Mini Caramel Apple Cheesecakes

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Mini Caramel Apple Cheesecakes

It’s no secret that juggling a busy household can leave you craving those simple joys — like a delicious treat that’s quick, easy, and sure to impress. These Mini Caramel Apple Cheesecakes are one of those rare gems that bring the cozy flavors of fall into your kitchen, no matter the season.

I remember making these for the first time on a whim when I wanted something special yet manageable for a family get-together. These mini delights instantly won over my kids with their creamy cheesecake base, a buttery graham cracker crust, and that oh-so-satisfying drizzle of caramel apple topping. Plus, they’re just the right size for little hands (and for moms who deserve a guilt-free indulgence!).

There’s something about the balance of tart, sweet, and creamy that makes these cheesecakes irresistible. And since they’re individually portioned, there’s no fighting over who got the bigger slice — a true lifesaver in my house!

What I love most is how these Mini Caramel Apple Cheesecakes feel like a special treat, but they come together so effortlessly that I can whip them up even on the busiest weeknights. Trust me, once you try these, they’ll become a staple in your recipe box. They’re the perfect blend of simple, tasty, and fun — a true crowd-pleaser for both kids and adults!

Questions I Often Get Asked About This Recipe:

1. Can I make these cheesecakes ahead of time?
Absolutely! These are perfect for making the night before. Just store them in the fridge and add the caramel apple topping before serving.

2. Can I use a different type of crust?
Yes! While graham crackers are traditional, you can use crushed vanilla wafers, gingersnaps, or even Oreos for a fun twist.

3. Can I freeze these mini cheesecakes?
You sure can! Freeze them without the topping, then thaw in the fridge and add the caramel apple topping when ready to serve.

4. What kind of apples work best?
Tart apples like Granny Smith work beautifully, but feel free to use Honeycrisp or Fuji for a sweeter flavor.

5. How do I prevent my cheesecakes from cracking?
Make sure not to overmix the batter, and let them cool gradually after baking.

What You Need to Make Mini Caramel Apple Cheesecakes:

Crust:

1 cup graham cracker crumbs

2 tablespoons sugar

3 tablespoons melted butter

Cheesecake Filling:

16 oz (2 packages) cream cheese, softened

½ cup sugar

2 large eggs

1 teaspoon vanilla extract

Caramel Apple Topping:

2 medium apples, peeled and diced

2 tablespoons butter

2 tablespoons brown sugar

¼ teaspoon cinnamon

¼ cup caramel sauce (store-bought or homemade)

Tools:

Muffin tin

Paper cupcake liners

Hand or stand mixer

Mixing bowls

How to Make Mini Caramel Apple Cheesecakes:

Preheat the oven to 325°F (160°C). Line a muffin tin with cupcake liners.

Prepare the crust:
In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press about 1 tablespoon of the mixture firmly into the bottom of each cupcake liner. Bake for 5 minutes, then let cool.

Make the cheesecake filling:
In a large bowl, beat the softened cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Stir in vanilla extract.

Fill and bake:
Spoon the cheesecake mixture into each liner, filling them about ¾ full. Bake for 18-20 minutes, or until the centers are set. Let them cool completely.

Prepare the caramel apple topping:
In a skillet, melt butter over medium heat. Add diced apples, brown sugar, and cinnamon. Cook until the apples are tender (about 5 minutes). Let cool slightly.

Assemble:
Top each cooled cheesecake with a spoonful of caramel apple mixture and drizzle with caramel sauce.

Chill and serve:
Refrigerate for at least 1 hour before serving. Enjoy!

Tips:

Room temperature ingredients: Make sure your cream cheese and eggs are at room temperature for a smooth, lump-free filling.

Don’t overbake: The cheesecakes should still jiggle slightly in the center when you pull them out. They’ll firm up as they cool.

Mix it up: Try adding a pinch of nutmeg to the apples or a sprinkle of sea salt over the caramel for a flavor boost.

Easy cleanup: Use parchment paper liners for hassle-free removal.

Latest Reviews:

⭐⭐⭐⭐⭐ “These were perfect for my daughter’s birthday party! Easy to make, and everyone loved them. I made them the night before and just added the topping before serving. A total win!” – Sarah

⭐⭐⭐⭐ “Delicious! I used crushed gingersnaps for the crust, and it gave a nice spicy kick. Will definitely make again!” – Mark

⭐⭐⭐⭐ “The recipe was great, but next time I’ll use a sweeter apple — Granny Smith was a bit too tart for me.” – Jessica

⭐⭐⭐⭐⭐ “So easy and so good! My kids couldn’t get enough, and I loved that I didn’t have to share a big cheesecake slice.” – Emily

⭐⭐⭐⭐ “Great for busy nights! These came together quickly, and the caramel apple topping was divine.” – Rachel

Printable Recipe:

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