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. 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.

  2. 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!!!

    1. 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. 🙂

  3. 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.

    1. 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.

  4. 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!

    1. 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. 😉

  5. 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 🙂

    1. 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!

  6. 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!

  7. 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.

  8. 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!

    1. 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.

  9. 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!

    1. 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!

  10. 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!!!

    1. 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!

  11. 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.

  12. Hey,
    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 😀

  13. 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 🙂

  14. 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?

    1. 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?

  15. 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!

  16. 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!

  17. 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.

      1. 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.

    1. 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!

  18. 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?

  19. 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.

  20. 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?

    1. 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.

  21. Hello Sally!

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



    1. 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!

  22. Hello!

    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

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