**Mini Salted Caramel Cheesecakes Slow Cooker Recipe**
**Preparation Time:** 20 minutes
**Cooking Time:** 2 hours
**Total Time:** 2 hours 20 minutes
**Servings:** 12 mini cheesecakes
**Introduction**
Indulge yourselves in the delicious Mini Salted Caramel Cheesecakes right from the slow cooker. The recipe is not only easy to make but also results in a rich, creamy, and perfect bite-sized dessert for every occasion.
**Why Make This Recipe**
The Mini Salted Caramel Cheesecakes are both beautiful and delicious. These are the perfect desserts for a big group or a family gathering. Also, the combination of caramel and sea salt on top of the creamy cheesecake makes it an irresistible dish.
**How to Make Mini Salted Caramel Cheesecakes**
**Ingredients**
For the Crust:
– 1 cup of graham cracker crumbs
– 2 tbsp of sugar
– 4 tbsp of melted butter
For the Cheesecake:
– 16 oz of softened cream cheese
– 1/2 cup of sugar
– 2 tsp of vanilla extract
– 2 large eggs
For the Topping:
– 3/4 cup of caramel sauce
– 1/2 tsp of sea salt
**Directions**
1. Prepare the crust by mixing graham cracker crumbs, sugar, and melted butter. Divide it evenly in the bottom of lined muffin tins and press it down to make a solid base.
2. For the cheesecake filling, beat the cream cheese and sugar until it gets smooth. Add vanilla and eggs to it and mix well. Pour this over the crusts equally.
3. Place the filled muffin tins on a trivet in the slow cooker. Add about an inch of water. Cover the slow cooker with a tea towel and the lid. Let it cook on high for 2 hours.
4. Once done, let the cheesecakes cool at room temperature. Then put them in the refrigerator for at least until 2 hours for the best-set preparation.
5. Drizzle caramel sauce and sprinkle sea salt on top before serving.
**How to Serve Mini Salted Caramel Cheesecakes**
You can serve this delicious dessert cold with a drizzle of caramel sauce and a sprinkle of sea salt on top for a perfect finish.
**How to Store Mini Salted Caramel Cheesecakes**
Store the cheesecakes in the refrigerator in an airtight container. It stays good for around 3 days.
**Tips to Make Mini Salted Caramel Cheesecakes**
– Take care that you do not overmix the cream cheese.
– Always use room-temperature ingredients for the best results.
– Avoid overcooking, check frequently after the first 1.5 hours.
**Frequently Asked Questions:**
– *Can I use a store-bought caramel sauce?*
Yes. You can use a store-bought caramel sauce to save time.
– *Can I make this recipe in the oven too?*
Yes. This recipe can also be adapted for the oven. Simply use a water bath in the oven set at 325°F.
– *What cream cheese should be used for cheesecake?*
For the creamiest cheesecake, use full-fat cream cheese.