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Mini Caramel Apple Cheesecakes

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A great little treat for any time during the year. The flavor is reminiscent of those warm fall flavors of spicy apple and caramel. You do not need to wait until fall for this delicious tasty treat.

These may seem a little more labor intensive to make, but they are so welcomed by your family and friends that you will make them often.

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I love to make these when fall comes around and we have a warm bonfire burning and we are sitting around the picnic table with one of our last Barbecue gatherings of the neighborhood before the snow falls.

These Mini Caramel Apple Cheesecakes give each person a warm smile and a happy feeling.

Frequently Asked Questions:

            What type of apple is best to use for these treats?

  There is no certain type of apple. I prefer to use Honey Crisp, however, Granny Smith work just as well.

            Should I use Quick Cooking Oats or the regular type of oats?

The recipe calls for Rolled Oats, quick cooking oats are the same except that they have been rolled thinner and steamed for a longer period of time. Either type is acceptable for this recipe.

            Can these be made in advance?

Any cheesecake treat should be made in advance, this gives the cheesecake time to set as needed. Yes, these can be made up to 3 days in advance, but I would not go any longer than that.

            How do I store the Mini Caramel Apple Cheesecakes?

Once these are completely finished, they can be placed in a single layer in an airtight container. Store them in the refrigerator for up to 3 days.

What do you need to make Mini Caramel Apple Cheesecakes

            Crust:

                        ¾ cup Rolled Oats

                        ¼ cup Brown Sugar

                        1 cup Graham Cracker crumbs

                        ½ cup melted butter

            Cheesecake

                        16 ounces Cream Cheese, softened to room temperature

                        ¼ cup Brown Sugar

                        2 tbsp Cornstarch

                        ¼ cup granulated sugar

                        ½ tsp Cinnamon

                        2 tsp Vanilla Extract

                        ⅛ cup ginger, ground

            Apple Crisp Topping:

                        ¼ cup Rolled Oats

                        2 large apples, cored, peeled and diced

                        ½ tsp cinnamon

                        2 tbsp Coconut Oil

                        ¼ cup flour, all purpose

                        ¼ cup brown sugar

            Caramel Topping of choice

How to make Mini Caramel Apple Cheesecakes

FIRST STEP:

Preheat the oven to 350*, or 175C

Add the melted butter, oats, graham cracker crumbs and brown sugar into a bowl

a)

b)

Blend until it is well combined

Line muffin tins with paper liners and fill each liner with the batter

SECOND STEP:

Bake in the preheated oven for 5 minutes, remove, set to the side and let cool

In a bowl, combine the ginger, granulated sugar, cream cheese, cornstarch and vanilla along with the brown sugar

Beat until smooth

a)

b)

c)

d)

e)

f)

THIRD STEP:

Top each of the baked crusts with the cheesecake mixture, do not overfill

In another bowl, combine the ingredients for the streusel topping and stir to combine well

Top each cheesecake with diced apple pieces

a)

b)

c)

Return the muffin tin to the oven and bake for 30 minutes or until done

FOURTH STEP:

Remove from the oven and cool completely

Place in the refrigerator to chill overnight

Top each cheesecake with Caramel Sauce before serving

Enjoy!

Mini Caramel Apple Cheesecakes

Mini Caramel Apple Cheesecakes

Yield: 6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients

  •            Crust:
  •                         ¾ cup Rolled Oats
  •                         ¼ cup Brown Sugar
  •                         1 cup Graham Cracker crumbs
  •                         ½ cup melted butter
  •             Cheesecake
  •                         16 ounces Cream Cheese, softened to room temperature
  •                         ¼ cup Brown Sugar
  •                         2 tbsp Cornstarch
  •                         ¼ cup granulated sugar
  •                         ½ tsp Cinnamon
  •                         2 tsp Vanilla Extract
  •                         ⅛ cup ginger, ground
  •             Apple Crisp Topping:
  •                         ¼ cup Rolled Oats
  •                         2 large apples, cored, peeled and diced
  •                         ½ tsp cinnamon
  •                         2 tbsp Coconut Oil
  •                         ¼ cup flour, all purpose
  •                         ¼ cup brown sugar
  •             Caramel Topping of choice

Instructions

FIRST STEP:

Preheat the oven to 350*, or 175C

Add the melted butter, oats, graham cracker crumbs and brown sugar into a bowl

Blend until it is well combined

Line muffin tins with paper liners and fill each liner with the batter

SECOND STEP:

Bake in the preheated oven for 5 minutes, remove, set to the side and let cool

In a bowl, combine the ginger, granulated sugar, cream cheese, cornstarch and vanilla along with the brown sugar.

Beat until smooth

THIRD STEP:

Top each of the baked crusts with the cheesecake mixture, do not overfill

In another bowl, combine the ingredients for the streusel topping and stir to combine well

Top each cheesecake with diced apple pieces

Return the muffin tin to the oven and bake for 30 minutes or until done

FOURTH STEP:

Remove from the oven and cool completely

Place in the refrigerator to chill overnight

Top each cheesecake with Caramel Sauce before serving

Enjoy!

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