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

mini salted caramel chocolate chip cheesecakes

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 salted caramel chocolate chip cheesecakes on a wood board

 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, 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.

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-based food kitchen.

mini salted caramel chocolate chip cheesecakes on a white plate
hand holding a mini salted caramel chocolate chip cheesecake with a bite taken from it

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 are 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 Oreo cookie crust I always use, except slightly scaled down: crushed whole Oreos and melted butter. Press the mixture into 16-18 cupcake liners. Like so:

Oreo cookie crusts in cupcake liners in a cupcake pan

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. 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.)

spooning salted caramel onto mini chocolate chip cheesecakes
Salted caramel in a glass jar with a spoon

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. Over-mixing 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.

stack of 2 mini salted caramel chocolate chip cheesecakes

Enjoy your new favorite way to eat cheesecake!

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stack of 2 mini salted caramel chocolate chip cheesecakes

Salted Caramel Chocolate Chip Cheesecakes

  • Author: Sally
  • Prep Time: 30 minutes
  • Cook Time: 28 minutes
  • Total Time: 3 hours, 50 minutes
  • Yield: 1618 mini cheesecakes 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


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



Oreo Cookie Crust

  • 18 regular Oreo cookies (not Double-Stuf)
  • 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 pure vanilla extract
  • 1 cup (180g) mini semi-sweet chocolate chips (or regular size)
  • homemade salted caramel


  1. Preheat oven to 350°F (177°C). 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. Before serving, top each cheesecake with salted caramel and additional chocolate chips, if desired.
  6. Cover leftover cheesecakes tightly and store in the refrigerator for up to 5 days.


  1. Freezing Instructions: After the cheesecakes have cooled to room temperature, you can freeze them. I recommend freezing without caramel. Freeze for up to 3 months. Thaw in the refrigerator and top with salted caramel before serving.
  2. Yogurt: Sour cream OR nonfat, low fat, vanilla, plain, Greek or regular yogurt is OK.

Keywords: salted caramel chocolate chip cheesecakes, mini caramel chocolate chip cheesecakes

Reader Questions and Reviews

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

  2. 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!

  3. 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?

  4. 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!

  5. Absolutely delicious and simple to make. They look so simple and yet have so much flavor.

  6. Hi Sally. I came across this recipe while I was trying to change up the normal mini cheesecakes I make at Christmas time. Since I am absolutely in LOVE with your caramel sauce I thought these would be perfect. Do you think if I made these in a mini muffin tin instead of the standard size I could make them without the liners? Also, could they be frozen ahead of time and then topped with the caramel sauce when ready to serve? Thanks for all of your help and your fantastic recipes!

    1. Hi Michelle! I recommend using liners, even if you’re baking mini muffin size cheesecakes. You can freeze the baked & cooled mini cheesecakes and top with some warm caramel before serving. 🙂

      1. Does anyone know how long to bake when using mini muffin pans? Can’t wait to try making these.

      2. Hi Janice, For super mini cheesecake bake times, see the recipe notes on our mini cheesecakes. Same would apply here. Enjoy!

  7. I made these for my friends a while back and now it is their go-to request any time I offer to bring a dessert! Thank you for all your recipes (I have yet to make one that doesn’t taste good 😉 )

  8. I made these and they were great! Do you think I could make a large one in a large spring pan? Thanks!

      1. I am making cheesecakes for my sister’s wedding and will be freezing them and pulling them out the day before. I planned on doing some of your normal cheesecake with your caramel sauce on top, can I freeze this with the caramel on top or should I wait to add the topping until after I remove from freezer? She wanted me to make a turtle cheesecake but every recipe I found was over my skill level lol. Do you think adding pecans on top would be good, too? Thank you for all your recipes, you’re the best!

      2. Hi Tracy, we’d recommend freezing the cheesecakes without the caramel on top and adding on the day of. Pecans would also be a delicious addition. Hope they’re a hit at your sister’s wedding!

  9. Hi Sally,
    I love your recipes–and I’m so excited to make these! I just bought a mini cheesecake pan with the removable bottoms…Would you still recommend using cupcake liners in this case?? I was hoping to have the sides look smooth and not have the liner ‘ridges’…Thank you!

    1. Hi Lynn! Using a pan with removable bottoms means the liners wouldn’t really be necessary– because they will remove from the pan nicely! So, you can skip the liners.

  10. Hi Sally,

    I would like to make one big cheesecake instead of mini one for this salted caramel chocolate chip cheesecake for my daughter’s birthday . Do you have this recipe to follow?


  11. Hi Sally, for the salted caramel sauce, is whipping cream same as heavy cream ? Does whipping cream works the same as heavy cream ? Or thickened cream is the same thing ?

    1. Hi Catherine, Heavy cream (approximately 36% milk fat) may also be sold as whipping cream. Light whipping cream (30% milk fat), or double cream (48% milk fat) may be substituted. Do not use milk.

  12. I want to make this as a full-size cheesecake, what are the ratio of ingredients?

  13. Thank you so much for the recipe, it went together so easy and I’ll be making the salted caramel topping today. I’m surprising a friend at work who declared her love for cheesecake!

  14. Hi Sally,
    Just discovered this recipe — can’t wait to try this! Love all your recipes :D. I’m planning to make these for my cousins birthday and she loves maple; could I use maple cookies instead of Oreos?

  15. I’ve done this recipe 3x in 2 months. Taste soo good and easy to make (except for the salted caramel part – i burnt mine).

    Anyway, I don’t have a food processor so I just buy oreo crushed pieces. I read somewhere that 1 oreo =11 grams, so that’s how I computed my ingredient. Just wondering if my measurement is correct, can you provide how many grams of oreo is used in this recipe?

  16. This was really good and easy to make. Do you know if we wanted more of an oreo flavor, if I could include some oreo chopped in the cheesecake mix or would it mess up the cheesecake?

  17. I did a recipe similar to this BUT used a whole Oreo Cookie as a base. Have you ever tried this method instead?

    1. Hi. Ive tried it this way. The Oreo doesnt fit exactly as a base. Easy shortcut though. I made these as directed for a dinner party last night and i have to say it has more flavor this way.

  18. Ive made this recipe a couple of times for dinner parties. Love it. Super easy. Used jar of caramel sauce and added little salt to the caramel sauce as i warmed it in the microwave

  19. Should I be cooling these in the muffin pan or remove them from the pan and onto a cooling rack?

    1. Hi Sarah, you can let them cool in the muffin pan before removing.

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