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Salted Caramel Cheesecake Cups

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Do you ever have an idea for a recipe that you just can’t wait to try?  Like run to the kitchen and make sure you have everything type of recipe?  That’s how I felt about these salted caramel cheesecake cups.  I must have been day dreaming about a few of my favorite sweet treats and this delicious idea popped into my head.  So of course I rushed to the kitchen and bam!  All the ingredients I needed to make these bad boys were there.  It was a dream come true!

Salted Caramel Cheesecake Cups via mommakesdinner.com

This is a two part recipe really – the cookie cups and the cheesecake filling.  Both are easy to make and they combination is incredible!  [The salted caramel helps too.]  To make these I used:

For the cookie:

  • 2 1/2 cup flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 cup of butter
  • 1 1/2 cup sugar
  • 1 egg
  • 1 tsp vanilla

For the cheesecake filling:

  • 1 package cream cheese
  • 1 cup sugar
  • 1 egg
  • 1 tsp vanilla

easy sweet recipe

I’m a big fan of the salty and sweet combo; it actually reminds me of my grandma.  When we would have dinner at her house she would always serve dessert and then say “Now I need something salty!”  And we would go back and forth between the cake or cookies she made and a pretzel or two.  It’s one of my favorite memories and I think of her every time I make a salty and sweet treat. 

salted caramel cups

I’m pretty sure she would approve of these salted caramel cheesecake cups too.  They are the right amount of salty/sweet goodness.  The cookie cup was chewy and the cheesecake filling was gooey and it was all topped with creamy and salty caramel.  [I mean seriously, doesn’t that sound ahhh-mazing?]  These little guys were flying out of my kitchen.  [And by flying I mean into my belly.]

Easy Salted Caramel Cheesecake Cookie Cups

Here.  I made [and taste tested] one for you.  It was delicious. 

Salted Caramel Cookie Cups

Salted Caramel Cookie Cups

Ingredients

For the cookie

  • 2 1/2 cup flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 cup of butter
  • 1 1/2 cup sugar
  • 1 egg
  • 1 tsp vanilla

For the cheesecake filling

  • 1 package cream cheese (thawed)
  • 1 cup sugar
  • 1 egg
  • 1 tsp vanilla

Instructions

For the cookie

  1. Cream the butter and the sugar in a bowl.
  2. Mix the flour, baking soda and baking powder together in a separate bowl.
  3. Add the flour mix to the sugar mix, plus the egg and vanilla.
  4. Mix until combined.
  5. Press the dough into a small muffin tin and bake for 5-ish minutes at 350. (Just enough to have them take on a cookie cup shape.)
  6. Set aside.

For the filling

  1. Beat the cream cheese and sugar together in a bowl.
  2. Add the egg and vanilla.
  3. Mix until creamy and smooth.
  4. Add the cheesecake mix to the cookie cups.
  5. Bake for an additional 20 minutes, or until the cheesecake has set.
  6. Cool on a wire rack.
  7. Drizzle with caramel sauce and sea salt.
  8. Enjoy!
Nutrition Information:

Amount Per Serving: Calories: 5646Cholesterol: 1110mgSodium: 2168mgCarbohydrates: 751gFiber: 8gSugar: 509gProtein: 60g

Did you make this recipe?

If you loved this recipe, we would love for you to leave a review to help others!

© Kelley Grant

Want more sweet recipes?  Check out:

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Comments

  2. Joanie @ ZagLeft says

    That happens to me all the time and it IS a great feeling when you have everything you need. I love sweet and salty combinations too and these look and sound amazing! Pinning and will try these soon!

    Reply

  3. Megin says

    Oh, Kelley! These look so yummy! I’ve totally been on a cheesecake kick lately.
    I’m visiting from All Things Pretty Link Party. I would be so honored if you would share this at Brag About It Link Party on VMG206.
    ~ Megin of VMG206

    Reply

  10. Jackie says

    Just made these and not happy at all. Followed direction and I think 1cup of butter made the cup too greasy and my dough did not get done and fell apart. Will someone tell what I did wrong? I used regular size muffin pan!

    Reply

    • Kelley says

      Im sorry they didn’t work out! The cookie cups are just a basic sugar cookie recipe. I wonder if anyone else had the same issue. Thanks for sharing!

    • Kelley says

      If your cookie was too greasy then you might need to add less butter. Mine came out fine with the amount of butter I used. I filled my mini muffin tin holes all the way and then indented in a hole for the cheesecake filling. The cookie sort of overflowed a little but settled down once it cooled. I hope that helps!

  12. Laurie says

    Oh my gosh, these look divine! I loved your Tip Me Tuesday link this week. {thanks girl!} Would you like Tip Junkie to feature your blog post to over 200,000 creative women? If you upload this blog post into your Tip Junkie craft room using at least 2 images, 2 steps, and blog post URL then I can easily feature it in my RSS feed, home page, and all my social networks instantly. {squealing with delight} ~ Laurie {a.k.a. the Tip Junkie}
    http://www.tipjunkie.com/post/how-to-add-a-craft-room-project-on-tip-junkie/

    Reply

  14. Laura says

    OMG I love your grandma! I used to go back and forth between chocolate and cheese in college and people thought I was crazy lol. Pinned-these look wonderful!

    Reply

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