- VE
You'll be making these mini caramel apple cheesecakes all autumn long! With graham cracker crust, cinnamon cheesecake filling, homemade salted caramel sauce, and spiced apple pie topping, these little treats are beyond decadent. And, everyone gets their own little cheesecake for easy serving.
- VE
Sunday Table
March 31, 2026
Sundaytable.co
You'll be making these mini caramel apple cheesecakes all autumn long! With graham cracker crust, cinnamon cheesecake filling, homemade salted caramel sauce, and spiced apple pie topping, these little treats are beyond decadent. And, everyone gets their own little cheesecake for easy serving.
From the Cook
From the Cook
From the Cook
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Warning0 allergens identified
Mini Caramel Apple Cheesecakes
Salted Caramel Sauce
Graham Cracker Crust
Cinnamon Cheesecake Filling
Apple Pie Topping
Salted Caramel Sauce
1
Pour the sugar into a heavy-bottom sauce pan. Cook over medium-low heat, stirring often. At first, the sugar will clump up but after a few minutes, it will melt completely and turn a deep amber color. Keep a close eye so it doesn't burn.
2
Once the sugar is melted, remove the pot from the heat. Immediately whisk in the butter until the mixture is smooth. Work carefully, because the caramel will bubble up and splatter. Add the heavy whipping cream, vanilla extract, and the Kosher salt. Stir quickly until the caramel is silky and smooth. Taste and add more Kosher salt if desired. Pour the caramel into a bowl and let it cool.
Graham Cracker Crust
1
Preheat the oven to 325°F (163°C). Lightly grease a mini cheesecake pan with butter or baking spray. Or, you can use a standard cupcake pan. Line the cupcake pan with paper cups for easy removal.
2
Add the graham cracker sheets to the bowl of a food processor and pulse until you have semi-fine crumbs. You should end up with about 1 1/2 cups of crumbs (148 grams). Add the sugar, melted butter, and a big pinch of salt. Pulse the mixture until the graham crackers are finely ground and you have a thick dough.
3
Evenly divide the graham cracker mixture into the mini cheesecake cups, about 2 Tablespoons per cup (or 1 1/2 tablespoons per cupcake liner). Using a spoon or clean fingers, press the mixture evenly into the bottom of the cups. Bake for 5-6 minutes, until the crusts are toasty and light golden-brown. Let the crusts cool while you prepare the filling.
Cinnamon Cheesecake Filling
1
Fill a cake pan (or another oven-safe pan) with a few inches of water. Set aside.
2
Pour the butter and sugar into a large mixing bowl. Using a hand mixer or stand mixer, beat the butter and sugar together until the mixture is sandy. Add the cream cheese and beat until the cream cheese is light and fluffy.
3
Add the sour cream, cinnamon, and vanilla extract. Then, add the eggs and beat just until the filling is mixed together. Using a #60 cookie scoop, evenly divide the filling between the cooled crusts. Use a butter knife to smooth the filling over the crusts.
4
Place the mini cheesecake pan (or cupcake pan) on the middle rack of the oven and set the pan of water on the rack under the mini cheesecakes. Bake at 325°F (163°C) for 17-20 minutes, or until the edges are set and the centers are still a bit jiggly like Jell-O!
5
Once the cheesecakes are baked, turn off the oven and crack the oven door. Let the mini cheesecakes cool for 1 hour in the oven. Then, cover the pan and refrigerate the cheesecakes for about 2-4 hours or until the filling is completely set.
Apple Pie Topping
1
Peel and core the apples. Then, dice them into small cubes (about 1/2-inch).
2
Melt the butter in a large skillet over medium heat. Add the diced apples, brown sugar, apple pie spice, and a pinch of salt. Sauté the apples until the apples are tender and the sugar is bubbling, about 6-7 minutes. Use the topping right away or store & refrigerate it for later.
Assemble
1
Right before serving, carefully remove each mini cheesecake from the pan. Use a thin butter knife to carefully cut the cheesecakes away from the sides of the pan if needed.
2
Then, top each chilled cheesecake with about 1 tablespoon of caramel sauce followed by about 1 1/2 tablespoons of warm apple pie topping. Serve the cheesecakes immediately. Enjoy!
My Calorie Intake
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Tips & Tricks (5)
- Room Temperature Cream Cheese 🧈Let cream cheese sit at room temperature for 30 minutes before mixing to ensure a smooth, lump-free filling that bakes evenly without cracks.
- Water Bath for Creamy Texture 💧Bake your mini cheesecakes in a water bath to maintain gentle, even heat and prevent the filling from drying out or developing surface cracks.
- Apple Maceration Magic 🍎Toss your diced Honeycrisp apples with brown sugar and cinnamon 15 minutes before topping the cheesecakes to release their natural juices and intensify the spiced flavor.
- Caramel Temperature Precision 🌡️Use a candy thermometer and cook your caramel to exactly 350°F before adding cream and salt for a perfectly smooth sauce that won't crystallize or separate.
- Crust Compression Technique 🤲Press your graham cracker crust firmly into the bottoms and slightly up the sides using the bottom of a measuring cup for an even, sturdy foundation that won't shift during baking.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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