Tangy, sweet, and subtly salty, these salted caramel cheesecake bites make the perfect mini holiday desserts for a crowd. Top each cheesecake with a sprinkle of McCormick® Salted Caramel Cheesecake Seasoning Mix for an extra-special finishing touch.
Tangy, sweet, and subtly salty, these salted caramel cheesecake bites make the perfect mini holiday desserts for a crowd. Top each cheesecake with a sprinkle of McCormick® Salted Caramel Cheesecake Seasoning Mix for an extra-special finishing touch.
Key products
Instructions
Instructions
- Preheat oven to 350°F. Line two 12-cup muffin pans with heavy-duty cupcake liners. For the Crust, mix graham cracker crumbs, brown sugar and melted butter in medium bowl until well blended. Spoon about 1 1/2 tablespoons of crust mixture into bottom of each muffin cup, pressing to pack well. Bake crusts 5 minutes. Remove from oven and allow to cool at least 10 minutes.
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Remove 2 teaspoons of the Seasoning Mix, set aside for sprinkling. Beat heavy cream in large bowl with electric mixer until still peaks form, about 3 minutes. Set aside.
- In separate bowl, beat cream cheese, sugar and remaining Seasoning Mix on medium speed until smooth and creamy. Gently fold whipped cream into cream cheese mixture just until blended. Spoon about 2 tablespoons of filling mixture into each muffin cup. Cover loosely with plastic wrap and refrigerate at least 3 hours or overnight.
- To serve mini cheesecakes, top with sliced strawberries and a dollop of whipped cream. Sprinkle with reserved 2 teaspoons Seasoning Mix.
