Home » Desserts » Mini Caramel Apple Cheesecakes
posted by Christy Denneyon Nov 7, 2016 (updated Aug 24, 2021) 35 comments »
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These Mini Caramel Apple Cheesecakes are so easy. This dessert has a graham cracker crust topped with a creamy filling and sprinkled with spiced apples on top with a little drizzle of caramel.
MINI CARAMEL APPLE CHEESECAKES
So other than being obsessed with getting my teeth whiter (hello Ross from friends), one thing I’ve always wanted is longer lashes. I love the femininity they give. I wasn’t blessed in the lash department.
I’ve tried everything Latisse, Lil’ Lash, and even had eyelash extensions which I loved but way too much maintenance for a mom of five. I finally found an eyelash growing serum that I love and it’s 1/3 of price of Latisse – Grandelash .
You have to use it religiously for two months before you start seeing results but after two months my friends started noticed and even asked if I had my lashes done (woo-hoo).
Lately I noticed that I’ve been looking extra tired with dark circles under my eyes. Kind of like when you put on eyeshadow and some of the excess falls on your upper cheekbone making a dark layer. I know I am getting older but I didn’t know it would happen overnight.
Last week, my little girls and I were fooling around with their play makeup in my bathroom and one of them flipped my face mirror to the microscopic side – you know the one that shows every pore on your face. I leaned in and was shocked to see that not only were my lashes growing longer but I had been growing a forest of dark hairs underneath my eyes.
No dark circles just a second set of lush lashes…on my cheekbones. And I mean long enough that I had to pluck all of them out. Oo0-wee that hurt. But BAM dark circles gone.
Just beware if you do use it to keep it on your eyes and don’t use too much so it leaks down to your cheekbones. Ha. Or I’ve found if I put on eye cream first it creates a barrier so it doesn’t find its way in.
What does this have to do with Mini Caramel Apple Cheesecakes? Absolutely nothing. Here’s what I love about this recipe. They’re so easy. They’re not intimidating like a whole cheesecake is (no cracking).
You can top these Mini Caramel Apple Cheesecakes with any fruit but I love these cinnamon apples and caramel. Totally portable and individually sized for one.
Some recipes are just no fuss and this is one of them.
As with most cheesecakes these are almost better the next day after they have chilled. Perfect for making ahead.
OTHER APPLE RECIPES:
- Caramel Apple Cheesecake
- Caramel Apple Cheesecake Bars
- Apple Muffins
- Salted Caramel Apple Cups
- Apple Crisp Pizza
- Apple Crisp Cheese Danish
- The Perfect Apple Crisp
Mini Caramel Apple Cheesecakes
4.36 from 17 votes
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.
PrintPinRate
Prep Time: 10 minutes mins
Cook Time: 30 minutes mins
Total Time: 40 minutes mins
Servings: 12 cheesecakes
Ingredients
- 1 cup graham cracker crumbs
- 2 tablespoons sugar
- 1/4 teaspoon ground cinnamon
- 1/4 cup butter, , melted
CHEESECAKE:
- 2 (8 ounce) packages cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs, , lightly beaten
TOPPING:
- 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
Instructions
Preheat oven to 350°. Line 12 muffin cups with paper liners.
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.
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.
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.
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.
Notes
Source: Taste of Home
Cuisine: American
Course: Dessert
Author: Christy Denney
All Desserts All Recipes Apple Cheesecake Desserts Fall Favorites
originally published on Nov 7, 2016 (last updated Aug 24, 2021)
35 comments Leave a comment »
100 of my favorite recipes! This is the family-friendly cookbook for anyone looking to plan quick-and-easy meals and wants a way to bring people together, feasting on food which can only be described as scrumptious.
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35 comments on “Mini Caramel Apple Cheesecakes”
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Kellie — Reply
how much filling goes into each liner ?
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Caroline — Reply
These are AMAZING. I usually don’t put a comment on recipes but these are sooo amazing I had to. I made them in 4oz mason jars and they came out perfect! Love.this recipe and it’s perfect for the summer and forth of July!!!
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Christy Denney — Reply
I am so happy to hear that!
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Issac — Reply
I made these for Thanksgiving and they were so delicious.
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Christy Denney — Reply
So happy to hear that!
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bianca — Reply
Are these intended to be served hot (topping) or cold?
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Christy Denney — Reply
Cold. great question.
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Betty — Reply
Can you use a regular cupcake tin for these?
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Sophia — Reply
Pretty sure she used just a normal size muffin since it said 12. I’m actually using a mini muffin tin to make mine and that will make wayy more than 12.
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Christy Denney — Reply
Yes, not sure how many though.
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Kat W. — Reply
Can you make the topping the day before and refrigerate it? Or does it need to be served right away ?
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Christy Denney — Reply
Oh no you can definitely make ahead of time.
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Rumbling Belly — Reply
These were phenomenal! Everything you’d want in a caramel apple… Minus the peel getting stuck in your teeth and replacing that with a soft and crunchy hand-held treat! My boyfriend and his dad loved it with coffee and alone!
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Pam — Reply
If using mini muffin pan, use paper liners? Bake for how long?
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Christy Denney — Reply
It’s hard to say, but I would think around 8-10 minutes or until the middle is set.
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Bert — Reply
very good and easy to make. we loved them
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Christy Denney — Reply
Thank you!
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Cassandra — Reply
Does this recipe only make 12?
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Jill — Reply
Christy, do you think these could be made in ‘mini’ muffin tins (silicon) instead of regular size muffin pans?
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Christy Denney — Reply
Absolutely!
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Lauren Lopez — Reply
Making these for thanksgiving, they look so delish, thank you (:
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Christy Denney — Reply
Hope you love them!
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Sarah — Reply
Are these made in a normal sized muffin tin?
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Christy Denney — Reply
Yes, normal sized!
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Paige Flamm — Reply
Feeling like this would make a fab breakfast right now.
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Christy Denney — Reply
I like how you think!
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Rachel Heffington — Reply
I laughed so hard over your eyelash serum story! These cheesecakes look divine. Caramel apple is always and ever my jam.
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Christy Denney — Reply
Thanks. I know mixing hair stories of any kind and food is taboo, but this is my weird life.
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Brooklyn Murtaugh — Reply
These look so good I’m pretty sure it would be impossible to eat just one!
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Christy Denney — Reply
For sure.
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Steph — Reply
Cheesecakes look delicious and so easy. BUT, oh my gosh your lash story is nuts! Frankenlashes! 😱 So glad you shared and didn’t wait for a recipe that tied it in! Haha.
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Christy Denney — Reply
Thanks for embracing my crazy.
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FELICIA Perkowski — Reply
This recipe is so delicious! I make it with Splenda. I’ve made it three times!
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Christy Denney — Reply
Wow. Good to know it works with Splenda.
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