Mini Caramel Apple Cheesecakes Recipe
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Mini Caramel Apple Cheesecakes Recipe
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Mini Caramel Apple Cheesecakes are delicious, individual cheesecakes with a brown sugar streusel and caramel glaze. Easy to make too!
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Ingredients
For the crust
- 1 ½ cups gingersnap cookie crumbs about 28 cookies
- 5 Tablespoons unsalted butter melted
For the cheesecake filling
- 2 large apples peeled and chopped
- 1 teaspoon lemon juice
- 2 packages 8 oz each cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- ¼ cup plain greek yogurt
- 1 teaspoon vanilla extract
- 2 Tablespoons all-purpose flour
For the streusel
- ¼ cup quick cook oats
- ½ cup all-purpose flour
- ½ cup light brown sugar packed
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon kosher salt
- ¼ cup unsalted butter
For the topping
- Caramel sauce
Instructions
For the Crust
- Process gingersnap cookies in a food processor until they become fine crumbs. You'll need 1 1/2 cups of cookie crumbs (about 28 gingersnap cookies, if you're counting).
- Once processed, stir in melted butter with a fork. Set aside.
- Preheat oven to 325 degrees F. Line a muffin tin with paper muffin cups. Using a small metal scoop, spoon an oversized scoop of crumbs into the bottom of each paper cup. Approximately 1 1/2 Tbsp of crumbs. Fill all the muffin cups. You should have 18 in total.
- Using a tart shaper (or your fingers), press crumbs into the bottom firmly. Bake for about 5 minutes, then remove and cool while making the filling.
For Cheesecake filling
- Start by peeling and chopping two large apples into tiny bits. Place in a bowl with 1 tsp of fresh lemon juice and set aside.
- In a large mixing bowl, combine softened cream cheese with sugar. Beat until creamy. Add eggs, one at a time, then add in the greek yogurt, all-purpose flour, and vanilla extract. Mix just until blended, do not over beat.
- Divide batter into the prepared crusts, approximately 1/4 cup (I use my large metal scoop for this).
- Top each cheesecake with a spoonful of the diced apples.
The Streusel
- In a small bowl, combine the oats, flour, brown sugar, nutmeg, cinnamon, salt, and butter. Use your hands to mix into small crumbles (or a pastry cutter works too).
- Sprinkle streusel over the tops of each apple cheesecake, dividing it up until you've used all of it!
- Bake cheesecakes in preheated oven for about 25 minutes. Remove from oven and cool completely on a wire rack, then transfer to the refrigerator for at least 3 hours, or overnight.
- When ready to serve, drizzle with caramel sauce!
Notes
- These cheesecakes are best served cold with caramel sauce drizzled over the top.
- I use homemade caramel sauce, but a thick caramel ice cream topping works too.
- Keep cheesecakes in refrigerator for up to 5 days, in an airtight container. The streusel may soften, but still tastes delicious.
- Freeze. Before adding the caramel sauce, store cheesecakes in freezer safe container for up to 3 months. Thaw in refrigerator overnight.
- See blog post for more recipe tips and tricks.
Nutrition Information
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Serving
1cheesecake
Calories
237kcal
(12%)
Carbohydrates
36g
(12%)
Protein
4g
(8%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
4g
Cholesterol
39mg
(13%)
Sodium
159mg
(7%)
Fiber
1g
(4%)
Sugar
20g
(40%)
Nutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 237 kcal
% Daily Value*
| Serving | 1cheesecake | |
| Calories | 237kcal | 12% |
| Carbohydrates | 36g | 12% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 39mg | 13% |
| Sodium | 159mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
* Percent Daily Values are based on a 2,000 calorie diet.
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