These cute little mini caramel apple cheesecakes are a perfect sweet treat! With a creamy filling and a buttery crust, they taste just like fall in a bite.
They’re so adorable, you’ll want to make a whole batch to share! Just like me, you might have a hard time letting go of one or two—they’re too tasty! 🍏🍰
Key Ingredients & Substitutions
Graham Cracker Crumbs: These provide a sweet, crumbly base. If you’re looking for a gluten-free option, try using almond flour or gluten-free cookies instead.
Cream Cheese: The heart of the cheesecake! If you’re after a lighter version, you can opt for low-fat cream cheese, but I find the full-fat version gives the creamiest texture.
Apples: Granny Smith adds tartness, while Gala brings in sweetness. Feel free to swap with other apples like Fuji or Honeycrisp for varied flavors.
Caramel Sauce: Store-bought works just fine for ease. If you’re feeling adventurous, a homemade caramel sauce gives a richer taste. You can also use chocolate sauce if you prefer!
How Do I Ensure My Mini Cheesecakes Are Perfectly Set?
The baking time is key to getting these mini cheesecakes just right. You want them firm yet slightly jiggly in the center. Here’s how to check:
- After 18 minutes, gently wiggle the pan. If the center slightly jiggles but the edges are set, they’re done.
- Let them cool gradually in the pan to prevent cracking. Transferring them too early can cause them to collapse.
- Chilling in the fridge for at least 1 hour after baking really helps them hold their shape when served.
Trust me, patience pays off in flavor and presentation!
Mini Caramel Apple Cheesecakes
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Filling:
- 16 oz (450 g) cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
For the Apple Topping:
- 2 medium apples (such as Granny Smith or Gala), peeled, cored, and diced
- 2 tablespoons unsalted butter
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
For the Caramel Sauce:
- 1/2 cup caramel sauce (store-bought or homemade)
Optional Garnish:
- Chopped pecans or walnuts
How Much Time Will You Need?
This delightful recipe will take about 20 minutes to prep and 20 minutes to bake. Remember to allow at least 1 hour in the fridge after baking for your mini cheesecakes to chill and set properly. So, total time is about 1 hour and 40 minutes, including cooling time.
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, preheat your oven to 325°F (160°C). Grease a 12-cup muffin tin or line it with paper liners to make removal a breeze later!
2. Prepare the Crust:
In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until everything is well combined and moist. Now, press about 1 tablespoon of this mixture firmly into the bottom of each muffin cup. This will be the delicious crust of your cheesecakes. Set them aside for later.
3. Make the Filling:
In a large mixing bowl, beat the softened cream cheese using a hand mixer until it’s smooth and creamy. Then, add in the granulated sugar, egg, vanilla extract, ground cinnamon, and nutmeg. Keep beating until it’s all nicely combined and fluffy.
4. Assemble the Cheesecakes:
Now it’s time to fill those muffin cups! Divide the cream cheese mixture evenly among your prepared crusts, filling each cup almost to the top. These will puff up a little while baking, so leave a little room.
5. Bake:
Bake your mini cheesecakes in the preheated oven for 18–20 minutes. You want them to be set but still slightly jiggly in the center. When they come out, let them cool in the pan for about 10 minutes before transferring them to a wire rack.
6. Prepare the Apple Topping:
While your cheesecakes are baking, you can whip up the apple topping! In a skillet, melt the butter over medium heat. Toss in your diced apples, brown sugar, and ground cinnamon. Sauté for about 5–7 minutes, stirring occasionally, until the apples are soft and glossy. Set this aside to cool.
7. Cool and Top:
Once your cheesecakes have cooled completely, spoon the warm apple mixture generously over each mini cheesecake. Then, drizzle your luscious caramel sauce on top, adding as much as your heart desires.
8. Garnish and Chill:
If you like, sprinkle chopped pecans or walnuts on top for an extra crunch! Finally, refrigerate your mini cheesecakes for at least 1 hour before serving. This chilling time helps everything set perfectly.
Enjoy every bite of your delightful mini caramel apple cheesecakes! 🍏🍰
FAQ for Mini Caramel Apple Cheesecakes
Can I Use Different Types of Apples?
Absolutely! While Granny Smith provides a nice tartness, you can use Gala, Fuji, or Honeycrisp apples for a sweeter flavor. Adjust the sugar in the topping if using sweeter apples to taste!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To enjoy them again, simply serve chilled or let them sit at room temperature for about 15 minutes before eating.
Can I Make the Cheesecakes Ahead of Time?
Yes, you can make these mini cheesecakes a day in advance! Prepare them entirely, refrigerate, and add the apple topping and caramel sauce just before serving for the best freshness.
What Can I Use as a Substitute for Cream Cheese?
If you want a lighter option, try using Greek yogurt or mascarpone cheese in place of cream cheese. Keep in mind that the flavor and texture will change slightly, but they still yield a delicious cheesecake! You can also find dairy-free cream cheese alternatives if needed.
