Salted Caramel Cheesecake Cupcakes
Delicious on its’ own, cheesecake lends itself to all kinds of variations and these tiny Salted Caramel Cheesecake Cupcakes are a tiny bite of heaven.
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Ingredients
GRAHAM STYLE CRACKER CRUST
- 2 cups gluten free graham style cracker crumbs
- 3 tablespoon sugar
- 6 tablespoon butter, melted
CHEESECAKE FILLING
- 2 packages cream cheese , room temperature (8 oz/250g)
- ¼ cup sugar
- 1½ tablespoon quinoa flour (or sweet rice flour)
- 2 eggs
- 1 teaspoon vanilla
- ¼ cup sour cream
- ¼ cup whipping cream
SERVING
- caramel sauce
- sea salt flakes
Instructions
GRAHAM STYLE CRACKER CRUST
- Preheat oven to 350°F.
- In a large bowl combine graham cracker crumbs, sugar and melted butter. Stir until combined.
- Line mini muffin tin with paper liners. Fill each paper liner with 1 tablespoon crumb mixture. Pack firmly into pan. (I used the bottom of a liqueur glass.)
- Bake in preheated oven 5 minutes. Cool before filling.
CHEESECAKE FILLING
- In a small bowl combine sugar and flour. Set aside.
- In large bowl of a stand mixer beat cream cheese until smooth, 2 or 3 minutes.
- Add sugar/flour mixture to cream cheese and continue beating until combined.
- With motor running add eggs one at a time.
- Add vanilla, sour cream and heavy cream beating until combined.
- Pour filling over crumb crust filling almost to the top of each paper liner. They will bake with a rounded top then as they cool the filling will settle creating a small indent for the caramel topping.
- Bake in preheated oven for 12-14 minutes.
- Cool completely on baking racks. Refrigerate over night in an airtight container. Cupcakes can be kept in the fridge for several days or frozen if needed.
SERVING
- Using an espresso spoon add a dot of caramel sauce on each cupcake.
- Just before serving sprinkle with a few flakes of salt.
Notes
Gift Idea: Give a jar of easy caramel sauce, some fancy sea salt and even some special spoons for serving tiny treats.