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Mini Caramel Apple Cheesecakes - so easy and individually portioned! the-girl-who-ate-everything.com

Mini Caramel Apple Cheesecakes

This recipe for Mini Caramel Apple Cheesecakes has a graham cracker crust topped with a creamy filling and sprinkled with spiced apples on top with a little drizzle of caramel.

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Yield 12 cheesecakes


  • 1 cup graham cracker crumbs
  • 2 tablespoons sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup butter , melted


  • 2 (8 ounce) packages cream cheese, softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs , lightly beaten


  • 1 large apple , peeled and finely chopped
  • 1 tablespoon butter
  • 1 tablespoon sugar
  • 1/4 teaspoon ground cinnamon
  • Dash ground cloves
  • 1/2 cup caramel ice cream topping


  1. Preheat oven to 350°. Line 12 muffin cups with paper liners.
  2. In a small bowl, mix cracker crumbs, sugar and cinnamon; stir in melted butter. Spoon 1 rounded tablespoon crumb mixture into each muffin cup; press down with a narrow glass or spoon.
  3. In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla. Add eggs; beat on low speed just until blended. Pour over crusts.
  4. Bake 15-18 minutes or until centers are set (do not overbake). Cool in pan on a wire rack 30 minutes. Then transfer to the fridge to chill. As with most cheesecakes, they're even better the next day.
  5. To serve, in a small skillet, cook and stir apple with butter, sugar, cinnamon and cloves over medium heat 4-5 minutes or until tender; stir in caramel topping. Spoon over cheesecakes to serve.

Recipe Notes

Source: Taste of Home