These Caramel Apple Mini Cheesecakes are delightful bite-sized desserts that perfectly capture the flavors of fall. Featuring creamy cheesecake cups with a delicious caramel apple topping, they are ideal for gatherings or as a sweet treat to enjoy at home.

This recipe is part of a collection of mini dessert recipes, showcasing seasonal apple sweets that are easy to make and serve. Perfect for any autumn occasion, these cheesecake bites are sure to impress your guests.

Delicious Caramel Apple Cheesecake Bites

These mini cheesecakes feature a buttery graham cracker crust, a rich and creamy cheesecake filling, and are topped with caramel and apple slices. The recipe takes about 30 minutes to prepare and yields 12 servings, making it a great addition to your autumn cheesecake collection.

Ingredients

• 1 cup graham cracker crumbs
• 1/4 cup unsalted butter, melted
• 2 cups cream cheese, softened
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 cup diced apples (preferably tart apples like Granny Smith)
• 1/2 cup caramel sauce, plus extra for drizzling
• 1 teaspoon cinnamon
• Whipped cream for topping (optional)

Instructions

1. Preheat the Oven: Preheat your oven to 325°F (160°C) and line a muffin tin with paper liners.
2. Make the Crust: In a bowl, combine graham cracker crumbs and melted butter. Mix until well combined. Press about 1 tablespoon of the mixture into the bottom of each muffin liner to form the crust.
3. Prepare the Cheesecake Filling: In a large mixing bowl, beat the cream cheese until smooth. Add sugar and vanilla, mixing until well combined. Add eggs one at a time, mixing until just combined.
4. Add Apples and Cinnamon: Gently fold in the diced apples and cinnamon into the cheesecake mixture.
5. Fill the Muffin Tin: Spoon the cheesecake mixture over the crusts in the muffin tin, filling each liner about 3/4 full.
6. Bake: Bake in the preheated oven for 18-20 minutes, or until the centers are set but still slightly jiggly. Remove from the oven and let cool.
7. Chill: Once cooled, refrigerate the mini cheesecakes for at least 2 hours to set.
8. Serve: Before serving, drizzle with caramel sauce and top with whipped cream if desired.

Cook and Prep Times

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 2 hours 50 minutes (including chilling time)

Nutrition Information

• Servings: 12 mini cheesecakes
• Calories: 180kcal
• Fat: 10g
• Protein: 3g
• Carbohydrates: 20g