Description
Mini Caramel Apple Cheesecake Bites are the perfect blend of creamy cheesecake, spiced apples, and buttery graham cracker crust, all in a bite-sized form. Topped with warm caramel drizzle, these are a hit at holiday gatherings, potlucks, or anytime you want a sweet fall-inspired treat!
Ingredients
For the Crust:
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3/4 cup graham cracker crumbs
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2 tbsp granulated sugar
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3 tbsp unsalted butter, melted
For the Cheesecake Filling:
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8 oz cream cheese, softened
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1/4 cup granulated sugar
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1 large egg
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1/2 tsp vanilla extract
For the Apple Topping:
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1 large apple, peeled and diced (Granny Smith or Honeycrisp work great)
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1 tbsp butter
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2 tbsp brown sugar
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1/2 tsp ground cinnamon
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Pinch of nutmeg (optional)
For the Caramel Drizzle:
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1/4 cup caramel sauce (store-bought or homemade)
Instructions
1. Preheat Oven:
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Preheat oven to 325°F (160°C).
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Line a 12-cup mini muffin tin with mini paper liners or lightly grease.
2. Make the Crust:
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In a bowl, mix graham cracker crumbs, sugar, and melted butter.
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Spoon about 1 tablespoon into each muffin cup and press down firmly.
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Bake for 5 minutes, then set aside to cool.
3. Make the Cheesecake Filling:
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In a medium bowl, beat cream cheese and sugar until smooth.
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Add egg and vanilla, mixing until just combined.
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Spoon filling over each crust, filling about 3/4 full.
4. Bake the Cheesecakes:
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Bake for 13–15 minutes, or until centers are set and no longer jiggly.
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Cool completely, then refrigerate for at least 1 hour.
5. Make the Apple Topping:
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In a skillet over medium heat, cook apples, butter, brown sugar, cinnamon, and nutmeg for 5–7 minutes until soft and caramelized.
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Let cool slightly.
6. Assemble and Serve:
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Top each chilled cheesecake with a spoonful of apple topping.
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Drizzle with caramel sauce before serving.
Notes
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These can be made 1–2 days ahead and stored in the fridge.
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For a shortcut, use canned apple pie filling finely chopped.
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Want more crunch? Sprinkle with chopped pecans or a touch of sea salt on top!