Mini Caramel Apple Cheesecake Bites
Oven baked mini cheesecakes with a buttery graham crust, cinnamon caramel apples, and a creamy cheesecake center.
Ingredients
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter melted
- 16 oz cream cheese softened
- 1/2 cup granulated sugar
- 1 tsp vanilla bean paste
- 2 large eggs room temperature
- 1 cup peeled and diced apple
- 1/2 cup packed brown sugar
- 2 tbsp unsalted butter
- 1 tsp ground cinnamon
- 1/2 cup caramel sauce plus more for drizzling
- 1 cup whipped cream for topping
Instructions
- Preheat the oven to 325°F. Line a standard 12 cup muffin tin with paper liners.
- In a medium bowl, combine the graham cracker crumbs and melted butter and stir until the mixture resembles damp sand and holds together when pressed.
- Divide the crumb mixture evenly among the muffin cups, using about 1 tbsp per cup, and press firmly into an even layer to form crusts.
- Bake the crusts for 5 minutes, then remove from the oven and let cool slightly while you prepare the cheesecake filling.
- In a large bowl, beat the softened cream cheese with the granulated sugar until smooth and creamy with no lumps.
- Beat in the vanilla bean paste, then add the eggs one at a time, mixing on low speed just until combined after each addition. Do not overmix.
- Divide the cheesecake batter evenly over the cooled crusts, filling each muffin cup about two thirds full. Gently tap the pan on the counter to release any air bubbles.
- Bake the cheesecake bites for 18 to 20 minutes, or until the centers are set with a slight jiggle when you gently shake the pan.
- Remove the pan from the oven and let the cheesecakes cool in the pan to room temperature.
- While the cheesecakes bake or cool, make the apple topping. In a medium saucepan over medium heat, melt 2 tbsp butter.
- Add the brown sugar and cinnamon to the melted butter and stir until the mixture is smooth and bubbly.
- Stir in the diced apples and cook, stirring occasionally, for 5 to 7 minutes, until the apples are tender and coated in a thick, glossy sauce.
- Remove the pan from the heat and let the apple mixture cool completely to room temperature.
- Once the cheesecakes have cooled to room temperature, transfer the pan to the refrigerator and chill the cheesecakes for at least 1 hour, or until fully set.
- When ready to serve, remove the chilled cheesecake bites from the muffin tin and peel away the liners.
- Spoon a small amount of the cooled cinnamon apple mixture onto the center of each cheesecake bite.
- Drizzle each topped cheesecake with caramel sauce and add a dollop of whipped cream on top.
- Serve chilled and refrigerate any leftovers in an airtight container.
Notes
- For gluten free bites, use gluten free graham crackers in place of regular graham crackers.
- Make sure the cream cheese is fully softened to avoid lumps in the cheesecake batter.
- Let the apple topping cool completely so it does not melt or sink into the cheesecake tops.
- Chill the cheesecakes thoroughly before topping and serving for the best texture.
- Store leftovers in the refrigerator for up to 4 days or freeze un-topped cheesecakes for up to 2 months.
- Make sure the cream cheese is fully softened to avoid lumps in the cheesecake batter.
- Let the apple topping cool completely so it does not melt or sink into the cheesecake tops.
- Chill the cheesecakes thoroughly before topping and serving for the best texture.
- Store leftovers in the refrigerator for up to 4 days or freeze un-topped cheesecakes for up to 2 months.