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Creamy Caramel Swirl Cheesecake Bites

Servings 16


  • Cheesecake Filling
  • 2 8 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/4 cup sour cream
  • 2 eggs
  • 1 egg yolk
  • 1 tsp heavy cream
  • 1 tbs all-purpose flour
  • Crust
  • 1 cup all-purpose flour
  • 1/4 cup brown sugar
  • 1/2 cup unsalted butter
  • Homemade Caramel Sauce Recipe or any store bought caramel sauce


  • Preheat oven to 325°. Line a cupcake pan with paper liners and set aside.
  • If making Homemade Caramel Sauce, do this step first.
  • 1. Make your crust. Mix your flour, brown sugar and room temperature butter in a food processor until combined.
  • 2. 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.
  • 3. While that is baking, make your filling. Cream together cream cheese, sour cream and sugar until smooth.
  • 3. Beat in egg, yolk and vanilla until well combined.
  • 4. Add in the cream and flour and mix until just incorporated. Don't over mix.
  • 5. Transfer the mixture to a food processor and pulse until absolutely no lumps are seen and mixture is very silky and smooth. About 30 seconds.
  • 6. Once crusts are removed from the oven, let them cool for a few minutes, then pour cheesecake filling over them, leaving about 1/4-1/2 inch of room from the top.
  • 7. Pour 1 tsp (or more) of caramel sauce on top and swirl around with a toothpick to create marbled effect.
  • 8. Bake for 17-20 minutes, until center is slightly firm to touch and not very jiggly anymore (if the center is a little jiggly, that’s okay). Allow cheesecakes to cool completely and then refrigerate for at least 3-4 hours. Remove liners and serve.