Easy Mini Caramel Apple Cheesecakes Recipe
Easy Mini Caramel Apple Cheesecakes Recipe photo by Taste of Home
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Easy Mini Caramel Apple Cheesecakes Recipe

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Cheesecake is the ultimate comfort food, but a big slice can be too rich. These bite-sized cheesecakes topped with apples and creamy caramel dazzle the senses. —Brandie Cranshaw, Rapid City, SD
TOTAL TIME: Prep: 30 min. Bake: 15 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 30 min. Bake: 15 min. + cooling
MAKES: 12 servings


  • 1 cup graham cracker crumbs
  • 2 tablespoons sugar
  • 1/4 teaspoon ground cinnamon
  • 3 tablespoons butter, melted
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs, lightly beaten
  • 1 large apple, peeled and finely chopped
  • 1 tablespoon butter
  • 1 tablespoon sugar
  • 1/4 teaspoon ground cinnamon
  • Dash ground cloves
  • 1/2 cup butterscotch-caramel ice cream topping

Nutritional Facts

1 cheesecake with about 1 tablespoon topping: 307 calories, 19g fat (10g saturated fat), 84mg cholesterol, 244mg sodium, 31g carbohydrate (23g sugars, 0 fiber), 4g protein.


  1. Preheat oven to 350°. Line 12 muffin cups with paper liners.
  2. 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.
  3. 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.
  4. Bake 15-18 minutes or until centers are set (do not overbake). Cool in pan on a wire rack 30 minutes.
  5. 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. Refrigerate leftovers. Yield: 1 dozen.
Originally published as Easy Mini Caramel Apple Cheesecakes in Taste of Home September/October 2015, p66

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Lady Fingers User ID: 2682286 249321
Reviewed Jun. 11, 2016

"I can't review the crust, as mine was rather modified, but I used the filling recipe and it was perfect! Absolutely perfect in flavor, texture, and timing, and just the right amount to fill 12 muffin papers to the top."

YahootieMama User ID: 511922 237924
Reviewed Nov. 23, 2015

"This recipe is great! It bakes up quickly and easily. It got rave reviews as "best cheesecake ever" from my family. It is a keeper!"

ejshellabarger User ID: 3870843 236765
Reviewed Nov. 5, 2015

"So easy and delicious!"

shortbreadlover User ID: 960739 233152
Reviewed Sep. 19, 2015

"i used mini cheese cake pans and they worked won derful i gave some to my friends and they loved it as did i. next time, i might n ot share"

Beema User ID: 446601 232256
Reviewed Sep. 3, 2015

"I hate to bake, but this recipe looked easy enough even for me to do successfully. Instead of using the muffin cups, tho, I used four aluminum mini loaf pans, which worked out just right. I gave away three of the four pans to my daughters, knowing I couldn't possibly consume more than one pan full myself.. (that equals three servings). Everyone loved this combo of flavors."

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