Description
Decadent no-bake chocolate caramel cheesecake bites with a buttery Oreo crust, creamy chocolate cheesecake filling, gooey caramel drizzle, and a sprinkle of sea salt — the perfect bite-sized dessert for any occasion.
Ingredients
- 20 Oreo cookies, finely crushed
- 1/4 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips, melted and slightly cooled
- 1/2 cup heavy cream
- 1/4 cup caramel sauce (plus more for drizzling)
- Sea salt flakes (for garnish)
Instructions
- Line a mini muffin pan with paper liners or lightly grease with nonstick spray.
- In a small bowl, combine crushed Oreo cookies and melted butter. Mix until well combined and resembles wet sand.
- Press about 1 tablespoon of the crust mixture into the bottom of each muffin cup. Chill in the refrigerator while preparing the filling.
- In a large mixing bowl, beat cream cheese, sugar, and vanilla extract until smooth and creamy.
- Add the melted chocolate and mix until fully combined.
- In a separate bowl, whip the heavy cream to soft peaks, then gently fold it into the chocolate cream cheese mixture until smooth.
- Spoon or pipe the cheesecake mixture over the chilled crusts, filling each cup almost to the top.
- Drizzle caramel sauce over each cheesecake bite and sprinkle lightly with sea salt flakes.
- Refrigerate for at least 3 hours or until set. Keep chilled until ready to serve.
Notes
- Use high-quality caramel sauce for the best flavor, or make your own from scratch.
- Top with mini chocolate chips or chopped nuts for extra crunch.
- Store in an airtight container in the refrigerator for up to 4 days.
- These can also be frozen for up to 2 months — thaw in the fridge before serving.
- Prep Time: 25 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: No-Bake
- Cuisine: American