Description
These irresistible Mini Caramel Apple Cheesecake Bites combine creamy cheesecake, sweet caramel, and tender spiced apples in perfectly portioned treats. Easy to make with no water bath required, these bite-sized desserts are perfect for fall gatherings, parties, or any time you crave the classic combination of caramel and apple flavors.
Ingredients
For the Graham Cracker Crust:
- 1½ cups graham cracker crumbs (about 12 full crackers)
- ⅓ cup melted butter
- 3 tablespoons granulated sugar
- ½ teaspoon ground cinnamon
For the Cheesecake Filling:
- 16 oz cream cheese, softened to room temperature
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ⅓ cup sour cream
- 2 tablespoons all-purpose flour
For the Apple Topping:
- 2 medium Granny Smith apples, peeled and finely diced
- 2 tablespoons butter
- ¼ cup brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- 1 tablespoon lemon juice
For the Caramel Drizzle:
- ½ cup store-bought caramel sauce (or homemade)
- 2 tablespoons heavy cream
- Pinch of sea salt (optional)
Instructions
- Prepare Equipment: Preheat oven to 325°F (163°C). Line a 24-cup mini muffin tin with paper liners or grease generously with butter.
- Make Crust: In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and cinnamon. Mix until mixture resembles wet sand. Press 1 tablespoon firmly into bottom of each muffin cup.
- Prepare Apples: Heat butter in a large skillet over medium heat. Add diced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook 5-7 minutes, stirring frequently, until apples are tender. Remove from heat and cool slightly.
- Make Cheesecake Batter: Beat softened cream cheese with electric mixer until smooth, 2-3 minutes. Gradually add sugar and beat until combined. Add eggs one at a time, beating well after each. Mix in vanilla, sour cream, and flour until just combined.
- Assemble: Spoon 1 tablespoon cheesecake batter over each crust. Top with small spoonful of apple mixture, then another dollop of batter to cover apples.
- Bake: Bake 18-22 minutes until centers are almost set with slight jiggle. Cool in pan 15 minutes, then transfer to wire rack.
- Chill: Refrigerate at least 2 hours or overnight for best texture.
- Finish: Before serving, warm caramel sauce with heavy cream until smooth. Drizzle over each bite and sprinkle with sea salt if desired.
Notes
Make-Ahead Tips: These bites taste even better after chilling overnight. Store covered in refrigerator up to 5 days.
Freezing Instructions: Wrap individually in plastic wrap and freeze up to 3 months. Thaw overnight in refrigerator.
Pro Tips: Use room temperature ingredients for smoothest batter. Don’t overbake – centers should still jiggle slightly. Pat cooked apples dry to prevent soggy crusts.
Variations: Add chopped pecans to crust, substitute Honeycrisp apples, or drizzle with homemade caramel for extra richness.
- Prep Time: 15
- Cook Time: 20
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 185
- Sugar: 16g
- Sodium: 125mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: Mini Caramel Apple Cheesecake Bites, fall desserts, bite-sized cheesecake, caramel apple treats, mini desserts, party desserts, make-ahead desserts, autumn recipes