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Caramel apple cheesecake

Caramel Apple Cheesecake

Mini cheesecake bites that are both gluten and dairy free!


  • 1 cup Crushed gluten free graham crackers I used Nairns ginger grahams
  • 2 tbsp Coconut sugar
  • 1/2 tsp ground cinnamon
  • 1/4 cup Coconut oil melted

For the filling

  • 16 oz dairy free cream cheese I used Kite Hill
  • 1/2 cup coconut sugar
  • 1 tsp vanilla extract or paste I used Taylor & Colledge
  • 2 large eggs

For the topping

  • 2 large apples
  • 1/8 cup coconut oil
  • 1 Apple cider tea bag I used Republic of Tea
  • 1/2 tsp pumpkin pie spice
  • 1/2 cup caramel sauce topping (skip for completely dairy free) I used Torani‚Äôs puremade caramel sauce


  1. 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.

  2. In a mixing bowl, combine crushed graham crackers, sugar, and cinnamon together. Add melted coconut oil and stir to combine.

  3. 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.

  4. In a separate mixing bowl, combine filling ingredients together. Whisk with hand beater until fluffy. Pour filling 2/3 way up muffin cups.

  5. 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).

For Apple topping

  1. Chop apples into small pieces.

  2. 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.

  3. Stir in caramel topping and spoon over cheesecake bites. Serve immediately.