Mini cheesecake bites that are both gluten and dairy free!
Preheat oven to 350 degrees and line a muffin tin with silicon or paper liners. Note: I found greasing a muffin tin does NOT work.
In a mixing bowl, combine crushed graham crackers, sugar, and cinnamon together. Add melted coconut oil and stir to combine.
Place a tbsp of graham cracker mixture in bottom of each muffin cup. With the bottom of a narrow glass, press cracker mixture down firmly.
In a separate mixing bowl, combine filling ingredients together. Whisk with hand beater until fluffy. Pour filling 2/3 way up muffin cups.
Bake 18-20 minutes or until centers are set. Remove from oven and cool in pan till room temperature. Place in refrigerator for at least 2 hours (overnight is best).
Chop apples into small pieces.
In a small saucepan, combine apples, coconut oil, and pumpkin pie spice together. Cut tea bag open and dump contents into apple mixture. Cook of medium low heat for 10-12 minutes or until apples are soft.
Stir in caramel topping and spoon over cheesecake bites. Serve immediately.