Apple Pie Mini Cheesecakes

These are the perfect mini cheesecakes for the season! Every bite of these individual cheesecakes features creamy filling, sweet apple pie topping, and a drizzle of caramel. It will be a beautiful holiday dessert.

If you’re looking to make more of fall inspired mini cheesecakes, check out my maple pecan mini cheesecakes, or these mini pumpkin cheesecake pies. You can also make a whole apple pie cheesecake.

These caramel apple cheesecakes will be a huge hit with your family and party guests. Whether you’re going to a party, a potluck, or hosting Thanksgiving dinner, these mini cheesecakes will be in high demand. Be ready to share this recipe with friends and family!

When it comes to seasonal desserts, fall is a season for so many favorite flavors like apple, pumpkin, maple, pecan, cinnamon, and many more. This is when all the aromatic and comforting desserts are made. That’s especially true for the holidays.

Mini cheesecakes make the perfect holiday dessert because it’s much easier to make than a whole cheesecake. The fact that they are bite-sized is great for parties.

Ingredients For Mini Cheesecakes

First, let’s begin with the buttery base for the dessert, you only need these 3 simple ingredients:

• Graham Cracker Crumbs – Plain graham crackers will work too if you pulse them into crumbs.
• Butter – Not only does the butter add wonderful flavor to your crust, it also holds it all together!
• Apple Pie Spice – This extra touch of seasoning will add extra pop of fall flavor. 

Creamy Cheesecake Filling:

• Cream Cheese – The true key to a creamy, dreamy cheesecake! Make sure to use full fat cream cheese.
• White Granulated Sugar 
• Sour Cream – This ingredient both adds a hint of sour tang and softens the cheesecake filling. 
• Heavy Whipping Cream – This is also used to make the cheesecake filling smooth and creamy.
• Egg – The egg is very important because it helps bind the filling together and give it more body. 
• Cornstarch – Along with the egg, cornstarch is necessary because it insures your cheesecake filling will not have any cracks. 
• Apple Pie Spice – This is a spice consisting of several other spices, all thrown together in one heavenly mixture.

If you need to substitute apple pie spice: for 1 teaspoon of apple pie spice, combine 1/2 teaspoon ground cinnamon with 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground allspice, and 1/8 ground cloves or ground ginger.

Apple Pie Topping:

• Butter – try to avoid salted butter. Too much salt can be an overpowering flavor when baking sweet desserts. 
• Apples – Golden delicious apples are the best when making apple pie, but other sweet apples will work as well.
• Brown Sugar – brown sugar will add a hint of molasses to the overall flavor.
• Vanilla Extract
• Flour – All purpose gluten free flour can be substituted if necessary.

If you are substituting gluten free flour in the topping, don’t forget to use gluten free graham cracker cookies in the crust.

Additional topping:

• Caramel Topping – Whether it’s bought at the store or made at home, caramel sauce is the perfect garnish for this mini cheesecake recipe. Try to buy “caramel topping” because it’s actually thicker than “caramel sauce.”

How To Make Caramel Apple Mini Cheesecakes

By following these super simple steps, you too can create everyone’s new favorite fall inspired treat! 

Make the Crust:

1. Combine graham crackers and apple pie spice in a small mixing bowl. Mix in melted butter until completely incorporated.
2. Line a muffin pan with cupcake liners.
3. Add a couple of tablespoons of graham cracker mixture to each cup.

TIP: Use the back of the tablespoon to press the cracker mixture all over the bottom and a little up the sides.

Apple Pie Topping:

NOTE: you can make apple pie filling ahead of time or while cheesecake is baking.

If you choose to make it ahead, store it in the refrigerator, in a food storage container with a lid. Warm it up before adding to the cheesecakes.

1. Peel, core, and dice the apples. 
2. Melt the butter, then add and sauté the apples with sugar and spices. 
3. Cook the mixture for about 15 minutes.
4. Sprinkle flour over the top, mix, and cook for a few more minutes.
5. Remove from heat and set aside until ready to use! You can also cool and refrigerate in a container with a lid. 

Cheesecake Filling:

1. Beat the cream cheese and sugar for a couple of minutes before you add the egg and sour cream.
2. Lower the speed before beating in the cream, cornstarch, and apple pie spice.
3. Scrape down the sides and bottom of the bowl before moving on. This ensures that the batter is completely smooth.

Assemble and Bake

1. Use an ice cream scoop to get even amounts of filling into each cup, filling them 3/4 of the way full.

2. Bake until the outer edges are firm but the centers are still slightly jiggly.

3. Cool, then add topping.

Let the baked cheesecakes cool to room temperature before adding the apple filling and caramel topping.

4. Chill for 4 hours, then serve!

Be sure not to refrigerate them too quickly! If they’re rushed from the oven to the fridge, the drastic change in temperatures will effect the texture and create condensation.

FAQ

Can I make them gluten free?

Absolutely! Use gluten free graham crackers and pulse them for the crust and use gluten free all purpose flour to make apple pie topping.

Do I have to keep mini cheesecake refrigerated?

Yes! Make sure to cool the cheesecakes to room temperature first, then cover, and keep refrigerated.

How long can I store mini cheesecakes in the refrigerator? 

The desserts will last up to 5 days in the refrigerator. Make sure to store them in an airtight container. 

Can I freeze individual cheesecakes?

Yes, you can! Make sure to cool the cheesecakes completely first. Wrap each mini cheesecake in a couple of layers of plastic wrap. (Do not take off the cupcake liner.) Place wrapped cheesecakes on the cutting board and freeze for 2 hours. Transfer frozen and wrapped cheesecakes into a large zip-top freezer bag (or two) and back into freezer. Label and freeze for up to 2 months.

To defrost, simply leave them in an airtight container in the refrigerator for a few hours or overnight. 

Note: Freeze without the caramel topping.

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