Mini Chocolate Salted Caramel Cheesecakes Recipe
These Mini Chocolate Salted Caramel Cheesecakes are a delicious, no-bake dessert combining a rich date caramel base, creamy cheesecake filling, and a luscious dark chocolate topping. Perfectly portioned and naturally sweetened, they offer a healthier twist on classic cheesecakes with a smooth, indulgent flavor profile.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 20 minutes
- Yield: 6 mini cheesecakes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Date Caramel and Crust
- 12 Dates (pitted)
- ¼ cup Milk of choice
- ½ tsp Salt
- 60 g Nut or Seed Butter
- 60 g Cocoa Powder
Cheesecake Filling
- 125 g Cream Cheese
- Date caramel (from above)
Topping
- 80 g Dark Chocolate
Instructions
- Soak Dates: Remove pits from the dates and place them in a bowl. Cover with boiling water and let soak for at least 30 minutes or overnight for an extra smooth caramel.
- Prepare Date Caramel: Drain the soaked dates and add them to a blender or food processor with milk and a big pinch of salt. Blend until smooth and divide the caramel into two bowls.
- Make Crust Mixture: To one bowl of date caramel, add cocoa powder and nut or seed butter. Mix well until the mixture is firm and moldable. If it’s too sticky, chill in the fridge for a few minutes.
- Form Crusts: Divide the crust mixture into six equal portions. Press each portion into the bottom and up the sides of a silicone muffin tray to form the mini cheesecake bases.
- Prepare Cheesecake Filling: Add cream cheese to the other bowl of date caramel and mix until smooth and creamy.
- Fill Cheesecakes: Spoon the cheesecake filling evenly into the prepared crusts, filling each to the top.
- Melt Chocolate: Melt the dark chocolate in a heat-proof bowl using a double boiler or microwave in 30-second intervals, stirring between intervals to avoid burning.
- Add Topping: Pour the melted chocolate over each cheesecake, spreading it to the edges for full coverage.
- Chill: Refrigerate the cheesecakes for at least 1 hour or place them in the freezer for quicker setting.
- Serve: Once set, remove the cheesecakes from the tray and enjoy this healthy, no-bake treat!
Notes
- Use a silicone muffin tray to easily remove the mini cheesecakes without breaking.
- For an extra smooth date caramel, soak the dates overnight.
- Adjust the firmness of the crust by chilling it if too sticky before shaping.
- Milk of choice can be dairy or plant-based depending on dietary preference.
- If cream cheese is too firm, soften it at room temperature before mixing.
- Store cheesecakes in the refrigerator for up to 3 days or freeze for longer storage.
