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These mini caramel apple cheesecakes are fun, decadent, and easy to make. They have a crunchy graham cracker crust, and a smooth, creamy cheesecake filling.

Close up of three caramel apple cheesecakes, with an apple and a jar of oats in the background
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Cheesecake is one of my favorite desserts. It’s rich, creamy, and usually balanced by a chewy crust. But these mini caramel apple cheesecakes just might be my favorite cheesecake yet. 

They’re full of fall flavors, with a topping of oats, cinnamon, and brown sugar, atop a bed of granny smith apples. Add in a graham cracker crust, and an easy to follow recipe, and this is one of my go-to desserts in autumn.

Why You’ll Love these Mini Apple Cheesecakes

These mini desserts have everything you love about cheesecakes. The graham cracker crust is chewy and buttery, and the filling is smooth, creamy, and decadent. And then there’s the kick of fall flavor, with caramel and apples. What more could you want out of a dessert? 

Cheesecake usually comes as a whole cake, but these mini caramel apple cheesecakes are baked in muffin cups, making them the perfect hand-held dessert. They’re easy and fun to make, and guaranteed to be a hit with anyone you make them for.

Overhead view of the ingredients for caramel apple cheesecakes: fresh apples, vanilla extract, graham crumbs, cream cheese, oats, butter, eggs, flour, salt, and spices.

What You’ll Need

These mini caramel apple cheesecakes use a lot of ingredients, but trust me when I say that they’re worth it! Be sure to check out the recipe card at the bottom of the page for the exact quantities. 

For the crust:

  • Graham crumbs – We’ll make these by crushing graham crackers.
  • Salted butter – If you only have unsalted butter, you can add a little bit of salt to the crust.
  • Brown sugar – You can use light or dark.

For the filling:

  • Cream cheese – At room temperature so that it blends easily. Use a block of break cheese, not whipped cream cheese in a tub.
  • Greek yogurt – You could also use regular unflavored yogurt.
  • Egg
  • Caramel sauce
  • Brown sugar – Light or dark brown sugar both work.
  • Vanilla – Be sure to use 100% pure vanilla extract for this recipe.
  • Cinnamon

For the apples:

  • Granny smith apples – Other kinds of apples also work.
  • Brown sugar
  • Cinnamon

For the topping:

  • Flour
  • Brown sugar
  • Rolled oats – Don’t sub with other kinds of oats as the cook time would be different.
  • Cinnamon
  • Salted butter 

How to Make Mini Apple Cheesecakes

This recipe is pretty straightforward and easy to follow. Here’s how it’s done.

  • Prep. Preheat the oven to 325F, then line 12 muffin cups with liners. Spray the muffin liners with baking spray.
  • Make the crust. Add the graham crumbs, melted butter, and brown sugar to a bowl, and stir to combine. Spoon the mixture into the muffin cups, and press it down.
  • Make the filling. Add the cream cheese to a stand mixer and beat until creamy. Add the yogurt, egg, caramel sauce, brown sugar, cinnamon, and vanilla, and beat until the mixture is smooth. Spoon it into the muffin cups.
  • Make the apple mixture. Add brown sugar and cinnamon to a bowl, then add peeled, cored, and diced apples. Stir the mixture until well combined.
  • Make the topping. Mix together the flour, oats, brown sugar, and cinnamon. Use a pastry cutter to cut in the butter, and stir until the mixture is crumbly. 
  • Finish assembling. Spoon some of the apple mixture into each muffin cup, then cover with the topping.
  • Bake. Put the mini caramel apple cheesecakes in the oven and bake for 30 minutes. Chill for 2 hours before eating. 

Tips for Perfect Cheesecake Bites

Here are some tricks and tips for ensuring that these mini caramel apple cheesecakes come out perfectly each time. 

  • Use softened cream cheese. Make sure that the cream cheese you use for the filling is softened. If the cream cheese is softened, it will become fluffier and creamier when whipped, giving these desserts a classic cheesecake texture. 
  • Tent if necessary. Keep an eye on the cheesecakes while they’re in the oven. It’s important to bake them all the way through, but you don’t want to burn them. If you notice that the cheesecakes are getting golden brown, but aren’t done baking, cover them with aluminum foil. 
  • Let them chill. These mini caramel apple cheesecakes smell phenomenal, but it’s important to resist the urge and not eat them as soon as they come out of the oven. Let the cheesecakes sit for at least 2 hours before eating. That will give the dessert time to cool and firm up, so that it will have the perfect consistency when you finally dive in. 
  • Add toppings. These mini cheesecakes are taken to a new flavor level when topped with whipped cream, cool whip, ice cream, or caramel sauce.
Close up of three caramel apple cheesecakes, next to an apple, with a jar of oats in the back

Common Questions

Here are the answers to some commonly-asked questions about mini caramel apple cheesecakes.

