Mini Caramel Apple Cheesecakes

There’s something about fall that calls for warm spices, tender apples, and a touch of caramel in every bite. These Mini Caramel Apple Cheesecakes are the ultimate dessert for cozy gatherings, holiday parties, or simply indulging in a little seasonal sweetness. Each cheesecake is perfectly portioned, featuring a buttery graham cracker crust, creamy cheesecake filling, luscious caramel, and spiced apples on top. The combination of textures—from the crisp crust to the soft, tender apples—is irresistible, making these mini cheesecakes a guaranteed crowd-pleaser.

Not only are these cheesecakes visually charming, but they’re also practical. Their single-serve size makes them ideal for entertaining, ensuring each guest receives a perfectly presented dessert without the fuss of slicing a traditional pie or large cheesecake. Plus, the make-ahead potential means you can prepare components in stages, keeping stress levels low while still creating an impressive dessert.

Why You’ll Love This Recipe

• Perfect portion size: No slicing required; each guest gets a beautifully crafted mini cheesecake.
• Creamy, luscious filling: The cream cheese and sour cream blend creates a smooth, rich texture.
• Caramel indulgence: Homemade caramel sauce drizzled inside and over the top adds depth and sweetness.
• Tender, spiced apples: The apple topping complements the richness of the cheesecake, providing natural tartness.
• Make-ahead friendly: Prepare the crusts, filling, and apples in advance for stress-free entertaining.
• Impressive presentation: Individual cheesecakes are elegant and perfect for holiday tables or fall gatherings.

Ingredients Breakdown

Here’s everything you’ll need to create 12 mini caramel apple cheesecakes.

Caramel Layer

• 1 recipe caramel sauce (see instructions below)
• 3 tbsp (24g) all-purpose flour

Crust

• 1 cup (134g) graham cracker crumbs
• 2 tbsp (26g) sugar
• 1/4 tsp ground cinnamon
• 1/4 cup (56g) unsalted butter, melted

Cheesecake Filling

• 12 ounces (339g) cream cheese, room temperature
• 1/2 cup (112g) packed light brown sugar
• 2 tbsp (16g) all-purpose flour
• 1/2 cup (115g) sour cream
• 1 1/2 tsp vanilla extract
• 2 large eggs, room temperature

Apple Topping

• 2 cups (213g) diced Granny Smith apples
• 1 tsp fresh lemon juice
• 2 tbsp (28g) light brown sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg

Additional

• Caramel sauce for drizzling (from above)

Tools & Equipment Needed

• Medium saucepan (for caramel and apple topping)
• Large mixing bowl
• Hand or stand mixer
• Rubber spatula
• Muffin or cupcake pan
• Cupcake liners
• Small bowl (for crust mixture)
• Measuring cups and spoons
• Wooden spoon or silicone spatula
• Microwave-safe bowl (for reheating caramel)

Step-by-Step Instructions

Step 1: Prepare Caramel Sauce

1. Make the caramel sauce according to your standard recipe.
2. Pour 1/2 cup of the sauce into a separate bowl and whisk in 3 tbsp flour until smooth. This portion will go inside the cheesecakes.
3. Set aside the remaining caramel sauce in the fridge for drizzling over the finished cheesecakes.

Step 2: Prepare the Crust

1. Preheat the oven to 325°F (162°C) and line a muffin pan with cupcake liners. Spray lightly with non-stick spray if desired.
2. In a small bowl, mix graham cracker crumbs, sugar, cinnamon, and melted butter until well combined.
3. Divide the crust mixture evenly among the 12 cupcake liners (about 2 tablespoons per cup) and press firmly into the bottoms.
4. Bake for 5 minutes, then remove from oven and allow to cool while preparing the filling.

Step 3: Prepare the Cheesecake Filling

1. Reduce oven temperature to 300°F (148°C).
2. In a large bowl, combine cream cheese, brown sugar, and 2 tbsp flour. Mix at low speed to prevent incorporating too much air, which can cause cracks. Scrape sides as needed.
3. Add sour cream and vanilla extract. Mix at low speed until smooth.
4. Add eggs one at a time, mixing slowly and scraping the sides after each addition.
5. Divide the flour-stabilized caramel sauce evenly among the cupcake liners, about 1 tablespoon per cup.
6. Pour the cheesecake filling over the caramel and crust in each liner until nearly full.

Step 4: Bake the Mini Cheesecakes

1. Bake for 20 minutes at 300°F, then turn off the oven and leave the door closed for an additional 10 minutes.
2. Open the oven slightly and allow cheesecakes to cool for 15–20 minutes.
3. Refrigerate for at least 2 hours or until firm. Cheesecakes can remain in liners or be removed before topping.

Step 5: Prepare the Apple Topping

1. In a medium saucepan, combine diced apples, lemon juice, brown sugar, cinnamon, and nutmeg.
2. Cook over medium heat until apples are tender, about 5–7 minutes.
3. Spoon warm apples over each cooled cheesecake.

Step 6: Add Caramel Drizzle and Serve

1. Reheat reserved caramel sauce if firm from refrigeration (10–15 seconds in microwave) until pourable.
2. Drizzle over cheesecakes generously.
3. Serve immediately while apples are warm, or store covered in the refrigerator for up to 4–5 days.

