Mini Caramel Apple Cheesecakes are a cozy, crowd-pleasing dessert featuring a buttery graham cracker crust, creamy cheesecake filling, and warm spiced apple topping drizzled with luscious caramel.
Perfect for autumn gatherings or sweet bite-sized indulgences any time of year, these mini cheesecakes offer comforting flavors in a perfectly portioned treat.
Spotlight on Ingredients for Mini Caramel Apple Cheesecakes
- Graham cracker crumbs – The foundation of the crust, adding a toasty, sweet crunch beneath the creamy filling.
- Cream cheese – Delivers the rich, velvety base essential to classic cheesecake texture and taste.
- Sugar – Sweetens both the crust and filling, balancing the tanginess of the cream cheese and the tartness of the apples.
- Vanilla extract – Enhances the overall flavor with a smooth, aromatic depth.
- Eggs – Gently bind the cheesecake batter for a custardy consistency that holds its shape beautifully.
- Apples – Chopped and sautéed, they bring a juicy bite and natural sweetness, seasoned to echo warm fall flavors.
- Ground cinnamon & cloves – Add spice and warmth to the apple topping, turning every bite into a taste of fall.
- Caramel sauce – A glossy, indulgent drizzle that ties the entire dessert together with buttery sweetness.
How to Make These Mini Caramel Apple Cheesecakes
Start by mixing your graham cracker crumbs, sugar, and cinnamon with melted butter, then pressing that into the bottom of your muffin liners for the crust.
Next, whip the cream cheese and sugar until smooth, stir in vanilla, and blend in the eggs just until combined. Spoon over the crusts and bake until just set.
While they cool and chill, sauté your chopped apples in butter, sugar, and spices until tender. Finish by stirring in the caramel and spooning the topping over each chilled cheesecake just before serving.
Sweet Tips & Tasty Twists for Perfect Results
These mini caramel apple cheesecakes are best when made a day ahead—the overnight chill deepens the flavor and firms up the texture. Don’t skip the cooling period before chilling; it prevents condensation from forming and ruining your smooth tops.
For a tart twist, try using Granny Smith apples, or swap in pears for a cozy variation. You can also infuse the caramel with a splash of bourbon or maple syrup to elevate the flavor. A pinch of sea salt on top adds contrast and balances the sweetness beautifully.
Keeping the Goodness Fresh: Storage Tips
Store these mini cheesecakes in an airtight container in the refrigerator for up to five days. If you’re making them in advance, keep the apple topping separate and add it just before serving to maintain freshness and texture.
To freeze, wrap each cheesecake individually and store in a freezer-safe container for up to one month. Thaw overnight in the fridge, then top with warm apple-caramel mixture right before enjoying.
Mini Caramel Apple Cheesecakes
Ingredients
- 1 tablespoon sugar for topping
- Dash of ground cloves
- 1 tablespoon butter for topping
- 1/4 cup melted butter
- 2 large eggs lightly beaten
- 1 cup graham cracker crumbs
- 1 large apple peeled and finely chopped
- 1/2 teaspoon vanilla extract
- 1/2 cup caramel ice cream topping
- 1/2 cup sugar for cheesecake
- 1/4 teaspoon ground cinnamon for crust
- 2 8-ounce packages cream cheese, softened
- 1/4 teaspoon ground cinnamon for topping
- 2 tablespoons sugar for crust
Instructions
- Preheat the oven to 350°F and line a standard 12-cup muffin tin with paper liners. Combine graham cracker crumbs with 2 tablespoons sugar and 1/4 teaspoon ground cinnamon in a small bowl, then stir in the melted butter until the mixture resembles wet sand. Distribute 1 rounded tablespoon of the crust mixture into each muffin liner and press down firmly using the base of a small glass or spoon.
- In a separate large mixing bowl, beat the softened cream cheese together with 1/2 cup sugar until completely smooth. Blend in the vanilla extract, then add the lightly beaten eggs and continue mixing at low speed just until incorporated. Pour the cheesecake batter evenly over the prepared crusts.
- Bake for 15 to 18 minutes, or until the centers are just set without overbaking. Remove from the oven and let cool in the muffin tin on a wire rack for 30 minutes, then refrigerate until chilled. These cheesecakes develop the best texture and flavor after sitting overnight.
- For the topping, heat a small skillet over medium heat and sauté the chopped apple with 1 tablespoon butter, 1 tablespoon sugar, 1/4 teaspoon ground cinnamon, and a dash of cloves, stirring occasionally for 4–5 minutes until the apples become tender. Add the caramel topping and mix to combine. Spoon the warm topping over each chilled cheesecake just before serving.
