mini cheesecakes pommes caramélisées sauce sriracha firebarns
30 minutes + 24 hours (rest) • 6 mini cheesecakes

Caramelized Apple & Sriracha Mini Cheesecakes

A delicious recipe for mini caramelized apple cheesecakes—sweet, creamy, and subtly spiced with Firebarns Sriracha. Graham cracker base, rich vanilla-cinnamon cream, buttery apples, and brown sugar. Perfect for fall season and entertaining.

Ingredients

Base

  • 3/4 cup crushed Graham crackers;
  • 3 tbsp. melted butter.

Cream

  • 250 g cream cheese (softened);
  • 3 tbsp. sugar;
  • 1/2 tsp. cinnamon;
  • 1 tsp. vanilla extract;
  • 3 tbsp. 35% cream.

Caramelized apples

  • 2 apples in small cubes;
  • 2 tbsp. butter;
  • 3 tbsp. brown sugar;
  • 2 tbsp. Firebarns Sriracha Sauce.

Preparation

  1. Mix the biscuits with the melted butter. Spread them in the bottom of the muffin tins. Press down.
  2. Whisk the cream cheese with the sugar, vanilla, spices, and cream. Smooth well.
  3. In a skillet, melt the butter. Add the apples, brown sugar, and Sriracha sauce. Cook over medium heat for 5 to 7 minutes, until caramelized.
  4. Let the cheesecakes rest for 24 hours or a little less in the refrigerator.

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Sriracha Sauce 500 mL
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