These Mini Caramel Apple Cheesecakes offer a delightful and straightforward dessert option. Featuring a graham cracker base, each cheesecake is layered with a lush, creamy filling, then adorned with spiced apples. A final touch of caramel drizzle perfectly complements the ensemble.
Mini Caramel Apple Cheesecakes Recipe
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Indulge in the layered delights of Caramel Apple Crisp Mini Cheesecakes, a heavenly concoction ready in just an hour! These mini cheesecakes are a symphony of flavors, featuring a lusciously creamy cheesecake base speckled with vibrant, apple pieces. Each cheesecake is crowned with a crumbly oat and cinnamon streusel, then baked to perfection. A lavish drizzle of caramel sauce completes these decadent treats, making them irresistibly delightful from the first bite to the last.
Why do I cherish fall above all seasons? Undoubtedly, it’s the culinary delights! As the season arrives, I eagerly anticipate the rich taste of caramel apples, the comforting spice of pumpkin pie, and the intoxicating aroma of fall baking that fills my home. It’s the season when cinnamon becomes a staple in the pantry, finding its way into every recipe imaginable.
With the arrival of this season, my cravings immediately turn to caramel apples, prompting me to blend them with another beloved treat, cheesecake – this time, in miniature form. These mini cheesecakes not only offer a more convenient way to serve but also assist in managing portions, not to mention their undeniable charm. The caramel sauce is an essential topping, generously applied, though if you’re not a fan of the salted variety, the regular version works just as well. Do explore the provided link within the recipe for the salted caramel sauce, which can easily be adjusted to an unsalted version. It includes step-by-step images of the caramel sauce preparation process, ensuring you achieve the perfect consistency without undercooking or burning. These Mini Caramel Apple Cheesecakes are a testament to the delight of indulgent layers, proving that great wonders indeed come in tiny packages!
Decadently rich and utterly comforting, Mini Caramel Apple Cheesecakes pack a delightful punch of the finest dessert tastes. Despite their small size, each one boasts a base of crunchy graham crackers, a layer of velvety cream cheese, a heart of sweet apple compote, and a crown of crumbly streusel, all drizzled with silky caramel. This combination creates a dessert masterpiece.
A CELEBRATION OF LAYERS
Each stratum of the Mini Caramel Apple Cheesecake is a revelation. Honestly, it’s hard to choose a favorite element in this indulgent concoction! It’s as if these components were destined to come together in this exact dessert. The thought of baking a cheesecake can be daunting for some, right? However, this recipe has transformed me into a confident cheesecake artisan, and I generously reward my culinary efforts with several of these miniature delights! Mini Caramel Apple Cheesecake captures the essence of autumn’s joy, even in April, proving that anytime is a perfect time to indulge in these heavenly treats.
What do you need to make Mini Caramel Apple Crisp Cheesecakes
Graham/Oats Crust:
½ cup melted butter
¾ cup rolled oats
¼ cup brown sugar
1 cup Graham cracker crumbs
Cheesecake:
½ teaspoon cinnamon
¼ cup brown sugar
2 tablespoons cornstarch
¼ cup white sugar
⅛ cup finely chopped ginger
2 (8 ounces) packages cream cheese, softened
2 teaspoons vanilla extract
Apple Crisp Topping:
½ teaspoon cinnamon
¼ cup rolled oats
2 medium to large apples, peeled, cored, and finely chopped
2 tablespoons coconut oil
¼ cup brown sugar
Optional:
Caramel Topping
¼ cup all-purpose flour
How to make Mini Caramel Apple Crisp Cheesecakes
Preheat the oven to 175°C (350°F).
In a large mixing bowl, combine melted butter, rolled oats, Graham cracker crumbs, and brown sugar. Mix until well incorporated.
a)
b)
c)
d)
Line each cup of a muffin tin with paper liners. Fill each muffin cup with the crust mixture.
Bake in the preheated oven for 5 minutes. Remove and let cool.
In the bowl of an electric mixer, combine ginger, white sugar, softened cream cheese, cornstarch, vanilla extract, and brown sugar. Beat until smooth.
