Mini Salted Caramel Mocha Cheesecakes

Mini Salted Caramel Mocha Cheesecakes

(1)
52kitchenadventures  
Sacramento, CA, USA

1 Picture

Mini Salted Caramel Mocha Cheesecakes
Servings
4 to 6
Prep Time
30 Minutes
Cook Time
30 Minutes

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.


Ingredients

Mocha cheesecake:

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

Salted caramel:

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)

Instructions

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.

RATINGS & REVIEWS

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Mini salted carmel mocka cheesecakes

This is soooooooo yum yum yum and yu. I'm sorry but they are the only words I know for this recipes.

Megan Whiting
withcott, Queensland

Due to gradual and even heating of a slow cooker, recipes featured on this site can be cooked in a range of slow cooker sizes. Most recipes can be accommodated in a slow cooker that is either one quart smaller or one quart larger than specified. If using a smaller sized slow cooker, please use caution when preparing your meal to prevent over filling. For smaller sauces and dips that call for 3 quarts or less, it is not recommended to alter the unit size. Crock-Pot® is a registered trademark and should not be used generically when referring to a ‘slow cooker’ within the recipes.

Sunbeam Products, Inc. d/b/a Jarden Consumer Solutions has not tested these recipes and is not responsible for the outcome of any recipe. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, chicken or fish.