If you adore the rich, comforting flavors of coffee and caramel wrapped in a creamy, decadent dessert, then you are going to absolutely love this Salted Caramel Mocha Cheesecakes Recipe. These mini cheesecakes combine the bittersweet allure of mocha with the luscious smoothness of salted caramel, all nestled atop a crisp chocolate crust. Every bite melts beautifully and offers a perfect balance of sweet, salty, and deep coffee notes that feel like a warm hug on a plate. Whether you’re treating yourself or impressing guests, this recipe is bound to become a treasured favorite.
Ingredients You’ll Need
Simple, quality ingredients make this Salted Caramel Mocha Cheesecakes Recipe shine. Each ingredient plays a crucial role, from texture to flavor to presentation, ensuring your mini cheesecakes are as delightful as they are beautiful.
- Chocolate wafer cookie crumbs: Provide a crunchy, cocoa-rich base that contrasts the creamy filling perfectly.
- Unsalted butter: Binds the crust crumbs and enriches the caramel sauce with smoothness.
- Kosher salt and sea salt flakes: Enhance all the sweet flavors while adding a subtle crunch on top.
- Cream cheese: Creates the velvety, tangy cheesecake texture essential for indulgence.
- Vanilla extract or vanilla bean paste: Adds warmth and depth to the filling’s flavor profile.
- Sugar: Sweetens both the cheesecake base and the salted caramel beautifully.
- All-purpose flour: Helps to set the cheesecake without making it cakey.
- Eggs: Provide structure and richness; beaten in carefully to keep the filling smooth.
- Instant coffee granules and International Delight Iced Coffee Mocha: Infuse a rich mocha essence that elevates the cheesecake.
- Granulated sugar for caramel: Transforms into that irresistible deep amber caramel sauce.
How to Make Salted Caramel Mocha Cheesecakes Recipe
Step 1: Prepare the Oven and Crusts
Start by preheating your oven to 325°F (160°C). Mixing the chocolate wafer cookie crumbs with melted butter and kosher salt creates a perfectly textured crust. Press this mixture firmly into the wells of a mini cheesecake pan to give them a sturdy, crispy foundation. Baking the crusts for 8 to 10 minutes lets them set up nicely so they don’t become soggy later.
Step 2: Make the Cheesecake Filling
The heart of this Salted Caramel Mocha Cheesecakes Recipe is the creamy filling. Beat the cream cheese and sugar until smooth to ensure no lumps. Vanilla provides a subtle background richness, and the flour will give the cheesecake just enough structure. Slowly add eggs one at a time to keep the mixture airy and light. Dissolving coffee granules in hot water then mixing in the iced coffee mocha brings out that mocha flavor perfectly with a velvety finish.
Step 3: Fill and Bake
Divide the cheesecake batter evenly over the cooled crusts. Don’t overfill; keep the batter just below the rims of the pan wells. Baking these for 15 to 20 minutes until the edges are firm but the center still jiggles slightly means the filling will set with the creamiest texture, avoiding dryness. Cooling these to room temperature before chilling helps them firm up the right way.
Step 4: Prepare the Salted Caramel Sauce
Creating the salted caramel sauce is where the magic really happens. Cook granulated sugar over medium-high heat until it turns a deep amber color—this transformation is key to its rich flavor. Stir in butter continuously to melt everything together, then finish with sea salt and iced coffee mocha, which adds a signature twist to the caramel. Refrigerate until you’re ready to serve—this concentrated sauce will elevate every bite.
Step 5: Garnish and Serve
Before serving, gently warm the caramel sauce in the microwave until it’s pourable—about 30 seconds. Drizzle luxuriously over the top of each cheesecake and sprinkle with sea salt flakes for a perfect sweet-salty finish. Each bite will be an irresistible combination of textures and flavors.
How to Serve Salted Caramel Mocha Cheesecakes Recipe
Garnishes
These cheesecakes shine with just a simple drizzle of warm salted caramel and sea salt flakes, but you can also jazz them up with a dollop of whipped cream or a few chocolate shavings to add extra sophistication. A sprinkle of cocoa powder or finely crushed coffee beans is another wonderful touch for coffee lovers.
Side Dishes
Serve these mini cheesecakes alongside a cup of freshly brewed espresso or a frothy cappuccino to complement their mocha notes. Fresh berries like raspberries or strawberries can add a pop of color and a burst of tartness that brilliantly balances the cheesecake’s richness.
Creative Ways to Present
Present these cheesecakes on a rustic wooden board or delicate glass dessert plates for a charming effect. Layered in clear glass cups with extra caramel sauce and whipped cream, they become show-stopping mocha parfaits. For parties, stick a decorative coffee bean or caramelized nut on top for a gourmet look that guests will admire before digging in.
Make Ahead and Storage
Storing Leftovers
Keep leftover Salted Caramel Mocha Cheesecakes Recipe refrigerated in an airtight container for up to 4 days. This preserves the creamy texture of the filling and keeps the crust crisp. Make sure to add the caramel sauce fresh before serving to maintain the perfect balance of textures.
