Serve up these mini caramel apple cheesecakes with streusel topping and lap up the praise! That’s right – they boast an incredible flavour and they look so cute. Everyone is going to love these little treats and don’t be surprised if they ask you for the recipe too! These tasty cheesecake bites with an apple topping are the perfect autumn treat.
Cheesecake bites offer an alternative to apple pie or apple crisp. These mini caramel apple cheesecakes with apple topping are simple to prepare and offer brown sugar, caramel, vanilla, cinnamon, and tart apple flavours in every mouthful.
Fall Cheesecake Recipe Ingredients
The crust for these cheesecake bites is a combination of sweet graham cracker crumbs, melted butter and brown sugar. You can use another kind of cookie crumbs if you prefer or else you could swap the brown sugar for white or even use artificial sweetener.
The filling is a creamy concoction of cream cheese, Greek yogurt, egg, caramel sauce, brown sugar, vanilla, and cinnamon. Swap the cinnamon for nutmeg if you prefer it.
The apple topping calls for cinnamon, sugar, flour, butter, and oats, as well as the apples. I love the tart, crisp flavour of Granny Smiths in these mini caramel apple cheesecakes with streusel topping. You can use any kind of apples you like though, such as Honeycrisp, Golden Delicious or Ambrosia.
Finally, you might like to add whipped cream or ice cream, as well as more caramel sauce, to serve.
How to Make Apple Cheesecake Bites
First of all, mix the crust ingredients together and divide the mixture between 12 greased muffin cups, pressing it down evenly.
Beat the cream cheese until fluffy using an electric mixer. Next, add the yogurt, egg, caramel sauce, sugar, vanilla, and cinnamon, and beat some more. Divide this mixture between the muffin cups.
Toss the peeled, sliced apples with brown sugar and cinnamon in one bowl. Mix the flour with sugar, oats, and cinnamon in another bowl, cutting in the butter with a pastry cutter or fork. A potato masher would also work here.
Divide the apple mixture between the muffin cups followed by the streusel topping. Bake the Fall cheesecake recipe for half an hour, then chill and serve with ice cream or whipped cream if you like (or some of each!)
5 Top Tips for Success
- It’s important to press down the crust ingredients in these mini caramel apple cheesecakes. You won’t want to crusts to break when removing the cheesecake bites from the muffin cups.
- Whichever apples you like in apple crisp or apple pie will work here. You can use a tart variety like Granny Smith or something sweeter like Honeycrisp.
- Use rolled oats, which are also known as old-fashioned oats, and not quick oats which are great for making oatmeal in a hurry but not so good texture-wise in this Fall cheesecake recipe.
- For added crunch, consider adding a handful of finely chopped nuts to the apple topping. Walnuts or pecans would be good.
- Make these ahead because they need to chill for at least a couple of hours before serving.
Mini Caramel Apple Cheesecakes – FAQs
Keep them in a sealed container in the refrigerator and they should be fine for up to a week. I don’t think they’d last that long in this house, but it’s good to know anyway!
You can absolutely change some of the ingredients in the mini caramel apple cheesecakes. If you’re a firm apple crisp or apple pie fan, you’ll find it pretty much perfect as it is.
However, if you want to make something similar but different, consider swapping the apples for pears and the cinnamon for ginger. This would be a deliciously different twist on the original. You can swap half the oats for chopped nuts, or even use fudge sauce instead of caramel.
I would say yes, definitely. Having these stick to the muffin cups isn’t the result you’ll want to have. So use paper or silicone liners and spritz them with a little non-stick spray oil before adding the crust, filling and apple topping. They will then hopefully slide out easily when done.
Mini Caramel Apple Cheesecakes with Streusel Topping Recipe
Mini Caramel Apple Cheesecakes with Streusel Topping
For the crust:
- 2 Cups graham crumbs
- ½ Cup salted butter melted
- ¼ Cup brown sugar
For the filling:
- Preheat the oven to 325 degrees F.
- Line 12 muffin cups with liners. Spray the liners with non-stick spray.
- Combine the graham crumbs, melted butter, and brown sugar in a medium sized bowl. Spoon a little of this mixture into each of the muffin cup liners. Press it evenly into the bottom of the cups.
- Use a stand mixer (or hand mixer) to cream the cream cheese. Then add the greek yogurt, egg, caramel sauce, brown sugar, vanilla, and cinnamon. Mix this until smooth.
- Spoon the cheesecake mixture evenly over the crusts in each of the muffin cups.
- Peel, core, and dice the apples. Measure the brown sugar and cinnamon into a medium size bowl and combine them well. Then add the diced apples and stir to coat them well. Set this aside.
- In a separate, large bowl, whisk together the flour, brown sugar, rolled oats, and cinnamon. Then use a pastry cutter to cut in the softened butter until the mixture is crumbly.
- Spoon a little of the apple mixture into each muffin cup. Then spoon on a little of the topping.
- Bake for 30 minutes.
- Chill for at least 2 hours. Garnish with whipped cream if desired.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Although they look fancy with the delicious caramel apple topping for cheesecake, they aren’t hard to make. When you cross apple crisp or apple pie with cheesecake, this wonderful recipe is the result you get!
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Bella Bucchiotti of xoxoBella is a storyteller, food lover, dog mom and adventure seeker living on the Pacific coast. She shares her passion for recipes, dogs, sustainability, adventures, travel and philanthropy, in hopes of encouraging followers to run the extra mile, try new recipes, visit unfamiliar places and stand for a cause. Bella lives with Type 1 Diabetes and Celiac Disease.
Bella Bucchiotti is a freelance food, travel, and lifestyle writer for MSN and the Associated Press Wire.