Description

These Salted Caramel Mocha Cheesecakes are decadent mini desserts combining rich chocolate cookie crusts with a creamy mocha-flavored cheesecake filling. Topped with luscious caramel sauce, flaky sea salt, and optional whipped cream and chocolate chips, they offer the perfect balance of sweet, salty, and coffee-infused indulgence in every bite.

Ingredients

Scale

For the crust:

1 cup chocolate cookie crumbs (like Oreos, crushed with filling removed)
3 tablespoons melted butter

For the cheesecake filling:

16 oz cream cheese, softened
1/2 cup granulated sugar
1/4 cup sour cream
2 large eggs
2 tablespoons cocoa powder
2 tablespoons instant espresso powder (or instant coffee)
1 teaspoon vanilla extract
Pinch of salt

For the topping:

1/2 cup caramel sauce (store-bought or homemade)
Flaky sea salt, for garnish
Whipped cream (optional)
Mini chocolate chips or shavings (optional)

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Instructions

Prepare the crust: Preheat your oven to 325°F (160°C) and line a muffin pan with 12 paper liners. In a bowl, combine the chocolate cookie crumbs with the melted butter. Press about 1 tablespoon of this mixture firmly into the bottom of each muffin liner to create the crust. Bake the crusts for 5 minutes, then remove from the oven and set aside.
Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar until the mixture is smooth and creamy. Add the sour cream, cocoa powder, instant espresso powder, vanilla extract, and a pinch of salt. Mix thoroughly until all ingredients are fully incorporated.
Add the eggs: Gently beat in the eggs one at a time, mixing just until combined after each addition. Be careful not to overmix to avoid cracking during baking.
Assemble and bake: Spoon the cheesecake filling evenly over the prepared crusts, filling each cup about three-quarters full. Bake in the preheated oven for 18 to 22 minutes, or until the centers are just set and no longer jiggly.
Cooling: Remove the cheesecakes from the oven and allow them to cool in the pan for 10 minutes. Then transfer the pan to a wire rack to cool completely. Once cooled, refrigerate the mini cheesecakes for at least 2 hours or until fully chilled and set.
Add toppings and serve: Just before serving, drizzle the cheesecakes with caramel sauce and sprinkle with flaky sea salt. Optionally, top with whipped cream and mini chocolate chips or chocolate shavings for extra indulgence.

Notes

For extra mocha richness, you can add 1/4 cup melted dark chocolate to the cheesecake filling before baking.
Store the cheesecakes in the refrigerator for up to 5 days to maintain freshness.
You can freeze the cheesecakes without toppings for up to 1 month; thaw in the refrigerator before serving and add toppings afterward.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American