Salted Caramel Mocha Cheesecakes Recipe

If you have a soft spot for desserts that perfectly blend rich, creamy textures with a harmonious burst of flavors, the Salted Caramel Mocha Cheesecakes Recipe is here to win your heart. This indulgent treat combines the deep, comforting essence of coffee and chocolate with the luscious sweetness of salted caramel, creating mini cheesecakes that are elegant, irresistible, and utterly satisfying. Every bite is a delightful dance of smooth cream cheese, mocha richness, and just the right hint of sea salt that promises to elevate your dessert game to new heights.

Ingredients You’ll Need

Creating the Salted Caramel Mocha Cheesecakes Recipe is delightfully straightforward with simple, thoughtfully chosen ingredients. Each component plays a key role—from the chocolate wafer cookie crust adding a crunchy base to the creamy filling that balances coffee and sweet flavors, culminating in the perfectly gooey salted caramel topping.

• Chocolate wafer cookie crumbs: Provides a chocolatey, crunchy base that’s essential for texture contrast.
• Unsalted butter, melted: Binds the crust together and adds richness without overpowering flavor.
• Kosher salt: Enhances the chocolate crust’s taste with a light savory touch.
• Cream cheese (room temperature): The creamy heart of the cheesecake giving it smoothness and tang.
• Vanilla extract or vanilla bean paste: Infuses subtle sweetness and aromatic notes.
• Sugar: Sweetens the cheesecake filling perfectly without being cloying.
• All-purpose flour: Adds structure to keep the cheesecake firm but tender.
• Large eggs: Help bind the cheesecake filling and add richness.
• Hot water: Used to dissolve the coffee granules, imparting deep mocha flavor.
• Instant coffee granules: The vibrant coffee punch that balances the sweetness.
• International Delight Iced Coffee Mocha: Adds creamy mocha notes both in the filling and the caramel sauce.
• Granulated sugar: Key to making the perfect caramel sauce, bringing that luscious golden glaze.
• Sea salt: Elevates the caramel sauce with a bright, savory contrast.
• Sea salt flakes for garnish: Adds a beautiful finish and a satisfying crunch at the end.

How to Make Salted Caramel Mocha Cheesecakes Recipe

Step 1: Preheat and Prepare the Crust

Start by preheating your oven to 325°F (160°C). To build the base, mix your chocolate wafer cookie crumbs with melted butter and kosher salt until everything is evenly moistened. Press this mixture firmly into the wells of a mini cheesecake pan and bake for 8 to 10 minutes. This step locks in the crunchy texture that contrasts so beautifully with the soft filling. Allow the crusts to cool completely to ensure they hold their shape when filled.

Step 2: Make the Cheesecake Filling

Using an electric mixer, beat the cream cheese and sugar until luxuriously smooth—no lumps allowed! Next, stir in your vanilla and flour, which help with flavor and structure. Beat in eggs one at a time to keep the filling creamy and unified. Then dissolve the instant coffee granules in hot water, combining this with the International Delight Iced Coffee Mocha to infuse a deep, mocha flavor into every bite.

Step 3: Fill and Bake

Divide the cheesecake mixture evenly among the cooled crusts, filling each cup just below the rim to prevent overflow during baking. Bake these mini marvels for 15 to 20 minutes, until the edges are set but the centers still jiggle slightly. This texture ensures the cheesecakes are meltingly smooth instead of dense. Once baked, let them cool to room temperature before refrigerating overnight, which helps them firm up and develop the full depth of flavor.

Step 4: Prepare the Salted Caramel Sauce

While the cheesecakes chill, craft your buttery caramel sauce. In a saucepan over medium-high heat, melt granulated sugar until it turns a gorgeous deep amber. Immediately stir in unsalted butter, making sure the mixture stays smooth. Remove from heat and whisk in sea salt flakes and a touch of the mocha iced coffee for an irresistible salty-sweet mocha finish. Keep this sauce refrigerated until it’s time to serve.

Step 5: Serve Your Salted Caramel Mocha Cheesecakes Recipe

Gently warm the caramel sauce in short bursts in the microwave just before serving to get that perfect drizzle consistency. Spoon sumptuous caramel over each cheesecake and sprinkle with delicate sea salt flakes for a beautiful final touch that balances sweetness with savory.

How to Serve Salted Caramel Mocha Cheesecakes Recipe

Garnishes

Adding a few sea salt flakes on top provides a stunning visual contrast and an exciting textural pop that enhances the caramel’s depth. For an extra flair, finely grated dark chocolate or a dusting of cocoa powder can add complexity and decadence.

Side Dishes

Pair these cheesecakes with fresh berries like raspberries or strawberries to introduce a lively tartness that complements the mocha and caramel flavors. A light dollop of whipped cream or a scoop of vanilla bean ice cream also works wonders to round out the experience.

Creative Ways to Present

Serve these mini cheesecakes in elegant glass jars, each layered with whipped cream or crushed cookies for added texture and style. You can also pop them onto decorative plates with small espresso shots or a mocha latte for a themed coffee and dessert combo that’s sure to impress guests.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Salted Caramel Mocha Cheesecakes Recipe covered tightly in the refrigerator for up to 4 days. This preserves their creamy texture and keeps the crust crisply intact while the flavors continue to meld.

