If you’ve ever dreamed of combining the rich warmth of coffee with the irresistible pull of caramel and the creamy indulgence of cheesecake, then this Salted Caramel Mocha Cheesecakes Recipe is about to become your new obsession. These mini cheesecakes deliver a perfect balance of bittersweet mocha notes, luscious salted caramel, and a smooth, velvety texture that just melts in your mouth. Trust me, whether you’re making these for a special occasion or just a weekend treat, they never fail to impress and comfort all at once.
Ingredients You’ll Need
Getting started with this Salted Caramel Mocha Cheesecakes Recipe is easier than you’d think because each ingredient plays such a key role in building flavor, texture, and that gorgeous finish. From the cookie crust that adds a delightful crunch to the coffee-infused filling and rich salted caramel sauce, everything combines like magic.
- Chocolate wafer cookie crumbs: These form a crunchy, chocolatey base that complements the mocha filling perfectly.
- Unsalted butter, melted: Helps bind the crust crumbs together for that perfect firmness.
- Kosher salt: Adds just the right touch of savory to balance sweetness in the crust.
- Cream cheese at room temperature: The creamy heart of the cheesecake, giving it that silky texture.
- Vanilla extract or vanilla bean paste: Elevates the flavor with subtle warmth and depth.
- Sugar: Sweetens the filling and caramel sauce, balancing the bold mocha flavors.
- All-purpose flour: Creates structure within the cheesecake without overpowering smoothness.
- Large eggs: Binds the filling and helps achieve a rich, custard-like consistency.
- Hot water and instant coffee granules: Dissolved together to deliver the essential mocha kick.
- International Delight Iced Coffee Mocha: A creamy coffee addition that deepens mocha tones in both the cheesecake and caramel.
- Sea salt and sea salt flakes: Sprinkle for a perfect salty crunch that highlights the caramel.
How to Make Salted Caramel Mocha Cheesecakes Recipe
Step 1: Prepare the Crust
First things first, preheat your oven to 325°F (160°C). Mixing together the chocolate wafer cookie crumbs, melted butter, and a pinch of kosher salt ensures a crust that’s slightly crunchy and full of flavor. Press this crumb mixture firmly into each well of your mini cheesecake pan, then bake for about 8 to 10 minutes until set. Letting it cool to room temperature now means a sturdy base that’s ready to handle all that creamy goodness.
Step 2: Make the Mocha Cheesecake Filling
Using an electric mixer, beat the cream cheese and sugar until you have a super smooth and velvety mixture. Adding vanilla and flour will build complexity and structure, then gently beat in the eggs one at a time for the perfect custard texture. Don’t forget to dissolve your instant coffee granules in hot water – it’s this step that transforms the filling into a luscious mocha dream. Mix in the iced coffee mocha and you’re one step closer to cheesecake heaven.
Step 3: Fill and Bake the Cheesecakes
Pour your velvety mocha cheesecake batter evenly into each cooled crust well, filling just below the top. Bake for 15 to 20 minutes until the edges are firm but the center still jiggles a little – that’s the secret to creamy perfection. Once baked, allow them to cool fully and then refrigerate overnight to let the flavors meld beautifully.
Step 4: Craft the Salted Caramel Sauce
While your cheesecakes chill, make that show-stopping salted caramel sauce. On medium-high heat, cook the sugar until it turns a rich amber color – watch it closely, this is when caramel magic happens. Stir in the butter continuously, remove from heat, and whisk in sea salt and more iced coffee mocha for a coffee-infused twist. Chill this sauce in an airtight container until you’re ready to drizzle.
Step 5: Final Assembly
Before serving, gently warm the salted caramel sauce in the microwave for about 30 seconds to get that ideal pourable texture. Drizzle generously over each cheesecake and finish with a sprinkle of sea salt flakes. This finishing touch adds just the right amount of saltiness and crunch, making every bite unforgettable.
How to Serve Salted Caramel Mocha Cheesecakes Recipe
Garnishes
The visual and taste appeal of these cheesecakes leaps up with some thoughtful garnishes. A light dusting of cocoa powder or finely grated dark chocolate flakes pairs beautifully with the salted caramel drizzle. For a touch of freshness, add a few coffee beans or even a sprig of mint to brighten the plate.
Side Dishes
Serve these mini delights alongside fresh berries or a scoop of vanilla bean ice cream to contrast their rich mocha flavor. A hot cup of espresso or your favorite coffee complements the mocha notes perfectly and rounds out a dessert experience that’s both decadent and comforting.
