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Caramel Cheese Cake Bites


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  • Caramel:
  • 19 oz. Cream Cheese
  • 3 Eggs
  • 1/4 Cup Sugar
  • 1 tsp. Vanilla
  • 1/2 Cup Granulated Sugar
  • 2 Tbs. Water
  • 1 Tbs. Butter
  • 1/2 Cup Evaporated Milk
  • Crust
  • 1 Cup Almond Meal
  • 1/2 Cup Slivered Almonds
  • 1/4 Cup Sugar
  • 1/4 tsp. Sea Salt
  • 1/4 tsp. Cinnamon
  • 1/4 tsp. Baking Soda
  • 1/4 Cup Melted Butter



Step 1

Preheat oven to 350 degrees. Crush slivered almonds. In a mixing bowl, whisk together almonds flour, almonds, baking soda, salt and cinnamon. Add butter and combine with a spoon. Line muffin tins with paper liners. Push the almond crust into paper liners. Bake for 10 minutes at 350 degrees to set. Remove from oven and lower temperature to 300 degrees. In a bowl mix cream cheese, vanilla, sugar, and eggs. Blend until light and fluffy. Spoon mixture into cups. Bake for 40 minutes. While cheese cakes are cooling, make caramel. Combine granulated sugar and 2 Tbs. water in a saucepan over medium high heat; cook until sugar dissolves, stirring gently for 3 minutes. Stop stirring and continue cooking for 10 minutes or until the color of light brown sugar. Remove from heat; carefully stir in butter and milk, place over medium high heat until caramelized sugar melts. Bring to a boil; cook 1 minute. Remove from heat and cool caramel to room temperature; cover and chill until slightly thickened. Remove cheesecakes from oven when done. Once cool, the middle will slightly fall and this is the perfect indentation for the caramel. Spoon about 1 Tbs. caramel over each cheesecake. Refrigerate before serving.

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