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Caramel Apple Cheesecake Tarts

Adding apple pie filling and caramel ice cream topping to these individually-sized, classic cheesecakes turns them into irresistible desserts.

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Prep Time: 15 minutes

Total Time: 4 hours 40 minutes

Servings: 12


  • 2 packages Keebler® Ready Crust® Mini Graham Cracker Pie Crust
  • 1 can (21 oz.) apple pie filling, divided
  • 1 package (8 oz.) cream cheese, softened*
  • 1/2 cup sugar
  • 1 teaspoon lemon juice
  • 1/2 teaspoon vanilla
  • 3 eggs
  • 1/2 cup caramel ice cream topping
  • 1/3 cup pecans, toasted**


1. Place crusts on baking sheet. Spread enough filling in each crust just to cover bottom. Set aside.

2. In large mixing bowl beat cream cheese, sugar, lemon juice and vanilla on medium speed of electric mixer until fluffy. Add eggs, one at a time, mixing until just combined after each addition. Gently spread over filling in each crust.

3. Bake tarts on baking sheet at 350°F for 25 minutes or until centers are almost set. Cool for 1 hour.

4. Refrigerate tarts at least 3 hours. Spread remaining pie filling over each tart. Drizzle with ice cream topping. Garnish with pecans. Store in refrigerator.

*NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.

**NOTE: To toast pecans, spread evenly on baking sheet. Bake at 350°F for 5 to 10 minutes or until light golden brown, stirring once or twice.

Caramel Apple Cheesecake Tarts
Nutrition facts