Get ready to savor the flavors of the season with these Mini Caramel Apple Cheesecakes. These petite treats combine the creamy richness of cheesecake with the comforting taste of caramel and the crisp, sweet essence of apples, not to mention the buttery graham cracker crust. Everyone loves cheesecake, after all– but sometimes you just don’t want a full slice, so why not try these individually sized mini cakes?
Whether you’re looking to impress your guests at a fall gathering or simply craving a taste of fall, these mini cheesecakes are the perfect way to capture the essence of autumn in every bite. So, roll up your sleeves and prepare to embark on a culinary adventure with this delectable dessert recipe. Indulgence meets autumnal delight ahead!
Caramel Apple Cheesecakes
Yield: Makes 6 mini cheesecakes
Shop the Look: Remarkable Cuteness Beige and Black Gingham Tie-Back Midi Dress, 287 New Bubble White Platform Sneakers, Charm Appeal Gold and Pearl Layered Bracelet, Karissa Gold Hoop Earrings, Minimal and Chic 14KT Gold Ring Set, Coretta Layered Gold Necklace
Ingredients:
Crust:
- 9 full sheet graham crackers (1 package)
- ¼ cup butter, melted
- 1 tablespoon granulated sugar
- ⅛ teaspoon ground cinnamon
Cheesecake:
- 1 – 8 oz package cream cheese, softened
- 1 large egg
- ¼ cup granulated sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon sour cream
- ¼ teaspoon vanilla extract
- ⅛ teaspoon ground cinnamon
- ⅓ cup grated apple
Caramel-Apple Topping:
- 1 apple of your choice, thinly sliced
- ½ cup caramel sauce
- ⅛ teaspoon ground cinnamon
Instructions:
1. Preheat oven to 325°F.
2. Add graham crackers to a food processor; process until crackers turn to crumbs. In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and cinnamon; mix well.
3. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat cream cheese and granulated sugar together on medium-high speed. Add sour cream and vanilla and beat until combined. Reduce to medium speed and add egg, mixing until just combined.
4. Spray muffin tin with non-stick cooking spray. Add about 1 heaping tablespoon of graham cracker crumbs to the bottom of each muffin cavity. Top with ¼ cup of batter. Bake for about 20-25 minutes until cheesecakes are set.
5. While the cheesecakes are cooling, prepare caramel-apple topping. In a medium bowl, combine sliced apples, caramel sauce, and cinnamon. Mix well to combine. Add caramel-apple topping to each mini cheesecake, and serve immediately or refrigerate until ready to serve.
Did you make these mini caramel cheesecakes? Show us on Instagram or TikTok @lulus–and head to our Fall Fashion Shop for delicious styles to wear all season!
Julianna Deschenes is a food stylist, photographer, and co-founder of Bon Vivants Creative with her husband, Evan. BNV is a creative agency specializing in food content creation. When not in the kitchen, she’s traveling the world creating content for luxury hotels and resorts. Follow along on @julianndeschenes & @bonvivantscreative for more recipes!
Join The Conversation (0)