Creamy Caramel Swirl Cheesecake Bites. Everything you love about cheesecake, in bite size! You will not be able to have just one!
These cheesecakes are incredibly creamy. The secret to that velvety texture is pouring the filling into a food processor after mixing, which eliminates any lumps. The result is a silky, rich cheesecake, and the caramel adds just the right touch of sweetness, making them absolutely irresistible. You won’t want to miss out on these!
The crust is a mixture of brown sugar, flour and butter. I know graham cracker crust is usually the "staple" for most cheesecakes, but this version is so good! It's almost chewy. So much better than a crumbly graham cracker crust.
Why you'll love this recipe
- These little creamy cheesecake bites are so delicious and poppable!
- The ribbons of caramel swirl throughout each little creamy cheesecake it truly irresistible.
See recipe card below for a full list of ingredients and easy-to-follow instructions.
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📋 Recipe
Creamy Caramel Swirl Cheesecake Bites
Ingredients
Cheesecake Filling
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- ¼ cup sour cream
- 2 eggs
- 1 egg yolk
- 1 teaspoon heavy cream
- 1 tbs all-purpose flour
Crust
- 1 cup all-purpose flour
- ¼ cup brown sugar
- ½ cup unsalted butter, melted
- ⅔ cup caramel sauce, 1-2 teaspoon per cheesecake
Instructions
- If making homemade caramel sauce, prepare it first and cool completely.
- Preheat oven to 325°. Line a cupcake pan with paper liners and set aside.
For the crust
- Mix flour, brown sugar and softened butter in a food processor until combined.
- Gently press 1 level tablespoon of crust mixture into the bottom of each cupcake liner and bake for 7-8 minutes, or until the crusts begin to brown lightly.
- While that is baking, make the filling. Cream together cream cheese, sour cream and sugar until smooth. Beat in egg, yolk and vanilla until well combined.
- Add in the cream and flour and mix until just incorporated. Don't over mix.
- Transfer the mixture to a clean food processor and pulse until absolutely no lumps are seen and mixture is very silky and smooth. About 30 seconds total.
- Once crusts are removed from the oven, allow them to cool slightly. Spoon cheesecake filling over crusts, filling about ¾ to the top.
- Spoon 1-2 teaspoon of caramel sauce on top of each and swirl around with a toothpick to create marbled effect.
- Bake for 17-20 minutes, until center is slightly firm to touch and just slightly jiggly. Allow cheesecakes to cool completely and then refrigerate for at least 3-4 hours before serving.
Nutrition
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
Helen Frye says
I love to bake, your recipes.
Jessica says
Thank you!
Karen says
Did you use heavy cream in the cheesecake filling?
Jessica says
Yes, heavy cream.