Description
Mini Caramel Apple Cheesecakes are the perfect bite-sized dessert for fall. These mini cheesecakes feature a buttery graham cracker crust, a creamy cheesecake filling, and are topped with spiced apples and rich caramel sauce. Ideal for gatherings, they offer a delicious blend of flavors and textures in every bite.
Ingredients
For the Crust:
1 cup graham cracker crumbs
2 tablespoons granulated sugar
4 tablespoons unsalted butter, melted
For the Cheesecake Filling:
8 oz cream cheese, softened
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup sour cream
1 tablespoon all-purpose flour
For the Apple Topping:
1/2 cup caramel sauce
1 medium apple, peeled, cored, and diced
1/2 teaspoon ground cinnamon
1 tablespoon brown sugar
Instructions
- Preheat your oven to 325°F (160°C). Line a muffin tin with paper liners.
- In a small bowl, mix graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter. Press the mixture evenly into the bottom of each muffin liner.
- In a large mixing bowl, beat the softened cream cheese with 1/4 cup of granulated sugar until smooth. Add the egg, vanilla extract, sour cream, and flour. Mix until combined.
- Divide the cream cheese mixture evenly over the graham cracker crusts. Bake for 20-25 minutes, or until set. Allow to cool completely.
- While cooling, heat a small skillet over medium heat. Cook the diced apple with cinnamon and brown sugar until tender, about 5 minutes.
- Once cooled, top each cheesecake with caramel sauce and the spiced apple mixture.
- Chill in the refrigerator for at least 1 hour before serving.
Notes
For best results, chill cheesecakes thoroughly before serving.
You can freeze these cheesecakes for up to 2 months. Add toppings before serving.
Use any apple variety you prefer for the topping.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 mini cheesecakes
- Calories: 220 kcal per mini cheesecake