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If you're searching for a dessert that perfectly marries the indulgent flavors of caramel and apple with a smooth cheesecake base, look no further than Mini Caramel Apple Cheesecake Bites. These delightful treats not only tantalize your taste buds but also provide a visual appeal that can elevate any gathering or party. The charm of these mini desserts lies in their ability to offer a satisfying bite-sized experience without overwhelming you with a full slice of cake.

Mini Caramel Apple Cheesecake Bites

Discover the joy of baking with Mini Caramel Apple Cheesecake Bites, a perfect blend of creamy cheesecake, tart Granny Smith apples, and rich caramel. These bite-sized treats bring a delightful balance of flavors and textures, making them ideal for gatherings or a cozy dessert at home. Easy to prepare and visually stunning, they offer portion control without sacrificing indulgence. Elevate your desserts and impress your guests with these tasty morsels that celebrate the essence of fall.
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Ingredients
  

For the Crust:

1 cup graham cracker crumbs

1/4 cup brown sugar

1/2 cup unsalted butter, melted

For the Cheesecake Filling:

16 oz cream cheese, softened

1/2 cup granulated sugar

1 tsp vanilla extract

2 large eggs

1/2 cup sour cream

1/2 cup finely grated apple (preferably Granny Smith)

1/2 tsp ground cinnamon

For the Topping:

1/2 cup caramel sauce

1/2 cup apple, diced (use the same type as the grated apple)

1/4 tsp coarse sea salt (optional, for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (163°C) and line a mini muffin pan with mini paper liners.

    Prepare the Crust: In a medium bowl, combine the graham cracker crumbs and brown sugar. Stir in the melted butter until the mixture resembles wet sand. Press about a tablespoon of this mixture into the bottom of each mini muffin cup, ensuring it is compact and even. Bake for 5 minutes, then remove from the oven and set aside to cool.

      Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the granulated sugar and continue to mix until well combined. Add the vanilla extract, and then mix in the eggs one at a time, ensuring each is fully incorporated before adding the next.

        Add Sour Cream and Apples: Mix in the sour cream, grated apple, and ground cinnamon until the mixture is smooth and evenly combined.

          Fill the Muffin Cups: Pour the cheesecake batter over the cooled crusts, filling each mini muffin cup almost to the top (about 3/4 full).

            Bake: Place the pan in the preheated oven and bake for 18-20 minutes, or until the edges are set and the centers are slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake bites cool in the oven for 15 minutes. This helps prevent cracking.

              Chill: Transfer the mini cheesecakes to a wire rack and let them cool completely at room temperature. Once cooled, refrigerate for at least 2 hours or until firm.

                Add the Topping: Before serving, drizzle the caramel sauce over the mini cheesecakes. Top with diced apple pieces and a sprinkle of coarse sea salt if desired.

                  Serve and Enjoy: Carefully remove the mini cheesecakes from the muffin pan and serve chilled or at room temperature. Enjoy the delightful combination of creamy cheesecake, crunchy crust, sweet caramel, and juicy apples!

                    Prep Time: 20 minutes | Total Time: 3 hours (including chilling) | Servings: 24 mini cheesecake bites