Mini Caramel Apple Cheesecakes

Mini Caramel Apple Cheesecakes: A Sweet Bite of Fall

These Mini Caramel Apple Cheesecakes bring together the creamy richness of cheesecake, the warm flavors of cinnamon apples, and a luscious caramel drizzle. Perfect for fall gatherings or any time you want a cozy, decadent dessert in bite-sized form. Easy to make and even easier to eat, these cheesecakes are sure to be a hit with friends and family!

Recipe: Mini Caramel Apple Cheesecakes

Ingredients:

For the Crust:

• 1 cup graham cracker crumbs
• 2 tbsp granulated sugar
• 4 tbsp unsalted butter, melted

For the Cheesecake:

• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup sour cream
• 1 tbsp all-purpose flour

For the Topping:

• 1/2 cup caramel sauce
• 1 medium apple, peeled, cored, and diced
• 1/2 tsp ground cinnamon
• 1 tbsp brown sugar

Directions:

1. Prepare the Muffin Tin and Preheat the Oven
   Preheat your oven to 325°F (160°C) and line a muffin tin with paper liners for easy removal.
2. Make the Crust
   In a small bowl, combine the graham cracker crumbs, 2 tbsp sugar, and melted butter. Stir until the mixture is well-combined, then press it evenly into the bottom of each muffin liner to form a firm crust.
3. Prepare the Cheesecake Filling
   In a large mixing bowl, beat the softened cream cheese and 1/4 cup sugar until smooth and creamy. Add the egg, vanilla extract, sour cream, and flour, mixing until the mixture is smooth and fully combined.
4. Assemble and Bake
   Divide the cream cheese mixture evenly over the graham cracker crusts in the muffin tin. Bake for 20-25 minutes, or until the cheesecakes are set and lightly golden. Allow the cheesecakes to cool completely in the tin.
5. Make the Apple Topping
   While the cheesecakes cool, prepare the apple topping. In a small skillet over medium heat, cook the diced apple with cinnamon and brown sugar for about 5 minutes, until the apples are tender and fragrant.
6. Add Toppings and Chill
   Once the cheesecakes are completely cool, top each with a drizzle of caramel sauce and a spoonful of the apple mixture. Place the cheesecakes in the refrigerator and chill for at least 1 hour to allow the flavors to meld and the cheesecakes to firm up.

Quick Tips:

• Prep Time: 15 minutes
• Cooking Time: 25 minutes
• Total Time: 1 hour 40 minutes (including chilling time)
• Servings: Makes 12 mini cheesecakes
• Calories: Approximately 210 kcal per cheesecake

Perfect for Entertaining

These Mini Caramel Apple Cheesecakes are the perfect way to capture the flavors of fall in a cute, individual dessert. Ideal for holiday gatherings, potlucks, or cozy nights in, they’re both easy to make and irresistible to eat. The graham cracker crust, creamy cheesecake filling, and warm apple-caramel topping make these mini treats a sweet addition to any dessert spread. Serve them chilled and enjoy a bite of fall goodness!

Mini Caramel Apple Cheesecakes

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• Author: Dulcia
• Total Time: 1 hour 40 minutes (including chilling time)
• Yield: 12 1x

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Description

These Mini Caramel Apple Cheesecakes combine the warmth of fall flavors in a delightful, single-serving treat. With a buttery graham cracker crust, creamy cheesecake layer, and a caramel-drizzled apple topping, each bite is a perfect balance of sweetness and spice. The diced apples, gently cooked with cinnamon and brown sugar, add a comforting autumn twist that enhances the richness of the cheesecake.

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Ingredients

Scale 1x2x3x

For the Crust:
1 cup graham cracker crumbs
2 tbsp granulated sugar
4 tbsp unsalted butter, melted
For the Cheesecake:
8 oz cream cheese, softened
1/4 cup granulated sugar
1 large egg
1 tsp vanilla extract
1/2 cup sour cream
1 tbsp all-purpose flour
For the Topping:
1/2 cup caramel sauce
1 medium apple, peeled, cored, and diced
1/2 tsp ground cinnamon
1 tbsp brown sugar

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Instructions

Preheat oven to 325°F (160°C). Line a muffin tin with paper liners for easy removal.
In a small bowl, combine graham cracker crumbs, 2 tbsp sugar, and melted butter. Mix until well combined. Press this mixture evenly into the bottom of each muffin liner to form a firm crust.
In a large mixing bowl, beat softened cream cheese and 1/4 cup sugar until smooth and creamy.
Add the egg, vanilla extract, sour cream, and flour to the cream cheese mixture, mixing until well combined and smooth.
Divide the cream cheese mixture evenly over the graham cracker crusts in the muffin tin.
Bake for 20-25 minutes, or until the cheesecakes are set and lightly golden. Allow to cool completely.
While the cheesecakes cool, prepare the apple topping. In a small skillet over medium heat, cook the diced apple with cinnamon and brown sugar for about 5 minutes, until tender.
Once the cheesecakes are cool, top each with a drizzle of caramel sauce and a spoonful of the apple mixture.
Chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld and the cheesecakes to firm up.

• Prep Time: 15 minutes
• Cook Time: 25 minutes

Nutrition

• Calories: 210