Can I make these cheesecakes ahead of time for a party?

Absolutely! These mini cheesecakes are perfect for make-ahead planning. You can prepare them up to 3 days in advance and store them in the refrigerator. I recommend adding the whipped cream and final caramel drizzle just before serving for the freshest presentation. They actually taste even better after the flavors have had time to meld together.

Why did my cheesecakes sink in the middle after baking?

Sinking usually happens due to drastic temperature changes or overmixing. Make sure you're not opening the oven door during baking, allow them to cool gradually at room temperature before refrigerating, and mix the filling just until the ingredients are combined, especially after adding the egg. A small dip is actually normal and creates the perfect well for your apple topping!

Can I use a different type of apple in this recipe?

While Granny Smith apples are ideal because their tartness balances the sweet components and they hold their shape well when baked, you can substitute with other firm varieties like Honeycrisp, Braeburn, or Pink Lady. Avoid softer apples like McIntosh or Red Delicious as they tend to become mushy when baked.

Do I need to bake the graham cracker crust first?

No, there's no need to pre-bake the crust for these mini cheesecakes. The crust will set nicely during the baking process. Just make sure you press it firmly into the bottom of each liner to create a solid foundation for the cheesecake filling and toppings.

Mini Caramel Apple Cheesecakes Recipe

Description

These Mini Caramel Apple Cheesecakes combine the rich creaminess of cheesecake with the sweet and tangy burst of caramelized apples, all wrapped up in a buttery graham cracker crust. Topped with a crumbly oat streusel and drizzled with caramel sauce, these bite-sized treats are perfect for any occasion. Overflowing with delightful autumn flavors, they’re sure to be a crowd pleaser!

Ingredients

Units Scale

Crust

2 cups graham crumbs
1/2 cup salted butter, melted
1/4 cup light brown sugar, packed

Cheesecake

8 ounces cream cheese, softened
2 tablespoons Greek yogurt or sour cream
1 large egg
1/4 cup caramel sauce (plus more for drizzling)
1/4 cup light brown sugar, packed
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon

Apple Mixture

2 Granny Smith apples, peeled, cored, and diced
2 tablespoons light brown sugar, packed
1/2 teaspoon ground cinnamon

Crumble Topping

1/3 cup all-purpose flour
1/3 cup light brown sugar, packed
1/2 cup rolled oats
1 teaspoon ground cinnamon
6 tablespoons salted butter, softened

Topping

Whipped cream (optional)
Caramel sauce (optional)

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Instructions

Preheat and Prepare the Muffin Tin
Preheat your oven to 325°F (162°C). Line a cupcake pan with liners and spray the liners with non-stick spray to prevent sticking.
Prepare the Crust
In a medium-sized bowl, mix the graham crumbs, melted butter, and brown sugar until they are well combined. Add about 2½ tablespoons of the mixture into each cupcake liner, pressing it firmly into the bottom to create a solid crust base.
Make the Cheesecake Filling
Using a stand mixer fitted with a paddle attachment or a hand mixer, beat the cream cheese until smooth. Add the Greek yogurt (or sour cream), egg, caramel sauce, brown sugar, vanilla extract, and cinnamon, and continue mixing until the mixture is creamy and lump-free. Distribute the cheesecake mixture evenly over the crust using a medium cookie scoop.
Prepare the Apple Mixture
Dice the peeled and cored Granny Smith apples, then toss them in a medium bowl with light brown sugar and cinnamon until evenly coated. Set aside.
Make the Crumble Topping
In a large bowl, whisk together the flour, brown sugar, rolled oats, and cinnamon. Cut the softened butter into the mixture using a pastry cutter until it takes on a crumbly texture.
Assemble the Cheesecakes
Spoon the prepared apple mixture evenly over the cheesecake layer in the muffin tin. Add a small amount of the crumble topping on top of the apple layer, pressing gently to ensure it stays in place. Note that the muffin cups will be quite full.
Bake and Cool
Bake the cheesecakes for 30 minutes. Once baked, allow them to cool to room temperature on a wire rack, then refrigerate for at least 2 hours to set fully.
Serve
Before serving, drizzle the cheesecakes with caramel sauce and top with whipped cream if desired. Enjoy!

Notes

Pack the Crust: Ensure you press the crumb mixture tightly into the muffin cups for a sturdy base.
Graham Cracker Crumbs: If you can’t find them pre-crushed, crush 14 whole graham crackers in a food processor or with a rolling pin and resealable bag.
Smooth Cheesecake Filling: For the best texture, ensure the filling is fully mixed until silky smooth before assembly.
Rolled Oats vs. Quick Oats: Use rolled (old-fashioned) oats for the crumble topping as they provide the correct texture. Avoid quick oats.
Pastry Cutter Substitute: A fork or potato masher works just as well to cut butter into the streusel mixture.
Storage: Store the mini cheesecakes in an airtight container in the refrigerator for up to 7 days.
Optional Add-In: Add 1/4 cup of finely chopped pecans or walnuts to the crumble topping for extra flavor and crunch.

Nutrition

Serving Size: 1 cheesecake
Calories: 245
Sugar: 20g
Sodium: 150mg
Fat: 13g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 3g
Cholesterol: 40mg