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Oh, the crisp air, the vibrant leaves, and the irresistible scent of cinnamon and apples filling the kitchen! Fall truly is my favorite time to bake, and I know I’m not alone in feeling that way. I’m Maya Anderson, and for me, there’s nothing quite like cozying up with a delicious dessert.

Today, I’m absolutely thrilled to share a recipe that perfectly captures the essence of autumn in a delightful, bite-sized package: my ultimate Caramel Apple Cheesecake! These mini cheesecakes are everything I love about a classic dessert, made approachable and perfect for sharing. With just a little over an hour of active time, you’ll have these beauties ready to chill and enjoy.

Table of Contents

Why You’ll Love This Mini Caramel Apple Cheesecake Recipe

I truly believe this version of Caramel Apple Cheesecake is a game-changer, and I can’t wait for you to try it! I find that these individual portions are so easy to serve and they look absolutely charming on any dessert table.

This recipe is perfect for parties and potlucks, as each guest gets their own perfectly sized treat. The crunchy streusel topping adds an incredible texture contrast that takes these mini cheesecakes to the next level. Plus, since they’re mini, there’s no need for a fussy water bath, which makes baking cheesecake so much less intimidating for me. For another delightful fall dessert, you might also enjoy making apple fritter waffle donuts.

Ingredients for Your Delicious Mini Caramel Apple Cheesecake

I’ve carefully put together the ingredients list for my favorite Caramel Apple Cheesecake. Getting these ready before you start baking will make the whole process so much smoother for you.

For the Crust:

10 graham crackers sheets (, finely crushed (1 1/3 cups))
2 1/2 Tbsp granulated sugar
1/4 tsp ground cinnamon
6 Tbsp unsalted butter (, melted)

For the Streusel:

1/2 cup all-purpose flour
1/4 cup quick oats
1/4 cup + 2 Tbsp packed light-brown sugar
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp salt
1/4 cup unsalted butter (, cold and diced into 1/2-inch cubes)

For the Filling:

2 (8 oz) pkgs cream cheese, softened
2/3 cup granulated sugar
2 large eggs
1/4 cup sour cream
1 tsp vanilla extract

For the Apples:

1 lb granny smith apples (, peeled, cored and finely chopped*)
2 tsp lemon juice

For Serving:

Salted caramel sauce (, see notes for recipe)

How to Make Mini Caramel Apple Cheesecake: Step-by-Step Instructions

I’m so excited to walk you through the process of making these delightful Caramel Apple Cheesecake treats. Just follow my steps, and you’ll have perfect mini cheesecakes in no time!

For the crust:

Preheat oven to 325 degrees. In a mixing bowl, whisk together graham cracker crumbs, sugar and cinnamon. Pour in butter and using a fork, stir until evenly moistened.
Divide mixture among 18 paper lined muffin cups, adding a rounded tablespoon to each cup. Press into an even layer. Bake in preheated oven 5 minutes, then remove from oven and allow to cool.

For the streusel:

In a mixing bowl, whisk together flour, quick oats, brown sugar, cinnamon, nutmeg and salt. Add cold butter and using fingertips, rub butter into dry mixture until it comes together it small crumbles and pieces of butter are no longer visible. Transfer to refrigerator while preparing apples and filling.

For the filling:

In a bowl, toss chopped apples with lemon juice, set aside.
In a mixing bowl, using an electric hand mixer set on medium-low speed, cream together cream cheese with sugar just until smooth. Mix in eggs one at a time, then blend in sour cream and vanilla.

To assemble cheesecakes:

Divide cheesecake batter evenly among 18 muffin cups pouring filing over crust (I used a 1/4 cup and filled it about 3/4 full). Divide apples evenly over cheesecake layer, then finish by sprinkling a heaping tablespoon of the streusel over tops.
Bake in preheated oven 23 – 25 minutes. Cool at room temperature 30 minutes, then transfer to fridge and chill 3 hours. Serve with caramel sauce.

