Caramel Apple Cheesecake Minis (Printable Recipe)
These tiny cheesecakes mix tart apples, smooth cream cheese, and gooey caramel for a bite you can’t resist.
# Ingredients You'll Need:
→ Finishing Touches
01 -
120 ml caramel sauce
02 -
Whipped cream for topping
→ Caramelized Apple Topping
03 -
1 cup (around 130 g) diced Granny Smith apple
04 -
100 g brown sugar
05 -
28 g unsalted butter
06 -
1 teaspoon ground cinnamon
→ Cheesecake Filling
07 -
450 g cream cheese, let it soften
08 -
100 g white sugar
09 -
1 teaspoon vanilla extract
10 -
2 big eggs
→ Crust
11 -
180 g graham cracker crumbs
12 -
115 g melted unsalted butter
# Steps to Follow:
01 -
Pop the cooled mini cheesecakes in your fridge for a good 2 hours so they get firm. When you're ready to share, add whipped cream and as much more caramel sauce as you want on each one.
02 -
Put a bit of caramelized apple mixture over each of the cheesecake cups. Add a quick swirl of caramel sauce too. Bake them 18 to 20 minutes till the centers are barely set, then let everything come to room temp.
03 -
Toss apples, brown sugar, cinnamon, and butter in a pot. Warm up on medium, stirring off and on, till the apples are soft and everything goes sticky and golden—should take you about 5 to 7 minutes. Set aside to cool for a bit.
04 -
With a big bowl, beat your cream cheese together with sugar and a splash of vanilla until it’s lump-free. Crack in the eggs—one after another—beating between each. Spoon this mixture onto your chilled crusts, about two-thirds of the way up.
05 -
Switch your oven on to 160°C. Grab a mini muffin pan and set up paper liners or use a silicone tray. Mix up the cracker crumbs and melted butter until it looks like wet sand. Scoop a tablespoon into each cup and pat it down tight. Bake for 5 minutes, then let cool out of the oven.
# Extra Tips:
01 -
Go for gluten-free crackers if you need gluten-free.
02 -
Swap in dairy-free cream cheese if you're skipping dairy.
03 -
Try honey or maple syrup if you want to ditch white sugar.