I like this recipe because it’s easy to make yet looks elegant enough for special occasions. The mini size makes them perfect for sharing, and they’re just the right portion for satisfying my sweet tooth. I also enjoy how well the flavors complement each other—the creamy cheesecake balances the sweetness of caramel and apples beautifully. Plus, I can prepare them ahead of time, which makes hosting a breeze.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 1/2 cups graham cracker crumbs 1/4 cup sugar 6 tablespoons unsalted butter, melted 16 oz cream cheese, softened 1/2 cup sour cream 1/2 cup sugar 2 teaspoons vanilla extract 2 large eggs 2 medium apples, peeled, cored, and chopped 1 tablespoon butter 1/4 cup brown sugar 1/4 teaspoon cinnamon 1/4 cup heavy cream 1/4 cup caramel sauce
Directions
I preheat the oven to 325°F (163°C) and line a muffin tin with cupcake liners.
In a bowl, I mix graham cracker crumbs, sugar, and melted butter until well combined. I spoon the mixture into the liners and press it down to form the crust.
In a large bowl, I beat the cream cheese until smooth, then add sour cream, sugar, and vanilla extract, mixing until creamy.
I add the eggs one at a time, mixing after each addition, then pour the cheesecake mixture over the prepared crusts.
I bake for 18–20 minutes until the centers are set. I let them cool completely before removing them from the tin.
For the topping, I melt butter in a skillet over medium heat, then add the chopped apples, brown sugar, and cinnamon. I cook for 5–7 minutes until the apples are soft and caramelized.
I stir in heavy cream and simmer for another 2–3 minutes until the sauce thickens, then let it cool.
Once the cheesecakes are cooled, I spoon the apple topping over each and drizzle caramel sauce on top before serving.
Servings and Timing
This recipe makes 12 mini cheesecakes (about 4 servings). Prep time takes 15 minutes, cooking time is 20 minutes, and the total time is about 35 minutes.
Variations
I sometimes add chopped pecans to the apple topping for extra crunch.
For a salted caramel twist, I drizzle salted caramel sauce on top instead of plain caramel.
I like using spiced graham crackers for a deeper flavor.
I occasionally swap apples for pears for a different seasonal variation.
Storage/Reheating
I store these mini cheesecakes in the fridge for up to 4 days in an airtight container. They’re best served chilled, but I let them sit at room temperature for about 10 minutes before eating for the creamiest texture. I can also freeze them (without the apple topping) for up to 2 months and thaw in the fridge overnight before topping and serving.
FAQs
Can I make these ahead of time?
Yes, I like to make them a day ahead and add the apple topping and caramel drizzle right before serving.
Can I use store-bought caramel sauce?
Yes, I use store-bought sauce for convenience, but homemade caramel works great too.
Can I make these without eggs?
Yes, I use a cream cheese-based eggless cheesecake recipe as the base.
What kind of apples work best?
I prefer tart apples like Granny Smith or Honeycrisp for balance against the sweet caramel.
Can I make this gluten-free?
Yes, I use gluten-free graham crackers for the crust.
Can I use a muffin tin without liners?
Yes, but I grease the tin well to make removing the cheesecakes easier.
Can I double the recipe?
Yes, I double it easily for larger gatherings.
Can I make one large cheesecake instead?
Yes, I use an 8-inch springform pan and increase the baking time to about 45–50 minutes.
Can I skip the caramel drizzle?
Yes, but I love how it adds a finishing touch and extra flavor.
How do I know when the cheesecakes are done?
I check that the centers are set but still slightly jiggly—they’ll firm up as they cool.
Conclusion
I love making these Mini Caramel Apple Cheesecakes because they combine everything I crave in a fall dessert—creamy cheesecake, buttery crust, and caramel-coated apples. They’re beautiful, easy to serve, and guaranteed to impress guests. Whether I make them for a cozy family night or a festive gathering, they always disappear fast.
These Mini Caramel Apple Cheesecakes feature a buttery graham cracker crust, creamy cheesecake filling, and a warm cinnamon-apple caramel topping. Perfectly portioned for parties or holidays, they deliver all the cozy fall flavors in a bite-sized treat.
Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup sugar
6 tablespoons unsalted butter, melted
16 oz cream cheese, softened
1/2 cup sour cream
1/2 cup sugar
2 teaspoons vanilla extract
2 large eggs
2 medium apples, peeled, cored, and chopped
1 tablespoon butter
1/4 cup brown sugar
1/4 teaspoon cinnamon
1/4 cup heavy cream
1/4 cup caramel sauce
Instructions
Preheat oven to 325°F (163°C) and line a muffin tin with cupcake liners.
In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press the mixture into each liner to form the crust.
In a large bowl, beat cream cheese until smooth. Add sour cream, sugar, and vanilla; mix until creamy.
Add eggs one at a time, mixing after each addition. Pour the cheesecake batter over the prepared crusts.
Bake for 18–20 minutes, until centers are set. Cool completely before removing from the tin.
For the topping, melt butter in a skillet over medium heat. Add chopped apples, brown sugar, and cinnamon; cook 5–7 minutes until soft and caramelized.
Stir in heavy cream and simmer 2–3 minutes until the sauce thickens. Let cool.
Spoon apple topping over cooled cheesecakes and drizzle with caramel sauce before serving.
Notes
Add chopped pecans to the apple topping for crunch.
Use salted caramel sauce for a sweet-salty twist.
Substitute pears for apples for a unique variation.
Use gluten-free graham crackers for a gluten-free version.
Freeze cheesecakes (without topping) up to 2 months and thaw before serving.
