Mini Chocolate Stout Cheesecake with Salted Beer Caramel Sauce


Mini Chocolate Stout Cheesecakes with Beer Camel Sauce 3


I’m the kind of girl that brings beer to a baby shower.

Which works out well, when it’s a digital baby shower for the kind of girl who likes those sorts of things. Like my friend Bev who, in her multi tasking ways, is in the process of growing not one but two tiny humans in her guts. Which, in my book, means that she earned herself a few beers once her womb has been vacated.

The blogging community, much like the beer community, is about collaboration. It’s a rising tide lifts all ships, lets compare notes, share resource and support each other environment. We cheer each others successes, grieve with each other, Digital Bake Sale for each other, and throw these online parties to commemorate milestones. It’s a great community to be a part of. And I’ll never stop being grateful that I’ve found my way here.

In honor of Bev who is so crafty she makes two people at once, I’ve made some miniature beer infused cheesecakes. But don’t worry, the alcohol has cook off enough to make it safe for Pregnant Lady consumption*.


Mini Chocolate Stout Cheesecake with Salted Beer Caramel Sauce


    For the Crust:
  • 3 cups mini pretzel twists
  • 1 tbs brown sugar
  • 1 tbs flour
  • 4 tbs melted butter
  • For the Cheesecake:
  • 3 oz (about ½ cup) dark chocolate (60%)
  • 1/3 cup Chocolate Stout
  • 8 wt oz cream cheese, softened
  • 2/3 cup sugar
  • 1 egg
  • 1 tbs flour
  • 3 tbs cocoa powder
  • 1/2 tsp salt
  • 1 tsp espresso powder
  • For the Sauce:
  • 1 cup sugar
  • 2 tbs light corn syrup
  • ½ cup stout
  • 3 tbs butter, cut into cubes
  • 1/2 tsp vanilla extract
  • 2 tsp sea salt


  1. Preheat oven to 350.
  2. In a food processor add the pretzels, flour and brown sugar. Process until just crumbs. While the food processor is running, slowly add the melted butter until well combined.
  3. Add about 1 tablespoon of crust to each wells of a mini cheesecake pan that has been sprayed with cooking spray (if you don’t have a mini cheesecake pan, use muffin tins or mini muffin tins lined with cupcake papers). Press the crust firmly until compacted.
  4. In the top of a double boiler over gently simmering water add the chocolate and the beer, stir until well combined and melted. Remove from heat, set aside.
  5. In a stand mixer add the cream cheese, beat until light and creamy. Add the sugar and beat until well combined.
  6. Add the egg, beating until well combined.
  7. Add the flour, coco powder, salt and espresso powder, stir until just combined.
  8. Stir in the chocolate mixture until well combined.
  9. Add the cheesecake batter on top of the crust until wells are about 2/3 full.
  10. Bake at 350 until the cheesecakes are set and top has puffed slightly, about 20-25 minutes (time will vary depending on the size of your mini cheesecakes).
  11. Allow to cool to room temperature, while the cheesecakes cool a dip will form in the top.
  12. While the cheesecakes bake, make the sauce.
  13. In a saucepan over high heat add the sugar, beer and corn syrup. Whisk until sugar has melted, then stop stirring.
  14. Allow to boil until dark golden brown and has reached 230 on a candy thermometer, about 6-8 minutes. Turn off heat and immediately stir in the butter and the vanilla ( mixture will bubbly up furiously). Allow to cool for about ten minutes.
  15. Once cool, remove cheesecakes from pan (if using the mini pans, it may be necessary to run a sharp knife around the edges).
  16. Gently spoon the caramel into the well that formed in the top of the cheesecakes.
  17. Sprinkle with sea salt.
  18. Refrigerate until chilled, about 2 hours.

*Disclaimer: consuming alcohol while pregnant is ill-advised. If you have concerns about the consumption of cooked alcohol while pregnant, consult your doctor. I’m not a physician, taking medical advice from me is also ill-advised. If you want more information about the rate at which alcohol cooks off, read this.


Check out the other Baby Shower recipes:

Bacon Cotija Guacamole from Gaby Dalkin
Gruyère Gougères from Shaina Olmanson
Lemon Risotto Tarts from Kelly Salemi
Goat Cheese Crostini with Pesto and Roasted Red Peppers from Liz Della Croce
Spinach and Feta Quinoa Bites from Aggie Goodman
Roasted Red Grape, Brie and Rosemary Flatbread from Laurie McNamara
The Fastest Appetizer Ever from Brooke McLay
Apple Pear Tart – Two Ways from Sarah Glyer

Chocolate Chai Frappe from Brandy O’Neill
Cherry Chocolate Kiss Smoothie from Amy Flanigan
Cranberry Sorbet Bellini – Non-Alcoholic and Alcoholic from Megan Keno
Peppermint Mocha Affogato from Christina Lane
toasted marshmallow cream hot chocolate from Jessica Merchant
Pomegranate Lemonade Punch from Heather Christo

Kale Salad with Pomegranate, Orange and Pine Nuts from Rachel Gurk
Pear Cranberry Arugula Salad from Tracy Benjamin
Brussels Sprout Salad + maple roasted cranberry dressing from Katie Unger
Gluten-Free Pasta Salad from Lisa Thiele
Hearty Roasted Winter Vegetable Salad with Honey Ginger Dressing from Heather Disarro
Winter Citrus Salad from Catherine McCord

Creamy Roasted Red Pepper and Chicken Sausage Pasta from Heidi Larsen
Eggplant Parmesan Lasagna from Joanne Ozug
cheesy chicken enchilada ‘double’ stacks from Lauren Grier
Jalapeno Popper Chicken Soup from Kevin Lynch
Thai Spiced Chicken with Coconut Cream Swiss Chard from Brandi Evans
Sausage and Red Pepper Quiche from Tasty Kitchen
Roasted Red Pepper Pasta with Goat Cheese from Julie Deily

Soft and Chewy Oatmeal Coconut Chocolate Chip Cookies from Averie Sunshine
Glazed Dulce de Leche Pound Cake from Meagan Micozzi
Mississippi Mud Pie Brownie Ice Cream from Megan DeKok
Buttermint Frosted Sugar Cookie Cups from Shelly Jaronsky
4-Ingredient Peanut Butter Chocolate Cookies from Ali Ebright
Sweet Potato Creme Brulee from Brian Samuels
Whole Wheat Double Chocolate Mint Cookies from Aimée Wimbush-Bourque
Mini Chocolate Stout Cheesecake with Salted Beer Caramel Sauce from Jackie Dodd
Red Velvet Hi Hat Cookies from Kristan Roland
Double Chocolate Panini from Kathy Strahs

51 thoughts on “Mini Chocolate Stout Cheesecake with Salted Beer Caramel Sauce

  1. Jackie,

    For the cream cheese, is it only one 8 oz package? The recipe reads:

    8 oz packages of cream cheese, softened

    Sounds like it may be multiple packages.

    Thank you.


  2. Ummmmmm, yes. Times 20 million.

    Jackie, these are amazing! I’d eat these right NOW, since the booze cooks off. But I can assure you, I plan on revisiting a few beers (and wine) as soon as these babies are in air. Is 20 minutes after birth too soon?

    THANK YOU for being a part of today’s surprise! And I love that I know you in person. Remember Seattle? That was dumb. Of course you do.

    This community is incredible. Thank you so much!

    1. Sounds amazing! Quick questions, I see egg(s) as plural but the qty only specifies one. However in the directions it says to add eggs one at a time. Is only one egg required or more?

  3. i love that you bring beer to everything. it’s necessary! these are the cutest little things. and seriously. that caramel? I want it on everything.

  4. I enjoy what you guys tend to be up too. This kind of clever work and coverage!
    Keep up the great works guys I’ve added you guys to my blogroll.

  5. LOVE your recipes! I’m super excited to make these today using my husband’s freshly brewed Chocolate Espresso Stout for a home brew & food pairing party with friends later today. I have to use a muffin tin with liners-should I spray the liners with cooking spray?? Thanks!

  6. I made this recipe over the weekend for my husband to take to work. I used his homemade stout and I was pleasantly surprised at how well everything fit together. I am not a fan of how “fussy” this recipe is and how much time it took to make everything but it was definitely worth it in the end. Thanks for a really interesting recipe using beer!

  7. A friend of mine emailed me this recipe and requested i make it for is birthday. It sounds great, but I would prefer to make one large cheesecake. Do you have suggestions for adapting it? Thank you!!!

  8. I’ve made these twice now and they are so delicious and rich! I’ve received lots of great compliments! You should see their face when they take a bite! Thank you for the recipe!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.