Caramel Apple Cheesecakes

Mini Caramel Apple Cheesecakes are delicious, individual cheesecakes with a brown sugar streusel and caramel glaze. Easy to make too!

Apple Cheesecake with brown sugar streusel and caramel sauce on top.

I’m a sucker for apple desserts. And cheesecake. And caramel sauce. 

These mini cheesecakes have everything you crave for fall. They’re topped with a delicious brown sugar streusel and caramel glaze.

And the best part? They are perfectly portioned, for individual desserts, parties or saving in the freezer for later!

How to Make Mini Caramel Apple Cheesecakes

STEP 1. The Crust.

Any good cheesecake recipe deserves a delicious crust. Today I used Gingersnap cookies, I love the spicy sweet kick paired with the apples. But you can also use Nilla Wafers or Graham Crackers if you prefer.

For the crust, process your cookies in a food processor until they become fine crumbs. You’ll want 1 1/2 cups of cookie crumbs (about 28 gingersnap cookies, if you’re counting).

Once processed, stir in melted butter with a fork. Set aside.

Preheat oven to 325 degrees F. Line a muffin tin with paper muffin cups. Using a small metal scoop, spoon an oversized scoop of crumbs into the bottom of each paper cup. Approximately 1 1/2 Tbsp of crumbs. Fill all the muffin cups. You should have 18 in total.

Using a tart shaper (or your fingers), press crumbs into the bottom firmly. Bake for about 5 minutes, then remove and cool while making the filling.

STEP 2. The Cheesecake filling.

Start by peeling and chopping two large apples into tiny bits. Place in a bowl with 1 tsp of fresh lemon juice and set aside.

In a large mixing bowl, combine softened cream cheese with sugar. Beat until creamy. Add eggs, one at a time, then add in the greek yogurt, all-purpose flour, and vanilla extract. Mix just until blended, do not over beat.

Divide batter into the prepared crusts, approximately 1/4 cup (I use my large metal scoop for this). 

Top each cheesecake with a spoonful of the diced apples.

STEP 3. The Streusel.

In a small bowl, combine the oats, flour, brown sugar, nutmeg, cinnamon, salt, and butter. Use your hands to mix into small crumbles (or a pastry cutter works too).

Sprinkle streusel over the tops of each apple cheesecake, dividing it up until you’ve used all of it!

Bake cheesecakes in preheated oven for about 25 minutes. Remove from oven and cool completely on a wire rack, then transfer to the refrigerator for at least 3 hours, or overnight.

When ready to serve, drizzle with caramel sauce!

How to Store Caramel Apple Mini Cheesecakes

These mini cheesecakes should be stored in the refrigerator until ready to serve. 

They are best served cold with caramel sauce drizzled over the top.

I use homemade caramel sauce, but a thick caramel ice cream topping works too.

What apples are best for baking?

You really can’t go wrong with this recipe. I like to choose what is currently in season, or available. 

Granny Smith and Gala apples tend to be readily available and both work well.

Honeycrisp, Jonagold, and Golden Delicious are all excellent choices as well.

More Cheesecake Recipes

Easy Dessert Recipes

Yield: 18

Mini Caramel Apple Cheesecakes

Mini Caramel Apple Cheesecakes
Prep Time 20 minutes
Cook Time 25 minutes
Chill Time 3 hours
Total Time 3 hours 45 minutes

Mini Caramel Apple Cheesecakes are delicious, individual cheesecakes with a brown sugar streusel and caramel glaze. Easy to make too!

Ingredients

For the crust

  • 1 1/2 cups gingersnap cookie crumbs (about 28 cookies)
  • 5 Tbsp unsalted butter, melted

For the cheesecake filling

  • 2 large apples, peeled and chopped
  • 1 tsp lemon juice
  • 2 packages (8 oz each) cream cheese, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/4 cup plain Greek yogurt
  • 1 tsp vanilla extract
  • 2 Tbsp all-purpose flour

For the streusel

  • 1/4 cup quick cook oats
  • 1/2 cup all-purpose flour
  • 1/2 cup light brown sugar, packed
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp kosher salt
  • 1/4 cup unsalted butter

For the topping

  • Caramel sauce

Instructions

For the Crust

  1. Process gingersnap cookies in a food processor until they become fine crumbs. You'll need 1 1/2 cups of cookie crumbs (about 28 gingersnap cookies, if you're counting).
  2. Once processed, stir in melted butter with a fork. Set aside.
  3. Preheat oven to 325 degrees F. Line a muffin tin with paper muffin cups. Using a small metal scoop, spoon an oversized scoop of crumbs into the bottom of each paper cup. Approximately 1 1/2 Tbsp of crumbs. Fill all the muffin cups. You should have 18 in total.
  4. Using a tart shaper (or your fingers), press crumbs into the bottom firmly. Bake for about 5 minutes, then remove and cool while making the filling.

For Cheesecake filling

  1. Start by peeling and chopping two large apples into tiny bits. Place in a bowl with 1 tsp of fresh lemon juice and set aside.
  2. In a large mixing bowl, combine softened cream cheese with sugar. Beat until creamy. Add eggs, one at a time, then add in the greek yogurt, all-purpose flour, and vanilla extract. Mix just until blended, do not over beat.
  3. Divide batter into the prepared crusts, approximately 1/4 cup (I use my large metal scoop for this). 
  4. Top each cheesecake with a spoonful of the diced apples.

The Streusel

  1. In a small bowl, combine the oats, flour, brown sugar, nutmeg, cinnamon, salt, and butter. Use your hands to mix into small crumbles (or a pastry cutter works too).
  2. Sprinkle streusel over the tops of each apple cheesecake, dividing it up until you've used all of it!
  3. Bake cheesecakes in preheated oven for about 25 minutes. Remove from oven and cool completely on a wire rack, then transfer to the refrigerator for at least 3 hours, or overnight.
  4. When ready to serve, drizzle with caramel sauce!

Nutrition Information:

Yield:

18

Serving Size:

1

Amount Per Serving: Calories: 237 Total Fat: 9g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 39mg Sodium: 159mg Carbohydrates: 36g Net Carbohydrates: 0g Fiber: 1g Sugar: 20g Sugar Alcohols: 0g Protein: 4g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Mini Caramel Apple Cheesecakes are delicious, individual cheesecakes with a brown sugar streusel and caramel glaze. Easy to make too!

**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

9 comments on “Caramel Apple Cheesecakes”

  1. Tiffany

    Do these have the proper cheesecake texture or the weird, lighter, less dense no-bake type of texture?

  2. Susan

    The mini cheesecakes look delicious and I really want to make these but some of the streusel topping ingredients  are missing in the recipe, there is no butter or nutmeg listed in the ingredients as in the instructions below.  

    Thanks

  3. Krissy Allori

    These look really good. My husband loves cheesecake so I think I’ll make these for him for our anniversary coming up.

  4. Toni

    These just taste like fall! So creamy and good. My family loved having their own individual dessert too!

  5. Suzy

    These are THE BEST cheesecakes to make! So tasty from the crust to the caramel! A family favorite!

  6. Billy

    These are seriously so good and so easy to make. The dangerous part for me is that I eat multiple lol. The streusel is spot on and just takes these over the top!

  7. Pingback: Mini Cherry Cheesecake - Shugary Sweets

  8. Joanie

    These cheesecakes are amazing! So perfect for fall and that streusel topping absolutely delicious!

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