There’s something magical about the arrival of fall—the crisp breeze, golden leaves crunching underfoot, and the scent of apples and cinnamon filling the air. For me, one of the sweetest parts of the season is baking. It’s that time of year when the kitchen becomes the heart of the home again, and these Mini Caramel Apple Cheesecakes are one of those treats that instantly bring everyone together.

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This recipe was born from a mix of traditions—my grandma’s apple pie and my mom’s obsession with creamy cheesecakes. Every autumn, we’d go apple picking as a family, then spend the afternoon baking all sorts of cozy desserts. One year, I decided to combine the best of both worlds: tart apples, creamy cheesecake, and a buttery graham cracker crust. The result? These delightful little cheesecakes that taste like autumn in every bite.

Perfect for gatherings, holiday tables, or just a cozy night in, these mini cheesecakes are as charming to serve as they are easy to make. And trust me, once you drizzle that caramel sauce over the top, it’s pure magic.

Why You’ll Love This Recipe:

Perfectly portioned: No slicing, no mess—just grab and enjoy.
Rich and creamy: That classic cheesecake texture we all love.
Fall flavors galore: Apple, cinnamon, and caramel—what more could you ask for?
Make-ahead friendly: Ideal for prepping ahead of a party or holiday meal.
Crowd-pleasing: These always disappear fast, so you might want to double the batch!

INGREDIENTS YOU’LL NEED:

For the crust:

¾ cup graham cracker crumbs
1 ½ tablespoons brown sugar
3 tablespoons unsalted butter, melted

For the cheesecake filling:

8 oz cream cheese, softened
¼ cup granulated sugar
1 large egg
½ teaspoon vanilla extract

For the apple topping:

1 apple (peeled, cored, and finely chopped)
1 tablespoon unsalted butter
1 tablespoon brown sugar
½ teaspoon cinnamon

For the caramel topping:

⅓ cup caramel sauce (store-bought or homemade)

HOW TO MAKE MINI CARAMEL APPLE CHEESECAKES:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Preheat and prep
Set your oven to 325°F (163°C). Line a muffin tin with paper cupcake liners. This makes it easier to remove the cheesecakes and keeps cleanup a breeze.

Step 2: Make the crust
In a small bowl, mix together the graham cracker crumbs, brown sugar, and melted butter. Stir until the crumbs are fully coated and the mixture resembles wet sand. Spoon about a tablespoon into each cupcake liner and press down firmly using the back of a spoon. Pop the pan into the oven and bake the crusts for about 5 minutes. Let them cool while you make the filling.

Step 3: Whip up the cheesecake filling
In a medium bowl, beat the softened cream cheese until smooth and creamy. Add the sugar, egg, and vanilla extract, and beat until everything is combined. Don’t overmix—just until smooth.

Spoon the filling evenly over each crust, filling each liner about ¾ full.

Step 4: Bake the cheesecakes
Bake for 15–18 minutes, or until the centers are just set. They might have a slight jiggle, and that’s totally fine. Let them cool completely at room temperature, then transfer to the fridge for at least 2 hours to chill and set fully.

Step 5: Cook the apple topping
While the cheesecakes chill, prepare the apple topping. In a small skillet, melt the butter over medium heat. Add the chopped apples, brown sugar, and cinnamon. Cook for about 5–7 minutes until the apples are soft and slightly caramelized. Let cool.

Step 6: Assemble and drizzle
Once the cheesecakes are chilled and ready, top each one with a spoonful of the warm (or cooled) apple mixture. Finish with a generous drizzle of caramel sauce over the top.

HELPFUL TIPS:

Don’t overbake the cheesecakes – They should be slightly jiggly in the center when you pull them from the oven. They’ll firm up as they cool.
Use a mini cookie scoop – It helps portion the crust and filling evenly and keeps things tidy.
Make ahead – You can make the cheesecakes a day in advance and add the apple topping and caramel right before serving.
Room temp cream cheese is key – For the smoothest filling, let your cream cheese soften at room temperature before mixing.

DETAILS:

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes (plus chilling time)
Yield: 12 mini cheesecakes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

NOTES:

You can use any apple variety you love—Granny Smith adds a tart contrast, while Honeycrisp or Fuji bring natural sweetness.
Store-bought caramel sauce works just fine, but if you have time, making a homemade version adds a nice touch.

NUTRITIONAL INFORMATION:

(Approximate per cheesecake)

Calories: 190
Fat: 11g
Carbohydrates: 20g
Sugar: 14g
Protein: 2g

FREQUENTLY ASKED QUESTIONS:

Can I freeze these mini cheesecakes?
Yes! Freeze them (without toppings) in an airtight container for up to a month. Thaw in the fridge overnight and add toppings before serving.

What’s the best apple to use for topping?
Granny Smith is a great choice for its tartness, but if you prefer sweeter apples, go with Honeycrisp or Gala.

Can I make this in a regular cheesecake pan?
Sure! You can use a muffin tin or even a mini cheesecake pan if you have one. Just adjust baking time slightly.

STORAGE INSTRUCTIONS:

Store the mini cheesecakes in an airtight container in the refrigerator for up to 4 days. For best texture and taste, add the apple and caramel toppings just before serving. If you’re making them ahead, keep the toppings separate until you’re ready to assemble.

Related Recipes

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CONCLUSION

Mini Caramel Apple Cheesecakes are the kind of dessert that just feels like a warm hug. They’re the perfect bite-sized treat to celebrate the cozy vibes of fall or to bring a little sweetness to any occasion. Whether you’re a seasoned baker or just dipping your toes into the world of homemade desserts, this recipe is approachable, fun, and sure to wow your taste buds.