These Chocolate Salted Caramel Cheesecakes are perfect if you’re looking for an easy, no-bake, healthy sweet treat or dessert. A no-bake chewy chocolate crust filled with a date caramel cheesecake filling topped with dark chocolate? SIGN ME UP.
I’m well and truly obsessed with mini desserts, and if those mini desserts are no-bake, EVEN BETTER. These mini cheesecakes are super duper easy to make and you only need 6 ingredients to make them!
These Chocolate Salted Caramel Cheesecakes are everything I love in one, small, delicious parcel. A chewy, brownie-batter-like crust filled with a 2-ingredient date caramel, topped with a layer of dark chocolate = perfection.
These are perfect to meal-prep and have for dessert throughout the week, or serve them at your next dinner party or potluck, I’m sure they will be the center of attention!
Why you’ll love this recipe:
- They’re easy to make.
- No baking required.
- You only need 6 ingredients.
- They’re gluten-free, refined sugar-free, egg-free, and can be made dairy-free, vegan and nut-free too.
- They’re made with nourishing ingredients.
- The chocolate, salted caramel combo is absolutely delicious.
- Perfect for meal prep.
- They’re good for your soul and your body!
What Makes This Recipe Healthy?
These Mini Chocolate Salted Caramel Cheesecakes are more than just a delicious dessert – they’re packed with nourishing ingredients that make them a healthier choice without compromising on flavor. Here’s why:
- No Refined Sugar: Instead of using processed sugars, the natural sweetness comes from dates, which not only satisfy your sweet tooth but also provide essential nutrients like fiber, potassium, magnesium, and vitamin B6. Dates are a natural energy booster and help support digestive health.
- Healthy Fats: By using nut or seed butter in the crust, you’re adding a source of heart-healthy fats, which help keep you fuller for longer. Nut butters like almond, cashew, or even sunflower seed butter add creaminess and boost the nutritional profile with protein, vitamins, and minerals.
- Antioxidant-Rich: Both cocoa powder and dark chocolate are loaded with antioxidants, which help fight inflammation and support heart health. Plus, dark chocolate has been linked to improving mood, so these cheesecakes are a treat for your taste buds and your well-being!
- Protein-Packed: Thanks to the cream cheese (or cottage cheese alternative), these mini cheesecakes provide a good amount of protein, which helps with muscle repair and keeps you feeling satisfied.
Ingredients Needed
These are the ingredients you’ll need to make these mini cheesecakes. You can find the exact measurements in the recipe card at the bottom of this page.
Dates – Adds sweetness to the chocolate crust and a delicious caramel flavor to the cheesecake filling. Packed with fibre, potassium, magnesium, and vitamin B6, dates add natural sweetness and provide an energy boost while aiding digestion and promoting heart health. Soft Medjool dates work best for easier blending.
Milk – Helps bring the date caramel to the right consistency and also provides protein and calcium.
Cocoa Powder – For the cheesecake crust, it adds a delicious chocolatey flavor and provides antioxidants. You can also use cacao powder.
Nut or Seed Butter – To add a rich creaminess to the chocolate crust. I use peanut butter but you can use any nut or seed butter like almond butter, cashew butter, macadamia butter, sunflower seed butter or even tahini.
Cream Cheese – You cannot make cheesecake without cream cheese! I recommend using a cream cheese that is made with just milk and no extra additives, gums, or sweeteners. This also bumps up the protein count of this recipe. You could also use smooth cottage cheese which is lower in fat, yet higher in protein.
Dark Chocolate – For a decadent, delicious topping. Like cocoa powder, dark chocolate is a great antioxidant and anti-inflammatory ingredient; and YES – it is healthy! Try to use a refined sugar-free dark chocolate like this one.
Dietary Adjustments:
These Mini Chocolate Salted Caramel Cheesecakes are versatile and can be easily adapted to suit different dietary needs. Here’s how you can adjust the recipe to fit specific preferences:
- Dairy-Free/Vegan: Swap the regular cream cheese for plant-based cream cheese or silken tofu for a vegan-friendly and dairy-free version. Both provide a smooth, creamy texture without the use of dairy. Use dairy-free dark chocolate to keep the recipe vegan.
- Nut-Free: If you’re avoiding nuts, replace the nut butter in the crust with sunflower seed butter, tahini, or coconut butter.