Creative Ways to Present
These cheesecakes can shine at any gathering when presented with a creative twist. Try serving them in clear mini dessert cups with layers of crushed cookie crumbs between each cheesecake layer for a stunning parfait look. Or arrange them on a slate board with caramel drizzles and sea salt flakes scattered artistically for a rustic yet elegant vibe.
Make Ahead and Storage
Storing Leftovers
Place any leftover Salted Caramel Mocha Cheesecakes Recipe treats in an airtight container and keep them refrigerated. They will stay fresh and delicious for up to three days, ensuring you can enjoy that velvety mocha with caramel at your leisure.
Freezing
If you want to prepare these ahead of time or save extras, you can freeze the mini cheesecakes. Wrap each piece tightly in plastic wrap and place them in a freezer-safe container. They’ll keep well for up to one month. When ready to enjoy, thaw overnight in the fridge.
Reheating
Since these cheesecakes are best served chilled, avoid microwaving them for too long. Instead, let them sit at room temperature for about 10-15 minutes before serving to take the chill off. Warm your salted caramel sauce separately before drizzling for that perfect luscious finish.
FAQs
Can I use regular brewed coffee instead of instant coffee granules?
While brewed coffee can add flavor, instant coffee granules dissolve better and give a more concentrated mocha taste crucial to the filling’s balance.
Do I need a mini cheesecake pan?
Using a mini cheesecake pan helps achieve perfect bite-sized portions, but you can use a regular muffin tin lined with paper cups if you don’t have one.
What’s the best way to prevent cracks in the cheesecake?
Baking at a lower temperature and not overbaking helps prevent cracks, plus the slight jiggle in the center when you take them out is a good sign of perfect doneness.
Can I make the sauce without coffee?
Yes, you can omit the iced coffee mocha from the sauce for a classic salted caramel, but you’ll miss out on that wonderful coffee hint that ties the whole recipe together.
How salty should the salted caramel be?
The caramel should have a balanced saltiness that enhances flavor without overpowering sweetness. Adjust the sea salt to your taste, but the recipe’s suggested amount works well for most palates.
Final Thoughts
This Salted Caramel Mocha Cheesecakes Recipe truly hits all the right notes when you want a dessert that feels special yet approachable. Its creamy texture, combined with the bittersweet mocha and luscious salted caramel, makes it a standout treat that your friends and family will rave about. So go ahead, whip up a batch, and watch these mini marvels disappear in no time. Happy baking and even happier indulging!
Print
Salted Caramel Mocha Cheesecakes Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes plus overnight chilling
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Indulge in these Salted Caramel Mocha Cheesecakes featuring a rich chocolate wafer crust, smooth mocha-infused cream cheese filling, and a decadent homemade salted caramel sauce. Perfect for coffee and dessert lovers seeking a luscious, elegant treat.
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 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 the oven to 325°F (160°C) to prepare for baking the crust and cheesecakes.
- Prepare Crust: In a small bowl, mix chocolate wafer cookie crumbs, melted butter, and kosher salt until evenly moistened. Press the mixture firmly into the wells of a mini cheesecake pan. Bake for 8-10 minutes until the crust is set, then remove and let cool to room temperature.
- Make Cheesecake Filling: Using an electric mixer, beat the cream cheese and sugar until smooth and creamy. Stir in vanilla extract and flour until incorporated. Beat in eggs one at a time to ensure a smooth texture. Dissolve instant coffee granules in hot water, then mix in the iced coffee. Add this coffee mixture to the cream cheese batter and combine well.
- Fill Crusts: Evenly divide the cheesecake mixture 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. Once baked, allow cheesecakes to cool to room temperature before refrigerating overnight to set completely.
- Make Salted Caramel Sauce: In a large saucepan over medium-high heat, cook the granulated sugar until it melts and turns a deep amber color, about 5 minutes. Stir in the butter constantly until fully combined. Remove from heat, then stir in sea salt and iced coffee until smooth and creamy. Transfer the sauce to an airtight container and refrigerate until ready to serve.
- Serve: Before serving, heat the caramel sauce in the microwave for 30 seconds to loosen it. Drizzle generously over the chilled cheesecakes and garnish with sea salt flakes for an extra touch of flavor and texture.
Notes
- Press the crust mixture firmly into the pan to ensure it stays intact after baking.
- Do not overbake the cheesecakes; the center should still jiggle slightly to maintain a creamy texture.
- Allow the caramel sauce to cool before refrigerating; reheat gently before serving.
- Room temperature cream cheese helps achieve a smooth and lump-free cheesecake batter.
- If you don’t have International Delight Iced Coffee Mocha, you can substitute with any flavored coffee creamer or strong brewed mocha coffee.
- Use a water bath or place a pan of hot water in the oven if you prefer a more moist cheesecake texture.
