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Mini Caramel Apple Cheesecakes Recipe
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Mini Caramel Apple Cheesecakes Recipe

Mini Caramel Apple Cheesecakes are delicious, individual cheesecakes with a brown sugar streusel and caramel glaze. Easy to make too!

Prep Time
20 mins
Cook Time
25 mins
Chill Time
3 hrs
Total Time
3 hrs 45 mins
Servings: 18
Calories: 237 kcal
Course: Cake
Cuisine: American

Ingredients

For the crust
  • 1 ½ cups gingersnap cookie crumbs about 28 cookies
  • 5 Tablespoons butter melted, unsalted
For the cheesecake filling
  • 2 apple peeled and chopped, large
  • 1 teaspoon lemon juice
  • 2 packages 8 oz each cream cheese, softened
  • ¾ cup granulated sugar
  • 2 egg large
  • ¼ cup yogurt plain, Greek
  • 1 teaspoon vanilla extract
  • 2 Tablespoons all-purpose flour
For the streusel
  • ¼ cup oats quick cook
  • ½ cup all-purpose flour
  • ½ cup light brown sugar packed
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon kosher salt
  • ¼ cup butter unsalted
For the topping
  • caramel sauce

Instructions

For the Crust
    Cup of Yum
  1. Process gingersnap cookies in a food processor until they become fine crumbs. You'll need 1 1/2 cups of cookie crumbs (about 28 gingersnap cookies, if you're counting).
  2. Once processed, stir in melted butter with a fork. Set aside.
  3. Preheat oven to 325 degrees F. Line a muffin tin with paper muffin cups. Using a small metal scoop, spoon an oversized scoop of crumbs into the bottom of each paper cup. Approximately 1 1/2 Tbsp of crumbs. Fill all the muffin cups. You should have 18 in total.
  4. Using a tart shaper (or your fingers), press crumbs into the bottom firmly. Bake for about 5 minutes, then remove and cool while making the filling.
For Cheesecake filling
  1. Start by peeling and chopping two large apples into tiny bits. Place in a bowl with 1 tsp of fresh lemon juice and set aside.
  2. In a large mixing bowl, combine softened cream cheese with sugar. Beat until creamy. Add eggs, one at a time, then add in the greek yogurt, all-purpose flour, and vanilla extract. Mix just until blended, do not over beat.
  3. Divide batter into the prepared crusts, approximately 1/4 cup (I use my large metal scoop for this). 
  4. Top each cheesecake with a spoonful of the diced apples.
The Streusel
  1. In a small bowl, combine the oats, flour, brown sugar, nutmeg, cinnamon, salt, and butter. Use your hands to mix into small crumbles (or a pastry cutter works too).
  2. Sprinkle streusel over the tops of each apple cheesecake, dividing it up until you've used all of it!
  3. Bake cheesecakes in preheated oven for about 25 minutes. Remove from oven and cool completely on a wire rack, then transfer to the refrigerator for at least 3 hours, or overnight.
  4. When ready to serve, drizzle with caramel sauce!

Notes

  • These cheesecakes are best served cold with caramel sauce drizzled over the top.
  • I use homemade caramel sauce, but a thick caramel ice cream topping works too.
  • Keep cheesecakes in refrigerator for up to 5 days, in an airtight container. The streusel may soften, but still tastes delicious.
  • Freeze. Before adding the caramel sauce, store cheesecakes in freezer safe container for up to 3 months. Thaw in refrigerator overnight.
  • See blog post for more recipe tips and tricks.

Nutrition Information

Serving 1cheesecake Calories 237kcal (12%) Carbohydrates 36g (12%) Protein 4g (8%) Fat 9g (14%) Saturated Fat 5g (25%) Polyunsaturated Fat 4g (24%) Cholesterol 39mg (13%) Sodium 159mg (7%) Fiber 1g (4%) Sugar 20g (40%)

Nutrition Facts

Serving: 18 Serving

Amount Per Serving

Calories 237

% Daily Value*

Serving 1cheesecake
Calories 237kcal 12%
Carbohydrates 36g 12%
Protein 4g 8%
Fat 9g 14%
Saturated Fat 5g 25%
Polyunsaturated Fat 4g 24%
Cholesterol 39mg 13%
Sodium 159mg 7%
Fiber 1g 4%
Sugar 20g 40%

* Percent Daily Values are based on a 2,000 calorie diet.