Caramel Cheesecake Cubes
Introduction
Caramel Cheesecake Cubes are a delightful treat that combines the rich flavors of creamy cheesecake with the sweet, buttery essence of caramel. These cute little cubes are perfect for parties, gatherings, or simply as a sweet indulgence at home. Whether you’re a seasoned baker or a beginner, this recipe is straightforward and rewarding.
Why Make This Recipe
Making Caramel Cheesecake Cubes is a fun and enjoyable experience. They are not only delicious but also visually appealing. The soft cheesecake balances perfectly with the caramel topping, making each bite a delightful moment. Plus, they are easy to slice and serve, which means you can impress your friends and family without too much effort.
How to Make Caramel Cheesecake Cubes
Creating these tasty cubes is simple. Just follow the steps below to whip up a batch of Caramel Cheesecake Cubes.
Ingredients
- 200 g granulated sugar
- 50 g water
- 200 g heavy cream (room temperature)
- 40 g unsalted butter
- 1.5 g salt
- 90 g crushed graham crackers
- 35 g unsalted butter (melted)
- 250 g cream cheese (softened)
- 65 g granulated sugar
- 120 g heavy cream
- 50 g milk
- 4 g gelatin
- 30 g homemade caramel sauce
- 200 g caramel sauce (for topping)
Directions
- Prepare the Cake Ring: Soften the cream cheese at room temperature. Grab a 6-inch square cake ring and wrap the bottom with plastic wrap for easy removal.
- Make the Crust: In a bowl, mix together 90 g crushed graham crackers with 35 g melted unsalted butter. Pour the mixture into the cake mold and press down firmly. Place in the fridge to keep cool while preparing the filling.
- Make the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese and 65 g sugar until smooth. Add in 30 g of homemade caramel sauce and mix well. Gradually add 120 g heavy cream and mix until combined. Soften 4 g of gelatin in ice-cold water. In a separate small bowl, warm 50 g of milk and add the softened gelatin, stirring until well combined. Pour the gelatin mixture into the cream cheese mixture and mix until fully incorporated. Pour the cheesecake mixture into the cake ring and smooth the top. Set in the fridge to chill until set, about 15-30 minutes.
- Add the Topping: Once the cheesecake is set, pour the remaining 200 g of caramel sauce on top and smooth it out. Return the cake to the fridge and let it cool for at least 4 hours or overnight for best results.
- Serve: To release the cheesecake, use a warm towel or a kitchen torch around the edges of the cake ring. Slice the cheesecake into cubes and serve. Optionally, top each cube with crushed graham crackers for added texture. Enjoy!
How to Serve Caramel Cheesecake Cubes
These cubes can be served as they are or garnished with extra caramel sauce and crushed graham crackers for an added crunch. They are best enjoyed cold and can make a fancy addition to any dessert table.
How to Store Caramel Cheesecake Cubes
Store any leftovers in an airtight container in the refrigerator. They will stay fresh for up to 5 days, making them a perfect make-ahead dessert for special occasions or everyday treats.
Tips to Make Caramel Cheesecake Cubes
- Make sure your cream cheese is at room temperature for a smooth filling.
- Allow enough chilling time for the cheesecake to set properly.
- Use homemade caramel for the best flavor, but store-bought works fine too.
Variation
You can add different flavors to the cheesecake filling, such as vanilla, chocolate, or even fruit purees. Experiment to find your favorite combination!
FAQs
Q: Can I use a different type of crust?
A: Yes, you can use Oreo crumbs or any other cookie crumbs instead of graham crackers for a different taste.
Q: How do I know when the cheesecake is set?
A: The cheesecake should be firm to the touch but still slightly springy. You can check it after about 30 minutes, but for best results, chill for longer.
Q: Can I freeze Caramel Cheesecake Cubes?
A: Yes, you can freeze them. Just make sure to wrap them well and consume them within a month for the best quality.
Caramel Cheesecake Cubes
- Total Time: 240 minutes
- Yield: 16 servings 1x
- Diet: Vegetarian
Description
Creamy cheesecake cubes topped with rich caramel, perfect for any occasion.
Ingredients
- 200 g granulated sugar
- 50 g water
- 200 g heavy cream (room temperature)
- 40 g unsalted butter
- 1.5 g salt
- 90 g crushed graham crackers
- 35 g unsalted butter (melted)
- 250 g cream cheese (softened)
- 65 g granulated sugar
- 120 g heavy cream
- 50 g milk
- 4 g gelatin
- 30 g homemade caramel sauce
- 200 g caramel sauce (for topping)
Instructions
- Prepare the Cake Ring: Soften the cream cheese at room temperature. Grab a 6-inch square cake ring and wrap the bottom with plastic wrap for easy removal.
- Make the Crust: In a bowl, mix together 90 g crushed graham crackers with 35 g melted unsalted butter. Pour the mixture into the cake mold and press down firmly. Place in the fridge to cool while preparing the filling.
- Make the Cheesecake Filling: In a mixing bowl, beat softened cream cheese and 65 g sugar until smooth. Add 30 g of homemade caramel sauce and mix well. Gradually add 120 g heavy cream and mix until combined. Soften 4 g of gelatin in ice-cold water. In a small bowl, warm 50 g milk and add softened gelatin, stirring until combined. Pour gelatin mixture into cream cheese mixture and mix until fully incorporated. Pour cheesecake mixture into the cake ring and smooth the top. Chill until set, about 15-30 minutes.
- Add the Topping: Once cheesecake is set, pour remaining 200 g of caramel sauce on top and smooth it out. Return cake to fridge and let it cool for at least 4 hours or overnight for best results.
- Serve: Release cheesecake using a warm towel or kitchen torch around the edges of the cake ring. Slice into cubes and serve, optionally topping each cube with crushed graham crackers. Enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 cube
- Calories: 220
- Sugar: 25g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: cheesecake, caramel, dessert, sweet treat, party food