Mini Salted Caramel Cheesecakes (Made in the Slow Cooker)
Perfectly creamy individual cheesecakes with a buttery graham crust and a luscious salted caramel swirl — all baked effortlessly in a water bath right in your slow cooker. No cracked tops, no oven, and they slide out of the jars like a dream.
Mini Salted Caramel Cheesecakes (Made in the Slow Cooker)
8
servings20
minutes1
hour30
minutes235
kcalIngredients
Crust
1 cup graham cracker crumbs (about 8 full sheets)
2 tablespoons granulated sugar
4 tablespoons unsalted butter, melted
Cheesecake Filling
16 oz (two 8-oz blocks) cream cheese, softened to room temperature
⅔ cup granulated sugar
2 large eggs, room temperature
⅓ cup sour cream or Greek yogurt
1 teaspoon vanilla extract
¼ teaspoon salt
Salted Caramel Topping
½ cup store-bought or homemade thick caramel sauce
(dulce de leche works great too)
½–¾ teaspoon flaky sea salt (to taste)
You’ll also need
6–8 wide-mouth 8-oz glass jars
A slow cooker large enough to fit the jars in a single layer
Directions
- Mix crust: Stir graham crumbs, sugar, and melted butter until it looks like wet sand. Spoon 2–3 tablespoons into each jar and press firmly into an even layer with the bottom of a shot glass or your fingers.
- Make filling: Beat cream cheese and sugar until completely smooth (no lumps!). Add eggs one at a time, mixing gently. Scrape down the bowl, then add sour cream, vanilla, and salt. Mix just until combined—don’t overbeat.
- Fill jars: Spoon or pipe the filling over the crusts, leaving about ½ inch of space at the top. Tap jars gently to remove air bubbles.
- Prepare water bath: Place jars in the slow cooker (no lids yet). Carefully pour hot water into the slow cooker until it reaches halfway up the sides of the jars.
- Cook: Cover the slow cooker (if your lid touches the jars, lay a clean tea towel underneath it to catch condensation). Cook on HIGH for 1½–2 hours. The centers should have a slight jiggle—like Jell-O—when done.
- Cool: Turn off the slow cooker, remove the lid, and let jars sit in the water for 15 minutes. Carefully lift jars out and cool completely on a rack. Once room temperature, cover with lids or foil and refrigerate at least 4 hours (overnight is best).
- Finish: Warm the caramel slightly so it pours easily. Spoon over each chilled cheesecake and sprinkle with flaky sea salt right before serving.
Tips & Tricks
- Run a thin knife around the edge if they stick at all—they usually slide right out.
- Make ahead: These keep beautifully in the fridge for 5 days or freeze (without caramel) up to 2 months.
- Flavor twists: Add a teaspoon of espresso powder to the filling or swirl in chocolate ganache instead of caramel.
Rich, silky, and perfectly portioned — these little jar cheesecakes are guaranteed to disappear fast!
