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.)

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

10 minute salted caramel sauce! This stuff is so simple. Recipe on

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.

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

Enjoy your new favorite way to eat cheesecake!

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Salted Caramel Chocolate Chip Cheesecakes

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


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)


  1. Preheat oven to 350F degrees. Line two 12-count cupcake pans with 18 liners.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Recipe Notes:

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

Did you make a recipe?

Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.

© 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



  1. Kathy on December 7, 2015 at 12:23 pm

    Dear, Dear Sally! I’ve always loved your recipes, right from the pizza to the death by chocolate cupcakes…but this recipe literally takes the (cheese) cake! I was terrified of cheesecakes, they just seem so daunting with their water baths and propensity towards cracking, but OhMyGod these were just the best cheesecakes I’ve ever had: far better than those we find at restaurants here, to be honest. And SO easy to bake, too! I had to make two batches in the same day, ran out of cream cheese and had to go buy more and then bake again, and the boyfriend had about 5 at one go. I didn’t even include the chocolate chips in the second, and they still turned out so perfect. Of course, I had a ton of salted caramel left from when I made the pie recipe…and I put it in pretty much everything now, from coffee to cupcakes! So, to conclude, thanks for another awesome and fail-proof recipe. You’re the best. <3

    P.S. To anyone having a problem with a greasy cheesecake, you might want to make a 1:1 ratio of Oreos w/cream and Oreos w/o. Seemed to help with that in the second lot! Not that it affects the taste in any way, at all.

    • Sally on December 7, 2015 at 3:55 pm

      Awesome, Kathy– thank you! I looooove these cheesecakes too. And they are easy! I love having little mini cheesecakes to serve instead of a huge one. Glad you love the salted caramel too. Isn’t it the best? Thanks for reporting back!

  2. Megan on December 9, 2015 at 11:36 pm

    I’m thinking of doing this recipe, but regular sized cup cakes and one giant one. (For the birthday girl) I’m making enough for 40 people and was wondering if you had any suggestions on how this recipe would be different. I didn’t want to buy another small cupcake pan, but that’s what I just might have to do. Your recipe sounds amazing!! Thanks! 
    PS. I have to make these in 5 days… 

  3. Chelsea on December 18, 2015 at 2:39 pm

    Sally do you process the orees with the cream or not?

    • Sally on December 19, 2015 at 6:19 am

      Yes the whole Oreo.

  4. migue on December 26, 2015 at 10:42 am

    hey sally was just wondering if i could make a 9 inch cheesecake with this recipe or would i have to double it 


  5. Lilia on January 7, 2016 at 9:35 pm

    Dear Sally,
    I was asked to find a recipe and bring to school.After searching for a while i stumbled upon your recipe which i just love. Anyways I was wondering if i had to store the caramel for a couple of days like stated or could i possibly Just make it and add it the same day?

    • Sally on January 8, 2016 at 11:37 am

      You can make the caramel and pour it on the cheesecakes before serving (the same day).

  6. Uqssa on January 17, 2016 at 9:06 pm

    Hi, I was wondering if i could use grahm crackers for the base instead of oreo cookies, and if so, how do you think i should make it?

  7. Jul on February 2, 2016 at 10:54 am

    These were a big hit and the step by step instructions made them super easy to make. I followed the recipe exactly, except I crushed the cookies in a ziploc Baggie, using my garlic press as a hammer. I agree with other reviewers that the caramel does come off in one piece when you bite it, but that’s not a big deal. Everton raved about them; this recipe will be added to my rotation!

    • Jul on February 2, 2016 at 10:58 am

      *everyone, not Everton. 

  8. David on February 20, 2016 at 5:38 pm

    Ok, thanks for this recipe!

    However, I have to tell you that I love you!  AND I hate you! 🙂  That salted caramel stuff is dangerous.

  9. Kerry Schmidt on March 15, 2016 at 7:56 pm

    Hi Sally! I’ve tried all of your full size cheesecakes and love them all!! 

    I just got some mini springform pans and wanted to make this recipe as well as your Oreo cheesecake from the book!  

    How would I alter the bake time and/or temp?

    • Sally on March 16, 2016 at 11:12 am

      Mini foods are so fun! Not the temp- but the bake time, yes. Unsure of the exact time because I’ve never used the mini springform pans. Bake until the center is no longer jiggly. (Can be slightly jiggly, just not appear wet– if that makes sense!)

  10. Jade on May 14, 2016 at 6:44 pm

    What would the oven temperature be for a fan forced oven?

    • Sally on May 15, 2016 at 7:16 am

      I always recommend reducing by 25 degrees for fan-forced.

  11. Trixie on August 20, 2016 at 8:17 pm

    Hi Sally! I’m interested in making mini cheesecakes like these (mini muffin size rather than cupcake size) but with just strawberry swirl rather than chocolate chips.

    Would you recommend I follow *this* recipe for the cheesecake base or the base for your strawberry swirl + chocolate chip cheesecake bars (16oz cream cheese + 1 egg + 1/4c sugar)? 

    Thanks! And I love your recipes. I swear I am baking my way through your recipes like that lady did with Julia Childs 😛 I am the apple of my husband and coworkers’ eyes from bringing them so many of your goodies.

    • Sally on August 21, 2016 at 5:42 pm

      Hi Trixie! I recommend following this base for the mini cheesecakes. Let me know how they turn out and I’m glad you’re just as addicted to baking as I am 😉

      • Trixie on August 22, 2016 at 1:39 pm

        Thanks for the info! I baked these yesterday afternoon. Unfortunately, it was my first time baking cheesecake and they got a little overbaked 🙁 but not too bad.

        I made a pan of mini muffins and 5 cupcake-sized with the remaining.  I used your graham cracker crust recipe, then this base for the cheesecake. I then swirled in strawberry jam that I made from your Strawberry Shortcake Cupcake recipe, which I strained so only the ‘gel’ was swirled & not the chunks. The tops sank quite a bit so I decided to fill them in with strawberry whipped cream from your recipe too. They are quite tasty despite the little bit of overbaking.
        Overall, not my most successful endeavor but my coworkers are still gobbling them up. 

  12. Robin on August 28, 2016 at 11:43 pm

    I’ve made these several times for coworker’s birthdays. I just double and get 3 dozen. Thank you for the recipe. Everyone loves it.

  13. monica on September 6, 2016 at 4:48 pm

    Hi Sally! Love the recipe! I’m bringing these to a party and was wondering…should I leave the liners on the cheesecakes or should I take them off? Thanks!

    • Sally on September 7, 2016 at 8:15 am

      I’d maybe leave them on so they’re less messy at the party.

  14. Sonia on October 6, 2016 at 4:42 pm

    Hello I was wondering if i was able to make these a normal muffin size? If so, what should i adjust in regards to the temperature or recipe. Thanks

    • Sally on October 6, 2016 at 7:10 pm

      These are regular muffin size 🙂

  15. Jenna on November 5, 2016 at 8:48 pm

    Absolutely love this recipe! These little minis are delicious. Just curious…can you use this recipe and bake a whole cheesecake (8 or 9″ springform pan)? 

    • Lex on November 20, 2016 at 4:10 pm

      Sally I too would love your recommendations to make this recipe for a whole cheesecake? 

      • Sally on November 21, 2016 at 12:02 pm

        Hi! Yes, of course. I would actually make this cheesecake (leave out the blueberry swirl of course!) Add 1 cup of chocolate chips to the batter, then top with salted caramel sauce before serving.

  16. Tiffany Binkley on November 24, 2016 at 10:24 am

    How do you keep the caramel from getting so hard?

  17. Gee Ann on December 30, 2016 at 11:08 pm

    Hi Sally,made this today for New Year’s Eve celebration later,I only halved the recipe and I wonder why it tastes a little bitter?What could have I possibly done wrong?Pls pleaaaaaase help as I want to bake another batch of this.Thank you so much.Happy New Year and God bless you.
    Also I lowered the temp from 150 to 130 since it cracked(Im using convection oven).

    • Sally on December 31, 2016 at 9:38 am

      With all the sugar, I don’t know what would make it bitter. Do you live in the US? I know cream cheese tastes/textures vary in other countries.

      • Gee Ann on January 6, 2017 at 3:49 am

        Im from Asia,Philippines to be exact.We also thought it might be the cream cheese, I’ve used Milkana brand(imported), it had some water already when I used it,I’ll try the Philadelphia or American Heritage next time.Thanks for the reply.

  18. Emy on January 7, 2017 at 5:09 pm

    I just made these and they turned out amazing! I used your graham cracker crust instead (I had three boxes of graham crackers sitting in my pantry). I told my dad to stick them into the fridge for me since I had an appointment, and when I came back, I found them in the freezer! They still turned out fine, though they were super squished in the freezer. 

