Salted Caramel Mini Apple Cheesecakes
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These Salted Caramel Mini Apple Cheesecakes are gluten free and made with no refined sugar.
They’re the perfect bite sized treat for your fall cravings, or to impress any guests at a fall gathering!
With an apple cinnamon compote and a dreamy salted caramel drizzle to compliment!
Why You’ll Love These Salted Caramel Mini Apple Cheesecakes
- You get the delicious apple pie flavor in every bite
- They are packed with fall flavor
- Your guests will never guess that they’re gluten free, and free from refined sugars
- They’re much lower sugar than your traditional apple pie
- There is so much texture in every bite, between the graham cracker crust, the velvety smooth cheesecake filling, the gooey apple pie compote, and the smooth caramel drizzle!
- They are sure to impress your guests at your Thanksgiving gatherings!
Serves: 10
Ingredients
Base
- 1 cup Honey Cinnamon Sweet Thins – Simple Mills, Or graham crackers, processed into crumbs
- 3 Tbsp Butter, Unsalted
Cheesecake
- 8 oz Cream Cheese, Full Fat
- 1/3 cup Plain Greek Yogurt
- 1/4 cup Classic Monkfruit Sweetener (with Allulose) – Lakanto, Or granular sugar of choice
- 1 whole Egg
- 1 tsp Pure Vanilla Extract
Apple Compote
- 1 1/2 cups Apple, Organic, Peeled & diced
- 1 Tbsp Lemon Juice
- 3 Tbsp Ice Water
- 1 Tbsp Pure Maple Syrup
- 1/2 tsp Cinnamon, Ground
- 1 Tbsp Arrowroot Flour
Caramel
- 8 whole Medjool Dates, Soft or soaked*
- 1/2 cup Almond Milk
- 2 Tbsp Creamy Peanut Butter, Or cashew or sunbutter
- 1/2 tsp Pure Vanilla Extract
- 1/4 tsp Sea Salt
Process
- Process graham crackers and mix with melted butter
- Press down into 10 silicone muffin liners in a muffin tin
- Bake at 350 for 6 min
- Whip cheesecake ingredients together with an electric mixer
- Divide between the 10 muffins and bake an additional 18 min
- Allow to cool for 30 min then set in the fridge for 4 hours or overnight
- Make apple compote by combining all ingredients, minus arrowroot, together on the stove until apples soften
- Mix arrowroot with 1-2 tbsp of water, then apple to softened append. It will thicken and become gooey like apple pie filling. Allow to cool while you make caramel
- If your dates are not soft allow them to soak in hot water for 30min+
- Then, Process ingredients together until smooth. If not drippy enough you can add more milk
- Place apple compote overtop cheesecakes, then drizzle with caramel, and enjoy!
Variations for Dietary Preferences
- Simple Mills Sweet Thins– these are my favorite gluten free graham cracker alternative. Feel free to use any graham crackers, or even pretzel crumbs here. OR try my homemade gluten free graham cracker recipe!
- Butter – can easily replace with a vegan butter stick
- Cream cheese– you can replace with vegan cream cheese. I like Miyokos and Kite Hill Brands
- Plain Greek Yogurt – you can replace with vegan greek style yogurt, like Kite Hill brand
- Pure Maple Syrup– you can replace with honey, medjool date syrup, or sugar free syrup
- Arrowroot – can replace with cornstarch or tapioca flour
Notes
You will have extra caramel. You can save in an airtight container in the fridge. Because it makes extra it does affect the nutritional information fyi
Ingredients
Base
- 1 cup Honey Cinnamon Sweet Thins – Simple Mills Or graham crackers, processed into crumbs
- 3 Tbsp Butter Unsalted
Cheesecake
- 8 oz Cream Cheese Full Fat
- 1/3 cup Plain Greek Yogurt
- 1/4 cup Classic Monkfruit Sweetener with Allulose – Lakanto, Or granular sugar of choice
- 1 whole Egg
- 1 tsp Pure Vanilla Extract
Apple Compote
- 1 1/2 cups Apple Organic, Peeled & diced
- 1 Tbsp Lemon Juice
- 3 Tbsp Ice Water
- 1 Tbsp Pure Maple Syrup
- 1/2 tsp Cinnamon Ground
- 1 Tbsp Arrowroot Flour
Caramel
- 8 whole Medjool Dates Soft or soaked*
- 1/2 cup Almond Milk
- 2 Tbsp Creamy Peanut Butter Or cashew or sunbutter
- 1/2 tsp Pure Vanilla Extract
- 1/4 tsp Sea Salt
Instructions
- Process graham crackers and mix with melted butter
- Press down into 10 silicone muffin liners in a muffin tin
- Bake at 350 for 6 min
- Whip cheesecake ingredients together with an electric mixer
- Divide between the 10 muffins and bake an additional 18 min
- Allow to cool for 30 min then set in the fridge for 4 hours or overnight
- Make apple compote by combining all ingredients, minus arrowroot, together on the stove until apples soften
- Mix arrowroot with 1-2 tbsp of water, then apple to softened append. It will thicken and become gooey like apple pie filling. Allow to cool while you make caramel
- If your dates are not soft allow them to soak in hot water for 30min+
- Then, Process ingredients together until smooth. If not drippy enough you can add more milk
- Place apple compote overtop cheesecakes, then drizzle with caramel, and enjoy!
Video
Notes
You will have extra caramel. You can save in an airtight container in the fridge. Because it makes extra it does affect the nutritional information fyi