Mini Caramel Apple Cheesecakes
Get ready to indulge in the ultimate fall treat with these Mini Caramel Apple Cheesecakes. Perfect for parties or cozy gatherings, they combine creamy cheesecake with fresh apples and a crunchy streusel topping.
Table of Contents
The Best Mini Caramel Apple Cheesecakes Recipes
These delightful bites will be the star of any dessert table, offering the perfect balance of flavors and textures.
Notes on Ingredients
For the best results, use fresh Granny Smith apples for their tartness, which balances beautifully with the sweetness of the caramel. Ensure that the cream cheese is at room temperature for a smooth filling.
How to Make Mini Caramel Apple Cheesecakes
- Prepare the streusel topping by mixing all ingredients until crumbly. Chill in the fridge.
- Preheat the oven to 165°C.
- Blitz the digestive biscuits and mix with butter, sugar, and cinnamon. Press into muffin cases.
- Bake crusts for 5 minutes, then cool.
- Beat cream cheese and sugar until smooth; add eggs and creme fraiche.
- Pour filling over crusts, add chopped apples, and top with streusel.
- Bake for 30-35 minutes until golden. Chill before serving with caramel sauce.
How to Serve Mini Caramel Apple Cheesecakes
Serve chilled with a generous drizzle of caramel sauce. They are beautifully presented in their muffin cases for easy serving.
How to Store Mini Caramel Apple Cheesecakes
Store in an airtight container in the fridge for up to 3 days. For longer storage, freeze before drizzling with caramel.
FAQs About Mini Caramel Apple Cheesecakes
Can I make these ahead of time?
Yes! They can be made a day in advance and stored in the fridge.
Can I use other types of apples?
Absolutely! Feel free to experiment with your favorite apple varieties.
The Best Mini Caramel Apple Cheesecakes Recipes
Ingredients
For the base
- 16 digestive biscuits
- 2.5 tablespoon caster sugar
- 1 teaspoon ground cinnamon
- 85 g butter melted
For the filling
- 340 g cream cheese
- 225 g caster sugar
- 3 large free range eggs
- 3/4 cup creme fraiche
- 3 or 4 Granny Smith apples peeled, cored and chopped into tiny pieces (if the chunks are too big, the apples won’t cook fully)
- 3 tablespoons lemon juice
For the streusel topping
- 80 g plain flour
- 40 g oats
- 75 g brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 57 g butter
Instructions
- First prepare the streusel topping by mixing all the ingredients together in a large bowl using your hands until the mixture resembles breadcrumbs.
- Cover and chill in the fridge.
- Preheat the oven to 165C.
- Prepare the crust by blitzing the digestive biscuits in a food processor or bashing them with a rolling pin in a ziplock bag.
- Add the melted butter, sugar and cinnamon and stir until mixed.
- Line 2 muffin tins with 18 cupcake/muffin liners.
- Divide the mixture evenly between 18 cases and press down gently.
- Bake in the pre heated oven for approximately 5 minutes then remove from the oven and allow to cool.
- Make the filling by beating the cream cheese with the sugar until smooth.
- Add the eggs one at a time followed by the creme fraiche and mix well.
- Pour the filling (use a measuring jug with a pouring spout) on top of the baked cheesecake crust until about 2/3 full.
- Peel, core and finely chop the apples then toss in fresh lemon juice.
- Place a generous spoonful of apples on top of each cheesecake.
- Top with the streusel topping.
- Bake in the pre heated oven for approximately 30-35 minutes or until golden brown.
- Allow to cool completely then chill in the fridge for a few hours or overnight.
- Just before serving, pour a generous amount of caramel sauce on top of the cheesecake. I used ready made caramel sauce but you can also make your own.
