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Indulgent Caramel Apple Crisp Mini Cheesecakes

Caramel Apple Crisp Mini Cheesecakes made approachable with clear cues, pantry staples, and flexible swaps.

Ingredients

  • 1 cup graham cracker crumbs
  • 1/4 cup unsalted butter melted
  • 2 cups cream cheese softened
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups chopped apples peeled and cored
  • 1 cup caramel sauce
  • 1/2 cup oat crumble oats, flour, brown sugar, butter

Instructions

  • Prepare the crust by combining graham cracker crumbs and melted butter.
  • Press the mixture into the bottom of a muffin tin lined with cupcake liners.
  • Bake the crust in a preheated oven at 350°F (175°C) for 8–10 minutes.
  • In a mixing bowl, beat the softened cream cheese and sugar until smooth.
  • Add the vanilla extract and eggs to the cream cheese mixture and mix until combined.
  • Fold in the chopped apples and half of the caramel sauce gently into the cheesecake mixture.
  • Spoon the cheesecake filling over the baked crust in each muffin liner, filling to the top.
  • Bake the mini cheesecakes in the oven for 18–20 minutes, or until set but slightly jiggly in the center.
  • Remove from the oven and let cool before refrigerating for at least 4 hours.
  • Top with remaining caramel sauce and oat crumble before serving.