This recipe originally was made in a 9×9-inch pan; however, I was looking for a recipe I could make in these mini graham cracker pie crusts. I found this recipe which reminded me of Fall and the holiday season; it’s author is chocolatemoosey.com.
The taste was fantastic but best served in the foil shells and do not try to take them out, or do it carefully. You can see from the pictures below how some of the crusts started to crumble. I also was a little heavy-handed with the thinned caramel sauce and that didn’t help. Coops caramel sauce deserves to be No. 1 (out of 14)!!!
No Bake Mini Caramel Swirl Apple butter Cheesecake Pies
The recipe called for a 9×9-inch pan and combined the graham crackers and butter to make the crust, bottom of the pan only. I found some mini graham cracker crumb shells and made individual cheesecake pies instead.
- 1-1/2 cups graham cracker crumbs (if you don’t have the mini pie shells)
- 4 tbsp. butter, melted
- 1/2 cup heavy whipping cream
- 1/2 cup granulated sugar
- 16 oz. cream cheese, softened (I did use full fat)
- 1 tsp. vanilla extract
- 1 cup apple butter
- 1/4 cup caramel sauce (I bought Coops caramel sauce rated No. 1 (out of 14) by tastingtable)
Beat the whipping cream in a small bowl until stiff peaks form and set aside.
In a medium bowl, beat together the sugar, cream cheese, and vanilla; then add the apple butter and fold in the whipped cream. Spoon into individual prepared pie tins or prepare a pan with a graham cracker crust and pour all of the cheesecake mixture on top.
Microwave the caramel sauce until slightly softened -10 seconds. Drop a dollop(s) on top of the cheesecake batter, then swirl the carmel sauce with a knife; be sure the caramel shows. Refrigerate for at least 4 hours before serving.
Garnish with whipped cream (optional).
Recipe by cookingwithauntjuju.com
It sounds delicious! Hugs.
Thanks Teagan 🙂
Very nice flavors in this dessert. I like the apple butter in it. And if the shells break, you can always name it a “deconstructed” dessert! 😀
Apple butter can be very dominant but it blended in really well with the rest of the ingredients. I can do a few things; chill the crusts and filling and not use so much caramel sauce. From the one picture you can see how much I used and I’m sure it helped to soften the crusts. Otherwise, it will be a “deconstructed” dessert – ha!ha! 🙂
Actually I just “googled” info on this issue and the key is to blind bake the crusts in a fully heated 350 degree for 10 minutes or so. Check at 8 minutes – crust should be golden brown.
🙂
I love a miniature pie! These look so good!
I like miniature recipes too – the flavor was delicious. I have another package so I may try another “pie” and see if I can get the crusts to turn out better 🙂
oh so difficult to leave a comment! but i keep trying. i am not able to log in and it insists!! Is it possible to make the log in optional as other blogs do? thanks. just saying your wee pies look delicious. cheers sherry https://sherryspickings.blogspot.com/
I’m not sure why you have a problem but I will look into it. The cheesecake “pies” were too good and easy to make 🙂
these look like an absolute hit!! Cannot wait to try the recipie!
Very good with a hint of apple and very creamy – I do recommend 🙂
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