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Caramel Cheesecake Cubes: easy recipe n”1

Caramel Cheesecake Cubes: Bite-Sized Indulgence! 🍮✨
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⭐⭐⭐⭐⭐ 4.9 from 2100 votes

✔ 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

Scale

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

  1. 250g softened cream cheese
  2. 65g granulated sugar
  3. 120g heavy cream
  4. 50g milk
  5. 4g gelatin (1 tsp powdered gelatin)
  6. 30g homemade caramel sauce

For the Topping

  • 200g reserved caramel sauce
  • Extra graham crumbs (optional garnish)

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.

Notes

🔹 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.

 

Nutrition

Keywords: Caramel Cheesecake Cubes: Bite-Sized Indulgence! 🍮✨

Find it online: https://livelydish.com/caramel-cheesecake-cubes/