I am SUPER excited about these Paleo Mini cheesecakes!  I have always loved cheesecake since it’s so rich and creamy.  These Paleo mini cheesecakes are every bit as rich and indulgent as their dairy filled counterpart.  Let’s get to baking!

How to Make Paleo Mini Cheesecakes

First, preheat oven to 350 degrees Fahrenheit and line a muffin tray with paper liners.  Then, make the bottom crust.  Combine the ingredients in a large mixing bowl and press about 1 tablespoon of mixture into each muffin liner.  Using a shot glass or your hands, press down each crust.  Bake crusts for 5 minutes before removing.  To make the filling, use room temperature dairy free cream cheese!  Next, combine the cheesecake filling ingredients in a stand mixer and mix until completely smooth and creamy.  Pour cheesecake filling into each muffin liner, almost to the top.  Bake for 20 to 21 minutes or until the middle of each mini cheesecake is set.  Then, remove from oven and make the caramel sauce.

How to Make Homemade Paleo Caramel

To make the caramel sauce, add all ingredients to a skillet over low medium heat.  Once bubbling, turn heat to low and let simmer, stirring consistently.  Let caramel simmer for 10 minutes or until thickened before removing from heat.  Once cheesecakes have cooled completely, top each one with a spoonful of caramel sauce.  Sprinkle with sea salt if desired.  Finally, make homemade whipped cream and top each cheesecake with it.

These mini cheesecakes are super fun!  The recipe is worth every single minute – these Paleo cheesecakes will be a huge hit!  The cheesecake is smooth and creamy, the caramel is perfectly sweet and the homemade whipped cream is the perfect garnish.  They are the perfect little Gluten Free dessert and treat!

Directions for Paleo Mini Cheesecakes:

First, line a muffin tray with paper liners.  Then, preheat oven to 350 degrees Fahrenheit.

Make the bottom crust first.  Add all ingredients to a large mixing bowl and stir until combined.  Mixture will be a little bit crumbly. After, press this mixture into the bottom of each muffin liner and press down inside each one (using your hands or a small shot glass).

Then, bake the bottom crust for 5 minutes then remove from oven and set aside to make the filling.

To make the cheesecake filling, be sure cream cheese is at room temperature.  If it’s cold, it won’t mix properly.  Then, add all ingredients to a stand mixer and mix until smooth and uniform.  You may have to stop and scrape down the sides of the bowl with a spoon or spatula.  Keep mixing until smooth and uniform.  Finally, pour this mixture down into each muffin liner on top of the baked crust.

Return muffin pan to the oven and bake for 20 to 21 minutes or until cheesecake is set in the middle.  Remove from oven and set aside.  After 5 minutes, carefully remove each cheesecake to a cooling rack.

To make the salted caramel, add all ingredients (except sea salt) to a skillet over low medium heat and stir consistently.  Once bubbling, turn down heat to low and allow mixture to simmer for 10 minutes or until thickened.  Continue to stir to prevent burning.

To make coconut whipped cream, add ingredients to a KitchenAid and whip for 2 minutes until fluffy.

Once cheesecakes are cooled completely, top with a spoonful of caramel sauce.  Lastly, sprinkle sea salt over caramel and then top with whipped cream.

Enjoy!

Paleo Mini Cheesecakes on parchment paper.

Get the Recipe: Paleo Salted Caramel Mini Cheesecakes

These Paleo Salted Caramel Mini Cheesecakes are rich, decadent, and creamy! You'd never guess they are both gluten free and dairy free. These mini cheesecakes are the perfect little dessert!
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Ingredients

Bottom Crust

Cheesecake Layers

Salted Caramel

Whipped Coconut Cream

Instructions 

  • First, line a muffin tray with paper liners.  Then, preheat oven to 350 degrees Fahrenheit.
  • Make the bottom crust first.  Add all ingredients to a large mixing bowl and stir until combined.  Mixture will be a little bit crumbly. After, press this mixture into the bottom of each muffin liner and press down inside each one (using your hands or a small shot glass).
  • Then, bake the bottom crust for 5 minutes then remove from oven and set aside to make the filling.
  • To make the cheesecake filling, be sure cream cheese is at room temperature.  If it's cold, it won't mix properly.  Then, add all ingredients to a stand mixer and mix until smooth and uniform.  You may have to stop and scrape down the sides of the bowl with a spoon or spatula.  Keep mixing until smooth and uniform.  Finally, pour this mixture down into each muffin liner on top of the baked crust.
  • Return muffin pan to the oven and bake for 20 to 21 minutes or until cheesecake is set in the middle.  Remove from oven and set aside.  After 5 minutes, carefully remove each cheesecake to a cooling rack.
  • To make the salted caramel, add all ingredients (except sea salt) to a skillet over low medium heat and stir consistently.  Once bubbling, turn down heat to low and allow mixture to simmer for 10 minutes or until thickened.  Continue to stir to prevent burning.
  • Once cheesecakes are cooled completely, top with a spoonful of caramel sauce.  Lastly, sprinkle sea salt over caramel and then top with whipped cream.
Calories: 425kcal, Carbohydrates: 21g, Protein: 7g, Fat: 37g, Saturated Fat: 23g, Trans Fat: 1g, Cholesterol: 77mg, Sodium: 175mg, Potassium: 221mg, Fiber: 2g, Sugar: 13g, Vitamin A: 635IU, Vitamin C: 1mg, Calcium: 83mg, Iron: 2mg