‘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.
This post contains affiliate links. When you purchase using these links your cost is the same, but I receive a few cents for every dollar spent. I appreciate your support for this website.
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.
Just a dot of 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 too. Recipes where you actually melt the sugar require a bit of practise but if you want a no-fail recipe try this one. It will last in the back of the fridge for months, unless someone knows it’s there.
“Salt is what makes things taste bad when it isn’t in them.” – Unknown
The finishing touch is the sea salt flakes. The ‘salted’ craze is still going strong and there is a wide variety of specialty sea salts available. They come in a many 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 good quality sea salt. My personal favourite is Maldon sea salt flakes. In case you’re wondering – no, you cannot use table salt.
A box of these sea salt flakes would make a nice gift for a foodie in your life. Be sure to attach the recipe for these little salted caramel cheesecake cupcakes. I buy my salt at The Cookbook Company in Calgary.
Every kitchen needs tools. Buy the ones you like and expect most of them to last a very long time. You don’t need the most expensive tools but avoid frustration by purchasing good quality items.
This recipe was inspired by the photo of Salted Caramel Cheesecake Bars I saw over at Cupcakes OMG. I’d love to hear if you tried this recipe and how you presented them. Let me know in the comments below.
|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|
|1 tsp vanilla|
|1/4 cup sour cream|
|1/4 cup whipping cream|
|caramel sauce and sea salt flakes|
Join our community and see what’s cookin’ in my kitchen each week. Download the free ebook if you need some ideas for more everyday cooking at home.