Maya Anderson

The Ultimate Caramel Apple Cheesecake Recipe

This recipe for Caramel Apple Cheesecake perfectly captures the essence of autumn in a delightful, bite-sized package. These mini cheesecakes are approachable, easy to serve, and perfect for sharing, requiring just over an hour of active time.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 25

Total Time 3 55

Servings: 18 servings

Course: Dessert

Cuisine: American

Calories: 269

Ingredients Equipment Method Notes

Ingredients

For the Crust

10 sheets graham crackers finely crushed (1 1/3 cups)
2 1/2 Tbsp granulated sugar
1/4 tsp ground cinnamon
6 Tbsp unsalted butter melted

For the Streusel

1/2 cup all-purpose flour
1/4 cup quick oats
1/4 cup + 2 Tbsp packed light-brown sugar
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp salt
1/4 cup unsalted butter cold and diced into 1/2-inch cubes

For the Filling

2 pkgs cream cheese (8 oz), softened
2/3 cup granulated sugar
2 large eggs
1/4 cup sour cream
1 tsp vanilla extract

For the Apples

1 lb granny smith apples peeled, cored and finely chopped*
2 tsp lemon juice

For Serving

Salted caramel sauce see notes for recipe

Equipment

muffin tin
paper liners
electric hand mixer
Mixing bowls
Chef’s knife

Method

For the crust:
Preheat oven to 325 degrees. In a mixing bowl, whisk together graham cracker crumbs, sugar and cinnamon. Pour in butter and using a fork, stir until evenly moistened.
Divide mixture among 18 paper lined muffin cups, adding a rounded tablespoon to each cup. Press into an even layer. Bake in preheated oven 5 minutes, then remove from oven and allow to cool.
For the streusel:
In a mixing bowl, whisk together flour, quick oats, brown sugar, cinnamon, nutmeg and salt. Add cold butter and using fingertips, rub butter into dry mixture until it comes together it small crumbles and pieces of butter are no longer visible. Transfer to refrigerator while preparing apples and filling.
For the filling:
In a bowl, toss chopped apples with lemon juice, set aside.
In a mixing bowl, using an electric hand mixer set on medium-low speed, cream together cream cheese with sugar just until smooth. Mix in eggs one at a time, then blend in sour cream and vanilla.
To assemble cheesecakes:
Divide cheesecake batter evenly among 18 muffin cups pouring filing over crust (I used a 1/4 cup and filled it about 3/4 full). Divide apples evenly over cheesecake layer, then finish by sprinkling a heaping tablespoon of the streusel over tops.
Bake in preheated oven 23 – 25 minutes. Cool at room temperature 30 minutes, then transfer to fridge and chill 3 hours. Serve with caramel sauce.

Notes

For the creamiest filling, use full-fat block cream cheese, which has less water and helps the cheesecakes set beautifully. Granny Smith, Honeycrisp, or Braeburn apples are recommended for their tartness, sweetness, and firm texture that holds up during baking; ensure they are chopped very finely, almost minced, to cook through properly.

For the crust, make sure muffin cups are properly lined to prevent sticking. When cheesecakes are done, the edges should be set but the center will still have a slight jiggle. Don’t rush the cooling process; cool slowly at room temperature before chilling completely for optimal texture and to prevent cracks. If making streusel, use very cold butter and avoid overmixing to maintain a crumbly texture.

A quality store-bought salted caramel sauce is convenient, but homemade caramel elevates the flavor. Ensure caramel is warm and pourable when serving. For a gluten-free option, use certified gluten-free graham crackers and ingredients.

Mini cheesecakes can be made ahead and stored in an airtight container in the refrigerator for up to 3-4 days. To freeze, chill until firm, then transfer to a freezer-safe container for up to 1 month. Thaw in the refrigerator overnight or at room temperature for several hours before serving.

Pro Tips for Perfect Mini Caramel Apple Cheesecake Every Time

I’ve picked up a few tricks over the years that really help me achieve perfect results, and I’m happy to share them for your Caramel Apple Cheesecake journey. First, always make sure your muffin cups are lined properly with paper liners; it makes a huge difference in preventing sticking. For cheesecake perfection, I rely on the “jiggle test” even for minis. When they’re done, the edges should be set, but the very center will have a slight jiggle.

Don’t rush the cooling process; allowing them to cool slowly at room temperature before chilling completely is essential for optimal texture and helps prevent cracks. Finally, and this is super important: remember my note about the apples! I recommend chopping them very, very small, almost minced. This ensures they cook all the way through and become wonderfully tender within the mini cheesecake.

Best Apples for Your Caramel Apple Cheesecake

I know choosing the right apple can make or break a baking recipe, especially for my Caramel Apple Cheesecake. I always look for apples that offer a good balance of tartness and sweetness, and importantly, hold their shape well during baking.

