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Mini Caramel Apple Cheesecake Recipe

Creamy, caramel-drizzled mini cheesecakes topped with warm spiced apples — the perfect bite-sized fall dessert!
Prep Time20 minutes
Cook Time8 minutes
chill time4 hours
Total Time4 hours 28 minutes
Servings: 12 servings
Calories: 330kcal
Author: Lucy Brewer

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.
    A bowl of crumbly mixture with a spoon, surrounded by apples, cinnamon sticks, a glass of caramel, baking cups, and baking utensils on a marble surface.
  • 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.
    A hand presses crumb mixture into a muffin tin lined with paper cups, while some cups are partially filled; cinnamon sticks, a spoon, and brown sugar are nearby.
  • 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.
    A glass bowl of whipped cream cheese mixture sits on a marble countertop with a hand mixer, caramel sauce, cinnamon sticks, and apples nearby.
  • 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.)
    A glass bowl of whipped cream with electric beaters, surrounded by apples, cinnamon sticks, a spoon, and a small jar of caramel on a marble surface.
  • 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.
    A muffin tin with twelve cups, some filled with white batter and others with a crumb crust. A spoon, cinnamon sticks, and an apple are nearby on a marble surface.

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.
    A saucepan with chopped apples, a chunk of butter, brown sugar, and spices, photographed on a marble surface with apples, cinnamon sticks, a spoon, and caramel sauce nearby.
  • Just before serving, spoon the apple topping over each of the cheesecakes. Drizzle the caramel sauce over the apples. Enjoy!
    A hand drizzles caramel sauce from a spoon onto a mini cheesecake topped with diced apples on a cooling rack. Sliced apples and more desserts are in the background.

Notes

Store leftover cheesecakes covered in the refrigerator for 3-5 days. They look less appetizing after a day of storing, but taste just as delicious.
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