Freezing
You can freeze these cheesecakes for up to 2 months. Wrap each mini cheesecake individually in plastic wrap and place them in a freezer-safe container. Thaw overnight in the refrigerator and warm the salted caramel sauce before serving for that fresh-from-the-oven appeal.
Reheating
Reheat refrigerated or thawed cheesecakes at room temperature for about 15 minutes. Warm the salted caramel sauce separately in the microwave for 30 seconds and drizzle on top. Avoid microwaving the cheesecakes themselves, as this can alter their texture.
FAQs
Can I use regular brewed coffee instead of instant coffee granules?
Instant coffee granules dissolve easily and intensify the mocha flavor without adding liquid, which is why they work best in this recipe. However, if you only have brewed coffee, you can reduce the amount of liquid elsewhere to compensate and ensure the batter isn’t too runny.
What can I substitute for the International Delight Iced Coffee Mocha?
If you don’t have this specific iced coffee, you can use strong brewed coffee mixed with a bit of chocolate syrup or mocha sauce to mimic the flavor. You want a balanced coffee-chocolate combination to keep the spirit of the recipe intact.
How do I prevent cracks on top of my mini cheesecakes?
Overbaking is typically the culprit. Bake until the edges are set but the center still jiggles slightly. Also, mixing the batter gently and thoroughly prevents air bubbles that can cause cracks. Cooling slowly to room temperature before refrigerating also helps maintain a smooth top.
Can I make this recipe in a full-sized cheesecake pan?
Yes, you can! Just adjust the baking times—expect a longer bake of around 40-50 minutes at 325°F. The key is to monitor for firm edges and a slightly jiggly center. The crust and caramel sauce amounts can also be adjusted proportionally.
Is there a way to make this recipe dairy-free or vegan?
For a dairy-free or vegan version, substitute cream cheese with a plant-based cream cheese alternative and use vegan butter. Make sure the iced coffee and caramel sauce ingredients are vegan-friendly or homemade with suitable replacements.
Final Thoughts
This Salted Caramel Mocha Cheesecakes Recipe is a true celebration of flavor and texture that’s surprisingly easy to pull off. The combination of luscious mocha cheesecake, crisp chocolate crust, and dreamy salted caramel is simply irresistible. Once you try it, these mini desserts will become your go-to for impressing family and friends or satisfying your own sweet cravings. Don’t wait—grab your ingredients and start creating these delights today!
Print
Salted Caramel Mocha Cheesecakes Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes plus overnight chilling
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these rich and creamy Salted Caramel Mocha Cheesecakes featuring a chocolate wafer crust, coffee-infused cheesecake filling, and a luscious homemade salted caramel mocha sauce. Perfect for coffee lovers seeking a decadent dessert with a smooth, velvety texture and an irresistible balance of sweet, salty, and mocha flavors.
Ingredients
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
Instructions
- Preheat the oven: Set your oven to 325°F (160°C) to prepare for baking the crust and cheesecakes.
- Prepare the crust: Combine chocolate wafer cookie crumbs, melted butter, and kosher salt in a small bowl until evenly moistened. Press this mixture firmly into the wells of a mini cheesecake pan. Bake in the preheated oven for 8-10 minutes until the crust is set, then remove and cool to room temperature.
- Make the cheesecake filling: Using an electric mixer, beat cream cheese and sugar together until smooth and creamy. Stir in vanilla extract and all-purpose flour thoroughly. Add eggs one at a time, beating after each addition. Dissolve instant coffee granules in hot water and mix in the iced coffee. Combine the coffee mixture into the cream cheese batter evenly.
- Fill the crusts: Evenly distribute the cheesecake filling among the cooled crusts, filling each to just below the top edge of the wells.
- Bake the cheesecakes: Place the pan in the oven and bake for 15-20 minutes, or until the edges are firm but the center still jiggles slightly. Once baked, allow the cheesecakes to cool to room temperature before refrigerating them overnight to fully set.
- Prepare the salted caramel mocha sauce: In a large saucepan over medium-high heat, cook granulated sugar until it melts and turns a deep amber color, approximately 5 minutes. Remove from heat and immediately add butter, stirring constantly until incorporated. Stir in sea salt and iced coffee until the mixture is smooth and creamy. Transfer sauce to an airtight container and refrigerate until ready to use.
- Serve: Before serving, heat the caramel sauce in the microwave for about 30 seconds until pourable. Drizzle generously over each cheesecake. Garnish with sea salt flakes for an extra touch of flavor and texture.
Notes
- Make sure cream cheese is at room temperature for a smoother filling.
- Do not overbake the cheesecakes to retain a creamy center.
- Use a mini cheesecake pan for perfectly portioned servings.
- The salted caramel mocha sauce can be prepared a day ahead for convenience.
- Allow cheesecakes to chill overnight for best texture and flavor.
- Sea salt flakes add a nice crunch and enhance the salted caramel taste.
