These delightful Mini Caramel Apple Cheesecakes are a small and sweet treat that everyone will love this fall season. Handheld and perfect for parties, these sweet mini cheesecakes are loaded with your favorite fall spices and garnished with a beautiful caramel apple crumb topping. You’ll want to savor every bite!
Reasons You’ll Love This Recipe
Easy to Make – These don’t take hours to set, and they don’t need a bunch of fuss and maintenance for them to turn out delicious.
Fall Flavors – Looking for a dessert this fall that doesn’t have pumpkin in it? I’ve got you covered.
Perfect Portions – No need to commit to a giant slice of cheesecake when you can enjoy bite-sized portions like these.
Beginner Friendly – This recipe is perfect for those beginner cheesecake bakers out there.
Toppings! – Feel free to add your favorite garnishes to these cheesecakes like whipped cream, chopped nuts, ice cream or anything else you can think of.
Not only are these cheesecakes delicious, they’re also incredibly easy to make. No water bath or springform pan is needed for this cheesecake recipe, just some delicious ingredients and a muffin pan!
Ingredient Notes and Substitutions
Graham Cracker Crumbs – You can buy the graham cracker crumbs as they are or make your own. Just crush up 14 graham crackers and you’ll have about 2 cups of graham crumbs.
Salted Butter – For the crust, you’ll want melted butter, and for the topping you’ll want softened butter.
Brown Sugar – You’ll use brown sugar at each step of this recipe, so make sure you’ve got enough on hand!
Cream Cheese – The main ingredient! You will want to use the cream cheese that comes in bricks, not the kind that comes in a tub.
Apples – This recipe calls for Granny Smith apples, but if you find them too tart, you can use Gala or Honeycrisp apples.
Rolled Oats – Make sure to get rolled oats for this recipe because quick oats will not work as well. Rolled oats have a better texture for the topping.
Caramel Sauce – You’ll use this for the filling, but be sure to save some extra to drizzle on the top later!
How To Make Caramel Apple Cheesecakes
Begin by preheating the oven to 325°.
- Grab a muffin tin and line the tins with cupcake liners. Spray the liners with a nonstick spray of your choosing. In a medium sized bowl, stir in the graham crumbs, melted butter, and brown sugar. Once combined, spoon in a little bit of this graham crumb mixture to the bottom of the liners. Press the mixture down into the bottom of the cups until they’re evenly packed.
- Using a stand or hand mixer, beat the cream cheese until smooth. To the smooth cream cheese add your greek yogurt, egg, caramel sauce, brown sugar, vanilla, and cinnamon and beat this until smooth. Set aside.
- Grab your apples and start peeling, coring, and dicing them. In a medium sized bowl, add brown sugar and cinnamon and stir until combined. Add your chopped up apples, and coat them evenly in the cinnamon sugar mixture. Set these aside.
- To make the topping, grab a large bowl and pour in your flour, brown sugar, rolled oats and cinnamon. Whisk this together until combined before adding the softened butter. Once added, take a pastry cutter and mash the butter into the flour mixture until crumbly.
- Evenly spoon the cheesecake batter on top of the pressed graham cracker crusts in each muffin tin. Spoon the apple mixture on top of the cheesecake batter.
- Sprinkle the crumb topping onto the apple mixture. Bake in the oven for 30 minutes. Once baked, allow these to chill for at least 2 hours. Garnish with your favorite toppings like warm caramel sauce, ice cream or whipped cream if desired.
Recipe Tips and Advice
Storage – The mini cheesecakes should be stored in an airtight container in the fridge for up to a week.
Materials – For this recipe, be sure you have a muffin pan, hand or stand mixer, an apple peeler and corer, a whisk and a pastry cutter. If you don’t have a pastry cutter you can use a fork or a potato masher.
Cheesecake Crust
Make sure when packing the graham cracker crust, to really press it into the bottom of the muffin tin. You don’t want a loose cheesecake bottom. Also, If you enjoy nuts with your cheesecake, try adding a ¼ cup of finely chopped pecans or walnuts to the topping.
Recipe FAQs
For this recipe, you don’t have to bake the crusts. Since they are small enough, they will bake with the rest of the cheesecake.
With this recipe, you don’t have to worry about sinking since the topping is baked into the cheesecake, and will cover any sinking or cracks that may happen after baking.
More Recipes To Try
If you loved this recipe you’ll have to check out some of these recipes packed full of caramel, apple and cheesecake!
- Caramel Apple Bark
- Caramel Apple Pie
- Baked Apple Cider Donuts
- Apple Cobbler
- Apple Spice Cake
- Apple Crisp
- Apple Fritter Bread
- Apple Pie Cheesecake Bars
- Caramel Apple Crumble
- Mini Pumpkin Cheesecakes With a Gingersnap Crust
- Mini Strawberry Cheesecakes
- Pumpkin Cheesecake Bars
Caramel Apple Cheesecakes
Equipment
- Cupcake or Muffin Pan
Ingredients
Crust
- 2 cups graham cracker crumbs
- 1/2 cup salted butter (melted)
- 1/4 cup brown sugar (measure packed)
Filling
- 8 ounces cream cheese (softened)
- 2 tablespoons Greek yogurt
- 1 large egg
- 1/4 cup caramel sauce
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Apples
- 2 Granny Smith Apples
- 2 tablespoons brown sugar
- 1/2 teaspoon cinnamon
Topping
- 1/3 cup all-purpose flour
- 1/3 cup brown sugar
- 1/2 cup rolled oats
- 1 teaspoon cinnamon
- 6 tablespoons salted butter (softened )
- Optional Garnish: ice cream, whipped cream, additional caramel sauce
Instructions
- Preheat the oven to 325 degrees. Line 12 muffin cups with liners. Spray the liners with non-stick spray.
- Combine the graham crumbs, melted butter, and brown sugar in a medium sized bowl. Spoon a little of this mixture into each of the muffin cup liners. Press it evenly into the bottom of the cups.
- Use a stand mixer (or hand mixer) to cream the cream cheese. Then add the greek yogurt, egg, caramel sauce, brown sugar, vanilla, and cinnamon. Mix this until smooth.
- Spoon the cheesecake mixture evenly over the crusts in each of the muffin cups.
- Peel, core, and dice the apples. Measure the brown sugar and cinnamon into a medium size bowl and combine them well. Then add the diced apples and stir to coat them well. Set this aside.
- In a separate, large bowl, whisk together the flour, brown sugar, rolled oats, and cinnamon. Then use a pastry cutter to cut in the softened butter until the mixture is crumbly.
- Spoon a little of the apple mixture into each muffin cup. Then spoon on a little of the topping.
- Bake for 30 minutes. Remove from oven and allow to cool, then chill for at least 2 hours. Garnish with whipped cream if desired.
Notes
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Meet Christi, Love From The Oven
I’m Christi I love sharing easy & delicious recipes that your family & friends will love. I’m a mom, baker, cookbook author and lover of sprinkles.
