Mini Cheesecake with Apple & Salted Caramel Sauce



250g Cream Cheese

1 Large Egg

60g Caster Sugar

1/4 Cup Sour Cream

1 Teaspoon LorAnn Vanilla Extract

2 Green Apples, skin removed and cut into cubes

1 Teaspoon Lemon Juice

Zest of 1 Lemon

2 Tablespoon Cinnamon Sugar

Biscuit Base

150g Oreo/Digestive Biscuit, crushed

1 Tablespoon Caster Sugar

60g Unsalted Butter, melted

Caramel Sauce

1 Cup Caster Sugar

65ml Water

1/4 Cup Unsalted Butter

1/2 Cup Whipping Cream

1/2 Teaspoon Sea Salt Flakes

Mini Cheesecake with Apple & Salted Caramel Sauce

Biscuit Base

  1. In a bowl combined biscuit crumbs, sugar and melted butter together then divide mixture equally into muffin cups.

  2. Using the back of the spoon or an extra muffin cup, press and bind the crumbs tightly together then set aside in the   refrigerator for 10 minutes while preparing the cream cheese fillings.


  1. In another bowl, whisk cream cheese, sugar and lemon rind using an electric hand mixer till smooth. Beat in egg, vanilla extract, lemon juice and sour cream until combined.

  2. Divide cream cheese mixture evenly into prepared muffin cups then top them with apple cubes and sprinkle of cinnamon sugar.

  3. Bake in preheated 160oC oven for about 30 minutes or until surface is slightly golden brown in colour.

  4. Remove from oven and cool completely in room temperature. Chill cheesecake for at least 2 hours or overnight in the   refrigerator before serving it with drizzle of salted caramel sauce.


Cinnamon Sugar: Mix 2 tablespoon of caster sugar with 1/4 teaspoon of Bake King Ground Cinnamon.


Caramel Sauce

  1. Whisk Caramel Sauce constantly to dissolve sugar and water over medium heat in a heavy sauce pan.

  2. Once mixture starts to boil, stop whisking and allow it to simmer until it reaches dark amber colour (swirl pan occasionally during simmering).

  3. Immediately whisk in butter until it dissolves completely, remove saucepan from heat.

  4. Carefully pour in whipping cream/heavy cream and whisk till combine.

  5. Lastly, stir in sea salt and pour mixture into a glass jar to cool completely.

  6. Cover caramel tightly and it can be stored for up to 2 weeks in the refrigerator. To use it just warm up for a few seconds.

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