If you have a serious sweet tooth and a love for all things coffee and caramel, you are going to fall head over heels for this Salted Caramel Mocha Cheesecakes Recipe. Imagine bite-sized cheesecakes with a rich chocolate crust, a smooth mocha-infused filling, and a luscious, salty caramel drizzle that dances perfectly on your tongue. This delightful dessert perfectly balances creamy, sweet, bitter, and salty notes, making every bite an irresistible treat that’s perfect for sharing with friends or indulging on your own. Trust me, this recipe will become a new favorite in your cheesecake collection!
Ingredients You’ll Need
This Salted Caramel Mocha Cheesecakes Recipe uses a handful of straightforward ingredients, each playing a crucial role in creating the perfect harmony of flavors and textures. From the chocolatey crust to the rich mocha filling and that irresistible salted caramel topping, every component comes together to wow your taste buds.
- Chocolate wafer cookie crumbs: Provide a deep cocoa flavor and sturdy base for the crust.
- Unsalted butter, melted: Binds the crust crumbs perfectly, adding richness without overpowering.
- Kosher salt: Enhances flavors and balances the sweetness in the crust.
- Cream cheese, room temperature: The creamy heart of the cheesecake, smooth and tangy.
- Vanilla extract or vanilla bean paste: Adds warm, fragrant undertones to the filling.
- Sugar: Sweetens and helps create that silky, luscious texture.
- All-purpose flour: Stabilizes the filling for a perfect cheesecake structure.
- Large eggs: Provide structure and richness to the filling.
- Hot water: Used to dissolve the coffee granules for a smooth mocha flavor.
- Instant coffee granules: Deliver a bold coffee kick without added bitterness.
- International Delight Iced Coffee Mocha: Infuses the filling and caramel with authentic mocha notes.
- Granulated sugar (for caramel): Forms the golden caramel with a deep, rich flavor when cooked.
- Unsalted butter (for caramel): Adds creaminess and richness to the caramel sauce.
- Sea salt (for caramel): Balances the sweetness and amplifies the caramel’s depth.
- Sea salt flakes for garnish: Finishing touch that provides a delicate crunch and salty pop on top.
How to Make Salted Caramel Mocha Cheesecakes Recipe
Step 1: Preparing the Crust
Start by preheating your oven to 325°F (160°C). Combine the chocolate wafer cookie crumbs with the melted butter and a pinch of kosher salt in a small bowl. This simple mixture forms the rich, chocolaty crust that holds everything together. Press the mixture firmly into the wells of your mini cheesecake pan to create an even base. Bake for about 8 to 10 minutes until set. Once done, let your crusts cool completely to room temperature—this step ensures your crust stays crunchy under the creamy filling.
Step 2: Making the Mocha Cheesecake Filling
Now to the creamy center that makes this Salted Caramel Mocha Cheesecakes Recipe truly dreamy. Using an electric mixer, beat the cream cheese with sugar until perfectly smooth. This step is key for that velvety texture. Add in the vanilla extract and flour to enhance flavor and stability, then mix in the eggs one at a time to create a dense yet fluffy filling. Dissolve the instant coffee granules in hot water to unlock their full flavor, then stir in the International Delight Iced Coffee Mocha for an authentic mocha taste that will make your cheesecake filling sing.
Step 3: Filling and Baking the Cheesecakes
Divide the luscious cheesecake batter evenly among the cooled crusts, filling each just below the rim for a neat finish once baked. Bake your mini cheesecakes for 15 to 20 minutes until the edges are firm but the centers still jiggle slightly—this is the golden rule for creamy cheesecake. Let them cool fully at room temperature before chilling overnight, which lets the flavors deepen and ensures the perfect texture once served.
Step 4: Crafting the Salted Caramel Sauce
The magic continues with homemade salted caramel that perfectly complements the mocha cheesecake. In a saucepan over medium-high heat, cook sugar until it turns a deep amber shade, stirring constantly to avoid burning. Stir in butter for a rich, silky texture. Remove from heat and swirl in sea salt and more International Delight Iced Coffee Mocha—this addition ties the caramel and cheesecake flavors together beautifully. Cool and refrigerate until ready to serve.
Step 5: Serving with Flare
Before serving, gently warm the caramel sauce in the microwave for about 30 seconds to make it drizzle-ready. Pour the luscious caramel over each cheesecake, then sprinkle with a few sea salt flakes. This finishing touch adds a lovely crunch and enhances the saltiness against the sweet mocha flavors—a true dessert masterpiece.
How to Serve Salted Caramel Mocha Cheesecakes Recipe
Garnishes
For a final flourish, top each mini cheesecake with a sprinkle of sea salt flakes to bring out the caramel’s richness. Consider adding a few chocolate shavings or a dusting of cocoa powder for extra elegance. A light swirl of whipped cream pairs wonderfully here and offers a creamy counterpoint to the sweet and salty flavors.
Side Dishes
This dessert stands out on its own, but serving it alongside a fresh berry compote or a scoop of coffee ice cream can elevate the experience. The tartness from the berries contrasts delightfully with the sweetness, while coffee ice cream doubles down on the mocha flavor theme for true coffee lovers.
Creative Ways to Present
Get playful by serving these cheesecakes in clear mini glass jars with a drizzle of caramel on top for a rustic-chic look. Or use decorative mini plates with chocolate drizzle patterns to make an impressive dessert spread. These ideas make the Salted Caramel Mocha Cheesecakes Recipe not only delicious but also a feast for the eyes.
Make Ahead and Storage
Storing Leftovers
Any leftover Salted Caramel Mocha Cheesecakes should be stored in an airtight container in the refrigerator. They’ll stay fresh and creamy for up to 4 days, making them a perfect make-ahead treat for parties or quick indulgences.
Freezing
You can freeze these cheesecakes for up to 2 months. Just wrap each mini cheesecake in plastic wrap and place in a freezer-safe container. When you’re ready, thaw overnight in the fridge to maintain their creamy texture without condensation issues.
Reheating
For the caramel sauce, a quick 20-30 second zap in the microwave will loosen it perfectly. It’s best to serve the cheesecakes chilled, so avoid reheating them directly. If you prefer a slightly less cold dessert, allow cheesecakes to sit at room temperature for 15 minutes before serving.
FAQs
Can I use regular coffee instead of instant coffee granules?
Instant coffee granules dissolve easily and give a smooth mocha flavor without adding liquid. Using brewed coffee is possible but may make the filling too liquidy, which can affect texture. If using brewed coffee, use less liquid overall in the recipe.
What size pan should I use for these cheesecakes?
This recipe is designed for a mini cheesecake pan, typically about 2-inch wells. If you don’t have one, standard muffin tins with cupcake liners can work, but the baking time may need slight adjustment.
Is it necessary to refrigerate overnight?
Yes! Chilling the cheesecakes overnight helps them set properly and allows the flavors to meld beautifully. If short on time, refrigerate for at least 4 hours for the best results.
Can I make the salted caramel sauce ahead of time?
Absolutely! The salted caramel sauce can be made up to a week in advance and refrigerated. Simply warm it gently before drizzling over your cheesecakes.
How do I prevent the cheesecakes from cracking?
Be sure not to overbake; the center should still jiggle slightly when done. Baking at a lower temperature and cooling gradually at room temperature before refrigerating also helps prevent cracks.
Final Thoughts
This Salted Caramel Mocha Cheesecakes Recipe is a celebration of rich, bold flavors with the perfect balance of sweet, salty, and creamy. Whether you’re hosting a party or craving a special treat, this recipe promises to impress and satisfy your dessert cravings. Give it a try—you’re going to love every decadent bite!
Print
Salted Caramel Mocha Cheesecakes Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 12 hours 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Salted Caramel Mocha Cheesecakes combine rich chocolate crusts, creamy coffee-infused cheesecake filling, and a luscious salted caramel mocha sauce. Perfect mini treats with a balance of sweet, salty, and coffee flavors, ideal for dessert lovers and coffee enthusiasts alike.
Ingredients
Crust
- 1 1/2 cups chocolate wafer cookie crumbs
- 1/4 cup unsalted butter, melted
- 1/8 teaspoon kosher salt
Cheesecake Filling
- 2 (8-ounce) packages cream cheese, room temperature
- 1 teaspoon vanilla extract or vanilla bean paste
- 3/4 cup sugar
- 1 1/2 tablespoons all-purpose flour
- 2 large eggs
- 1/4 cup hot water
- 2 tablespoons instant coffee granules
- 1/4 cup International Delight Iced Coffee Mocha
Salted Caramel Mocha Sauce
- 1 cup granulated sugar
- 5 tablespoons unsalted butter
- 1/4 teaspoon sea salt
- 1/2 cup International Delight Iced Coffee Mocha
- Sea salt flakes for garnish
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C) to ensure it’s at the perfect temperature for baking the cheesecakes.
- Prepare Crust: In a small bowl, combine the chocolate wafer cookie crumbs, melted butter, and kosher salt until the mixture is evenly moistened. Press this mixture firmly into the wells of a mini cheesecake pan. Bake for 8-10 minutes until set, then allow the crusts to cool to room temperature.
- Make Cheesecake Filling: Use an electric mixer to beat the cream cheese and sugar together until smooth and creamy. Stir in the vanilla extract and flour to combine evenly. Beat in the eggs one at a time, ensuring each is fully incorporated. Dissolve the instant coffee granules in the hot water and mix in the iced coffee; then combine this coffee mixture into the cream cheese batter thoroughly.
- Fill Crusts: Divide the cheesecake mixture evenly among the cooled crusts, filling each to just below the top edge of the wells.
- Bake Cheesecakes: Bake for 15-20 minutes until the edges are firm but the centers still jiggle slightly when moved. Remove from oven, and let cool to room temperature. Refrigerate the cheesecakes overnight to set properly.
- Make Salted Caramel Mocha Sauce: In a large saucepan over medium-high heat, cook the granulated sugar, stirring constantly, until it melts and turns a deep amber color (about 5 minutes). Remove from heat and quickly stir in the unsalted butter until melted and incorporated. Stir in the sea salt and iced coffee until the sauce is smooth and creamy. Transfer to an airtight container and refrigerate until ready to serve.
- Serve: Before serving, heat the caramel sauce in the microwave for about 30 seconds to warm it slightly. Drizzle the warm salted caramel mocha sauce over the cheesecakes and garnish with sea salt flakes to enhance the flavor balance.
Notes
- Allow the mini cheesecakes to chill overnight for the best texture and flavor development.
- If you don’t have a mini cheesecake pan, muffin tins with liners can be used as a substitute.
- Be careful when cooking the caramel sugar; it can burn quickly once it starts to darken.
- The coffee flavor can be adjusted by using more or less instant coffee granules according to taste.
- Use room temperature cream cheese to ensure a smooth, lump-free batter.
