Get ready to fall in love with these Mini Caramel Apple Cheesecakes, the perfect blend of creamy cheesecake, buttery graham crust, and warm spiced apples drizzled with golden caramel. We made them mini so they’d be perfect finger food desserts for all the fall gatherings, from tailgates to friendsgiving.
Don’t y’all love mini desserts? It somehow feels a little less decadent to eat a small dessert than a slice of a bigger cake or pie. These no-bake mini cheesecakes are the perfect size, and they make such a pretty dessert for a party.
Testing results for mini caramel apple cheesecakes
- We tested this recipe with homemade caramel sauce, but you can certainly use jarred if you prefer.
- If making your own graham cracker crumbs, you’ll need 11 sheets of graham crackers.
I hope you make this recipe. I think you’ll love it!
Ingredient notes
Here are a few things to know about the ingredients in this recipe.
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.
Graham cracker crumbs: You can use the pre-made graham cracker crumbs or make your own using a food processor.
Caramel sauce: Use store-bought or homemade.
Apples: For a sweeter result, use Honeycrisp, Gala, or Fuji; for a more tart result, use Granny Smith or Golden Delicious.
Pin this now to save it for laterHow to make mini caramel apple cheesecake
- Make the graham cracker crust and bake for about 8 minutes.
- Mix the cream cheese and sugar until smooth and blended. Beat the whipped cream until soft peaks form and fold it into the cream cheese mixture. Spoon the filling over the crust.
- Cook the chopped apples with spices for a few minutes until tender. Cool to room temperature, then spoon the apples over the filling. Drizzle with caramel sauce and serve.
If you make this recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ below!
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Mini Caramel Apple Cheesecake Recipe
Equipment
Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons butter, melted
- pinch of salt
Filling:
- 8 ounces cream cheese, room temperature
- ¼ cup granulated sugar
- 1 cup heavy whipping cream
Topping:
- 3 cups chopped apples
- juice from half a lemon (1-2 tablespoons)
- 3 tablespoons unsalted butter
- ⅓ cup packed brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon freshly ground nutmeg
- ½ cup caramel sauce (store-bought or homemade)
Instructions
Crust:
- Preheat the oven to 350 degrees F° and line the muffin tin wells with paper liners.
- Place 1 ½ cups graham cracker crumbs, 1/4 cup granulated sugar, 6 tablespoons butter, melted, and a pinch of salt in a small mixing bowl. Stir with a fork until well combined.
- Spoon the crumb mixture into the wells of the muffin tin, 2-3 spoonfuls per well. Using a small mason jar, press the crumb mixture so it is evenly pressed on the bottom to form the crust.
- Bake for 8 minutes. Remove from the oven and allow to cool.
Filling:
- In a medium bowl, using a hand mixer or stand mixer, beat 8 ounces cream cheese, room temperature and ¼ cup granulated sugar together until smooth, about 2 minutes.
- In a separate bowl, also using a hand mixer or stand mixer, beat 1 cup heavy whipping cream until stiff peaks form. (If using a stand mixer, the whisk attachment works best.)
- Add whipped cream into the cream cheese mixture and beat on low to gently combine.
- Spoon the filling evenly over the top of the cooled graham cracker crust. Fill the muffin cup ¾ of the way full, so you have room for the topping. Refrigerate until firm.
Topping:
- Toss 3 cups chopped apples with juice from half a lemon (1-2 tablespoons) to keep them from browning.
- In a large saucepan or skillet, add the apples, 3 tablespoons unsalted butter, ⅓ cup packed brown sugar, 1 teaspoon ground cinnamon and ½ teaspoon freshly ground nutmeg. Cook over medium heat, stirring occasionally until the apples are tender, 5-7 minutes. Remove from heat and cool to room temperature.
- Just before serving, spoon the apple topping over each of the cheesecakes. Drizzle the caramel sauce over the apples. Enjoy!
Notes
Nutrition
Questions and tips
Storage
Store leftover cheesecakes covered in the refrigerator for 3-5 days.
You can make mini no-bake cheesecakes in advance; however, you’ll want to keep the topping separate and assemble just before serving. Prepare them up to two days ahead of time and store them in the refrigerator until you’re ready to serve. This way, the topping won’t seep into the cheesecake layer.
Absolutely! Feel free to get creative and experiment with different crust options. Adding pecans to the graham crackers enhances the flavors. Crushed shortbread cookies, crushed Biscoff cookies, or even a pretzel crust can add a unique twist to your dessert.
I wouldn’t recommend freezing the fully prepared dessert, as apples usually lose their texture after being frozen and thawed. You can freeze the cheesecake. Then you could make the topping and assemble it the day you decide to serve it.
