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