Mini Caramel Apple Cheesecakes
Mini caramel apple cheesecakes combine graham crust, caramel cheesecake, spiced apples and oat crumble topping for the perfect fall dessert.
Servings: 12
Equipment
- Stand Mixer or Hand Mixer
Ingredients
For the crust:
- 2 Cups graham cracker crumbs
- ½ Cup salted butter melted
- ¼ Cup brown sugar
For the Filling
- 8 Ounces cream cheese at room temperature
- 2 Tablespoons Greek yogurt
- 1 egg
- ¼ Cup caramel sauce plus more to serve
- ¼ Cup brown sugar
- 1 teaspoon vanilla extract
- ¼ Teaspoon ground cinnamon
For the Apples
- 2 apples Granny Smith
- 2 Tablespoons brown sugar
- ½ Teaspoon cinnamon
For the Topping
- ⅓ Cup all purpose flour
- ⅓ Cup brown sugar
- ½ Cup rolled oats
- 1 Teaspoon ground cinnamon
- 6 Tablespoons salted butter at room temperature
Instructions
- Preheat the oven to 325 degrees F.
- Line 12 muffin cups with liners. Spray the liners with non-stick spray.
- Combine the graham crumbs, melted butter, and brown sugar in a medium sized bowl. Spoon a little of this mixture into each of the muffin cup liners. Press it evenly into the bottom of the cups.
- Use a stand mixer (or hand mixer) to cream the cream cheese. Then add the Greek yogurt, egg, caramel sauce, brown sugar, vanilla, and cinnamon. Mix this until smooth.
- Spoon the cheesecake mixture evenly over the crusts in each of the muffin cups.
- Peel, core, and dice the apples. Measure the brown sugar and cinnamon into a medium size bowl and combine them well. Then add the diced apples and stir to coat them well. Set this aside.
- In a separate, large bowl, whisk together the flour, brown sugar, rolled oats, and cinnamon. Then use a pastry cutter to cut in the softened butter until the mixture is crumbly.
- Spoon a little of the apple mixture into each muffin cup. Then spoon on a little of the topping.
- Bake for 30 minutes.
- Chill for at least 2 hours. Serve with ice cream or whipped cream on the side with some caramel sauce drizzled over the top, if liked.
Notes
Prevent crust breakage: It's important to press down the crust ingredients in these mini caramel apple cheesecakes. You won't want to crusts to break when removing the cheesecake bites from the muffin cups.
Choosing apples: Whichever apples you like in apple crisp or apple pie will work here. You can use a tart variety like Granny Smith or something sweeter like Honeycrisp.
Choosing oats: Use rolled oats, which are also known as old-fashioned oats, and not quick oats which are great for making oatmeal in a hurry but not so good texture-wise in this Fall cheesecake recipe.
Plan ahead: Make these ahead because they need to chill for at least a couple of hours before serving.
Choosing apples: Whichever apples you like in apple crisp or apple pie will work here. You can use a tart variety like Granny Smith or something sweeter like Honeycrisp.
Choosing oats: Use rolled oats, which are also known as old-fashioned oats, and not quick oats which are great for making oatmeal in a hurry but not so good texture-wise in this Fall cheesecake recipe.
Plan ahead: Make these ahead because they need to chill for at least a couple of hours before serving.
Nutrition
Calories: 369kcal | Carbohydrates: 41g | Protein: 4g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 285mg | Potassium: 138mg | Fiber: 2g | Sugar: 27g | Vitamin A: 706IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg
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