Mini Salted Caramel Mocha Cheesecakes

By LadyJ1114

Cooked in the slow cooker for 1 1/2 hours.

Ingredients

• Mocha Cheesecake:
• 3/4 cup ground chocolate graham crackers or chocolate wafers
• 1/2 stick butter, melted
• 1/3 cup sugar
• 8 oz. cream cheese, room temperature
• 1 large egg
• 1 oz. bittersweet chocolate, melted & 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

Details

Preparation time 30mins

Preparation

Step 1

Lightly coat six 4 oz. jars with non-stick spray. Mix ground 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 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 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 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 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.