Advertisement
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! 😉🍽️