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

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

  2. Made these! Love these!

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

  4. 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?

    1. 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.

  5. 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 🙂

  6. 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!

    1. Hi Jay – I recommend using this cheesecake recipe (without the blueberry swirl)

      You may still use this Oreo crust recipe as written for a full cheesecake.

  7. 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.

    1. Yes both substitutions will be just fine.

      1. Hi Sally,

        If i use boxed oreo cookie crumbs, how much do you think i’d need to use? 1 cup, 2 cups?…

        Thanks! Making these tonight for holiday cookie party tomorrow 🙂

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

    1. 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.

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

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

    1. Use the whole Oreo as directed.

  11. 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! 🙂

  12. Allison Marotta says:

    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!

  13. 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!

    1. 3 tbsp ground flaxseed with 1 tbsp. water, let sit for 5 mins until thick and that equals 1 egg. I use this for baking and you can’t tell the difference!

  14. 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

  15. 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?

    1. 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!

  16. My friends think I’m a total baking superstar after bringing these to a party. I had left over caramel, and it is terrific in coffee! Always love your recipes, thanks!

    1. Oooooh my gosh. I’ve never put the salted caramel in coffee before. Why haven’t I thought of that? Trying it when I make it again! Thanks Joanne.

  17. Dori stephens says:

    Wow,, I can’t wait to try these….I have made your salted caramel sauce and used it to top a sticky pumpkin cake. It turned out like a pumpkin sticky toffee pudding. This sauce really pushed it over the top. Thank you so much!

  18. I made these this wkend as a test run for Thanksgiving. They did come out amazing. My question to you is, can I make these on thanksgiving day in the morning to eat in the evening? Once the cakes are cooled off (room temperature) can I add the caramel and leave out and not stick in frig?

    1. Hi Kim! You may absolutely make these on Thanksgiving day to eat in the evening. I do advise you to keep them in the refrigerator before serving. Cheesecake gets/tastes/looks a little off without proper chilling.

  19. Can you tell me what you mean by ‘line two 12-count cupcake pans with 18 liners’ please? It sounds like six (of the 24) cupcake spaces wouldn’t have a liner but I doubt if that’s true. Thanks.

    1. this recipe makes about 18 mini cheesecakes. so, line your pans with 18 liners (12 in one, 6 in the other – or maybe 9 and 9? however you prefer) and bake in batches as directed.

  20. when your using the Oreos for the crust do you take out the white icing or are you including it to make the crust

  21. Lindsay Forbes says:

    You can also buy oreo crumbs already crushed …yay

  22. what kind of cupcake liners should be used??

  23. Made this for the family reunion on Friday, they were really yummy!!! One thing though, I don’t have a mixer with a pad so I just chunked the ingredients for the filling in the food processor. don’t think they mixed well though… do you think I can make do with a normal hand mixer for the filing or does it have to be pads?

    also for bite sized cheese cakes (mini muffin size) how long should I bake them for?

  24. Hello,
    I made these today for thanksgiving. I did use 18 oreos, ran out if the Oreo crust, had cheesecake filling left, for about three more, I am suggesting using about 25 oreos for the crust.
    thank-you for the recipe.

  25. Wondering if you could freeze these……looking to make these for our Christmas cookie swap!

  26. I made these for Thanksgiving. I loved them. I did note that the caramel did not seem to adhere to the cheesecake. It sorta came off all together once you took a bite. Suggestions?

  27. Hi! Do I need to use the water bath method on cupcake cheesecakes? thanks!

  28. These look so delicious. I cannot wait to make them!

  29. Can you freeze these?

  30. I want to make these in a mini muffin pan so they can be bite size….any idea on the time modifications as far as baking?

    1. I’m unsure of the bake time, it will likely be around half the time. Maybe a tiny bit longer.

    2. I made these in a mini muffin pan and changed nothing. Turned out perfect! From the pictures I thought they were already minis, so I didn’t think I needed to modify the recipe. Made for Christmas and everyone LOVED them. I did a little less Choc chips bc I love cheese cake and didn’t want te Choc to completely take over. I also used a little over a teaspoon to fill the cups. Tablespoon was too much.

      Definitely recommend – was way easier than I was expecting!!

      1. Did you use mini cupcake wrappers too? Thanks for your post – I thought they were mini’s  🙂 they’re so cute!

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