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
Scale
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.