Description
Mini Caramel Apple Cheesecakes blend creamy cheesecake, spiced apple, and crunchy oat topping, perfect for fall gatherings.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup rolled oats
- ⅓ cup brown sugar
- ½ cup melted butter
- 16 ounces cream cheese
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- ⅓ cup white sugar
- 1 cup chopped apples
- ½ teaspoon cinnamon
- 2 tablespoons melted coconut oil
- 1 cup caramel sauce
Instructions
- Preheat your oven to 350°F (175°C).
- Combine melted butter, graham cracker crumbs, rolled oats, and brown sugar in a mixing bowl until fully incorporated.
- Line a muffin tin with paper liners and distribute the crust mixture evenly, pressing firmly. Bake for 8-10 minutes.
- Allow the crusts to cool for 10 minutes.
- In a mixing bowl, beat cream cheese, cornstarch, vanilla extract, white sugar, and brown sugar until smooth.
- Spoon cheesecake filling into each cooled crust, filling them about ¾ full.
- Combine chopped apples, rolled oats, cinnamon, and melted coconut oil in a bowl until well-coated.
- Distribute the apple topping over the cheesecake filling, pressing down slightly.
- Bake for 20-25 minutes or until the filling is set and tops are golden.
- Cool in the tin for 30 minutes, then chill for at least 4 hours in the refrigerator.
- Drizzle with caramel sauce before serving.
Notes
- Quick oats can be used as an alternative to rolled oats.
- Store-bought or homemade caramel sauce can be used.
- Adjust vanilla extract to taste.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 14 g
- Sodium: 200 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg