2 Pc. Caramel Cheesecake Bites Recipe

Prepare filling

In a medium bowl, beat 8 oz softened cream cheese with 1 tablespoon granulated sugar until smooth and lump-free. Mix in 1 teaspoon vanilla extract, then stir in 1 egg yolk until fully incorporated. Add 1 teaspoon all-purpose flour and a pinch of fine sea salt; mix until silky. Scrape into a piping bag or a resealable plastic bag with the corner snipped. Chill in the refrigerator for at least 15 minutes to firm slightly (this makes piping easier).

Soften caramels

If using wrapped caramels, unwrap 4 caramels. Microwave them in a small bowl for 6–10 seconds on low power to soften but not melt completely. If they are too stiff, add 1 teaspoon heavy cream and stir to achieve a soft but not liquid consistency. Roll each softened caramel into a compact 1-inch ball between your hands. Return to the fridge to firm for 5 minutes while you prepare wrappers.

Prepare wrappers

If using square egg roll wrappers, place one on a clean work surface with a corner pointing toward you (diamond orientation). Lightly brush the edges with melted butter to help seal (use about 1/2 teaspoon per wrapper).

Assemble bites

Pipe or spoon about 1 1/2 tablespoons of cheesecake filling into the center lower third of the wrapper (closest to you), forming a small log roughly 1 inch wide. Place one chilled caramel ball on top of the cheesecake filling near the center. Fold the bottom corner up over the filling, then fold the two side corners toward the center, and roll away from you to form a neat parcel. Use a little extra brushed butter on the final corner to seal. Repeat to make two filled parcels (this recipe yields two 2-piece servings).

Cook: shallow fry method (preferred for a crisp, golden shell)

Pour neutral oil into a small skillet to a depth of about 1/4 inch and heat over medium heat until shimmering (about 325–350°F or when a small piece of wrapper sizzles on contact). Add the prepared parcels seam-side down and cook 30–45 seconds per side until golden and crisp, turning gently with tongs to brown all sides. Transfer to a paper towel-lined plate to drain. Alternatively, for a lower-fat option, place sealed parcels seam-side down on a parchment-lined baking sheet, brush both sides lightly with melted butter, and bake at 400°F (200°C) for 8–10 minutes, flipping once, until golden and crisp.

Finish and serve

If desired, dust lightly with 1 tablespoon powdered sugar. Serve immediately while hot so the caramel remains gooey and the cheesecake is warm. Let rest 1–2 minutes after cooking so the caramel isn’t dangerously hot. Repeat for both pieces if cooking one at a time.