Salted Caramel Mini Apple Cheesecakes
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Gluten free and made with no refined sugar, these mini cheesecakes are 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!
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!
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!
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