Salted Caramel Mini Apple Cheesecakes (Edit recipe)

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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!

PREP TIME

15 minutes

COOK TIME

24 minutes

INGREDIENTS

22

Serves: 10

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Ingredients

Base

Cheesecake

Apple Compote

Caramel

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Process graham crackers and mix with melted butter
  2. Press down into 10 silicone muffin liners in a muffin tin
  3. Bake at 350 for 6 min
  4. Whip cheesecake ingredients together with an electric mixer
  5. Divide between the 10 muffins and bake an additional 18 min
  6. Allow to cool for 30 min then set in the fridge for 4 hours or overnight
  7. Make apple compote by combining all ingredients, minus arrowroot, together on the stove until apples soften
  8. 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
  9. If your dates are not soft allow them to soak in hot water for 30min+
  10. Then, Process ingredients together until smooth. If not drippy enough you can add more milk
  11. 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

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About This Recipe

Show nutritional information
This is our estimate based on online research.
Calories:247
Fat:15 g
Carbohydrates:30 g
Protein:6 g
Cholesterol:10 g
Sodium:155 mg
Fiber:2 g
Sugars:11 g
Sugar Alcohol:0 g
Calculated per serving.
Baked Fruits Desserts Gluten Free Grain Free Nightshade Free Other Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian

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