No Bake Caramel Apple Cheesecake

• 1 and ½ cups of crushed graham crackers (150g)
• ½ cup of salted, melted butter (113g)

• 8 ounces of softened cream cheese (227g)
• 1 cup of light brown sugar (200g)
• ½ tablespoon of vanilla extract (7g)
• ½ cup of heavy whipping cream (119g)
• 1 teaspoon of salt (5g)

• Diced apples2 (approximately 260 g)
• Granulated sugar½ cup (100 g)
• Butter3 tablespoons (43 g)
• Heavy whipping cream2 tablespoons (30 g)

Graham Cracker Crust:

1. Finely crush about 13 sheets of graham crackers to make 1 and ½ cups of graham cracker crumbs.

2. Melt the butter in the microwave for 45 seconds and mix well into the graham cracker crust.

Cheesecake Filling:

1. Bring the cream cheese to room temperature.

2. In a mixing bowl, add in the softened cream cheese, heavy whipping cream, sugar, vanilla and salt.

3. Mix this on medium speed with a hand mixer until everything is well combined with a smooth texture.

Caramel Apple Topping:

1. Dice about 2 medium sized apples.

2. In a small saucepan over medium-low heat, add in the diced apples, sugar, and butter. Let this simmer on low heat while stirring every 45 seconds until the mixture turns into an amber brown.

3. Remove from the heat and slowly mix in the heavy whipping cream until all is well combined. 4. Set aside and let this cool to room temperature.

1. Line a muffin tin with cupcake liners.

2. In each liner, scoop in one tablespoon of the graham cracker crust and press into the bottom of the tin.

3. On top of the crust, scoop in 2 tablespoons of the cream cheese filling.

4. Finally, add about a teaspoon and a half of the caramel apple mixture to the top.

5. Let this set in the fridge overnight.