Mini Caramel Apple Cheesecakes Recipe
These Mini Caramel Apple Cheesecakes offer a deliciously easy, individually portioned dessert perfect for any occasion. Featuring a creamy cheesecake base topped with warm cinnamon-spiced apples and luscious caramel sauce, they are effortlessly portable and can be made ahead of time, allowing flavors to meld beautifully.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 3 hours 40 minutes
- Yield: 8 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 2 tablespoons sugar
- 4 tablespoons unsalted butter, melted
Cheesecake Filling
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Cinnamon Apples
- 2 medium apples, peeled, cored, and sliced
- 2 tablespoons unsalted butter
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
Caramel Sauce
- 1/2 cup caramel sauce, store-bought or homemade
Instructions
- Prepare the Crust: In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix well until crumbly and evenly moistened. Press about 2 tablespoons of the mixture into the bottom of each mini cheesecake cup or muffin tin lined with paper liners to form the crust.
- Make the Cheesecake Filling: In a separate bowl, beat the softened cream cheese until smooth. Add granulated sugar, egg, and vanilla extract and continue to mix until fully combined and creamy.
- Assemble and Bake: Spoon the cheesecake filling over the crust in each muffin cup, filling nearly to the top. Bake in a preheated oven at 325°F (163°C) for approximately 18-20 minutes or until the edges are set but the center still slightly jiggles.
- Prepare Cinnamon Apples: While cheesecakes bake, melt butter in a skillet over medium heat. Add sliced apples, brown sugar, and cinnamon. Cook for 5-7 minutes, stirring occasionally, until apples are tender and caramelized.
- Cool and Chill: Remove cheesecakes from oven and let cool to room temperature. Once cooled, refrigerate for at least 3 hours or preferably overnight to allow the cheesecakes to set fully.
- Top and Serve: Just before serving, spoon the warm cinnamon apples onto each mini cheesecake and drizzle caramel sauce over the top. Serve chilled or slightly warmed for best flavor.
Notes
- Use firm apples like Granny Smith or Honeycrisp for best texture and flavor.
- For a richer taste, make homemade caramel sauce using heavy cream, sugar, and butter.
- Make ahead and refrigerate overnight; these cheesecakes taste even better the next day.
- If desired, add a pinch of nutmeg to the cinnamon apples for an extra spice dimension.
- To prevent cracking, avoid overbaking the cheesecake filling.
Keywords: mini cheesecake, caramel apple cheesecake, individual cheesecakes, cinnamon apples, easy cheesecake recipe, portable dessert, fall desserts
Find it online: https://dinewithlily.com/mini-caramel-apple-cheesecakes-recipe/
