Salted caramel mini apple pie cheesecakes! No refined sugar and gluten free!

Salted caramel mini apple pie cheesecakes! No refined sugar and gluten free!

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These mini apple cheesecakes are SO full of fall flavor, and so fun being bite sized! They’re the perfect treat to bring to any of your Fall parties, or the Thanksgiving spread!

Be sure to follow along for more healthy and seasonal recipes! And check out my blog where you can pin, print, shop, and search all of my recipes in one place! https://colleenshealthylife.com

Recipe
Base
1 cup Honey Cinnamon Sweet Thins – Simple Mills Or graham crackers, processed into crumbs
3 Tbsp Butter Unsalted
Cheesecake
8 oz Cream Cheese Full Fat
1/3 cup Plain Greek Yogurt
1/4 cup Classic Monkfruit Sweetener with Allulose – Lakanto, Or granular sugar of choice
1 whole Egg
1 tsp Pure Vanilla Extract
Apple Compote
1 1/2 cups Apple Organic, Peeled & diced
1 Tbsp Lemon Juice
3 Tbsp Ice Water
1 Tbsp Pure Maple Syrup
1/2 tsp Cinnamon Ground
1 Tbsp Arrowroot Flour
Caramel
8 whole Medjool Dates Soft or soaked*
1/2 cup Almond Milk
2 Tbsp Creamy Peanut Butter Or cashew or sunbutter
1/2 tsp Pure Vanilla Extract
1/4 tsp Sea Salt

Instructions
Process graham crackers and mix with melted butter
Press down into 10 silicone muffin liners in a muffin tin
Bake at 350 for 6 min
Whip cheesecake ingredients together with an electric mixer
Divide between the 10 muffins and bake an additional 18 min
Allow to cool for 30 min then set in the fridge for 4 hours or overnight
Make apple compote by combining all ingredients, minus arrowroot, together on the stove until apples soften
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
If your dates are not soft allow them to soak in hot water for 30min+
Then, Process ingredients together until smooth. If not drippy enough you can add more milk
Place apple compote overtop cheesecakes, then drizzle with caramel, and enjoy!

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