Caramel Cheesecake Bites (2 Pc.) Recipe

Make pastry dough

In a medium bowl combine 1 cup all-purpose flour, 1 tablespoon granulated sugar and 1 teaspoon salt. Add 3 tablespoons cold cubed unsalted butter and use a pastry cutter or your fingertips to work butter into flour until the mixture resembles coarse crumbs with some pea-sized bits remaining.

Sprinkle 3 tablespoons ice water over the flour-butter mixture, one tablespoon at a time, tossing gently until the dough just comes together when pressed. Do not overwork.

Turn dough out onto lightly floured surface, press into a rough disk, wrap in plastic and chill in the refrigerator for at least 20 minutes while preparing filling and caramel.

Form shells

After chilling, roll dough out to about 1/8" (3 mm) thickness. Using a 2.5–3 inch round cutter, cut out 4 rounds. Re-roll scraps if needed. Stack two rounds together for each bite to create a slightly thicker shell (optional) or use a single round if you prefer thinner, crispier shell. Keep rounds chilled on a tray until ready to fill.

Fry shells (alternative: bake)

Pour about 1–1.5 inches of vegetable oil into a medium heavy skillet and heat to 350°F (175°C). Fry each dough round for 30–45 seconds per side until lightly golden and puffed, then drain on paper towels. If you prefer baking: brush rounds lightly with melted butter, place on parchment-lined sheet and bake at 375°F (190°C) for 8–10 minutes until golden.

Prepare filling

In a small bowl beat 4 oz softened cream cheese with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract until smooth. Mix in 1 egg yolk until incorporated and silky. Chill briefly (5–10 minutes) if very soft; the filling should be pipeable but not runny.

Transfer the cheesecake filling to a small piping bag or a resealable plastic bag with the corner snipped about 1/4 inch.

Prepare caramel

If using soft caramels: place 6 unwrapped caramels and 2 tablespoons heavy cream in a small microwave-safe bowl. Microwave in 15-second intervals, stirring between each, until smooth and pourable (about 30–45 seconds total). If using store-bought thick caramel sauce, warm slightly to make it easy to drizzle.

Assemble bites

Working with warm shells (still slightly pliable), pipe about 1½ to 2 tablespoons of cheesecake filling into the center of each shell. Place one warmed caramel (or drizzle about 1 tablespoon warm caramel sauce) on top of the cheesecake filling; the caramel will sink slightly and meld with the filling. If using a whole caramel piece, press gently so it nestles in but does not burst the shell.

Optionally, return assembled bites to the warm (not hot) oil for just 5–8 seconds to warm through and seal—use caution to avoid splatter. Alternatively, place on a warm baking sheet for 2–3 minutes in a 300°F (150°C) oven to heat through and slightly melt the caramel.

Finish and serve

Transfer bites to a serving plate. Lightly dust with 1 tablespoon confectioners' sugar if desired and sprinkle a tiny pinch (about 1/8 teaspoon) of sea salt over each to contrast the sweetness. Serve piping hot. Cheesecake bites are best eaten immediately while caramel is gooey.