Mini Caramel Apple Cheesecakes have a creamy caramel cheesecake filling that’s covered with tender spiced apples and a sweet oat topping! Prep this mouthwatering Fall dessert in only 30 minutes!
Caramel and apples are Fall’s favorite couple! Don’t let the season go by without snagging another taste of them in this Caramel Apple Pie Dip or these classic Homemade Caramel Apples!
These Mini Caramel Apple Cheesecakes are this season’s most delicious, don’t-miss cheesecake recipe! With minimal prep and just 30 minutes of baking, you’ll love how quick and easy it is to enjoy something so tasty!
These handheld treats are perfect to enjoy at home, but also a great addition to Thanksgiving or fall gatherings! Friends and family will be searching the dessert tables for these cheesecakes!
So, you may want to get ahead of the game and make a double batch!
About These Mini Caramel Apple Cheesecakes
Taste: To put it simply, these taste like Fall! Caramel-flavored cheesecake, tender apples coated in brown sugar and cinnamon, finished off with a sweet cinnamon oat topping! Exactly what Fall dessert dreams are made of, right?!
Texture: These cheesecakes are loaded with texture! From the slightly crunchy graham cracker crust to the creamy filling and soft tender apples. This dessert checks all the tasty texture boxes!
Choosing Your Apples!
This recipe for Easy Mini Caramel Apple Cheesecakes calls for Granny Smith apples. I find that their tart flavor melds well with all the sweetness this recipe delivers.
If you find that Granny Smith apples are just too tart for your taste buds, there are substitutions! Both Gala and Honeycrisp would also work well in this recipe.
Gala apples have a sweet yet mild flavor that will lend a delicious flavor to the rest of this recipe. As for Honeycrisp apples, they have a good balance of sweet yet tart flavor.
As well as being known for being a great baking apple! Whichever apple you choose, this recipe will still turn out scrumptious topped with whipped cream and caramel sauce!
Regardless of what kind of apple a dessert is made with, I guarantee I’ll eat it! From Apple Brown Betty to classic Apple Crisp, and even Dutch Apple Pie I just haven’t met an apple recipe I don’t like!
I can even down an unreasonable amount of Homemade Applesauce! As well as toast that’s covered in a thick layer of Crockpot Apple Butter!
Tips & Tricks When Making These Caramel Apple Mini Cheesecakes
- Pack The Crust! Since the cheesecake filling and toppings are a bit weighty, you’ll want a strong crust foundation. To be sure it’s strong, pack the crust into the muffin cups nice and firmly!
- Make Your Own Crumbs! If you can’t find graham cracker crumbs at the store you can make your own! To do so, you’ll need 14 whole crackers for this recipe. Then crush them in a food processor until fine crumbs form. A Ziploc bag with a rolling pin will also get the job done.
- Smooth Filling! When making the filling, be sure to mix the ingredients together until completely smooth. No one wants lumpy cheesecake!
- Pick The Right Oats! The topping calls for rolled oats and quick-cooking oats will just not work as a substitution. Rolled oats are the same as old-fashioned oats and make the best topping texture for the crisp!
- Pastry Cutter Replacement! If you don’t have a pastry cutter, don’t worry! This can easily be replaced by using a fork or a potato masher.
How Long Will These Mini Caramel Apple Cheesecakes Last?
When stored in an airtight container in the fridge these mini cheesecakes will last for up to a week.
Do I Need To Bake The Crust Before Adding The Filling?
No, baking the crust first is not necessary for this recipe.
Can I Add Nuts To The Topping For These Mini Caramel Apple Cheesecakes?
Yes, I’m sure that’d be incredibly delicious! I’d suggest adding 1/4 cup of finely chopped pecans, or walnuts to the topping.
