Caramel Apple Mini Cheesecakes

I’ve decided that these Caramel Apple Mini Cheesecakes are the best cheesecakes I’ve made yet. The texture turned out so great! And the caramel drizzle…don’t skimp on that! It’s almost more of a butterscotch than a caramel since I used brown sugar and butter. The perfect accompaniment to the fresh apples.

Classic vanilla cheesecake ingredients topped with green apples, and then topped with a caramel drizzle! I did a little research on cheesecakes with flour and/or corn starch in the batter. I had never made cheesecakes with those ingredients. Check out this article for some cheesecake insider tips! Flour or cornstarch is often used to help prevent cracking during baking, but also gives the texture a bit of fluff. The crust is a simple graham cracker crust. Melted butter, crushed graham crackers, sugar, and cinnamon.

Toss the chopped apples in lemon juice to keep them from getting brown. Then add brown sugar, nutmeg and cinnamon. You could also use apple pie spice if you have it, which is just a blend of spices. Press the apples gently into the cheesecake batter.

This caramel-ish sauce is brown sugar, heavy cream, butter, vanilla, and a pinch of salt. Super easy to make, and would be great for just dipping fresh apples! It thickens as it sits, so you could make ahead of time, and just microwave to loosen it up if needed.

The apples cook slightly in the oven, but retain a nice texture. Just perfect in my opinion! Generously drizzle the caramel sauce over the cheesecakes…the more the merrier.

Making these in muffin pans is the PERFECT portion size. No slicing and serving, each individual portion is great for one person. And of course…if you’ve been around long enough, you know I used my silicone pans. They just pop right out, no liners needed!

Perfect for a holiday gathering or to use up those orchard apples!

Let me know what you think when you make these Caramel Apple Mini Cheesecakes!

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Caramel Apple Mini Cheesecakes

Course Dessert
Prep Time 30 minutes
Cook Time 35 minutes
Cooling Time 15 minutes
Total Time 1 hour 20 minutes
Servings 12 cheesecakes
Author Laura Doerr


For the crust

  • 1 1/2 cups graham cracker crumbs
  • 2 tbsp sugar
  • 1/2 tsp ground cinnamon
  • 5 tbsp melted butter

For the apples

  • 2 large green apples peeled and finely chopped
  • 2 tsp lemon juice
  • 2 tbsp brown sugar
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tsp corn starch

For the cheesecake

  • 16 oz cream cheese room temp
  • 1/4 cup sugar
  • 2 eggs
  • 2 tsp pure vanilla extract
  • 2 tsp all-purpose flour

For the caramel sauce

  • 1/2 cup brown sugar
  • 1/4 cup heavy cream
  • 2 tbsp butter
  • 1/2 tsp pure vanilla extract
  • Pinch of salt


  1. Preheat oven to 325 degrees. Line a 12-cup muffin pan with paper liners, or use a silicone muffin pan for stick free, no liner cheesecakes.

  2. In a medium bowl, combine the graham cracker crumbs, sugar, cinnamon, and melted butter. Stir together until combined. Add a heaping tablespoon into each muffin, and press down evenly. Set aside.

  3. In a medium bowl, add peeled, chopped apples and lemon juice. Stir to coat. Stir in brown sugar, cinnamon, nutmeg, and corn starch, set aside.

  4. In a large bowl, beat the room temperature cream cheese with a hand mixer or stand mixer until smooth, beat in sugar, eggs, vanilla, and flour until creamy and smooth. Divide evenly into the muffin pan over the crusts. Spread into even layers. Top each cheesecake with apple mixture. Press down gently. Bake for 35 minutes.

  5. While the cheesecakes are baking, prepare the caramel sauce. In a medium saucepan combine brown sugar, heavy cream, and butter over medium-low heat. Whisk for about 5-6 minutes. Mixture will be bubbly, but should not be burning or smoking. Whisk in the vanilla and pinch of salt. Whisk for 1 minute. Remove from heat. Sauce will thicken as it cools.

  6. Once cheesecakes have cooled slightly, drizzle generously with caramel sauce. Refrigerate and chill for at least 3 hours.

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