Gotta Sweet Tooth? Try Making These Caramel Apple Crisp Mini Cheesecakes!

Gotta Sweet Tooth? Try Making These Caramel Apple Crisp Mini Cheesecakes!

 

If you’re looking for a dessert for your next party or if you just flat-out always have a sweet tooth like I do, then please try this recipe for shareable cheesecakes! I found it during one of my usual Pinterest sessions; it was pinned from this website. As soon as I found it around 8 o’clock at night, I got right up and made them, that’s how easy it is! It took no time and even though the recipe suggests you let them refrigerate overnight, I was able to put a couple in the freezer for about 30 minutes and ate them right away! The only alterations I made to the recipe was that 1) I added more sugar because I like my cheesecakes to be more on the sweet side rather than the cheesy side and 2) I made my own caramel sauce in a saucepan using heavy cream, brown sugar and a pinch of salt (I can add more details on that later if y’all are interested!)

 

Let me know if you give these mini’s a try. I promise not only will you have a hard time not eating all of them alone but your party guests will definitely be asking you for the recipe!

 

Ingredients

  • Graham/Oats Crust:
    • ¼ cup brown sugar
    • 1 cup graham cracker crumbs
    • ¾ cup rolled oats
    • ½ cup melted butter
  • Cheesecakes:
    • 2 8oz package softened cream cheese
    • 2 tbsp corn starch
    • ¼ cup brown sugar
    • ¼ cup white sugar
    • ⅛ tsp ginger
    • 2 tsp vanilla extract
    • ½ tsp cinnamon
  • Apple Crisp Topping:
    • ¼ cup all-purpose flour
    • ¼ cup rolled oats
    • ½ tsp cinnamon
    • ¼ cup brown sugar
    • 2 tbsp coconut oil
    • 2 medium to large apple, peeled cored and finely chopped
  • Caramel Topping
    • heavy cream
    • brown sugar
    • Pinch of salt

 

Instructions:

  1. Preheat oven to 350 degrees.
  2. In a mixing bowl combine graham cracker crumbs, rolled oats, melted butter and brown sugar together.
  3. Line 16-18 muffin cups with liners.
  4. Divide mixture and press inside the bottom of a muffin cups to form little crusts. (about 1 tablespoon)
  5. Bake for 5 minutes. Remove from oven to cool.
  6. Meanwhile in the bowl of your electric mixer blend together cream cheese, brown sugar, white sugar, cinnamon, ginger, cornstarch and vanilla.
  7. Once well combined, pour on top of your mini graham cracker/oat crusts, leaving room at the top for fruit and streusel.
  8. Combine all streusel ingredients and mix together until crumbly.
  9. To start your apple layer, arrange the finely chopped apple on top of the cheesecake in a single layer.
  10. Top with the Apple Crisp Topping. Bake at 350F for 25-30 minutes.
  11. Once it’s done cooking, cool for 15 minutes, then refrigerate overnight.
  12. Top with caramel sauce and serve.

 

 

XO,

Jas

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