Mini Salted Caramel Mocha Cheesecakes
Time on High: 1 1/2 Hours Time on Low: 2 to 3 Hours A rich mocha cheesecake with a crunchy chocolate crust is topped with a creamy salted caramel sauce. The cheesecakes are cooked in small jars, making perfect individual desserts for your next dinner party. Add a dollop of whipped cream and drizzle some extra salted caramel sauce on top for an extra special treat.
3/4 Cup ground chocolate graham crackers or chocolate wafers
1/2 Stick (4 tablespoons) butter, melted
1/3 Cup sugar
8 Ounces cream cheese, softened
1 Large egg
1 Ounce bittersweet chocolate, melted and slightly cooled
1/2 Teaspoon pure vanilla extract
1/2 Teaspoon instant coffee
1/8 Teaspoon salt
4 Tablespoons unsalted butter
1 Cup brown sugar, packed
1/2 Cup heavy whipping cream
1/2 Teaspoon sea salt or kosher salt
1 Tablespoon pure vanilla extract
Whipped cream for serving (optional)
Lightly coat six 4 Ounce jars with non-stick spray. Mix ground chocolate crackers or wafers with butter, then add a heaping tablespoon to each jar. Push down crust into an even layer. Repeat with remaining jars and set aside.
In a large bowl, beat sugar and cream cheese until smooth. Mix in egg, then mix in chocolate, vanilla, instant coffee, and salt. Pour filling into each jar until 3/4 full and place them into Crock-Pot® slow cooker. Carefully pour hot water around the jars until they are 3/4 submerged. Cover and cook on high for 1 1/2 hours. When done, they should be solid. Remove from Crock-Pot® slow cooker and refrigerate for 2 hours.
To make salted caramel, add butter, brown sugar, heavy whipping cream, and salt to a medium saucepan. Cook over medium-low heat for 7 minutes, whisking occasionally. Add the vanilla and cook 1 more minute to thicken further. Pour caramel into a jar, then refrigerate until cold.
When ready to serve, pour salted caramel sauce, and whipped cream over each cheesecake.