My Caramel Apple Cheesecake Cups are the perfect little party popper this time of year. Lots of fall flavor in one little bite.
I used Granny Smith apples and didn’t peel them because I liked seeing the pretty green show through, but you could totally remove it if you like. Best part about this recipe? It whips up in just minutes.
Caramel, check. Cheesecake filling, check. Apple, check. Little fall recipes that make us happy, check, check, check!
This recipe makes about 3 dozen bites.
3 (12-count each) boxes of mini puff pastry shells (found in the freezer department)
1 (8 oz) package of cream cheese, softened
1/4 cup of powdered sugar
1/2 cup of caramel ice cream topping
1 teaspoon vanilla
1½ cups of chopped Granny Smith apples (about 1 large apple)
Preheat your oven to 350 degrees.
Spread your mini puff pastry shells out on a baking sheet and then pop it in the oven to toast them up about five minutes. They’re already cooked, so you’re just lightly toasting them. Remove from oven and allow to cool completely before filling.
To make the cheesecake filling, in a large mixing bowl, beat your cream cheese and powdered sugar until smooth. Next, beat in your caramel followed by your vanilla. Using a spoon, stir in your chopped apple.
Take each cooled shell and place about a tablespoon of filling in each one. Once they’re all filled, refrigerate at least two hours (up to 24) before serving.
Right before serving, you could drizzle a bit more caramel over the tops of each cup too.
That’s it! Happy apple season!