No Bake Mini Salted Caramel Cheesecake

• 2 cups of crushed graham crackers (260g)
• ½ cup of salted, melted butter (113g)

• 16 ounces of softened cream cheese (454g)
• 1 cup of light brown sugar (200g)
• 1 tablespoon of vanilla extract (13g)
• ½ cup of heavy whipping cream (119g)

• 1 cup of light brown sugar (200g)
• ⅜ cup of butter (85g)
• ½ cup of heavy cream (120g)
• ½ teaspoon of salt (3g)

To start, Make the graham cracker crust by crushing up about 16 sheets of graham crackers to make about 2 cups. Then Melt my butter and mixed these together until all the graham cracker crumbs were fully coated in butter. Line my cupcake tins with cupcake liner and scooped 3 ounces of the graham cracker crumb mixture into each cupcake liner.

Press the graham crust firmly along the bottom and sides of the liners. Set this aside and started the cheesecake filling. In a large bowl, Add in the cream cheese, sugar, vanilla extract, and heavy whipping cream. Let this mix in my stand mixer over medium speed for about 3-4 minutes until it was smooth and light! Scoop about 6 ounces of the cheesecake filling on top of the graham cracker crust and let this set in the fridge.

In the meantime, Start the homemade caramel by melting the brown sugar over medium heat in a small pan. I constantly stirred this for about 5 minutes before the sugar was fully liquid. Then I moved the pan off the heat, added in my butter, and whisked vigorously until the butter and sugar were well combined. Place the pan back over low heat and slowly added in the heavy cream while constantly stirring.

Once it was well combined, Let this lightly boil for about 2 minutes, then removed it from the heat and poured it into a glass bowl. Let the caramel cool for about 3 hours before adding about a tablespoon on top of the cheesecakes. I sprinkled flaky salt on top for a final finish.

Let these set in the fridge overnight before serving.