What are graham crumbs?
Graham crumbs are just crumbs from graham crackers. You can make them by running graham crackers through a food processor. This recipe calls for about 14 graham crackers’ worth of crumbs. 

What other apples can I use?
I prefer granny smith apples for this recipe, but some people find them too tart. If you want something a little sweeter, you can use gala or honeycrisp apples. 

Can I add nuts?
Nuts are a common addition to fall desserts. If you want some nuts in these mini caramel apple cheesecakes, just add ¼ cup of chopped walnuts or pecans to the topping. 

Can I use quick oats?
Using quick oats will give you inferior results to rolled oats. Rolled oats have a much better texture for a crisp topping.

Three caramel apple cheescakes on a cutting board next to two granny smith apples, with cheesecakes all around

Serving Suggestions

I’m a big fan of serving these mini caramel apple cheesecakes with some homemade ice cream. Here are a few of my favorite ice cream recipes to pair with this recipe.

How to Store Mini Cheesecakes

These caramel apple cheesecakes can be stored in an airtight container in the fridge for up to 1 week. You can also store them in an airtight container in the freezer for up to 3 months. If you’re freezing this dessert, it’s recommended that you individually wrap each mini cheesecake, to prevent freezer burn. Thaw in the fridge before eating. 

Close up of a mini caramel apple cheesecake

More Apple Recipes to Try

If you enjoyed this mini caramel apple cheesecake recipe, then be sure to check out some of my other favorite dishes that use apples. 

Three caramel apple cheesecakes on a cutting board, surrounded by apples and more cheescakes
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5 from 1 vote

Mini Caramel Apple Cheesecakes

These mini caramel apple cheese cakes have a creamy filling and a chewy crust. They're the perfect fall dessert.
Prep Time: 30 minutes
Cook Time: 30 minutes
Resting time: 2 hours
Total Time: 3 hours
Servings: 12 cheesecakes

Ingredients 

For the crust:

  • 2 cups graham crumbs
  • ½ cup salted butter, melted
  • ¼ cup brown sugar

For the filling:

  • 8 ounces cream cheese, softened
  • 2 tablespoons Greek yogurt
  • 1 egg
  • ¼ cup caramel sauce
  • ¼ cup brown sugar
  • 1 teaspoon vanilla
  • ¼ teaspoons cinnamon

For the apples:

  • 2 granny smith apples
  • 2 tablespoons brown sugar
  • ½ teaspoon cinnamon

For the topping:

  • cup flour
  • cup brown sugar
  • ½ cup rolled oats
  • 1 teaspoon cinnamon
  • 6 tablespoons salted butter, softened

Instructions 

  • Preheat the oven to 325 °F (163 °C)
  • Line 12 muffin cups with liners. Spray the liners with non-stick spray.
  • Combine the graham crumbs, melted butter, and brown sugar in a medium sized bowl. Spoon a little of this mixture into each of the muffin cup liners. Press it evenly into the bottom of the cups.
  • Use a stand mixer (or hand mixer) to cream the cream cheese. Then add the greek yogurt, egg, caramel sauce, brown sugar, vanilla, and cinnamon. Mix this until smooth.
  • Spoon the cheesecake mixture evenly over the crusts in each of the muffin cups.
  • Peel, core, and dice the apples. Measure the brown sugar and cinnamon into a medium size bowl and combine them well. Then add the diced apples and stir to coat them well. Set this aside.
  • In a separate, large bowl, whisk together the flour, brown sugar, rolled oats, and cinnamon. Then use a pastry cutter to cut in the softened butter until the mixture is crumbly.
  • Spoon a little of the apple mixture into each muffin cup. Then spoon on a little of the topping.
  • Bake for 30 minutes.
  • Chill for at least 2 hours. Garnish with whipped cream if desired.

Nutrition

Calories: 303kcal, Carbohydrates: 40g, Protein: 3g, Fat: 15g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 49mg, Sodium: 226mg, Potassium: 114mg, Fiber: 2g, Sugar: 26g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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