Introduction

Mini Caramel Apple Cheesecakes are the perfect no-fuss treat that combines creamy cheesecake with warm cinnamon apples and luscious caramel. Individually sized and easy to make, these desserts are great for any occasion and taste even better the next day. Enjoy a portable, delicious treat that’s sure to impress.

The image shows four mini cheesecakes on a white marbled surface. Each cheesecake has three layers: a bottom golden-brown crumb crust, a thick middle creamy white cheesecake layer, and a top layer of glossy, caramelized apple chunks covered in a shiny brown sauce. One cheesecake is in the front, cut open to reveal the inside, with a fork beside it holding a bite-sized piece topped with sauce. The texture of the cheesecake looks smooth and soft while the apple topping looks juicy and sticky. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup graham cracker crumbs

3 tablespoons unsalted butter, melted

16 ounces cream cheese, softened

2/3 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

2 medium apples, peeled, cored, and thinly sliced

1 teaspoon ground cinnamon

2 tablespoons brown sugar

1/4 cup caramel sauce, plus extra for drizzling

Instructions

Step 1: Preheat your oven to 325°F (160°C). In a bowl, combine the graham cracker crumbs and melted butter until the mixture resembles wet sand. Press about one tablespoon into the bottom of each cup in a standard 12-cup muffin tin to form the crust.

Step 2: In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition, then stir in vanilla extract.

Step 3: Pour the cream cheese mixture evenly over the crusts in the muffin tin, filling each about three-quarters full.

Step 4: In a separate bowl, toss the apple slices with cinnamon and brown sugar until evenly coated. Arrange a few apple slices on top of each cheesecake cup.

Step 5: Bake for 20–25 minutes until the cheesecakes are mostly set but still slightly jiggly in the center. Remove from oven and let cool to room temperature.

Step 6: Once cooled, drizzle each cheesecake with caramel sauce. Chill in the refrigerator for at least 4 hours or overnight before serving.

Tips & Variations

For a crunchier crust, add a tablespoon of finely chopped nuts to the graham cracker crumb mix.

Swap the apples for fresh berries or peaches if you prefer other fruit toppings.

To prevent cracking, avoid overbaking and allow the cheesecakes to cool gradually.

Use a small cookie scoop to evenly portion the cream cheese filling for consistent cupcakes.

Storage

Store the mini cheesecakes in an airtight container in the refrigerator for up to 3 days. They taste best after chilling overnight, allowing flavors to meld. To serve, remove from the fridge about 10 minutes prior to eating for a creamier texture. These cheesecakes are not recommended for freezing due to the fruit topping.

FAQs

Can I use a different type of crust?

Yes, you can substitute graham cracker crumbs with crushed digestive biscuits, vanilla wafers, or even ginger snaps for a spicier flavor.

How do I prevent the apples from getting soggy?

Cook the apple slices briefly in a pan with cinnamon and brown sugar to soften and caramelize them slightly before topping the cheesecakes. This helps maintain their texture and enhances flavor.