Description
Indulge in the cozy flavors of fall with these tender mini caramel apple cheesecakes. A buttery graham cracker crust is layered with a silky cheesecake filled with spiced apples, caramel, and a crunchy oat topping—a delightful and elegant dessert for any autumn gathering.
Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
2 cups cream cheese, softened
1 cup granulated sugar
1/2 cup caramel sauce (store-bought or homemade)
2 large eggs
2 tsp pure vanilla extract
4 medium apples, peeled and thinly sliced (Granny Smith recommended)
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp allspice
1 1/2 cups old-fashioned oats
1/2 cup light brown sugar, packed
1/3 cup unsalted butter, melted
1/2 tsp ground cinnamon
Instructions
Preheat oven to 350°F (175°C). Line a 12-well mini muffin tin with paper liners.
In a bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter for the crust. Press the mixture firmly into the bottoms of the liners. Set aside.
In another bowl, beat cream cheese and 1 cup sugar until smooth. Stir in caramel sauce, one egg at a time, then add vanilla. Divide the mixture among the prepared crusts.
In a separate bowl, toss apple slices with cinnamon, nutmeg, and allspice.
Toppings: Mix oats, brown sugar, melted butter, and cinnamon. Spoon a small dollop over each cheesecake, then arrange apple slices on top.
Bake for 15–18 minutes or until the apples are tender and the cheesecake is set.
Cool completely at room temperature before serving.
Notes
For best flavor, let the cheesecakes rest for at least 1 hour before serving.
Store in the refrigerator for up to 3 days.
You can use a halal caramel sauce if desired.
For a non-dairy option, use vegan cream cheese and substitute melted butter with coconut oil or vegan butter.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 340
- Sugar: 32g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg