🍎 A Fall Favorite
Every season, our family has those favorite treats, traditions, and go-to spots that just make the time of year feel complete—and this one is always at the top of the list!
This fall has already been off to an incredibly busy start, so when I finally got the chance to make our first batch of the season, it didn’t even last the weekend. (Always a good sign, right?)
This time, though, I had the pleasure of sharing a few with some special guests who happened to stroll through where I work in Kalamazoo. As luck would have it, they love cheesecake too—so I knew this twist on the classic dessert would hit the spot.
Hopefully, they enjoyed it as much as we do while visiting Michigan🍰✨
🍏 Caramel Apple Mini Cheesecakes with Streusel Topping
The perfect mix of creamy cheesecake, tart apples, and buttery cinnamon crumble—these mini cheesecakes taste like fall in every bite.
Ingredients
Crust
- 10 graham cracker sheets, finely crushed (about 1⅓ cups)
- 2½ Tbsp granulated sugar
- ¼ tsp ground cinnamon
- 6 Tbsp unsalted butter, melted
Streusel Topping
- ½ cup all-purpose flour
- ¼ cup quick oats
- ¼ cup + 2 Tbsp packed light brown sugar
- ¼ tsp ground cinnamon
- ⅛ tsp ground nutmeg
- ⅛ tsp salt
- ¼ cup unsalted butter, cold and diced into ½-inch cubes
Cheesecake Filling
- 2 (8 oz) packages cream cheese, softened
- ⅔ cup granulated sugar
- 2 large eggs
- ¼ cup sour cream
- 1 tsp vanilla extract
Apple Layer
- 1 lb Granny Smith apples, peeled, cored, and finely chopped (about 3 small apples)
- 2 tsp lemon juice
Instructions
For the Crust
- Preheat oven to 325°F (163°C).
- In a mixing bowl, whisk together graham cracker crumbs, sugar, and cinnamon.
- Pour in melted butter and stir with a fork until evenly moistened.
- Divide mixture among 18 paper-lined muffin cups, adding a rounded tablespoon to each.
- Press into an even layer and bake for 5 minutes. Remove and let cool.
For the Streusel
- In a separate bowl, whisk together flour, oats, brown sugar, cinnamon, nutmeg, and salt.
- Add cold butter and rub together with fingertips until the mixture forms small crumbles.
- Refrigerate while preparing the apples and filling.
For the Filling
- Toss chopped apples with lemon juice; set aside.
- Using an electric mixer on medium-low, beat cream cheese and sugar until smooth.
- Mix in eggs one at a time, then blend in sour cream and vanilla extract.
To Assemble
- Divide cheesecake batter evenly among muffin cups (about ¼ cup each, filling ¾ full).
- Spoon chopped apples evenly over the cheesecake layer.
- Sprinkle a heaping tablespoon of streusel over each.
- Bake for 23–25 minutes, or until centers are just set.
- Cool at room temperature for 30 minutes, then refrigerate for at least 3 hours.
- Drizzle with caramel sauce before serving (optional, but so worth it!).
Recipe Details
Course: Dessert
Cuisine: American
Keyword: caramel apple cheesecake, mini cheesecake
Author: Jaclyn
Nutrition Facts
Caramel Apple Mini Cheesecakes (with Streusel Topping)
Amount Per Serving:
Calories 269 | Calories from Fat 153
| Nutrient | % Daily Value* |
|---|---|
| Fat | 17g (26%) |
| Saturated Fat | 10g (63%) |
| Cholesterol | 65mg (22%) |
| Sodium | 153mg (7%) |
| Potassium | 99mg (3%) |
| Carbohydrates | 27g (9%) |
| Fiber | 1g (4%) |
| Sugar | 19g (21%) |
| Protein | 3g (6%) |
| Vitamin A | 595IU (12%) |
| Vitamin C | 1mg (1%) |
| Calcium | 44mg (4%) |
| Iron | 1mg (6%) |
*Percent Daily Values are based on a 2,000-calorie diet.
🍂 Final Thoughts
These mini cheesecakes are the ultimate fall comfort dessert—just the right blend of sweet, tart, and creamy, with that irresistible cinnamon crunch on top. Whether you’re hosting, gifting, or just baking for fun, they never last long (trust me on that one!).
This recipe was originally inspired by Cooking Classy’s Caramel Apple Mini Cheesecakes with Streusel Topping, but of course, I added a few of our family’s favorite touches. That’s the fun part of baking—making it your own! 🍂