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Mini Caramel Apple Cheesecakes

Indulgent Mini Caramel Apple Cheesecakes for Fall Delight

These Mini Caramel Apple Cheesecakes are a delightful treat that captures the essence of fall with a buttery crust and creamy filling.
Prep Time 20 minutes
Cook Time 30 minutes
Chilling Time 2 hours
Total Time 2 hours 50 minutes
Servings: 12 cheesecakes
Course: Easy Desserts
Cuisine: American
Calories: 280

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Substitution: Digestive biscuits can be used for a different flavor profile.
  • 6 tablespoons Salted Butter Note: Unsalted butter can be used if adjusting salt levels elsewhere.
  • 1/4 cup Brown Sugar Substitution: White sugar can be used, but it will alter the flavor slightly.
For the Cheesecake Filling
  • 8 ounces Cream Cheese Substitution: Neufchâtel can be used for a lighter option.
  • 1/2 cup Greek Yogurt Substitution: Sour cream works as an alternative but results in a richer taste.
  • 1 large Egg Note: Flax eggs can be used for a vegan option.
  • 1/2 cup Caramel Sauce Substitution: Store-bought sauce is fine; homemade caramel enhances flavor.
  • 1 teaspoon Vanilla Extract Substitution: Almond extract can offer a unique twist.
  • 1 teaspoon Ground Cinnamon Substitution: Pumpkin pie spice can be used for a different flavor profile.
  • 2 cups Granny Smith Apples Note: Honeycrisp or other baking apples may also work.
For the Streusel Topping
  • 1/2 cup All-Purpose Flour Substitution: Whole wheat flour can be a healthier option.
  • 1/2 cup Rolled Oats Note: Quick oats are not recommended for best texture.
  • 1/4 cup Brown Sugar
  • 1/4 cup Salted Butter

Equipment

  • Muffin pan
  • mixing bowls
  • stand mixer
  • whisk

Method
 

Steps
  1. Preheat your oven to 325°F (160°C). Line a muffin pan with paper liners and give them a spritz of non-stick spray for easy removal later.
  2. In a mixing bowl, combine graham cracker crumbs, melted butter, and brown sugar. Mix well until combined, then press the mixture firmly into the bottom of each muffin cup.
  3. In a stand mixer, beat the cream cheese until smooth and creamy. Gradually mix in Greek yogurt, egg, caramel sauce, brown sugar, vanilla extract, and ground cinnamon until fully blended and fluffy.
  4. In a separate bowl, dice the Granny Smith apples and coat them with a sprinkle of brown sugar and cinnamon. Set aside to let the flavors mingle.
  5. For the streusel topping, whisk together all-purpose flour, brown sugar, rolled oats, and a dash of cinnamon. Cut in softened butter until the mixture is crumbly and resembles coarse crumbs.
  6. Spoon the cheesecake filling into each muffin cup, filling them about three-quarters full. Layer the apple mixture on top, followed by a generous sprinkle of the streusel topping.
  7. Bake the cheesecakes for 30 minutes, or until the filling is set. Allow them to cool, then refrigerate for at least 2 hours before serving to allow the flavors to meld beautifully.

Nutrition

Serving: 1cheesecakeCalories: 280kcalCarbohydrates: 30gProtein: 4gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 55mgSodium: 210mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 0.5mg

Notes

Serve these cheesecakes with a dollop of whipped cream for extra indulgence.

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