Caramel Apple Mini Cheesecakes

Bring the cozy flavors of fall to the dessert table with these easy Caramel Apple Mini Cheesecakes! Each bite is filled with a buttery graham cracker crust, rich and creamy cheesecake, a luscious homemade caramel sauce, and tender cinnamon-kissed apples. They’re the perfect treat for sharing at holiday parties!

Ingredients

Graham Cracker Crust

• Graham Cracker Crumbs – I recommend using classic honey graham crackers so the crust doesn’t overpower the rest of the cheesecake.
• Unsalted Butter – Binds the crust together and adds a rich, toasty flavor.
• Granulated Sugar – Gives the crust just a hint of sweetness.

Mini Cheesecake Cupcakes

• Cream Cheese – Gives the cheesecakes a smooth, velvety texture and rich flavor.
• Sour Cream – Makes the filling extra creamy and adds a bit of a tangy flavor.
• Granulated Sugar – Sweetens the cheesecake without overpowering the classic tangy flavor.
• Eggs – Binds everything together.
• Vanilla Extract – Rounds out all of the flavors.

Easy Caramel Sauce

• Brown Sugar – I like to use brown sugar instead of white to give the sauce more of a deeper caramel flavor.
• Unsalted Butter – Adds richness and creates a silky texture.
• Heavy Cream – Makes the caramel creamy and gives it a pourable consistency.
• Vanilla Extract – Enhances the caramel’s flavor.
• Apple – Honeycrisp or Granny Smith are my favorites for the apple topping, but any apple works great!
• Sea Salt – This is optional, but I highly recommend it as it makes the flavors pop!

How to Make Caramel Apple Mini Cheesecakes

1. Make graham cracker crust: Preheat oven to 325 degrees. Line a regular size muffin pan with paper liners. (I recommend using the paper liners over foil). Combine graham cracker, butter and sugar in a small bowl. Texture should be similar to wet sand. Divide crust evenly into the bottom of the lined muffin tin. Bake for 5-6 minutes or until golden brown. Take out of the oven and cool completely.

2. Beat cream cheese: Meanwhile assemble the cheesecake filling. Beat cream cheese in a stand mixer with the paddle attachment.
3. Mix in remaining ingredients: Add in sour cream, sugar, eggs and vanilla. Mix until combined. Make sure to scrape the sides of the bowl.

4. Bake cheesecakes: Pour cheesecake mixture into cooled muffin tin. It will be about 2 tablespoons of filling each. Fill almost all the way to the top. Place in the oven and bake for 20 minutes or until the cheesecakes are set. They will still jiggle a bit. Do not over cook them. If they start to crack they are getting over cooked.
5. Cool cheesecakes: Allow them to cool in the muffin tin completely. Place in the refrigerator to chill and serve cold with your favorite toppings

6. Make the caramel sauce: Add all of the ingredients except for the vanilla to a saucepan. Cook over low-medium heat until thickened stirring occasionally. About 8 minutes. If the sauce isn’t getting a lot thicker turn up the heat a bit and keep and eye on it making sure to whisk constantly. (The sauce will thicken as it cools in the refrigerator).
7. Cool the caramel sauce: Take off of the heat and stir in vanilla. Transfer to a container and place in the refrigerator to firm up and cool.

Looking for more mini cheesecake recipes to make? Try my Mini Cheesecake Cupcakes, Mini Pumpkin Cottage Cheese Cheesecakes, and Triple Chocolate Mini Cheesecakes.

More Apple Desserts to Try

• Apple Cider Donuts
• Oatmeal Apple Crisp
• Apple Upside Down Cake
• Stuffed Baked Apple Crisp
• 6 Ingredient Apple Cinnamon Cookies