Salted Caramel Apple Mini Cheesecakes

  • Total Time

    20m
  • Serves

    12
  • Skill Level

    Easy
  • Dietary Needs

    NF/Veg
    • Nut free
    • Vegetarian

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These salted caramel mini cheesecakes are topped with apple and granola. They do not require any baking which makes them a great treat the kids can help you make. They only take 20 minutes to make and a few hours to chill in the fridge. Treat the whole family to these bitesized treats. 

Method

  1. Line a muffin tin with 12 paper cases.

  2. Blitz the biscuits in a food processor until they are a fine rubble. Add the butter and blitz again until the mixture begins to clump.

    • 225g Hob Nob biscuits
    • 75g Butter (unsalted)
  3. Divide the mixture between each paper case and press down firmly. There should be about 25g in each case.

  4. Chill the biscuit bases while you make the filling.

  5. Gently mix the cream cheese, icing sugar, vanilla and lemon juice taking care not to overbeat, as it will become runny.

    • 350g Full fat Philadelphia cream cheese
    • 60g Icing sugar (We like Silver Spoon)
    • 1 1/2 tsp Vanilla extract (We like Nielsen Massey)
    • 3/4 tsp Lemon juice
  6. In another bowl whisk cream until it has soft peaks.

    • 250g Double cream
  7. Combine the Cream and the Cream Cheese mixture and the use it to top the biscuit bases. There should be about 50g in each case. Level the tops and chill for 4 hours or overnight until firm.

  8. When you are ready to serve, mix the tinned apple pie filling with the cinnamon and carefully unwrap the cheesecakes from their cases.

    • 395g Tinned apple pie filling
    • 1/2 tsp Ground cinnamon
  9. Top each one with a tablespoon of the apple pie filling.

  10. Sprinkle over the granola and drizzle with the salted caramel sauce and serve. 

    • 200g Salted caramel sauce from a jar

Let's Bake

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