Mini Salted Caramel Apple Streusel Cheesecake Bites

5 from 5 votes

Mini Salted Caramel Apple Streusel Cheesecake Bites

These Mini Salted Caramel Cheesecake Bites have a simple graham cracker crust, a sweet and salty caramel drizzle and a crunchy streusal topping. The perfect twist on apple pie for fall!

Prep Time15

Cook Time18

Total Time33

Course: Dessert

Keyword: apple, bites, caramel, cheesecake, dessert, mini, salted, sweets

Servings: servings

Calories: 407kcal

Author: Shanika

Ingredients

GRAHAM CRACKER CRUST:

2 cups Graham crackers, chopped (About 12-14 Graham Crackers)
3 Tbsps organic brown sugar
1 teaspoon ground cinnamon
3 Tbsps unsalted butter, melted + more, if needed

CHEESECAKE + FILLING:

1 medium Granny smith apple, peeled + diced
12 ozs. organic cream cheese, softened at room temp.
½ cup organic cane sugar
3 Tbsps organic all-purpose flour
1 teaspoon vanilla extract
2 large organic eggs, at room temp.
3 Tbsps low-fat or full-fat sour cream
½ teaspoon ground cinnamon
¼ teaspoon sea salt

CRUMBLE TOPPING:

⅓ cup organic all-purpose flour
¼ cup organic rolled oats
¼ cup organic brown sugar + 2 Tbsps
½ teaspoon ground cinnamon
¼ teaspoon ground allspice
Pinch of sea salt
3 Tbsps unsalted butter, partially melted

HOMEMADE SALTED CARAMEL SAUCE:

1 cup organic brown sugar
6 Tbsps unsalted butter, cut into cubes
½ cup organic heavy whipping cream
1 teaspoon sea salt

US Customary - Metric

Instructions

TO MAKE CRUST:

Preheat oven to 350 degrees Fahrenheit and prepare a 12-cavity cupcake pan with liner.
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 crackers, cinnamon, brown sugar and melted butter in a small bowl and mix with a spatula until well incorporated.
Add the mixture into the prepared cavities (about 1-2 Tbsps each) and press down into the bottom with your fingers (focusing on the middle) to ensure that it’s perfectly covering the bottom and sides (like a deep well).
Bake the crusts for about 5 minutes and then remove from oven and allow them to cool until you’re ready to use.

TO MAKE CHEESECAKE:

In the bowl of an electric mixer, mix together on low speed: the cream cheese, 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. Now, add the sour cream and spices and continue mixing until combined.
Change mixer attachment to a whisk and beat on medium-high speed for 1-2 minutes or so until completely smooth and lump-free. NOTE: DO NOT OVER-MIX. Be sure to stop once the batter becomes smooth. Fold in diced apples.
Pour the batter into the prepared cavities until ¾ filled (each). NOTE: Leaving a bit of room at the top prevents the cheesecake from spilling over while baking.

TO MAKE THE CRUMBLE TOPPING:

In a medium bowl, whisk together the all-purpose flour, oats, brown sugar, cinnamon, allspice, and sea salt. Add in the partially melted butter and using your fingers, rub the butter into the dry ingredients until it turns into small crumbles and is moist.
Evenly top the cheesecake fillings with the crumble topping, ensuring that it's all well packed within the cupcake cavity.
Bake the cheesecake bites for 16-18 minutes (until centers come out mostly clean when tested with a toothpick or knife), 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 cheesecake 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.
In the meantime, make the caramel sauce.

HOMEMADE SALTED CARAMEL SAUCE:

Heat the brown sugar in a medium skillet over medium-high heat and stir constantly using a rubber spatula until clumps are formed. Add butter and continue to stir until everything has melted and become a dark 'amber-like' color. Continue to stir consistently until fully melted and bubbly, about 2-3 minutes.
Now, slowly whisk in the heavy cream and continue stirring until well incorporated and sauce has fully thickened. Sprinkle in salt and stir again. Remove from heat and allow to cool slightly before using. Set aside.

ASSEMBLY:

Once cooled/chilled, remove the cheesecake bites from their liner (carefully) and top with caramel sauce.
Bon Appetit!

Notes

STORAGE: Leftover Cheesecake can be stored (tightly wrapped) in the refrigerator for up to 5 days. For best results, keep cheesecake in the freezer until the night before you’re ready to serve. Defrost by refrigerating.
STORAGE (CARAMEL SAUCE): Leftover caramel sauce can be stored in a tightly sealed mason jar for up to two weeks. When ready to use, simply reheat sauce in the microwave at 15 second intervals until softened and at room temp.

Nutrition