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Salted Caramel Cheesecake Cupcakes

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‘Tis the season! This recipe for cheesecake is delicious on its’ own but can be varied in many ways. I made them into salted caramel cheesecake cupcakes and created a perfect sweet treat for a holiday party. I served some of the cupcakes on the fancy serving spoons you see in the photo and the rest of them went on small mirrors for an equally gourmet presentation.

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Cheesecake usually contains wheat flour and I have successfully substituted sweet rice flour (AKA glutinous rice flour) for wheat flour in numerous recipes. Quinoa flour also works substituting equal amounts. For the crust I bought Kinnikinnick graham cracker crumbs and was happy with the result.

Caramel Sauce

Just a dot of homemade caramel sauce is needed on the top of each tiny cupcake. Caramel sauce should naturally be gluten free and can be purchased anywhere but it is easy to make. Recipes where you actually melt the sugar require a bit of practise but if you want a no-fail recipe try this one.

Sea Salt for Salted Caramel Cheesecake Cupcakes

The finishing touch is the sea salt flakes. The ‘salted’ craze is still going strong and there is a wide variety of specialty sea salt available. They come in a variety of textures and colours, each with their own distinct flavour from trace minerals. Salt is essential in cooking and is primarily used for flavour and texture. If you are going to add it to your dessert I suggest you purchase a nice one. My personal favourite is Maldon sea salt flakes. A box of this salt would make a nice gift along with the recipe for these little salted caramel cheesecake cupcakes. I buy my salt at The Cookbook Company in Calgary.

“Salt is what makes things taste bad when it isn’t in them.” – Unknown

Recipe inspired by the photo of Salted Caramel Cheesecake Bars over at Cupcakes OMG.


2 cups gluten free graham cracker crumbs
3 Tbsp sugar
6 Tbsp butter, melted
2-250g packages cream cheese, room temperature
3/4 cup sugar
1½ Tbsp sweet rice flour or quinoa flour
2 eggs
1 tsp vanilla
1/4 cup sour cream
1/4 cup whipping cream
caramel sauce and sea salt flakes


Preheat oven to 350°F.
In a large bowl mix the graham cracker crumbs, sugar and melted butter stirring with a fork until combined.
Line mini muffin tins with paper liners. Fill each paper liner with 1 tablespoon of crumb mixture packed firmly.
Bake in oven for 5 minutes. Cool before filling.
In a medium bowl combine sugar and sweet rice flour, stir together. Set aside.
In a large mixing bowl beat cream cheese on low speed until smooth. Sprinkle sugar/rice flour on top and continue beating until combined.
Add eggs one at a time, beating until combined.
Add vanilla, sour cream and heavy cream, beat until just combined.
Pour filling over crumb crust almost to the top. As they bake the cupcakes will have a rounded top but when they cool the filling settles creating a little indent to hold the caramel sauce.
Bake for 12 minutes. The cheesecake is done when it is just firm to touch. Cool completely on wire racks. Refrigerate overnight in an airtight container.
If not serving right away the cupcakes can be stored in the fridge for several days or frozen for several weeks.
Serve at room temperature topped with caramel sauce. Add sea salt flakes just before serving.


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