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Mini Caramel Apple Cheesecakes
Equipment
- Muffin pans
- Stand mixer
- Apple peeler
- Apple corer
- Whisk
- Pastry cutter
Ingredients
Crust
- 2 cups graham crumbs
- ½ cup salted butter melted
- ¼ cup light brown sugar packed
Cheesecake
- 8 ounces cream cheese softened
- 2 tablespoons Greek yogurt or sour cream
- 1 large egg
- ¼ cup caramel sauce will use more for drizzling afterwards
- ¼ cup light brown sugar packed
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
Apple Mixture
- 2 Granny Smith apples
- 2 Tablespoons light brown sugar packed
- ½ teaspoon ground cinnamon
Crumble Topping
- ⅓ cup all-purpose flour
- ⅓ cup light brown sugar packed
- ½ cup rolled oats
- 1 teaspoon ground cinnamon
- 6 tablespoons salted butter softened
- whipped cream
- caramel sauce
Instructions
- Preheat the oven to 325°F and line a cupcake pan with liners. Spray the liners with non-stick spray and set aside.
- In a medium bowl, combine the graham crumbs, melted butter, and brown sugar until evenly combined. Add about 2½ tablespoons of the crust mixture to each of the muffin cup liners. Press it evenly into the bottom of the cups.2 cups graham crumbs, ½ cup salted butter, ¼ cup light brown sugar
- In the bowl of a stand mixer fitted with a paddle attachment or a large bowl with a hand mixer, cream the cream cheese until smooth. Add the Greek yogurt (or sour cream), egg, caramel sauce, brown sugar, vanilla, and cinnamon, and beat until smooth.8 ounces cream cheese, 2 tablespoons Greek yogurt or sour cream, 1 large egg, ¼ cup caramel sauce, ¼ cup light brown sugar, 1 teaspoon vanilla extract, ¼ teaspoon ground cinnamon
- Use a medium cookie scoop to portion out the cheesecake mixture evenly over the crusts in the muffin tin.
- Peel, core, and dice the apples then add to a medium bowl with the brown sugar and cinnamon, and todd to combine. Set aside.2 Granny Smith apples, 2 Tablespoons light brown sugar, ½ teaspoon ground cinnamon
- In a separate, large bowl, whisk together the flour, brown sugar, rolled oats, and cinnamon. Then use a pastry cutter to cut in the softened butter until the mixture is crumbly.⅓ cup all-purpose flour, ⅓ cup light brown sugar, ½ cup rolled oats, 1 teaspoon ground cinnamon, 6 tablespoons salted butter
- Spoon the apple mixture evenly over the top of the cheesecake mixture. Then spoon on a little of the crumble topping. The muffin tins will look a little full, that's okay.
- Bake for 30 minutes. Allow the cheesecakes to cool to room temperature before transferring them to the refrigerator to chill for at least 2 hours.
- Serve with whipped cream and caramel drizzle if desired.whipped cream, caramel sauce
Notes
- Pack The Crust! Since the cheesecake filling and toppings are a bit weighty, you’ll want a strong crust foundation. To be sure it’s strong, pack the crust into the muffin cups nice and firmly!
- Make Your Own Crumbs! If you can’t find graham cracker crumbs at the store you can make your own! To do so, you’ll need 14 whole crackers for this recipe. Then crush them in a food processor until fine crumbs form. A Ziploc bag with a rolling pin will also get the job done.
- Smooth Filling! When making the filling, be sure to mix the ingredients together until completely smooth. No one wants lumpy cheesecake!
- Pick The Right Oats! The topping calls for rolled oats and quick-cooking oats will just not work as a substitution. Rolled oats are the same as old-fashioned oats and make the best topping texture for the crisp!
- Pastry Cutter Replacement! If you don’t have a pastry cutter, don’t worry! This can easily be replaced by using a fork or a potato masher.
- How Long Will These Caramel Apple Cheesecakes Last? When stored in an airtight container in the fridge these mini cheesecakes will last for up to a week.
- Do I Need To Bake The Crust Before Adding The Filling? No, baking the crust first is not necessary for this recipe.
- Can I Add Nuts To The Topping? Yes, I’m sure that’d be incredibly delicious! I’d suggest adding 1/4 cup of finely chopped pecans, or walnuts to the topping.
Nutrition
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