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!

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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


Comments are closed.

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

    1. Yes the whole Oreo.

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


  3. 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?

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

  4. 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!

    1. *everyone, not Everton. 

  5. 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.

  6. Kerry Schmidt says:

    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? 

    1. 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!)

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

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

  8. 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.

    1. 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 😉

      1. 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. 

  9. 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.

  10. 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!

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

  11. 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

    1. These are regular muffin size 🙂

  12. 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)? 

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

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

  13. Tiffany Binkley says:

    How do you keep the caramel from getting so hard?

  14. 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).

    1. 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.

      1. 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.

  15. 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. 

  16. 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!

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

    1. I used a regular 12-count muffin pan

  18. 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

  19. 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!

  20. Persiasblossom says:

    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?

    1. The beaters on your handheld work just fine! 🙂

  21. Persiasblossom says:

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

  22. 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? 

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

  23. Jewelia Gonzales says:

    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…

  24. 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!

  25. Heba maged says:

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

    1. No need for a waterbath when preparing mini cheesecakes.

  26. 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??

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

  27. Hello! I am just curious why you have to wait right before serving to put the caramel on top. I’m hoping to make these for a bake sale but could probably just put the caramel in a lite container on the side if necessary.
    Thank you! 🙂

    1. Hi Leslie! What I mean is drizzle each with caramel before serving. Not necessarily moments before serving. Thanks for asking!

      1. Thank you so much, I must not have read it as thoroughly as I thought 🙂

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

  29. Hi I have a question, the cup cake pans are they regular size or mini cup cake trays?

    1. Regular size. Use a 12-count muffin pan.

  30. Could I use home made creme fraiche instead of yogurt? Would it still be 1/4 cup?

    1. Yes. I would use the same amount, 1/4 cup.

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