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Hold onto your sweet tooth! These Caramel Apple Mini Cheesecakes are going to be your new favorite indulgence! They’re not only the perfect size, but they’re the perfect sweetness as well!
We make these ALL THE TIME, and I can promise you that we’re instantly craving them again the moment that they’re gone. If you’re looking for a simple cheesecake recipe, this is it!
Table of Contents
🛒 INGREDIENTS
Crust:
- Graham crumbs
- Salted butter
- Brown sugar
Filling:
- Cream Cheese
- Greek Yogurt
- Egg
- Caramel Sauce
- Brown Sugar
- Vanilla
- Cinnamon
Apples:
- Granny Smith Apples
- Brown Sugar
- Cinnamon
Toppings:
- Flour
- Brown Sugar
- Rolled Oats
- Cinnamon
- Salted Butter
Optional garnish: whipped cream (or ice cream, or cool whip) and a drizzle of caramel sauce
*see recipe card for detailed amounts
HOW TO MAKE CARAMEL APPLE MINI CHEESECAKES
- Preheat the oven to 325 degrees.
- 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.
HELPFUL NOTES:
- Lots of steps, but delicious.
- Make sure to pack the graham cracker crusts, you don’t want a loose base because the cheesecake filling and toppings are weighty.
STORAGE AND REHEATING INSTRUCTIONS:
These caramel apple mini cheesecakes may be stored in an airtight container in the fridge for up to a week.
FAQS & SUBSTITUTIONS/VARIATIONS:
Can I Use Quick Oats Instead of Rolled Oats?
Though you can use quick oats, it is important to note that they will not work as well as rolled oats will. Rolled oats are the same as old fashioned oats and are a better texture for the crisp.
I Don’t Have a Pastry Cutter- What Do I Use?
The best substitute would be a fork, or, if you find that difficult, a potato masher.
Can I Add Nuts to the Crisp Portion of the Caramel Apple Mini Cheesecakes?
Yes, feel free to add ¼ cup of finely chopped pecans, or walnuts to the topping. These are not just healthy and nutritious, but also add a nice element of crunch to the crisp portion.
Try Some of My Other Favorite Apple Recipes
Creamy, crumbly and oozing with fall flavors, you absolutely need to try making these caramel apple mini cheesecakes.
EQUIPMENT
- Muffin Pans
- Stand Mixer
- Apple Peeler
- Apple Corer
- Whisk
- Pastry Cutter
INGREDIENTS
Ingredients For the crust:
- 2 cups Graham Crumbs
- ½ cup Salted Butter, melted
- ¼ cup Brown Sugar
Ingredients For the filling:
- 8 ounce Cream Cheese, softened
- 2 tbsp Greek Yogurt
- 1 Egg
- ¼ cup Caramel Sauce, will use more for drizzling afterwards
- ¼ cup Brown Sugar
- 1 tsp Vanilla
- ¼ tsp Cinnamon
Ingredients For the apples:
- 2 Granny Smith Apples
- 2 tbsp Brown Sugar
- ½ tsp Cinnamon
Ingredients For the topping:
- ⅓ cup Flour
- ⅓ cup Brown Sugar
- ½ cup Rolled Oats
- 1 tsp Cinnamon
- 6 tbsp Salted Butter, softened
- Optional garnish: whipped cream, or ice cream, or cool whip and a drizzle of caramel sauce
INSTRUCTIONS
- Preheat the oven to 325 degrees.
- 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.
NOTES
Notes:
- Lots of steps, but delicious.
- Make sure to pack the graham cracker crusts, you don’t want a loose base because the cheesecake filling and toppings are weighty.
- These mini cheesecakes may be stored in an airtight container in the fridge for up to a week.
- Can I use quick oats instead of rolled oats? Quick oats will not work as well. Rolled oats are the same as old fashioned oats and are a better texture for the crisp.
- I don’t have a pastry cutter – what could I use instead? The best substitute would be a fork, or, if you find that difficult, a potato masher.
- I like nuts in my crisps – could I add that to this recipe? Yes, feel free to add ¼ cup of finely chopped pecans, or walnuts to the topping.
NUTRITION
Serving: 12ServingsCalories: 369kcalCarbohydrates: 41gProtein: 4gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 68mgSodium: 285mgPotassium: 139mgFiber: 2gSugar: 27gVitamin A: 706IUVitamin C: 1mgCalcium: 62mgIron: 1mg
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