Mini Salted Caramel Cheesecakes Slow Cooker Recipe

Prep Time
< 30 minutes
Cook Time
3+ hours

    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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. When ready to serve, pour salted caramel sauce over each cheesecake and top with whipped cream.
  6. Enjoy!
Slow Cooker