- Gluten-Free: This recipe is naturally gluten-free as it doesn’t contain any flour or grains. Just double-check your ingredients, such as cocoa powder and dark chocolate, to ensure they are certified gluten-free.
- Higher Protein: If you want to increase the protein content, use high-protein cream cheese or smooth cottage cheese. Both will boost the protein content while keeping the cheesecake filling creamy and delicious. You can also stir a scoop of plant-based protein powder into the crust mixture or filling for an extra protein boost.
- Paleo: For a paleo-friendly version, use raw cacao powder instead of cocoa powder, almond butter or cashew butter for the crust, and ensure all other ingredients, like the chocolate and sweeteners, are unprocessed and paleo-approved.
Equipment Needed:
- Blender or Food Processor – To make the date caramel.
- Digital Food Scale – For accurate measurements and perfect results.
- Mixing Bowl – To make the crust and filling in.
- Spatula
- Muffin Tray – I recommend a silicone tray as it makes removing the cheesecakes easier. You can, however, use a metal tray, but they might be harder to remove – consider using paper liners.
- Heat-proof Bowl – For melting the chocolate. I use a glass bowl.
How to make Mini Chocolate Salted Caramel Cheesecakes:
Here is a detailed summary of how to make this recipe. I’ve also included some photos, and you can find the recipe video in the recipe card. At the bottom of this page is a summarized version that can be printed.
Step 1:
You need to start by soaking your dates. First, ensure the pits are removed from the dates then place them in a bowl, cover with boiling water, and add a plate on top of the bowl. Leave for at least half an hour. I like to soak my dates overnight as this makes the dates extra soft and the caramel extra smooth.
Step 2:
Once your dates are soft, drain the water then add them to your blender or food processor along with the milk and a big pinch of salt. Blend into a smooth puree.
Step 3:
Divide the date caramel equally between two bowls.
Step 4:
To one bowl add your cocoa powder and nut or seed butter and mix until combined. The batter should be mouldable and not sticky. If it’s too sticky or wet you can pop it in the fridge till it stiffens.
Step 5:
Divide the mixture into six equal pieces, roll each into a ball, and place inside your muffin holes. Press each one down into the bottom and then up the sides to create a mini cheesecake crust. For this, I like to use a measuring spoon or even a spice bottle!
Step 6:
Add your cream cheese to the other bowl of date caramel and mix until combined.
Step 7:
Divide the cheesecake filling between the crusts, filling them right to the edge.
Step 8:
Now, melt the dark chocolate using a double boiler or in the microwave, avoiding burning by using 30-second increments.
Step 9:
Divide the melted chocolate onto each of the cheesecakes, spreading it to the edges.
Step 10:
Place in the fridge or freezer until set, then remove and enjoy!
Tips & Notes:
- Soak Your Dates for Smooth Caramel: Soaking the dates in hot water is key to achieving a silky smooth date caramel. The softer the dates, the easier they blend. For an ultra-creamy texture, you can soak them overnight for the best results.
- Adjust the Sweetness: Depending on the natural sweetness of your dates and your preference, you can adjust the sweetness by adding a touch of maple syrup or a liquid sweetener of your choice. If using extra sweet dates like Medjool, you likely won’t need any added sweetness!
- Nut-Free Option: If you’re avoiding nuts, use sunflower seed butter or tahini for a nut-free version. Both work beautifully to add richness and creaminess to the crust without compromising flavor.
- Dairy-Free/Vegan Option: To make this recipe vegan and dairy-free, simply swap the cream cheese for a plant-based version and use dairy-free dark chocolate. You can also try using silken tofu as a cream cheese alternative for an extra protein boost.
- Use a Silicone Muffin Tray: For easy removal of the mini cheesecakes, a silicone muffin tray is your best friend. It allows you to pop the cheesecakes out effortlessly without the need for liners. If you only have a metal tray, use paper liners for easier removal.
Storage Instructions:
Refrigeration: Once the cheesecakes are fully set, store them in an airtight container in the fridge for up to one week. This will keep them fresh and ensure the perfect chewy texture of the crust and creamy filling.
Freezing: For longer storage, these mini cheesecakes freeze beautifully. Place them in an airtight, freezer-safe container or individually wrap each cheesecake in plastic wrap and store them in the freezer for up to two months.
Thawing: When you’re ready to enjoy, simply thaw the cheesecakes in the fridge overnight or at room temperature for about 30 minutes. They’ll taste just as delicious as the day you made them!
FAQ
How can I make these nut-free?
To make this recipe nut-free, simply replace the nut butter with seed butter (like sunflower seed butter) or tahini. Both options will still give you a creamy crust without using any nuts. Be sure to check your cream cheese or vegan alternative for any nut content as well.
Can I make these cheesecakes ahead of time?
Absolutely! These mini cheesecakes are perfect for meal prep. You can make them up to a week in advance and store them in the fridge. They also freeze well, so you can make a batch and store them in the freezer for up to two months.
How do I get the cheesecakes out of the muffin tray easily?
For the easiest removal, use a silicone muffin tray, which allows the cheesecakes to pop out effortlessly. If using a metal tray, try paper liners or lightly grease the tray to help with removal. Letting the cheesecakes sit at room temperature for a few minutes before removing them can also help.
Can I make this recipe vegan?
Definitely! To make these cheesecakes vegan, simply use vegan cream cheese or silken tofu for the filling, and ensure you’re using dairy-free dark chocolate. These swaps will still keep the cheesecakes creamy and delicious without any dairy.
Can I add other toppings?
Yes! These cheesecakes are delicious with a variety of toppings. You can sprinkle sea salt for extra flavor, drizzle more melted chocolate over the top, or even add a dollop of whipped coconut cream or crushed nuts for extra texture.
Can I use a different type of chocolate?
Yes, you can use milk chocolate or white chocolate instead of dark chocolate if you prefer a sweeter topping. Just note that it will no longer be refined sugar-free if you do.
more easy & healthy no-bake desserts
- Easy & Healthy No-Bake Mini Triple Chocolate Cheesecakes
- No-Bake Chocolate Peanut Butter Cookies
- Healthy No-bake Snickers Brownie Cups
- No-Bake Peanut Butter Fudge (made with just 4 ingredients!)
Hey! If you make this recipe, I would love it if you could leave me some feedback and a rating ⭐⭐⭐⭐⭐ in the comment section at the bottom of the page! Also let me know on Facebook, Instagram or Pinterest! I can’t wait to hear your thoughts and see your photos!
Mini Chocolate Salted Caramel Cheesecakes
Ingredients
- 12 Dates pitted
- ¼ cup Milk of choice
- ½ tsp Salt
- 60 g Nut or Seed Butter
- 60 g Cocoa Powder
- 125 g Cream Cheese
- 80 g Dark Chocolate
Instructions
- Remove the pits from the dates, place them in a bowl, and cover with boiling water. Let soak for at least 30 minutes (or overnight for extra smooth caramel).
- Drain the soaked dates and add them to a blender or food processor with milk and a big pinch of salt. Blend until smooth. Divide the date caramel into two bowls.
- To one bowl of date caramel, add cocoa powder and nut/seed butter. Mix until well combined. The mixture should be firm and moldable. If too sticky, chill it in the fridge for a few minutes.
- Divide the crust mixture into six equal portions. Press each portion into the bottom and up the sides of a muffin tray (preferably silicone for easier removal) to form the mini cheesecake bases.
- Add cream cheese to the other bowl of date caramel. Mix until smooth and creamy.
- Spoon the cheesecake filling evenly into the prepared crusts, filling each to the top.
- Melt the dark chocolate in a heat-proof bowl using a double boiler or microwave (in 30-second intervals, stirring in between to avoid burning).
- Pour the melted chocolate over each cheesecake, spreading it to the edges.
- Place the cheesecakes in the fridge for at least 1 hour (or in the freezer for quicker setting).
- Once set, remove the cheesecakes from the tray and enjoy your healthy, no-bake treat!
Video
Notes
- Use Soft Dates: Soaking the dates ensures a smoother caramel filling. For best results, soak them overnight.
- Silicone Muffin Tray: This makes removing the cheesecakes much easier. If using a metal tray, try using paper liners.
- Dairy-Free Option: Swap regular cream cheese for a plant-based version to make this recipe vegan and dairy-free.
- Storage: Keep the cheesecakes in the fridge for up to a week or freeze for up to two months for longer storage.
Let me know in the comments below if you try these Mini Chocolate Salted Caramel Cheesecakes!
Yummy!!!
Wheew is the nutritional value?
Nutritional vale, please.