Easy Mini Caramel Apple Cheesecakes

a great way to use up apples
A great way to use up apples
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For the base:
1 cup Graham crackers crumbs
2 tbsp Sugar
¼ tsp Cinnamon ground
3 tbsp Butter melted
For the cheesecake:
2 packages (8 oz each) Cream Cheese softened
½ cup Sugar
1 tsp Vanilla extract
2 Large eggs lightly beaten
For the topping:
1 large Apples peeled and finely chopped
1 tbsp Butter
1 tbsp Sugar
¼ tsp Cinnamon ground
Dash Ground cloves
½ cup Butterscotch-caramel ice cream topping

Nutritional information

  • For the base:

  • For the cheesecake:

  • For the topping:

Easy Mini Caramel Apple Cheesecakes


My Easy Mini Caramel Apple Cheesecakes are a great way to use up apples when you have a large harvest at the end of the summer! I find I am always looking for apple recipes at this time of year and this is one of the best ones. These mini cheesecakes are simple to make using a muffin tray.

I start by making the cheesecake base from graham cracker crumbs, sugar cinnamon and melted butter. Then I beat cream cheese, sugar, vanilla and eggs to make the cheesecake mix which I then bake. I finish these little treats off with apples cooked with butter, sugar, cinnamon, cloves and caramel.

To make Easy Mini Caramel Apple Cheesecakes, you will need the following ingredients:

Ingridiens for Easy Mini Caramel Apple Cheesecakes

So, how do you make Easy Mini Caramel Apple Cheesecakes?

Steps to make Easy Mini Caramel Apple Cheesecakes


Preheat the oven and prepare a muffin tray


Heat the oven to 350 °F and line 12 muffin cups with paper liners.


Make the base


Mix the graham cracker crumbs, sugar and cinnamon together in a small bowl. Add the melted butter and stir well to combine.


Spoon the base into the muffin cups


Place a tablespoon of the crumb mixture into the bottom of each muffin cup and press each base down with the back of the spoon.


Make the cheesecake mix


Beat the cream cheese and sugar together in a large bowl with an electric mixer. When smooth, beat in the vanilla. Add the eggs and beat on low speed until blended. Pour the cheesecake mixture over each base.




Bake in the oven for 15-18 minutes until the centers set. Cool in the muffin tray on a wire rack for about 30 minutes.


Prepare the apple topping


In a small pan, mix the apple with butter, sugar, cinnamon and cloves over medium heat. Cook for 4-5 minutes until tender before stirring in the caramel topping.



Spoon the apple topping over the cheesecakes just before serving.

These Easy Mini Caramel Apple Cheesecakes are a really tasty way to use up your annual apple harvest. Try this recipe soon and remember to tag #CookMeRecipes if you post pics of your mini cheesecakes!

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

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