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These Mini Apple Cheesecakes aren’t only quick and easy to prepare, but also a sophisticated fall dessert. They’re a perfect combination of a buttery graham cracker crust, creamy cheesecake filling, sweet and tangy apple topping, and moist and crunchy streusel topping. Perfect for any occasion.

Jump to Recipe

How can I make sure the cheesecake doesn’t crack?

Use cream cheese, eggs, and sour cream at room temperature, don’t overmix the batter, and don’t overbake to be sure that your mini apple cheesecake won’t crack. But these mini cheesecakes may crack as they are topped with apples which can add extra moisture, acidity, and weight pressure during the baking process.

Can I make these cheesecakes ahead of time?

Yes, they’re perfect for making ahead, because mini cheesecakes freeze and refrigerate well. Remove them from the oven and let cool to room temperature. Then, place in the fridge for at least 3 hours.

Drizzle with caramel sauce or top with whipping cream just before serving.

How can I easily remove the mini cheesecakes from the muffin tins?

Line a muffin tin with paper liners. If you are worried about sticking, you can additionally grease paper liners with non-stick cooking spray.

Wait until the mini cheesecakes have cooled for at least 3 hours in the refrigerator. This will make them easy to remove from the muffin tins and paper liners.

Best Caramel Apple Mini Cheesecakes With Streusel Topping

Mini apple cheesecakes look elegant and are perfect for a brunch or any get-together

5 from 2 votes

Print Pin Rate

Course: Breakfast, Dessert

Cuisine: American

Prep Time: 30

Cook Time: 23

Total Time: 53

Servings: Servings

Calories: 353kcal

Author: Katherine - Yummfully

Ingredients

For the graham cracker crust:

1 cup graham cracker crumbs
2 tbsp granulated sugar
1/4 tsp ground cinnamon
pinch of salt
4 tbsp unsalted butter, melted

For the topping:

½ cup all-purpose flour
¼ cup quick cooking oats
¼ cup light brown sugar
½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp salt
4 tbsp unsalted butter, cold, diced into ½ inch cubes

For the apple layer:

2 Granny Smith apples, peeled, cored and finely chopped
1 tsp lemon juice
1 tsp ground cinnamon

For the cheesecake:

16 oz cream cheese, softened
½ cup granulated sugar
1 tsp vanilla extract
2 large eggs, room temperature
⅓ cup sour cream, room temperature

Instructions

Preheat the oven to 325ºF. Line a muffin tin with 12 paper liners.
Prepare the crust. In a small bowl, mix the graham cracker crumbs, sugar, cinnamon, and salt. Then, mix in the melted butter using a fork until well combined. Divide this mixture between prepared muffin liners. Press it down to make a crust. Bake in the preheated oven for 5 minutes. Then, remove from the oven and set aside.
Prepare the streusel topping. In another bowl, mix together flour, oats, light brown sugar, cinnamon, nutmeg, and salt. Then, add the cold cubed butter. Combine with your fingers or using a fork until the mixture resembles coarse sand. Place in the refrigerator until ready to use.
Prepare the apple filling. In a bowl, combine the chopped apples, lemon juice, and cinnamon. Set aside.
Prepare the cream cheese filling. In a mixing bowl, combine the cream cheese, sugar, and vanilla extract, using an electric mixer, until smooth. Beat in the eggs, one at a time, beating on low after each addition. Then, whisk in the sour cream using a hand whisk until just combined.
Pour the cream cheese filling over the prepared crust. Divide the apples evenly over the cheesecake layer. Sprinkle the streusel topping on top.
Bake in the preheated oven for 23-26 minutes or until set. Then, remove from the oven and let cool to room temperature. Refrigerate for at least 3 hours before serving. Enjoy with a drizzle of caramel sauce or with whipping cream.

Nutrition

Frequently Asked Questions

What can I use if I don’t have graham crackers for the crust?

You can use any other crushed cookies like digestive cookies, vanilla wafers, or arrowroot cookies.

What if I don’t have a mixer to cream the cream cheese?

You can use a rubber spatula or a hand whisk to mix the ingredients for the cream cheese layer. Be sure that you’re using cream cheese at room temperature for easy mixing.

How do I prevent the streusel topping from getting too hard?

Be sure you correctly measured the ingredients. Use cold butter, not melted, and don’t overmix it. Make sure that the streusel topping isn’t too dry.

Can I use salted butter instead of unsalted butter in the recipe?

I recommend using unsalted butter because it’s easier to control the amount of salt in the recipe. If you have only salted butter, you can still use it, but omit adding the amount of salt called for in the recipe.

What if I don’t have a muffin tin for the mini cheesecakes?

You can still make these mini cheesecakes by using ramekins or a springform pan and cutting them using metal rounds. Of course, the baking time may vary depending on the size of the pan.

How do I ensure the apples are cooked and not crunchy?

The recipe says to use finely chopped Granny Smith apples so that they can be cooked within 23-26 minutes. Try chopping the apples into roughly the same-sized pieces.

What alternative toppings can I use apart from caramel sauce?

Feel free to experiment with your favorite toppings. For example, honey, maple syrup, melted chocolate, or powdered sugar can add unique flavor to your mini apple cheesecakes.

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