Mini Salted CARAMEL MOCHA CHEESECAKES As Delicious As It Is Cute!

Chocolate Crust: ¾ cup Ground Chocolate Graham Crackers or Wafers ½ stick (4 Tablespoons) Butter, melted Mocha Cheesecake: ⅓ cup Sugar 8 oz Cream Cheese, softened 1 Large Egg 1 oz Bittersweet Chocolate, melted and slightly cooled ½ tsp Pure Vanilla Extract ½ tsp Instant Coffee Granules ⅛ tsp Salt

Salted Caramel: 4 Tbsp Unsalted Butter 1 cup Brown Sugar, packed ½ cup Heavy Whipping Cream ½ tsp Sea Salt or Kosher Salt 1 Tbsp Pure Vanilla Extract Whipped Cream, for serving (optional

Lightly coat six, 4-oz. jars with non-stick spray. 2. Mix chocolate cracker or wafer crumbs with butter and a pinch of salt. Add a tablespoon plus a teaspoon of crust mixture to each jar. Push down crust into an even layer. Repeat with remaining jars and set aside. 3. In a large bowl, beat sugar

and cream cheese until smooth. 4. Add egg and mix just until combined. Mix in melted chocolate, vanilla, instant coffee, and salt. 5. Pour filling into each jar, filling about 3/4 full; place them into slow cooker. Carefully pour hot water around the jars until they are about 3/4 submerged. Cover

and cook on high for 1 1/2 hours. When done, they should be solid. Remove from slow cooker, cool and refrigerate for 2 hours.

Make 7-minute Salted Caramel Sauce: 1. Whisk together butter, brown sugar, heavy whipping cream, and salt in a medium saucepan. 2. Bring to a boil, then reduce heat and simmer for 7 minutes, whisking occasionally. 3. Add the vanilla and cook 1 more minute to thicken further. Pour caramel into a

jar, then refrigerate until cold. 4. When ready to serve, pour salted caramel sauce over each cheesecake and top with whipped cream. Hope you enjoy!