Caramel Cheesecake Bites

READY IN: 1hr 20mins
YIELD: 1 batch




  • Pre-heat the oven to 350 degrees F.
  • Crush your slivered almonds.
  • In a mixing bowl whisk together the almond flour, almonds, baking soda, salt, sugar and cinnamon. Add the butter and combine with a spoon.
  • Line a muffin tin with liners. Push the almond mixture into the bottom of the liners.
  • Bake for 10 minutes to set.
  • Turn oven down to 300°.
  • Meanwhile,in a mixing bowl, add cream cheese, vanilla, sugar and eggs. Beat until light and fluffy.
  • Spoon mixture into the muffin tins with prepared almond crust.
  • Bake for 40 minutes.
  • While cakes are cooking, start on the caramel.
  • Combine granulated sugar and 2 tablespoons water in a medium, heavy saucepan over medium-high heat; cook until sugar dissolves, stirring gently for 3 minutes.
  • Stop stirring and continue cooking 10 minutes or until the color of light brown sugar. Remove from heat; carefully stir in butter and milk. Place pan over medium-high heat until caramelized sugar melts. Bring to a boil; cook 1 minute.
  • Remove pan from heat; cool caramel to room temperature. Cover and chill 1 hour or until slightly thickened.
  • Take cheesecakes out of the oven when they are done. Once cool, the middle will slightly fall and this is the perfect indent for the caramel.
  • Spoon about 1 tablespoon caramel over each cheesecake.