Instructions

For the Crust

1. In a medium-sized bowl, mix melted butter and crushed graham cracker crumbs together until combined.
2. Divide graham cracker mixture between each muffin cavity, about 1 ½ tablespoons per cheesecake bite. Push the crust down with the back of a spoon or your thumbs to form a tighter base.

For the Cheesecake

1. In a large bowl with a hand mixer or in the bowl of your electric mixer that is fitted with a paddle attachment, beat softened cream cheese and blended Belfonte cottage cheese for about 2 minutes on medium speed.
2. Add the powdered sugar and beat for another 2 minutes. Scrape down the sides of the bowl to make sure that the cream cheese, cottage cheese, and powdered sugar fully combine.
3. Add the caramel sauce into the batter and mix, scraping down the sides of the bowl as needed.
4. In a medium sized bowl, beat heavy whipping cream and 1 tablespoon of powdered sugar until medium peaks form. The mixture will be bubbly at first and then turn smooth, creamy, and almost foamy. A beater removed from the mixture will create a peak that stands with a slight curl. This process may take a few minutes.
5. Mix the heavy whipping cream mixture into the cream cheese mixture until smooth and fully combined.
6. Divide the cheesecake mixture evenly between each cupcake cavity. Smooth with the back of a spoon or a knife. Allow the cheesecake to set in the fridge for at least 8 hours before serving.

For the Decoration

1. Right before serving, chop your apples into thin slices. Stir cinnamon into the apple slices.
2. Then, pour about 1 tablespoon of caramel sauce in the center of each cheesecake.
3. Top the caramel sauce with the thin apple slices as desired for decoration.
4. Store the cheesecakes tightly covered or in an airtight container in the fridge for up to 5 days.

Makes 12 Mini Cheesecakes