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
Scale
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.