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, 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 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 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 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. 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. 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.

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

Enjoy your new favorite way to eat cheesecake!


Salted Caramel Chocolate Chip Cheesecakes

  • Author: Sally
  • Prep Time: 30 minutes
  • Cook Time: 28 minutes
  • Total Time: 3 hours, 50 minutes
  • Yield: 16-18 mini cheesecakes
  • 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 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 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

Salted Caramel Cheesecakes


  1. Hi, I loved the recipe (and the idea to make mini cheesecakes – they are cute!) but I have a question about the oreos crust – should you keep the filling before putting them in the blender? I think probably not, but I thought I would ask, since the result would be very different…

  2. You had me at “salted caramel” Sally! These look incredible and decadent and absolutely delicious. Perfect for fall parties!

  3. These look so good, Sally! I just made mini cheesecakes exactly like these for some post for Bisquick/Betty Crocker and I know from experience just how good these little bites are! I love the salted caramel. So good!

  4. Hi

    Thank’s for sharing all these great recipe
    U are a great teacher u made everything
    So easy.
    Pls I need ur urgent reply concerning
    The red velvet cake do u mean icing for
    Cheese frosting or the baking sugar.

  5. Oh Sally, these cheesecakes look to die for! I will definitely make this as soon as I find an opportunity to share… otherwise this might end bad for my tummy 😉 Thanks for sharing this awesome recipe.

    And it’s awesome that you use your blog to raise the awareness for voluntary work. It is so important to give back.

    1. Thanks Ksenija! We’ve made a habit of bringing leftover cookies and muffins to the church. I never really used to and wouldd just give all the goodies to friends, but this feels nice and actually makes me want to bake MORE. (If that’s even possible?!)

  6. These are so darn cute! Everything about these is perfect; the cheesecake, the chocolate chips, the little cups, the salted caramel (ohmygosh – brings back Starbucks memories:) What an amazing dessert!

  7. These look perfect for just about any day! I love mini desserts. Thank you so much for participating – so great that you have your church to donate to, what a wonderful cause they have!

    1. Thank YOU for organizing Erin. The feedback I’ve been receiving on this post about feeding america has been fantastic so far. Amazing idea, thanks for making it all happen!

  8. I LOVE the awareness for Feeding America and child hunger. So many people don’t realize the full extent of poverty in our own country and think it’s just a third world problem- and it’s not.
    These cheesecakes look divine- I love that they’re oozing with salted caramel, and all of the chocolate!

    1. Yes, it is most certainly not a third world problem. Sadly, many of us are naive to the shocking numbers, myself included. Thanks for all the kind words about my recipe and yes – they are oozing with goodness!

  9. Sally, this was love at first site! You know how much I love my cheesecake cups, and oreo crust is my very favorite + salted caramel? I can’t even handle it. And that top photo? Sooooo pretty. I mean, all your photos are gorgeous, but I especially liked that one! 🙂

    1. I had a hard time shooting these cheesecakes to be honest! Terrible lighting and they were SO gosh darn sticky. Anyway, thanks Ari. Happy early Thanksgiving!

  10. Ok salted caramel AND chocolate chips AND cheesecake? I don’t think I have ever seen anything look so delish!

  11. crying a little bit inside…first cause those numbers are terrifying, second cause the pictures of your caramel are too good to be true and third because of the “US resident only” 😉

    1. Oh Mo, I’m so sorry! US residents not by choice of course. Aren’t the numbers scary? My heart broke and I almost fell off my chair reading them from the Feeding America website.

  12. OMGoodness Sally! These look so cute and delicious! Can you come to my place for Thanksgiving and bring these??? 😉 Love them!

    1. I would GLADLY have you over for the holiday Carla! If you bring me those spinach mashed potatoes and even a bag of your spiced pumpkin almond granola 🙂

  13. “15.9 children live in homes where they cannot consistently access enough nutrition to sustain a healthy life”?

    I’m assuming this is a typo. Otherwise, I can feed all 15.9 children myself if they can make it to my apartment. Just wanted to give you a heads up. :o)

  14. These look awesome! I’m still considering what to bring to Thanksgiving, and these are a definite possibility. Thanks, Sally! {Also, what a great cause to work with!}

  15. Those stats are scary! I honestly had no idea that hunger was so widespread in the US until I started looking into what to say for my post. And that’s great that you donate to your church. I bet your goodies make lots of peoples’ days. 🙂

    And these cheesecakes look amazing. And that caramel! Mmm.

  16. I love what you do for the community! I always believe in sharing the joy around the holidays and hand out cookies whenever I can to friends and family. I always wish I could do more, though, especially since I’ve fought an eating disorder. It does hurt knowing some people would do anything for food when I can’t get myself to eat what is given to me. Sometimes we have to count our blessings and we learn from unfortunate things.

    1. Lauren, I love what you said at the end. “Sometimes we have to count our blessings and we learn from unfortunate things.” Unfortunately sometimes we don’t know how lucky we are or how grateful we should be until we experience suffering or pain.

  17. Great looking bites and I popped over to the salted caramel page, too. What a PITA that must have been to take pics at all those CRITICAL steps making salted caramel – it happens fast – and the chances of something burning (or turning out like a blurry mess) are pretty high 🙂 So thanks for sharing that, Sally! I know readers will find that helpful.

    I just donated over $200 worth of food from my pantry that I’ll never use to my daughter’s school. They were having a food drive. They were looking for 1 can of something…little did they realize that this food blogger needed to clear out some room 🙂 Felt so good! What a great cause and love that you donate stuff to your church who then donates it even more. I seriously need to look into finding a permanent solution for my food….the issue is that it’s not canned food. It’s homemade goodies 🙂

    1. These in-process shots were tough, Averie. I know that YOU know just how difficult they were. Making caramel is a snappy process and even 1 extra second can ruin things. Stress city! Happy it all worked out though. Anyone to receive your homemade goodies would be very, very lucky!

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