These Mini Salted Caramel Apple Streusel Cheesecake Bites are the epitome of the best dessert treat ever! Not only are these little bites the perfect size, but they come packed with flavor that will leave you reminiscing on a nice slice of apple pie with a crunchy, sweet streusel topping. Let’s not forget the light homemade salted caramel drizzle that adds an even sweeter + salty taste to these cheesecake bites.
Happy National Cheesecake Day!
It’s definitely the perfect day to showcase these mini sweet treats. I’m still daydreaming about the day I made these and took my first bite. Oh My, were they delicious! I definitely have to make these again.
Since it’s National Cheesecake Day, what’s your favorite cheesecake?
Although I’ve eaten my fair share of different types of cheesecake, I must say that the original New York cheesecake with the strawberry toping is my fave! You can’t beat the classic flavor, right? Haha.
However, these cheesecake bites are on my top list for sure. Last month, I made a Mango Cheesecake + Chocolate Graham Cracker Crust in celebration of my Birthday, instead of a traditional cake and it was Ah-mazing! Yum!
Then there are these Southerner’s Banana Pudding Cheesecake Bites, which pair my two loves together in one bite—-cheesecake AND banana pudding! Growing up, I often had banana pudding (religiously) every weekend during a binge watch of horror films with my grandmother. Since then, I’ve grown to truly enjoy banana pudding and these bites didn’t disappoint one bit.
Of course, during the Fall season, I love to make Mini Pumpkin Cheesecakes and the flavors definitely come to life! However, this year, I’d love to try a new flavor that feels Fall-inspired, and I’m currently prepping for that as we speak. Stay tuned!
Plus, I have such a great project that I am working on for Orchids + Sweet Tea and I know that many of you will appreciate this extra treat for sure!
While I’m unable to fully disclose everything, I can promise you that you’ll get a chance to delve into Food news, Fun Food things, Awesome recipes, and more!
On a different note—-can you believe that it’s almost August? I mean, it’ll be August in just 2 short days and the summer is finally coming to an end. Wow, how the days went by so fast!
But the exciting thing is prepping for Fall recipes. I just love the spices and autumn flavors that it entails. Who else agrees?
Besides, you get to see the leaves fall and change, indulge in pumpkin spice lattes, feel the crispness of the air gather, and so much more. Who’s ready?
Apples are definitely perfect for fall, so this recipe is a nice transition between summer and fall. Ready to dig in? Let’s go!
What you’ll need:
To do: In a medium saucepan, heat the water and brown sugar over medium-low heat, whisking constantly until sugar fully dissolves and mixture begins to bubble. Now, increase the heat to high and let the mixture bubble until it turns a dark amber color, between 4-6 minutes (sometimes a bit longer).
Remove from heat and immediately whisk in the heavy cream (slowly). Then mix in the cubed butter, one cube at a time, whisking until all the butter melts right in and mixture is nice and liquified. Add in sea salt and mix until well incorporated. Let cool 10-15 minutes, stirring occasionally, as sauce thickens.
**NOTE: Caramel is best stored in an air tight mason jar with the lid, refrigerated for up to 2 weeks. Simply, rewarm when ready to use. **
Preheat the oven to 325 degrees Fahrenheit and add cupcake liners to a cupcake pan.Grind the graham crackers, until almost finely ground (it’s OK to leave a few medium chunks, if your’e a lover a little crunch!).
Combine the Graham cracker, cinnamon, pure cane sugar and melted butter in a small bowl and mix with a spatula until well incorporated.
Divide the mixture between the cupcake liners (about 2 Tbsps per cup) and press down into the bottoms with your fingers to ensure that it’s perfectly covering the bottom.
Bake the crusts for about 5 minutes and then remove from oven and allow it to cool until you’re ready to use.
Toss together the diced apples in lemon juice and set aside.
In the bowl of an electric mixer, mix together on low speed: the cream cheese, pure cane sugar, and flour until combined. Be sure to scrape the sides and bottom of the bowl if needed.
Next, add the vanilla extract and the first egg and beat slowly until mostly combined. Then add the remaining egg and mix until well combined, still mixing everything on low speed. Next, add the greek yogurt and a pinch of cinnamon (I always love taking flavor to another level).
Add a small amount of filling to each cupcake liner (about 2 Tbsps), repeating until all batter is used.
Evenly top the cheesecake filling with diced apples and then the streusel crumble (See Recipe Notes), ensuring that topping is well packed within the cupcake cavity.
Bake the cheesecakes for 20-25 minutes, then turn off the oven and allow them to sit in the oven for another 5 minutes with the oven door halfway open to avoid cheesecakes from deflating. **NOTE: When baking, I always prepare a medium pot with water and add it to the oven as well, to keep cheesecake temperature even and to add moisture.**
Remove cheesecakes from the oven and allow them to continue to cool for another 15-20 minutes, before putting them in the refrigerator for at least an hour.
Once cooled, drizzle with homemade salted caramel sauce and enjoy!
If you choose to make these Mini Salted Caramel Apple Streusel Cheesecake Bites or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love!
Mini Salted Caramel Apple Streusel Cheesecake Bites.