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Mini cheesecakes with a crumb crust and diced caramelized apples on top, shown with a bite taken out—an irresistible twist on an Apple Crisp in every bite. Try this mini cheesecake recipe for your next dessert craving!.

How to Make my Mini Apple pie Cheesecakes with Caramel 

Course: Dessert
Cuisine: American
Keyword: mini apple pie cheesecakes
Prep Time:10 minutes
Servings:12
Calories: 268kcal
These are the cutest mini apple pie cheesecakes you'll find, with just enough caramel inside to make them absolutely irresistible!
Print Recipe

Equipment

  • 12-cup standard muffin tin
  • Paper cupcake liners
  • Mixing Bowls
  • Stand mixer or hand mixer
  • Measuring cups and spoons
  • ¼-cup measuring cup for pressing crust
  • Small saucepan
  • Rubber spatula or wooden spoon
  • cooling rack

Ingredients

For the graham-cracker crust:

  • 1 cup graham cracker crumbs
  • 2 tablespoons sugar
  • ½ teaspoon  cinnamon
  • ¼ cup unsalted butter melted

For the Filling:

For the caramel apple pie topping:

  • 1 Granny Smith apple  peeled, cored, finely diced
  • 1 tablespoon unsalted butter
  • 1 tablespoon sugar
  • 1 teaspoon  cinnamon
  • ¼ teaspoon ground cloves
  • ¼ cup caramel ice cream topping

Instructions

Make the crust:

  • Line a standard 12-cup muffin tin with paper liners. Preheat the oven to 325°F.
  • In a bowl, mix graham cracker crumbs, sugar, and cinnamon. Stir in melted butter until the mixture looks like damp sand. Spoon a heaping tablespoon into each liner and press flat with the bottom of a ¼-cup measure to form an even base.

Make the mini cheesecake filling:

  • In a stand mixer or with a hand mixer, beat softened cream cheese and sugar until smooth, scraping the bowl as needed. Blend in vanilla. Add eggs one at a time, mixing on low until combined and the batter looks creamy.
  • Divide the filling among liners, almost to the top. Bake 23–25 minutes, until edges are set and centers have a slight jiggle. Transfer the pan to a rack and let cool to room temperature.
  • Move the cooled cheesecakes to the refrigerator and chill at least 4 hours, until fully set.

Make and top the apple pie caramel topping:

  • In a small saucepan over medium-low heat, melt butter. Add diced apple, sugar, cinnamon, and cloves.
  • Cook about 10 minutes, stirring often, until the apples are tender and glossy.
  • Stir in caramel topping and simmer briefly until lightly thickened and most excess liquid cooks off. Let cool.
  • Spoon the cooled caramel apple mixture over each chilled cheesecake. Serve cold or let sit 10 minutes for a softer bite.

Nutrition

Calories: 268kcal | Carbohydrates: 24g | Protein: 3g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 51mg | Sodium: 182mg | Potassium: 85mg | Fiber: 1g | Sugar: 19g | Vitamin A: 668IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 0.4mg
12-cup standard muffin tin
Paper cupcake liners
Mixing Bowls
Stand mixer or hand mixer
Measuring cups and spoons
¼-cup measuring cup for pressing crust
Small saucepan
Rubber spatula or wooden spoon
cooling rack