Tips & Variations

• Make-Ahead: Prepare crusts and cheesecake filling in advance, refrigerate, then assemble apples and caramel just before serving.
• Spice Adjustments: Add 1/4 tsp cloves or ginger to the apple topping for additional warmth.
• Crust Variations: Substitute gingersnap crumbs or shortbread for graham crackers.
• Caramel Swaps: Use store-bought caramel in a pinch but slightly reduce sugar for balance.
• Mini Dessert Boards: Pair with small dollops of whipped cream or toasted nuts for festive presentation.

Flavor Profile & Pairings

• Taste: Rich, creamy, and lightly tangy with sweet caramel and spiced apple topping.
• Texture: Crunchy crust, smooth filling, tender apples, sticky caramel drizzle.
• Presentation: Single-serve cheesecakes are visually stunning and perfect for fall-themed parties or buffets.

Nutritional Overview (per mini cheesecake)

• Calories: 353 kcal
• Sugar: 37.9 g
• Sodium: 298.2 mg
• Fat: 16.5 g
• Carbohydrates: 48.7 g
• Protein: 5 g
• Cholesterol: 73.2 mg

Dietary Notes: Contains dairy, gluten, and eggs; not suitable for vegan or dairy-free diets unless substitutions are made.

Make-Ahead & Meal Prep Tips

• Crust & Filling: Prepare up to 24 hours in advance and refrigerate.
• Apples: Can be cooked and stored separately, reheated before serving.
• Caramel: Prepare ahead; store in fridge and gently reheat for drizzling.
• Assembly: Can be done day-of to ensure apples remain warm and caramel is pourable.

FAQs

Q: Can I use a different apple variety?
A: Yes! Tart-sweet varieties like Fuji or Honeycrisp work well, but Granny Smith provides ideal balance.

Q: How do I avoid cracked cheesecakes?
A: Mix at low speed and avoid over-beating eggs. Cooling slowly in the oven also helps prevent cracks.

Q: Can I make these gluten-free?
A: Substitute gluten-free graham crackers or shortbread for the crust.

Q: Can I freeze the mini cheesecakes?
A: Yes! Wrap each cheesecake individually and store in airtight container up to 3 months. Thaw in fridge before serving.

Q: Can I prep the apples in advance?
A: Absolutely. Cook, cool, and refrigerate; reheat slightly before topping cheesecakes.

Cooking Timeline (at a Glance)

Step	Time	Notes
Caramel	20 min	Cool before use
Crust prep & bake	10 min	Cool while making filling
Cheesecake filling prep	15 min	Low-speed mixing
Cheesecake bake	30 min	Oven 300°F
Cooling	2 hr	Chill until firm
Apple topping	5–7 min	Warm when serving

Serving Suggestions

• Serve warm with caramel drizzle and spiced apples.
• Add whipped cream or toasted nuts for added texture and presentation.
• Arrange on a dessert platter for elegant fall entertaining.

Recipe Variations

1. Pumpkin Spice Cheesecakes: Swap half the apples for canned pumpkin puree and add pumpkin pie spice.
2. Salted Caramel: Sprinkle sea salt over caramel drizzle for a sophisticated touch.
3. Nutty Topping: Top with candied pecans or walnuts for crunch.
4. Mini Tart Version: Use tart shells instead of cupcake liners for an upscale presentation.

Ingredient Spotlight

• Granny Smith Apples: Tart, crisp, and perfect for maintaining shape during baking.
• Cream Cheese: Provides creamy texture and slight tang, balancing sweet caramel and apples.

Pro Cooking Tips

• Chill cupcake liners with crust and filling for cleaner removal from pan.
• Cook apples just until tender; they will continue to soften on the cheesecake.
• Reheat caramel gently to prevent burning and maintain pourable consistency.

Storage & Freezing Guide

• Refrigeration: Store in an airtight container, 4–5 days.
• Freezing: Wrap each cheesecake individually; freeze up to 3 months. Thaw in fridge before serving.
• Reheating: Warm apple topping in microwave 15–30 seconds; drizzle caramel before serving.

Nutrition Estimate Table (Per Serving)

Nutrient	Amount
Calories	353 kcal
Protein	5 g
Carbs	48.7 g
Fat	16.5 g
Sugar	37.9 g
Cholesterol	73.2 mg
Sodium	298.2 mg

Dietary Notes: Contains gluten, dairy, and eggs; not vegan or dairy-free without substitutions.

Expanded Conclusion

These Mini Caramel Apple Cheesecakes are the ultimate fall dessert: creamy, spiced, and caramel-drizzled in every single bite. Perfect for parties, holiday tables, or a weekend indulgence, these mini treats are elegant, portable, and utterly delicious. With a buttery crust, smooth cheesecake filling, warm spiced apples, and luscious caramel, each bite is a celebration of fall flavors.

The make-ahead potential makes them a stress-free choice for entertaining. Bake the crusts and filling in advance, cook apples separately, and assemble just before serving to wow your guests with minimal effort.

Once you try these mini cheesecakes, they’ll become a seasonal staple, perfect for fall gatherings, cozy nights at home, or anytime you crave a rich, comforting dessert. Don’t forget to share the love and these individual indulgences—they disappear fast!

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