Name: Mini Caramel Apple Cheesecakes
Prep time: 20 min
Cook time: PT-487032H41M
Total time: 3 h 30 min
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs 1/4 cup sugar 1/4 cup unsalted butter, melted 1/2 teaspoon cinnamon 16 oz cream cheese, softened 1/2 cup sour cream 1/2 cup sugar 2 large eggs 1 teaspoon vanilla extract 1/4 teaspoon cinnamon 1 tablespoon all-purpose flour 2 medium apples (Granny Smith or Honeycrisp), peeled, cored, and diced 1 tablespoon butter 1/4 cup brown sugar 1/4 teaspoon cinnamon 2 tablespoons heavy cream 1/4 teaspoon vanilla extract 1/4 cup caramel sauce (store-bought or homemade)

Why You’ll Love This Recipe

Mini Caramel Apple Cheesecakes are the ultimate dessert that blends classic cheesecake flavors with the sweet, spiced essence of caramel apples. The creamy, tangy cheesecake filling pairs perfectly with the warm, caramelized apple topping, while the graham cracker crust adds a satisfying crunch. These mini cheesecakes are easy to make, serve, and eat, making them perfect for gatherings and special occasions. The combination of creamy, sweet, and slightly tart flavors in each bite is pure dessert perfection.

Ingredients

For the crust:

1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/4 cup unsalted butter, melted
1/2 teaspoon cinnamon

For the filling:

16 oz cream cheese, softened
1/2 cup sour cream
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
1 tablespoon all-purpose flour

For the caramel apple topping:

2 medium apples (Granny Smith or Honeycrisp work well), peeled, cored, and diced
1 tablespoon butter
1/4 cup brown sugar
1/4 teaspoon cinnamon
2 tablespoons heavy cream
1/4 teaspoon vanilla extract
1/4 cup caramel sauce (store-bought or homemade)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 325°F (163°C). Line a muffin tin with paper cupcake liners or grease it lightly with non-stick spray.
Prepare the crust:
- In a medium bowl, combine the graham cracker crumbs, sugar, melted butter, and cinnamon. Stir until the mixture is well combined.
- Spoon about 1 tablespoon of the crust mixture into each muffin cup, pressing it down gently with the back of a spoon to form an even layer.
- Bake the crusts for 5-7 minutes, or until golden brown. Remove from the oven and set aside to cool.
Make the filling:
- In a large mixing bowl, beat the softened cream cheese and sour cream until smooth and creamy.
- Add the sugar, eggs, vanilla extract, and cinnamon, and beat until well combined.
- Mix in the flour and continue to beat until smooth.
- Spoon the cheesecake filling over the cooled crusts, filling each muffin cup about 3/4 full.
- Bake for 18-20 minutes, or until the centers are set and slightly golden. Let the cheesecakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely. Refrigerate for at least 3 hours to allow the cheesecakes to firm up.
Prepare the caramel apple topping:
- While the cheesecakes are chilling, heat the butter in a medium skillet over medium heat. Add the diced apples and cook for about 5 minutes, until they start to soften.
- Add the brown sugar, cinnamon, and heavy cream, and cook for another 3-5 minutes, stirring occasionally, until the apples are tender and the sauce has thickened slightly.
- Remove from heat and stir in the vanilla extract and caramel sauce. Let the mixture cool to room temperature.
Assemble the mini cheesecakes:
- Once the cheesecakes have cooled and chilled, spoon a generous amount of the caramel apple topping over each cheesecake.
- Drizzle with additional caramel sauce, if desired.
Serve and enjoy: Serve the mini cheesecakes chilled, and enjoy the rich, comforting flavors of caramel apple perfection!

Servings and Timing

This recipe makes about 12 mini Caramel Apple Cheesecakes. The preparation time is about 20 minutes, with 18-20 minutes of baking for the crust and cheesecake filling. After assembling, they will need at least 3 hours to chill and firm up in the refrigerator before serving.

Variations

Apple Cinnamon Swirl: For an extra apple flavor, swirl some of the caramel apple mixture into the cheesecake filling before baking.
Nutty Topping: Add chopped nuts like pecans or walnuts to the caramel apple topping for a little crunch and added flavor.
Pumpkin Spice Caramel Apple Cheesecakes: Add 1/2 teaspoon of pumpkin pie spice to the cheesecake filling for a seasonal twist.
Mini Caramel Apple Pies: For a crustless version, pour the filling into mini pie crusts and top with caramelized apples and caramel sauce.

Storage/Reheating

Store the mini cheesecakes in an airtight container in the refrigerator for up to 4 days. They are best served chilled, and should not be frozen due to the cheesecake filling’s texture. If you have leftovers, simply refrigerate them and enjoy within a few days.

FAQs

Can I use a different type of crust?

Yes! If you prefer, you can use a cookie crust (such as vanilla wafer or shortbread) instead of the graham cracker crust for a different flavor.

Can I make these mini cheesecakes ahead of time?

Yes! These mini cheesecakes can be made a day or two in advance. Just make sure to store them in the refrigerator.

Can I use store-bought caramel sauce?

Absolutely! Store-bought caramel sauce works perfectly fine in this recipe and saves time, but you can also make your own if preferred.

Can I make these without sour cream?

Yes, you can substitute sour cream with an equal amount of plain yogurt for a slightly tangy alternative, or you can omit it entirely for a smoother filling.

Can I freeze these mini cheesecakes?

It’s not recommended to freeze the fully assembled mini cheesecakes, as the caramel apple topping may become watery when thawed. However, you can freeze the cheesecakes without the topping for up to 2 months. Let them thaw in the refrigerator before serving and then top with the caramel apple mixture.

What type of apples should I use for the topping?

Granny Smith apples work well because their tartness balances the sweetness of the caramel. Honeycrisp apples are also a great choice for their sweetness and texture.

Can I use other fruits for the topping?

Yes! You can swap the apples for other fruits like pears, peaches, or even berries. Just be sure to adjust the cooking time as needed for the fruit you choose.

How do I make the topping extra gooey?

If you prefer a gooier caramel topping, increase the amount of brown sugar and cream in the caramel mixture and cook it longer to thicken.

Can I skip the caramel topping?

While the caramel apple topping adds a lot of flavor and texture, you can skip it and simply top the cheesecakes with a drizzle of caramel sauce for a simpler version.

Can I use a regular-sized cheesecake pan instead of mini pans?

Yes, you can use a 9-inch cheesecake pan, but the baking time will be longer, and the topping may need to be adjusted. Be sure to bake the crust and cheesecake filling for about 45-50 minutes.

Conclusion

Mini Caramel Apple Cheesecakes are a delicious and fun twist on the classic cheesecake, combining smooth, creamy filling with the sweet flavors of caramel and apples. They’re perfect for fall celebrations, holiday gatherings, or any occasion where you want to indulge in a comforting and indulgent dessert. With their smooth texture, buttery crust, and warm apple topping, these mini cheesecakes are sure to be a hit with everyone!