Freezing

These cheesecakes freeze beautifully. Place them in an airtight container or wrap each piece individually with plastic wrap and foil. When frozen, they can last up to 2 months. Thaw overnight in the refrigerator before enjoying for best taste and texture.

Reheating

Since these cheesecakes are best served chilled, avoid heating them directly. However, gently warm the salted caramel sauce separately before drizzling to recreate the perfect finishing touch that makes this Salted Caramel Mocha Cheesecakes Recipe so unforgettable.

FAQs

Can I use regular coffee instead of instant coffee granules in the recipe?

Instant coffee granules dissolve easily and provide a concentrated mocha flavor without adding extra liquid, which helps keep the cheesecake’s texture perfect. Using brewed coffee might water down the filling, but you can try reducing brewed coffee to a strong concentrate if needed.

Do I have to use the International Delight Iced Coffee Mocha, or can I substitute something else?

This particular iced coffee adds a creamy mocha flavor and sweetness that’s difficult to replicate, but you can substitute with any mocha-flavored creamer or use strong coffee mixed with cream and chocolate syrup for a similar effect.

Is it possible to make this recipe in a larger cheesecake pan rather than mini cheesecakes?

Absolutely! Simply increase the baking time and watch carefully to ensure the middle is set but still slightly jiggles. Adjusting cooking time is key, but the flavor and texture will hold beautifully in a larger pan.

How important is room temperature cream cheese for this recipe?

Room temperature cream cheese is crucial for a smooth, lump-free filling. Cold cream cheese can result in a grainy texture and longer mixing times, so plan ahead to soften it before starting.

Can I make the salted caramel sauce ahead of time?

Yes! The salted caramel sauce can be made several days in advance and refrigerated in an airtight container. Just warm it slightly before serving to bring back its luscious, pourable consistency.

Final Thoughts

I can’t recommend the Salted Caramel Mocha Cheesecakes Recipe enough if you’re craving something special that’s surprisingly easy to pull off. The balance of rich mocha, creamy cheesecake, and that unforgettable salted caramel drizzle creates a dessert experience worth savoring and sharing. Dive into this recipe and watch how quickly these mini treats become a beloved staple at your gatherings and cozy nights in.

Salted Caramel Mocha Cheesecakes Recipe

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• Author: admin
• Total Time: 50 minutes plus overnight refrigeration
• Yield: 12 mini cheesecakes 1x

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Description

Indulge in these delightful Salted Caramel Mocha Cheesecakes, featuring a rich chocolate wafer crust, creamy coffee-infused cheesecake filling, and a luscious homemade salted caramel mocha sauce. Perfectly balanced with a hint of sea salt, these mini cheesecakes are an irresistible treat for coffee and dessert lovers alike.

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Ingredients

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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 Mocha 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

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Instructions

1. Preheat Oven: Preheat your oven to 325°F (160°C) to ensure it’s ready for baking the crust and cheesecakes.
2. Prepare the Crust: In a small bowl, combine the chocolate wafer cookie crumbs, melted butter, and kosher salt, mixing until the crumbs are evenly moistened. Firmly press this mixture into the wells of a mini cheesecake pan to form the crust. Bake for 8-10 minutes until set, then allow it to cool to room temperature.
3. Make the Cheesecake Filling: Using an electric mixer, beat the cream cheese and sugar together until smooth and creamy. Add the vanilla extract and all-purpose flour and mix well. Beat in the eggs one at a time until fully incorporated. Dissolve the instant coffee granules in hot water, then stir in the iced coffee mocha. Mix this coffee mixture into the cheesecake batter until combined.
4. Fill the Cheesecake Pan: Evenly divide the cheesecake filling among the cooled crusts, filling each well just below the top edge.
5. Bake the Cheesecakes: Bake for 15-20 minutes until the edges are firm but the centers still jiggle slightly. After baking, let them cool to room temperature, then refrigerate overnight to set completely.
6. Prepare the Salted Caramel Mocha Sauce: In a large saucepan over medium-high heat, cook the sugar until it melts and turns a deep amber color, about 5 minutes. Carefully add the unsalted butter, stirring constantly to combine. Remove the pan from heat and stir in the sea salt and the iced coffee mocha until the sauce is smooth and creamy. Transfer the caramel sauce to an airtight container and refrigerate until ready to serve.
7. Serve: Before serving, warm the caramel sauce in the microwave for about 30 seconds. Drizzle the sauce over each cheesecake and finish with a sprinkle of sea salt flakes for a perfect sweet and salty balance.

Notes

• Use room temperature cream cheese for a smoother batter and better texture.
• Dissolving the coffee granules in hot water ensures no graininess in the cheesecake filling.
• Be cautious when making caramel to prevent burning; do not stir sugar until it starts to melt.
• Refrigerate cheesecakes overnight for best flavor and firmness.
• Sea salt flakes garnish enhances the salted caramel mocha flavor and adds a pleasing crunch.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American