Simple and Delicious Caramel Apple Mini Cheesecakes For Your Fall Dessert Table
These Mini Caramel Apple Cheesecakes are a simple and delicious dessert that combines creamy cheesecake, sweet caramel, and tender spiced apples in every bite.
They’re easy to prepare and make a wonderful treat for fall gatherings, holidays, or whenever you want something a little special without much fuss. The individual portions make them perfect for sharing, and they look as good as they taste. With a buttery crust, smooth cheesecake filling, and a luscious caramel apple topping, these mini cheesecakes are sure to be a hit.
They can be made ahead of time, so you can enjoy stress-free entertaining while still serving a dessert that feels homemade and thoughtful. Get ready for a recipe that’s both easy and satisfying.
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Equipment You Will Need
- Measuring cups and spoons
- Peeler
- Knife
- Muffin tin
- Cupcake liners
- Medium mixing bowl
- Stand mixer
- Spatula
- Ice cream scoop
- Small saucepan
- Wire cooling rack
Mini Caramel Apple Cheesecakes
Mini Caramel Apple Cheesecakes combine creamy cheesecake with sweet caramel and spiced apples in a bite-sized treat. Perfect for fall gatherings, parties, or a quick make-ahead dessert!
- Total Time: 4 hours and 33-35 minutes
- Yield: 12
Ingredients
For the crust:
1 cup graham cracker crumbs (about full sheets)
2 tablespoons sugar
1/2 teaspoon cinnamon
1/4 cup unsalted butter, melted
For the filling:
16 oz cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
2 eggs
For the caramel apple topping:
1 Granny Smith apple – peeled, cored and finely diced
1 tablespoon unsalted butter
1 tablespoon sugar
1 teaspoon cinnamon
1/4 teaspoon cloves
1/4 cup caramel ice cream topping
Instructions
- Preheat the oven to 325 degrees. Line a standard muffin tin, set aside.
- In a medium bowl, combine the crusted graham cracker crumbs, sugar, cinnamon and melted butter.
- Stir until all the crumbs are wet, looking like wet sand.
- Scoop a heaping tablespoon into each cupcake liner and use the bottom of a 1/4 cup measuring cup to firmly press down and smoosh the crumbs into the bottom of the liner. Set aside.
- In the bowl of a stand mixer, combine the softened cream cheese and sugar and cream until smooth. Scrape down the sides often.
- Add in the vanilla and eggs and mix well, scraping the sides often.
- Using a large ice cream scoop, divide the filling between each of the cupcake liners.
- Bake in the preheated oven for 23-25 minutes or just until the edges are set and the center is still a little jiggly when you gently shimmy the pan. Allow to cool to room temperature.
- Chill the room temperature cheesecakes in the fridge for an additional 4 hours or until set.
- When ready to assemble – in a small saucepan, combine the diced apple, butter, sugar, cinnamon, and cloves.
- Heat over medium low for about 10 minutes or until the apple are tender.
- Add in the caramel topping and continue to simmer until the mixture begins to thicken and the liquid is mostly boiled off.
- Allow to cool to room temperature.
- Remove the cheesecakes from the fridge and scoop a spoonful of the caramel apple topping over each cheesecake.
Notes
- Storage: Cheesecakes can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Chill Time: 4 hours
- Cook Time: 23-25 minutes
- Category: Sweet Treats
Step-By-Step Process
These mini cheesecakes are perfect for autumn parties, Thanksgiving, or even as a cozy weekend treat. Their bite-sized portions make serving easy, and the combination of caramel and apples always brings warm, seasonal flavor. Make a batch ahead of time and keep them chilled until ready to serve.
For more easy and delicious ideas, explore our other party food recipes for every occasion.
If you enjoyed this recipe, you might also like our Chocolate Pumpkin Patch Brownie Cake and Caramel Apple Dip for even more sweet fall inspiration.
© Little Party Pixie 2025
