Mini Apple and Salted Caramel Cheesecakes {No Bake Recipe!}

As we move into fall, I’m excited to start baking with the comforting flavors and ingredients of the season. Hands down, apples, cinnamon and caramel are a much-loved autumn combination. They scream fall fairs, spicy lattes, windy fall days and (gulp) back to school. Although I’m ready to kick off fall baking, I’m not quite ready to turn the oven on yet. It’s still fairly hot here, so no bake desserts are the best option for now. Enter these gorgeous and yummy Mini Apple Salted Caramel Cheesecakes.

The recipe is incredibly quick and easy to make. In fact, the longest part of this show-stopping dessert, is making the salted caramel. And, making the salted caramel is a must! Some might think that making caramel can be intimidating but it really isn’t. The recipe just requires your attention, and believe me, scrubbing burnt sugar off the bottom of the pot a few times has ingrained this in my head. Once it’s made, you’ll have a small jar of sweet incredible heaven. Salted caramel makes everything better (like this dairy free salted caramel milkshake)!

I love that every single component of these mini cheesecakes can be made ahead. I served these at a recent family dinner, and made everything the night before. Just before serving, I topped them all with sautéed apples and a drizzle of caramel. After the ooo-ing and ahh-ing from our guests, I’m thinking these will also be making an appearance at our Thanksgiving table. At 24 servings per recipe, these are a great option for a potluck too!

Once you scroll down to the ingredient list (because you must make these), you’ll notice that instead of 2 packages of cream cheese, I substituted one with the Philadelphia Brown Sugar and Cream Cheese Spread. It adds just the right amount of sweetness and cinnamon flavor to the cheesecake base. I also used a ginger cookie for the crust, which fit perfectly in each cupcake liner. The cookie softened just enough to add a nice crust texture. This truly couldn’t be any easier!

Friends, I don’t think I need to do any more convincing about why these bite-sized Mini Apple Salted Caramel Cheesecakes are a must to make. As the days grow shorter, let these be your celebration of autumns arrival! Don’t forget about these Caramel Apple Pancakes either or any other of my favorite caramel recipes.

Mini Apple Salted Caramel Cheesecakes

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3.25 from 4 votes

Mini Apple Salted Caramel Cheesecakes

Servings 24 mini cheesecakes

Author The Bewitchin Kitchen

Ingredients

For the cheesecakes:

• 1 cup heavy cream 35%, cold
• 1 250 gr. pkg cream cheese softened
• 1 227 gr tub of Philadelphia Brown Sugar and Cinnamon Cream Cheese Spread
• 1 cup icing sugar
• 1 tsp vanilla extract
• 24 gingersnap cookies such as Mi-Del Gluten Free Gingersnap Cookies (they don't need to be gluten free, these are just perfect size)

For the salted caramel:

• 1 cup of sugar
• 1/4 cup water
• 3/4 cup heavy cream
• 3 tbsp. unsalted butter cubed
• 1 tsp sea salt

For the sautéed apples:

• 2 large apples peeled and chopped
• 1 1/2  tbsp. butter
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg

Instructions

For the cheesecakes:

•  Line 2 muffin tins with paper liners. Place one cookie in the bottom of each liner and set aside.
•  In a small bowl, whip the cream and set aside.  In a medium bowl, beat both cream cheese and the icing sugar until smooth.  Add the vanilla and mix until combined.
• Gently fold the whipped cream into the cream cheese mixture.  Divide the cream cheese mixture among the muffin tins.  I use a piping bag to pipe it in for less mess and quick filling.
• Refrigerate the cheesecakes for at least 4 hours or overnight.

For the salted caramel:

• Have all ingredients within a hands reach when making caramel, so you don't leave the pot unattended.  In a medium pot place the sugar and water.  Heat on low, stirring until the sugar dissolves.  Mix very gently to try to avoid sugar crystals on the side of the pot.  Turn the heat to medium-high and let the sugar come to a boil.  Do not stir the sugar at this point.  You can gently swirl the pot to move the sugar around.  Let the sugar boil for approx. 7 minutes, or until it reaches an amber colour.  Once it starts to turn colour, do not take your eyes off of it, as it will burn very fast.
• Remove from the heat and slowly add the cream and whisk to combine.  The mixture will bubble rapidly, but don't worry, keep whisking.  If the caramel is sticking to the whisk, switch to a wooden spoon.  Keep stirring and add the butter and salt.  Stir until smooth.  You can put it on very low heat to stir if it's a bit clumpy and it will smooth out.  Allow it to cool to room temperature.
• Keep the caramel in a jar in the fridge for up to a month.  Before using, microwave for 10-15 seconds to bring it to pouring consistency.

For the sautéed apples:

• In a medium skillet, melt the butter.  Add the chopped apples and saute for 5 minutes, just enough to slightly soften.  Remove from heat and stir in the cinnamon and nutmeg.  Cool to room temperature before serving on the cheesecakes.  The apples can be made a day ahead.

To assemble the cheesecakes:

• Once the cheesecakes have chilled, top them with a tsp of sautéed apples.  Drizzle the cheesecakes with the salted caramel and serve immediately.

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