower dessert.


  30. #
    Shruti Goenkaposted April 9, 2014 at 12:02 pm

    Hello Sally!

    I think the idea of making small cheesecakes is wonderful. I will surely try them with my recipe.




  31. #
    Sarah DeLayposted April 10, 2014 at 6:32 pm

    Do you think you could do this as a whole cheesecake? Wanted to do a quicker version!


    • Sallyreplied on April 10th, 2014 at 8:38 pm

      I’m sure you could – perhaps by doubling the recipe. I’ve never tried it before, so I’m unsure of the bake time and cannot speak for the results. Let me know if you try it!


  32. #
    Neiti Leipuri - Miss Bakerposted May 3, 2014 at 9:26 am


    I love these cheesecakes! I baked them yesterday. They were so delicious! I made the caramel on different recipe without salt, but idea was the same.

    I like your blog very much. I found it in this week and I can’t stop to read your recipes. I’m looking forward to seeing your new recipes.

    Neiti Leipuri – Miss Baker from Finland


  33. #
    Jennposted May 29, 2014 at 12:35 pm

    When you say whole oreos, do you mean you use the cream in the middle of the cookie to make the crust ?


    • Sallyreplied on May 29th, 2014 at 6:07 pm



  34. #
    Starposted June 13, 2014 at 12:32 pm

    I was just wondering if leaving out the yogurt/sour cream would do anything to the taste?


    • Sallyreplied on June 13th, 2014 at 6:28 pm

      The cheesecake would be unbelievably thick and not as creamy. I do not recommend it for ideal flavor and texture.


  35. #
    christi sposted June 21, 2014 at 10:16 am

    Made these! Love these!


  36. #
    Momma Maryposted June 22, 2014 at 9:21 pm

    Served these today for my daughter’s grad party. Definitely the hit of the day. I will make these again. Thank you.


  37. #
    Annabelleposted June 26, 2014 at 5:28 am

    Hi Sally! I’m about to go on a ten hour road trip, is it possible I could store them and eat them during the trip?


    • Sallyreplied on June 26th, 2014 at 10:59 am

      These get a little messy and gooey if left at room temperature; I honestly do not suggest for a road trip unless you have them in a cooler.


  38. #
    Carolynposted July 7, 2014 at 4:22 pm

    So good and so rich! I made these with gluten-free JoJo’s from Trader Joe’s to accommodate the dietary needs of a coworker and they were awesome. Everyone is now in a sugar coma :)


  39. #
    Jayposted July 8, 2014 at 9:23 am

    Hi Sally!

    If I wanted to convert this terrific mini recipe into a full size cheese cake recipe what tweaking would the recipe need? (i.e. cook time, ingredient ratios…)

    Thank you!


  40. #
    Tubaposted July 11, 2014 at 8:58 am

    Hi Sally, your recipes are amazing. For this particular recipe can i replace oreos with graham crackers and salted caramel sauce with dulce de leche, would it be a good idea? I have a dinner tomorrow and i wanted to utilize whatever i have in my pantry. would appreciate your feedback. Thanks.


    • Sallyreplied on July 11th, 2014 at 9:45 am

      Yes both substitutions will be just fine.


  41. #
    anabelposted July 16, 2014 at 12:09 am

    I doubled the recipe. Uses 36 oreo and 1/2 cup of butter. This is really good but way too greasy. Is this normal?


    • Sallyreplied on July 16th, 2014 at 3:39 pm

      No, that is not normal. I suggest lessening the amount of butter if you double it next time. Though I’ve never had issues with the crust being greasy.


  42. #
    Tajposted July 26, 2014 at 9:05 pm

    I made those cheesecakes and they were AH-mazing! And then I made the caramel sauce…. Ohhh my goodness. Out of this world!!!!


  43. #
    Arianneposted August 27, 2014 at 10:24 am

    hi sally,
    when making the oreo crust do you remove the filling or not?


    • Sallyreplied on August 27th, 2014 at 8:37 pm

      Use the whole Oreo as directed.


  44. #
    Lesleyposted September 10, 2014 at 1:53 pm

    Just made these this past weekend and already have multiple requests for another batch! They were delicious. I think I overfilled the liners with the oreo crust bc I ended up with way more cheesecake than needed, but the finished product was divine. Next time more oreos! Never a bad thing! :)


  45. #
    Allison Marottaposted September 18, 2014 at 7:23 pm

    I am not a baker and attempted these this week….. the caramel sauce was surprisingly easy and is really good! I didn’t add salt while cooking it and I just put fresh ground sea salt on top when serving… so good.

    I made the cheesecakes in both regular muffin pans and mini muffin pans. Both ended up with an extremely greasy crust – I tried to follow the recipe exactly so I’m not sure what I did wrong. Other than that, they look great and taste great! If I make these again I think I would use less butter and cook the crusts a little longer and see if that helps.

    Thanks for the recipe!


  46. #
    Kazposted September 30, 2014 at 3:00 am

    Hi there!

    These look amazing!! The inconvenient factor is that I’m allergic to eggs so I was wondering if there was anything that I could substitute the egg for in order to bake these?

    Is there a substitute for egg generally :(?

    Thanks heaps!


  47. #
    jesikaposted October 1, 2014 at 9:35 am

    I have just made these and they are so easy I never thought I could make both the cheesecake and caramel thank you so much


  48. #
    Jadenposted October 2, 2014 at 11:49 pm

    Hi, Sally. These look simply amazing! I don’t bake often, and I’m wanting to make this recipe into bars. Could you tell me how to adjust the recipe to accommodate the size of a 13×9 or 9×13 inch pan? And have you ever tried adding toasted pecans in it?


    • Sallyreplied on October 13th, 2014 at 8:59 am

      Hi Jaden! So sorry for the delay responding. I was on vacation. I think this recipe would be great as bars in a 9×13 pan. I am unsure of the bake time though – sorry! But the batter and crust will certainly fit. Toasted pecans are a great addition. Either sprinkled on top after baking or folded into the batter before baking. Enjoy!


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