Caramel Apple Mini Cheesecakes
These Caramel Apple Mini Cheesecakes feature a buttery crust, creamy cheesecake filling, cinnamon apple topping, and a drizzle of rich caramel. Perfect for fall gatherings or bite-sized indulgence!
Ingredients
- 1 cup graham cracker crumbs
- 3 tbsp melted butter
- 2 tbsp brown sugar
- 8 oz cream cheese softened
- 1/4 cup granulated sugar
- 1 egg
- 1/2 tsp vanilla extract
- 1 apple peeled and finely diced
- 2 tbsp butter for apples
- 2 tbsp brown sugar for apples
- 1/2 tsp ground cinnamon
- Caramel sauce for drizzling
Instructions
- Preheat oven to 325°F (163°C) and line a muffin pan with 9 liners.
- In a bowl, mix graham cracker crumbs, melted butter, and brown sugar. Press into liners to form crusts. Bake for 5 minutes.
- Beat cream cheese, granulated sugar, egg, and vanilla until smooth. Spoon evenly over crusts.
- In a skillet, sauté diced apples with butter, brown sugar, and cinnamon for 5–7 minutes until tender.
- Spoon apple mixture over cheesecake batter.
- Bake for 18–22 minutes until centers are set. Cool at room temp, then chill for 2+ hours.
- Drizzle with caramel before serving.
Notes
Use tart apples like Granny Smith for a nice contrast.
Add chopped nuts for extra crunch.
Let cheesecakes cool gradually to prevent cracking.