Mini Salted Caramel Cheesecakes Slow Cooker Recipe
< 30 minutes
For Mocha Cheesecake:
¾ cup ground chocolate graham crackers or chocolate wafers
4 tablespoon (1/2 stick) butter, melted
1/3 cup sugar
8 ounces cream cheese, softened
1 large egg
1 ounce bittersweet chocolate, melted and slightly cooled
½ teaspoon pure vanilla extract
1 teaspoon instant coffee
1/8 teaspoon salt
For Salted Caramel:
4 tablespoons unsalted butter
1 cup brown sugar, packed
½ cup heavy whipping cream
½ teaspoon sea salt or kosher salt
1 tablespoon pure vanilla extract
Lightly coat six 4-ounce jars with nonstick spray. Mix ground chocolate crackers or wafers with butter, then add a heaping tablespoon to each jar. Push down into an even layer. Repeat with remaining jars and set aside.
In a large bowl, beat sugar and cream cheese until smooth. Mix in egg, then mix in chocolate, vanilla, instant coffee, and salt. Pour filling into each jar until ¾ full and place them into your CrockpotTM Slow Cooker.
Carefully pour hot water around the jars until they are ¾ submerged. Cover and cook on HIGH for 1 ½ hours. When done, they should be solid. Remove from slow cooker and refrigerate for 2 hours.
To make salted caramel, add butter, brown sugar, heavy whipping cream, and salt to a medium saucepan. Cook over medium-low heat for 7 minutes, whisking occasionally. Add the vanilla and cook for 1 minute to thicken further. Pour caramel into jar and refrigerate until cold.
When ready to serve, pour salted caramel sauce over each cheesecake and top with whipped cream.