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Serving: These mini cheesecakes can be served as individual desserts or placed on a platter for easy sharing. The caramel apple topping can be drizzled on just before serving to prevent it from making the crust soggy.
Storage: Store any leftover cheesecakes in an airtight container in the refrigerator for up to 3-4 days. The caramel apple topping can be stored separately and refrigerated for up to 2 days. Reheat the topping slightly before serving if desired.
Variations:
No-Bake Version: If you prefer a no-bake option, skip the baking steps for the cheesecake filling and refrigerate the cheesecakes for at least 4 hours before serving.
Gluten-Free Crust: Use gluten-free graham cracker crumbs or crushed gluten-free cookies as a substitute for the crust for a gluten-free version.
Spiced Caramel Apples: For extra flavor, add a pinch of allspice or cloves to the caramel apple topping for a more spiced profile.
Nut-Free: Skip the chopped nuts if you have nut allergies, or replace them with crushed pretzels for some added crunch.
FAQ:
Can I make these mini cheesecakes ahead of time? Yes, you can make the mini cheesecakes up to 2 days in advance. Just store them in an airtight container in the fridge until you're ready to serve.
Can I use a different type of apple? Absolutely! While tart apples like Granny Smith work great for balancing the sweetness, you can use any apple variety you prefer. Apples like Fuji, Honeycrisp, or Gala are all excellent choices.
Can I freeze mini caramel apple cheesecakes? Yes, you can freeze the cheesecakes without the caramel topping. After they've cooled, wrap them tightly in plastic wrap and store in an airtight container. Freeze for up to 2 months. Thaw in the refrigerator overnight before adding the caramel topping.
Can I make these without sour cream? Yes, you can replace sour cream with Greek yogurt for a similar tangy flavor.
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