  19. Gina on February 7, 2017 at 11:03 pm

    Hands down my go-to impressive dessert recipe for ANY occasion. I get requests for these ALL THE TIME, especially my 9yo daughter. I’ve made many cheesecakes and nothing as good and well-reviewed as these little bites of heaven.
    I didn’t plan well tonight though and made the crusts before realizing i need to go to the store for more sugar…that will have to wait until morning. Fingers-crossed my crusts don’t dry-out 😉 I just had to thank you for such an incredible recipe!

  20. Susan on May 27, 2017 at 10:14 am

    Curious about the baking tins…do you use normal cupcake size or mini muffin tins?

    • Sally on May 28, 2017 at 6:27 pm

      I used a regular 12-count muffin pan

  21. Nikki on June 28, 2017 at 8:56 pm

    Hi Sally I’m going to be making mini cheesecakes for my sister in-laws 40th suprise party. She’s a huge turtle cheesecake fan I’m guessing with a pecan and chocolate topping it’d work. I have never made homemade cheesecake before… Wish me luck

  22. Jackie on August 22, 2017 at 3:18 pm

    These are excellent little cheesecakes. I was worried about the making the caramel as I had never made it this way but it turned out great. I received lots of compliments on them. I did use the double stuffed oreos and the bottoms of the liners were a bit greasy but the actual cheesecake was not. This is a keeper!

  23. Persiasblossom on September 3, 2017 at 4:44 pm

    I don’t have a paddle attachment for my mixer! I just have the 2 beaters on my handheld. Will it ruin my cheesecake filling?

    • Sally on September 3, 2017 at 4:59 pm

      The beaters on your handheld work just fine! 🙂

  24. Persiasblossom on September 3, 2017 at 5:22 pm

    Last question: I would like to use your filling in a premade chocolate pie crust, how long would I bake it for?

  25. robyn on October 29, 2017 at 5:27 pm

    i am thinking of making theses for a wedding reception for the “sweets” table. I will have to drive and stay overnight. How should i do the caramel? Can i make day ahead then just pull out cheesecakes right before serving and add caramel? 

    • Sally on October 30, 2017 at 11:52 am

      I would make the caramel separate– you can keep at room temp or refrigerate until it’s needed. Then add on top before serving.

  26. Jewelia Gonzales on November 22, 2017 at 2:56 pm

    Just to be clear, does this recipe require the water bath? There is no mention of it in the directions but the comments brought it up…

  27. MamaLiz on December 10, 2017 at 12:43 pm

    These have become a Christmas staple in our house! The salted caramel topping puts these over the top! I did change it a little as I make mini (mini muffin size) cheesecakes and drop 1 regular sized chocolate chip in the center. Bake them at 10 (about) minutes. My big fat Italian family LOVES them we have them on Christmas Eve, and I bake a batch at my church for those of us that have to work Christmas Eve. They are famous!

  28. Heba maged on May 2, 2018 at 6:37 am

    while preparing mini cheesecake in cupcakes pan .. to keep the moisture of the biscuits , should we use the water bath method ?

    • Sally on May 2, 2018 at 12:05 pm

      No need for a waterbath when preparing mini cheesecakes.

  29. Bonnie on June 22, 2018 at 9:01 am

    I would like ton make these beauties ahead of time an was wondering if I could freeze them (without the caramel) just like your other mini cheesecakes. Not sure how the mini chocolate chips would hold up being frozen??

    • Sally on June 25, 2018 at 10:10 am

      Hi Bonnie! Yes. Freezing instructions are at the bottom fo the recipe.



  1. Heba maged on May 2, 2018 at 6:37 am

    while preparing mini cheesecake in cupcakes pan .. to keep the moisture of the biscuits , should we use the water bath method ?

    • Sally on May 2, 2018 at 12:05 pm

      No need for a waterbath when preparing mini cheesecakes.

  2. Bonnie on June 22, 2018 at 9:01 am

    I would like ton make these beauties ahead of time an was wondering if I could freeze them (without the caramel) just like your other mini cheesecakes. Not sure how the mini chocolate chips would hold up being frozen??

    • Sally on June 25, 2018 at 10:10 am

      Hi Bonnie! Yes. Freezing instructions are at the bottom fo the recipe.

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