Granny Smith apples, which I’ve included in the recipe, are a classic choice for me. Their crisp, firm texture and bright tartness provide a lovely contrast to the sweet cheesecake and caramel. Honeycrisp apples are another fantastic option I love; they are wonderfully crisp and sweet-tart, maintaining their integrity even after baking. Braeburn apples also work beautifully, offering a sweet-tart flavor and a firm texture that won’t turn to mush in your mini cheesecakes. These are also excellent for making apple cinnamon pancakes.

Variations & Substitutions for Your Mini Caramel Apple Cheesecake

I love experimenting in the kitchen, and this Caramel Apple Cheesecake recipe is quite versatile. Here are a few ideas I’ve tried or considered to mix things up:

Variation/Substitution	Notes/How-To
Gingersnap Crust	For a spicier kick, I’ve swapped graham crackers for crushed gingersnap cookies. Use the same quantity and butter ratio.
Oatmeal Cookie Crust	Crushed oatmeal cookies (especially cinnamon-flavored ones) can create a delightful, chewy base. Adjust sugar if cookies are very sweet.
Gluten-Free Option	I simply use gluten-free graham crackers for the crust, and ensure all other ingredients are certified gluten-free.
Reduced Sugar	If I prefer a less sweet dessert, I’ve slightly reduced the granulated sugar in both the crust and the filling by 1-2 tablespoons.
Pecan Streusel	For extra crunch, I sometimes add 2 tablespoons of finely chopped pecans to my streusel mixture.

Make-Ahead, Storage & Freezing Your Mini Caramel Apple Cheesecake

I’m all about making life easier in the kitchen, and these mini Caramel Apple Cheesecake treats are perfect for preparing ahead of time. I often make them a day in advance, as they need a good chilling period anyway.

For storage, I simply place the cooled and chilled cheesecakes in an airtight container in the refrigerator for up to 3-4 days. I make sure they are in a single layer if possible, or separated by parchment paper to prevent sticking. If I need to freeze them, I place the chilled cheesecakes on a baking sheet and freeze until firm (about 1-2 hours), then transfer them to a freezer-safe airtight container or bag. They’ll keep well for up to 1 month. To thaw, I just move them from the freezer to the refrigerator overnight, or for several hours at room temperature, then drizzle with warm caramel sauce before serving.

Serving Suggestions & Delicious Pairings for Caramel Apple Cheesecake

These mini Caramel Apple Cheesecake beauties are already pretty perfect on their own, but I always love to offer a few ideas to make the serving experience even more delightful. Beyond a generous drizzle of that amazing salted caramel sauce, I sometimes like to add a small scoop of vanilla bean ice cream on the side; the cold, creamy ice cream is a dream with the warm spices and soft cheesecake.

A light dusting of extra ground cinnamon or nutmeg can enhance the fall flavors. For drinks, I find that a warm cup of spiced apple cider, a robust coffee, or even a chai latte pairs wonderfully with the rich and comforting notes of this dessert. These mini cheesecakes are truly a versatile treat for any occasion!

Frequently Asked Questions (FAQs) About Caramel Apple Cheesecake

I get a lot of questions about baking, and I’m happy to answer some common ones about my Caramel Apple Cheesecake recipe.

Can I use a different type of apple besides Granny Smith? A: Absolutely! I’ve had great results with Honeycrisp or Braeburn apples, which also hold their shape well during baking and offer a lovely sweet-tart flavor.

Do I need a water bath for mini cheesecakes? A: I find that a water bath isn’t necessary for these mini cheesecakes. They bake quickly and are less prone to cracking than larger cheesecakes, especially when I follow the cooling instructions.

How do I know when the mini cheesecakes are fully baked? A: I look for the edges to appear set, while the very center still has a slight jiggle when I gently nudge the muffin tin. They will continue to set as they cool.

Can I make these cheesecakes ahead of time for a party? A: Yes, definitely! I often make them a day in advance. They need at least 3 hours to chill anyway, so preparing them the day before makes party planning so much easier.

My streusel topping isn’t crumbly enough, what did I do wrong? A: I’ve found that using very cold butter and incorporating it quickly with my fingertips until just combined helps create those beautiful crumbles. Don’t overmix it, or it might become more like a dough.

Conclusion

Now it’s your turn to experience the magic of this Caramel Apple Cheesecake! I encourage you to whip up a batch this week. Once you’ve tried them, I would absolutely love to hear from you. Please leave a comment below and tell me how your mini cheesecakes turned out, or if you have any questions. If you snap some photos, I’d be thrilled if you shared them on social media and tagged whatwillcook.com! What’s your go-to fall dessert? I’m always looking for new inspiration!