If you love creamy cheesecake and luscious caramel, these Caramel Cheesecake Cubes are your new obsession! Perfectly portioned, rich, and decadent, these little treats are ideal for parties, gifts, or a sweet solo indulgence.
In this guide, we’ll cover:
✅ Why these cheesecake cubes are a must-make
✅ Step-by-step instructions for foolproof success
✅ Expert tips for the smoothest texture
✅ Delicious variations to mix things up
Let’s make dessert magic!
Why You’ll Love This Recipe
✔ Perfectly Portable – No forks needed! Great for parties & gatherings.
✔ Creamy & Silky – The gelatin-stabilized filling ensures a flawless, sliceable texture.
✔ Sweet & Salty Balance – Homemade caramel sauce adds deep, buttery richness.
✔ Beginner-Friendly – No water bath or complicated steps!
Ingredients You’ll Need
For the Homemade Caramel Sauce
- 200g granulated sugar
- 50g water
- 200g heavy cream (room temp)
- 40g unsalted butter
- 1.5g salt
For the Crust
- 90g crushed graham crackers
- 35g melted unsalted butter
For the Cheesecake Filling
- 250g softened cream cheese
- 65g granulated sugar
- 120g heavy cream
- 50g milk
- 4g gelatin (1 tsp powdered gelatin)
- 30g homemade caramel sauce
For the Topping
- 200g reserved caramel sauce
- Extra graham crumbs (optional garnish)
Step-by-Step Instructions
1. Prep the Pan
- Soften cream cheese at room temperature.
- Wrap a 6-inch square cake ring (or springform pan) with plastic wrap on the bottom.
2. Make the Crust
- Mix crushed graham crackers + melted butter.
- Press firmly into the pan and chill.
3. Prepare the Caramel Sauce (Skip if using store-bought)
- In a saucepan, melt sugar + water over medium heat without stirring until amber-colored.
- Carefully whisk in warm heavy cream, butter, and salt.
- Let cool slightly before using.
4. Make the Cheesecake Filling
- Beat cream cheese + sugar until smooth.
- Mix in 30g caramel sauce + heavy cream.
- Bloom gelatin in cold water, then dissolve in warm milk.
- Stir gelatin mixture into cheesecake batter.
- Pour over crust and chill 15-30 mins until set.
5. Add the Caramel Topping
- Spread remaining 200g caramel sauce over the set cheesecake.
- Chill 4+ hours (or overnight) for best results.
6. Slice & Serve
- Run a warm knife (or torch the pan edges) to release.
- Cut into 9 cubes and garnish with extra graham crumbs if desired.
Expert Tips for Success
🔹 Room-Temperature Ingredients – Ensures a lump-free filling.
🔹 Don’t Overheat Caramel – Stop cooking when it’s deep amber (not dark brown).
🔹 Smooth Slicing – Dip your knife in hot water between cuts.
🔹 Storage – Keep refrigerated for up to 5 days or freeze for 1 month.
Delicious Variations
🍫 Chocolate Caramel – Add cocoa powder to the crust or drizzle with chocolate.
☕ Salted Coffee Caramel – Mix espresso powder into the caramel.
🌰 Praline Crunch – Top with candied pecans.
🍓 Berry Drizzle – Swirl in raspberry sauce before chilling.
FAQs
❓ Can I use store-bought caramel?
Yes! But homemade tastes richer.
❓ Why gelatin? Can I omit it?
Gelatin ensures clean slices. For no-gelatin, use 1 egg + bake at 300°F (150°C) for 20 mins.
❓ Can I make these vegan?
Substitute with vegan cream cheese, coconut cream, and agar-agar.
❓ How do I prevent cracks?
Avoid overmixing and cool gradually (don’t freeze to set).
Final Thoughts: Little Bites of Heaven!
These Caramel Cheesecake Cubes are the ultimate make-ahead dessert—luxurious, easy, and guaranteed to wow. Perfect for dinner parties, holidays, or just because!
Ready to try them? Save this recipe and tag your creations! 📌🍯
Nutrition (Per Cube)
- Calories: 320
- Carbs: 30g
- Protein: 4g
- Fat: 22g
Indulge responsibly! 😉🍽️