Mini Caramel Apple Cheesecakes are delicious, individual cheesecakes with a brown sugar streusel and caramel glaze. Easy to make too!
Readers love our easy no bake mini cheesecakes too! Or give this easy Oreo Cheesecake bite recipe a try next.
Why these Cheesecakes are Best
I’m a sucker for apple desserts. And cheesecake. And caramel sauce.
These mini baked 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!
If you love fall, and biting into caramel apples, today’s recipe is designed for you! Be sure to try our caramel apple cheesecake bars next!
Important Ingredient Notes
Reminder
Scroll to the end of the blog post for a complete printable list of ingredients, measurements, and directions.
- Apples- 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. Peel, core, and dice the apples.
- Cream Cheese- use full fat cream cheese for best results. Don’t use the kind in a tub.
- Greek Yogurt- plain or vanilla will work great. Can also swap it out for sour cream if you prefer.
- Gingersnap cookies- we love the tangy crust from these cookies. If you prefer something less “spicy”, try swapping them out for Nilla wafers or graham crackers instead.
- Oats- we chose quick cook oats. Old fashioned oats would work well too. Avoid using steel cut oats.
How to Make Mini Caramel Apple Cheesecakes
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 a Graham Cracker crust if you prefer.
- 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 Tablespoons 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.
The Cheesecake filling.
- 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).
Apples.
- Top each cheesecake with a spoonful of the diced apples.
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 and Chill cheesecakes.
- When ready to serve, drizzle with caramel sauce!
Recipe FAQs
Store mini caramel apple cheesecakes in the refrigerator until ready to serve. They are best served cold then drizzled with caramel sauce upon serving.
Keep cheesecakes in refrigerator for up to 5 days, in an airtight container. The streusel may soften, but still tastes delicious.
Yes. Before adding the caramel sauce, store cheesecakes in freezer safe container for up to 3 months. Thaw in refrigerator overnight.
More Cheesecake Recipes
- S’mores Cheesecake
- Instant Pot Cheesecake
- Chocolate Chip Cheesecake Bars
- Instant Pot Apple Cheesecake
- No Bake Cheesecake
- Instant Pot Pumpkin Cheesecake
Mini Caramel Apple Cheesecakes Recipe
Ingredients
For the crust
- 1 ½ cups gingersnap cookie crumbs about 28 cookies
- 5 Tablespoons unsalted butter melted
For the cheesecake filling
- 2 large apples peeled and chopped
- 1 teaspoon lemon juice
- 2 packages 8 oz each cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- ¼ cup plain Greek yogurt
- 1 teaspoon vanilla extract
- 2 Tablespoons all-purpose flour
For the streusel
- ¼ cup quick cook oats
- ½ cup all-purpose flour
- ½ cup light brown sugar packed
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon kosher salt
- ¼ cup unsalted butter
For the topping
- Caramel sauce
Instructions
For the Crust
- 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).
- 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.
For 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.
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!
Notes
- These cheesecakes 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.
- Keep cheesecakes in refrigerator for up to 5 days, in an airtight container. The streusel may soften, but still tastes delicious.
- Freeze. Before adding the caramel sauce, store cheesecakes in freezer safe container for up to 3 months. Thaw in refrigerator overnight.
- See blog post for more recipe tips and tricks.
Nutrition
Mini Caramel Apple Cheesecakes are delicious, individual cheesecakes with a brown sugar streusel and caramel glaze. Easy to make too!
Have you ever done this as a cake instead of minis? Is cook time the same?
Can you use non-fat plain Greek yogurt?
These cheesecakes are amazing! So perfect for fall and that streusel topping absolutely delicious!
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!
These are THE BEST cheesecakes to make! So tasty from the crust to the caramel! A family favorite!
These just taste like fall! So creamy and good. My family loved having their own individual dessert too!
These look really good. My husband loves cheesecake so I think I’ll make these for him for our anniversary coming up.
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
I’m not sure why that got cut off. All fixed now! Thank you 🙂
Do these have the proper cheesecake texture or the weird, lighter, less dense no-bake type of texture?