Mini Caramel Apple Cheesecakes are a simple no bake dessert and served in cute little mason jars. These cheesecakes consist of three layers - a graham cracker crust, followed with a cream cheese mixture, and then topped with an amazing caramel apple combo. So delish and impressive too!
Course Dessert
Cuisine American
Keyword mini caramel apple cheesecakes
Prep Time 30 minutesminutes
Cook Time 10 minutesminutes
Total Time 40 minutesminutes
Servings 4jars
Calories 457kcal
Author Sue Ringsdorf
Ingredients
For the graham cracker crust:
1/2cupgraham cracker crumbs
2teaspoonssugar
2Tablespoonsunsalted butter- melted
For the cream cheese layer:
4oz.cream cheese light
4Tablespoonsplain Greek yogurt- or sour cream
1/2cupheavy cream
2Tablespoonspowdered sugar
2teaspoonsvanilla
pinch of salt
For the apples:
1largebaking apple- peeled, cored, and diced
1Tablespoonwater
1/2teaspooncinnamon
For the caramel sauce:
1 1/2Tablespoonunsalted butter
1/3cupbrown sugar
2Tablespoonsheavy cream
1teaspoonvanilla
1/2teaspoonsea salt
Instructions
For the graham cracker crust:
Use a food processor to pulse the graham crackers to fine crumbs. Remove to a bowl, and add sugar and melted butter. Stir well to combine.
Spoon the graham cracker mixture evenly into four 8 oz. mason jars. Use a round object (I used the handle of an ice cream scoop) to flatten the crumbs in the jars. Set aside.
For the cream cheese layer:
Pour the heavy cream into a bowl, and then whip with a hand mixer until stiff peaks form.
In another bowl, combine the cream cheese light, plain Greek yogurt, powdered sugar, vanilla, and salt, and combine with a hand mixer. Then add the whipped heavy cream and fold it in with a spatula.
Spoon the mixture on top of the graham cracker crust, dividing evenly among the four jars. You can also use a piping tool, if desired. Refrigerate.
For the apples:
Combine the diced apples, water, and cinnamon in a small sauce pan. Cook over medium heat for 3-4 minutes, or until apples are just softened. Remove and spoon apples in a bowl to cool.
For the caramel sauce:
In the same sauce pan, combine the butter and brown sugar, and whisk until the butter is melted. then add the heavy cream, vanilla, and sea salt, and whisk again. Let the mixture bubble slightly before removing, about five minutes. Let cool.
When the apples and the caramel sauce are cooled, add them to the top of the jars, spooning evenly over the cream cheese layer.
These are best served immediately, but can be stored for several hours in the refrigerator, if necessary.
Notes
The jars I used for this recipe are linked in the blog post.