Top each crust with the cream cheese mixture, being careful not to overfill.
In another mixing bowl, combine all ingredients for the streusel topping. Top each cheesecake with apple slices.
a)
b)
c)
Bake for 30 minutes or until set. Remove from the oven and allow to cool for at least 15 minutes at room temperature. Then, chill in the fridge overnight.
Optionally, top each cheesecake with caramel sauce before serving.
a)
b)
Serve and enjoy!
Guidelines for Achieving Excellence:
For those who prefer a richer streusel topping, consider incorporating oats and/or finely chopped nuts such as pecans. The addition of these ingredients not only enhances the texture but also complements the flavors of the cheesecake and caramel sauce beautifully. Introducing cardamom to the mix can add a unique twist, blending seamlessly with the existing spices.
The process of combining brown sugar with apples yields a sugary syrup that undergoes caramelization during baking, further intensifying the dessert’s flavor profile. This step is highly recommended for an extra layer of sweetness and depth.
These cheesecakes maintain their quality when stored in an airtight container for up to four days, offering the flexibility to prepare them in advance or savor them gradually post-preparation. They are also suitable for freezing, with the ability to last up to six months when stored properly. Thawing in the refrigerator ensures they’re ready to enjoy whenever desired. For larger gatherings, feel free to double the recipe. The cheesecakes can be baked in successive batches or by utilizing two muffin tins simultaneously.
What are some alternatives to Graham crackers for the crust?
Numerous excellent alternatives exist for creating the crust of these mini cheesecakes. Consider using ginger snaps if you’re looking for a crust with a bit of spice, or opt for vanilla wafers for a sweeter base. Cinnamon graham crackers can also be used to add a burst of autumnal flavors. Additionally, there are gluten-free options available, such as GF graham crackers and wafers, which can be easily found in most supermarkets or online, ensuring everyone can enjoy this delicious cheesecake treat!
You can use almost any apple variety for this recipe, depending on availability or what’s in season. Varieties such as Granny Smith, Pink Lady, Honeycrisp, Jazz, and Gala are excellent choices. Look for apples that are firm and crisp rather than soft and mealy, as the latter can lead to a mushy texture. Additionally, consider combining different types of apples, like a red and a green, to create a delightful balance of sweet and tart flavors.
Mini Caramel Apple Crisp Cheesecakes
Ingredients
- Graham/Oats Crust:
- ½ cup melted butter
- ¾ cup rolled oats
- ¼ cup brown sugar
- 1 cup Graham cracker crumbs
- Cheesecake:
- ½ teaspoon cinnamon
- ¼ cup brown sugar
- 2 tablespoons cornstarch
- ¼ cup white sugar
- ⅛ cup finely chopped ginger
- 2 (8 ounces) packages cream cheese, softened
- 2 teaspoons vanilla extract
- Apple Crisp Topping:
- ½ teaspoon cinnamon
- ¼ cup rolled oats
- 2 medium to large apples, peeled, cored, and finely chopped
- 2 tablespoons coconut oil
- ¼ cup brown sugar
- Optional:
- Caramel Topping
- ¼ cup all-purpose flour
Instructions
- Preheat the oven to 175°C (350°F).
- In a large mixing bowl, combine melted butter, rolled oats, Graham cracker crumbs, and brown sugar. Mix until well incorporated.
- Line each cup of a muffin tin with paper liners. Fill each muffin cup with the crust mixture.
- Bake in the preheated oven for 5 minutes. Remove and let cool.
- In the bowl of an electric mixer, combine ginger, white sugar, softened cream cheese, cornstarch, vanilla extract, and brown sugar. Beat until smooth.
- Top each crust with the cream cheese mixture, being careful not to overfill.
- In another mixing bowl, combine all ingredients for the streusel topping. Top each cheesecake with apple slices.
- Bake for 30 minutes or until set. Remove from the oven and allow to cool for at least 15 minutes at room temperature. Then, chill in the fridge overnight.
- Optionally, top each cheesecake with caramel sauce before serving.
- Serve and enjoy!
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