- Prep Time: 15 minutes
- Cook Time: 16-18 minutes
- Serving: Serves more than 10
Mini Caramel Apple Cheesecakes
These mini cheesecakes are perfect for sharing around, and we have full faith that you will be able to make them picture-perfect as well. Be sure to allow them to cool completely to add to the aesthetic – if they are still warm, they will likely crumble! If you prefer, you can make 12 muffin sized cheesecakes, instead of smaller ones. You will simply need to cook them for a bit longer, approximately 22 minutes. To take these to the next level, try serving them with a drizzle of chocolate sauce.
Recipe Tester Feedback: “These bite-size cheesecakes are perfect for wee ones, with or without the apple mixture on top." - Rach
No: Nuts
Contains: Gluten / Dairy / Egg
Preparation Time 15 minutes
Cooking Time 16-18 minutes
Makes 24
Can be frozen
You will need:
24 hole mini muffin tin
knife
chopping board
small spice jar, optional
spatula
peeler
Ingredients
- Cheesecake base:
- shortbread biscuits - 250g
- butter - 70g, cubed and softened, plus extra for greasing
- Filling:
- caster sugar - 100g
- cream cheese - 400g, cubed
- vanilla - 1 tsp, extract
- eggs - 2
- Apples:
- apple - 2, large, peeled, cored and cubed
- butter - 50g
- brown sugar - 50g
- vanilla - 1 tsp, extract
- Serving suggestions:
- chocolate sauce
Method
Base:
- Preheat the oven to 180C. Grease a 24 hole mini muffin tin well with butter or oil.
- Add the shortbread biscuits (250g) and cubed softened butter (70g) to the bowl. Mix on Speed 7 until a dough forms.
- Compress the dough into the bottoms of the muffin tin to form a base (you can use a small spice jar to help this process).
Filling:
- If you need to grind your own caster sugar, add raw sugar (100g) to the bowl and grind Speed 9 / 3 seconds.
- To the caster sugar (100g), add the cubed cream cheese (400g), vanilla extract (1 tsp) and eggs (2) to the bowl. Mix Speed 6 / 8 seconds.
- Pour the filling over each base.
- Bake for 16-18 minutes.
Apples:
- Meanwhile, add the peeled and cubed apples (2), butter (50g), brown sugar (50g) and vanilla extract (1 tsp) to the bowl. Program 10 minutes / 100C / Reverse+Stirring Speed.
- Place the cheesecakes and apples into the fridge to cool.
- Once completely cool, remove the cheesecakes from the tin and top with a little of the apple mixture.
- Enjoy!
Make your own!
* Make your own shortbread biscuits with the Classic Shortbread recipe from The Holidays Issue or the Scottish Shortbread recipe from The Readers Issue.
* Make your own chocolate sauce with the Chocolate Sauce recipe from The Easter Bonus Issue.
