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Mini Apple Caramel Cheesecake

Mini Apple Caramel Cheesecake Bliss for Cozy Fall Nights

Mini Apple Caramel Cheesecakes blend creamy cheesecake with caramel and spiced apples, perfect for fall.
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Prep Time 20 minutes
Cook Time 30 minutes
Chill Time 4 hours
Total Time 4 hours 50 minutes
Servings: 12 cheesecakes
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs You can use crushed digestive biscuits or vanilla wafers as a substitute.
  • 1/2 cup Rolled Oats Quick oats can be used if rolled oats are unavailable.
  • 1/4 cup Brown Sugar Light brown sugar or coconut sugar are great alternatives.
  • 1/2 cup Melted Butter Substitute with coconut oil for a dairy-free option.
For the Cheesecake Filling
  • 8 oz Cream Cheese Ensure it’s softened to blend easily.
  • 1/2 cup Granulated Sugar
  • 1 tbsp Cornstarch No substitutes necessary.
  • 1 tsp Vanilla Extract Enhances depth of flavor in the cheesecake.
For the Apple Topping
  • 2 cups Chopped Apples Pears can replace apples if you prefer.
  • 1 tsp Cinnamon Consider using pumpkin spice for a different twist.
  • 2 tbsp Coconut Oil Unsalted butter is a suitable substitute.

Equipment

  • Muffin tin
  • Mixing bowls
  • Electric mixer
  • Measuring Cups
  • Measuring spoons

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C).
  2. In a medium mixing bowl, combine graham cracker crumbs, rolled oats, brown sugar, and melted butter.
  3. Line your muffin tin with paper liners and press about a tablespoon of the crust mixture into each cup.
  4. Bake the crusts for 8-10 minutes until golden.
  5. Let the crusts cool completely in the tin.
  6. Blend cream cheese, granulated sugar, cornstarch, and vanilla extract until light and fluffy.
  7. Spoon cheesecake filling into each cooled crust, filling them just to the top.
  8. Mix chopped apples with cinnamon, brown sugar, and coconut oil until well-coated.
  9. Distribute the apple mixture over each cheesecake layer.
  10. Bake for an additional 20-25 minutes, or until the filling is set but jiggly in the center.
  11. Allow cheesecakes to cool at room temperature for 30 minutes before refrigerating for at least 4 hours.
  12. Remove each mini cheesecake from the muffin tin using the paper liners, and drizzle with caramel sauce before serving.

Nutrition

Serving: 1cheesecakeCalories: 180kcalCarbohydrates: 23gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gCholesterol: 30mgSodium: 150mgPotassium: 90mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 0.5mg

Notes

Chilling overnight enhances texture and flavor; avoid overflowing the crusts during filling.

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