Mini Caramel Apple Cheesecakes
Sweet, creamy, and full of fall flavors! These mini cheesecakes combine a crunchy graham cracker crust, velvety cheesecake, spiced apple topping, and a drizzle of caramel for the perfect bite-sized treat.
Equipment
- Cupcake liners
Ingredients
Crust:
- 1 cup graham cracker crumbs
- 2 tbsp sugar
- 3 tbsp melted butter
- Cheesecake Filling:
- 8 oz cream cheese softened
- 1/4 cup sugar
- 1 tsp vanilla extract
- 1 large egg
Apple Topping:
- 1 medium apple peeled and diced
- 1 tbsp butter
- 1 tbsp brown sugar
- 1/2 tsp cinnamon
Caramel Drizzle:
- 1/4 cup caramel sauce store-bought or homemade
Instructions
- 1️⃣ Prepare the crust: Preheat oven to 325°F (163°C). Line a muffin tin with cupcake liners. In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press about 1 tbsp of crust mixture into each liner. Bake for 5 minutes, then let cool.
- 2️⃣ Make the cheesecake filling: Beat cream cheese and sugar until smooth. Add vanilla and egg, mixing until just combined. Divide evenly over cooled crusts.
- 3️⃣ Bake the cheesecakes: Bake for 15 minutes or until the center is set. Let cool to room temperature, then refrigerate for at least 2-3 hours.
- 4️⃣ Prepare the apple topping: In a saucepan, melt butter over medium heat. Add apples, brown sugar, and cinnamon. Cook for 3-5 minutes until apples are soft. Let cool.
- 5️⃣ Assemble & serve: Spoon the apple mixture over the chilled cheesecakes. Drizzle with caramel sauce. Enjoy! 😋
Notes
✔️ Make ahead: These cheesecakes can be made a day in advance and stored in the fridge.
✔️ Variations: Try using crushed vanilla wafers or gingersnaps instead of graham crackers.
✔️ Substitutions: Use dairy-free cream cheese for a lactose-free option.180
✔️ Variations: Try using crushed vanilla wafers or gingersnaps instead of graham crackers.
✔️ Substitutions: Use dairy-free cream cheese for a lactose-free option.180
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 18gProtein: 2gFat: 10g
Tried this recipe?Let us know how it was!