Cheesecake is the ultimate comfort food. These individual caramel apple cheesecake bites are a perfect fall treat, and this delicious miniature dessert is perfect for sharing.
The combination of apple, a creamy center and crunchy crumb topping will have you reaching for more than one of these bit size desserts. Just try to leave a few for your friends and family. I know. It’s so hard to do.
Oh, how I do so love fall baking!
Caramel Apple Cheesecake Bites
makes 12 individual cheesecakes
Ingredients:
For crust:
1 1/2 cup of graham cracker crumbs
4 Tablespoons of butter, melted
2 TBS sugar
For filling:
2 packages cream cheese, room temperature
½ cup sugar
2 eggs
1 tsp vanilla extract
For apple topping:
2 granny smith apples, peeled and chopped finely
½ tsp cinnamon
¼ tsp nutmeg
2 TBS sugar
½ cup brown sugar
½ cup flour
¼ cup quick cooking oats
¼ cup butter, melted
caramel sauce, for garnish
Directions:
Preheat oven to 350 degrees.
For the crust, add graham cracker crumbs, sugar, and melted butter to medium bowl; mix thoroughly to incorporate the butter and ‘wet’ the crumbs.
Using a 12 space muffin tin, add liners, spray lightly with nonstick spray. Add 1 heaping TBS of graham cracker mixture to the bottom of each liner; press firmly to pack down; repeat for all liners; set aside.
To prepare the apples; add chopped apples, cinnamon, nutmeg, 2 TBS sugar to a bowl; toss to combine; set aside while you continue preparing.
For the cheesecake filling; with a stand mixer or electric mixer, add cream cheese and ½ cup sugar; beat to combine until smooth. Add eggs one at a time, beating after each. Add vanilla; beat for a few more seconds to combine. Pour cream cheese mixture on top of graham cracker crusts until just below the top of the liner (about three-fourths full); set aside.
In another bowl, for the rest of the topping, add ½ cup brown sugar, flour, oats, and ¼ cup melted butter. Use a pastry blender or fork and cut into ingredients until combined and formed into a coarse crumble.
Using the apple mixture, add a heaping TBS on top of each cheesecake. Then, add a heaping TBS of crumble mixture on top of the apples. You can add more if you desire.
Place into oven and bake for 30-35 minutes or until browning on the top. Remove from oven and allow to cool in the pan for 15 minutes on a wire rack. Carefully remove each cheesecake from muffin tin, and set on the wire rack. Cool for 20-30 more minutes on the counter. Transfer cheesecakes to refrigerator and allow to sit for at least 2 hours.
When ready to serve, remove from fridge, set on tray/dish, and drizzle each cheesecake with caramel sauce/topping.
You could even add a little salt to the caramel to really put this over the top!

Caramel Apple Cheesecake Bites
Ingredients
For crust:
- 1 1/2 cup of graham cracker crumbs
- 4 Tablespoons of butter melted
- 2 TBS sugar
For filling:
- 2 packages cream cheese room temperature
- ½ cup sugar
- 2 eggs
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees.
- For the crust, add graham cracker crumbs, sugar, and melted butter to medium bowl; mix thoroughly to incorporate the butter and ‘wet’ the crumbs.
- Using a 12 space muffin tin, add liners, spray lightly with nonstick spray. Add 1 heaping TBS of graham cracker mixture to the bottom of each liner; press firmly to pack down; repeat for all liners; set aside. To prepare the apples; add chopped apples, cinnamon, nutmeg, 2 TBS sugar to a bowl; toss to combine; set aside while you continue preparing.
- For the cheesecake filling; with a stand mixer or electric mixer, add cream cheese and ½ cup sugar; beat to combine until smooth. Add eggs one at a time, beating after each. Add vanilla; beat for a few more seconds to combine. Pour cream cheese mixture on top of graham cracker crusts until just below the top of the liner (about three-fourths full); set aside.
- In another bowl, for the rest of the topping, add ½ cup brown sugar, flour, oats, and ¼ cup melted butter. Use a pastry blender or fork and cut into ingredients until combined and formed into a coarse crumble.
- Using the apple mixture, add a heaping TBS on top of each cheesecake. Then, add a heaping TBS of crumble mixture on top of the apples. You can add more if you desire.
- Place into oven and bake for 30-35 minutes or until browning on the top. Remove from oven and allow to cool in the pan for 15 minutes on a wire rack. Carefully remove each cheesecake from muffin tin, and set on the wire rack. Cool for 20-30 more minutes on the counter. Transfer cheesecakes to refrigerator and allow to sit for at least 2 hours.
- When ready to serve, remove from fridge, set on tray/dish, and drizzle each cheesecake with caramel sauce/topping.
- You could even add a little salt to the caramel to really put this over the top!
Oh Dear God that looks amazing!!!! Big fan of easy recipes. One of my alltime favorites is “3 ingredient banana pudding” https://www.youtube.com/watch?v=xRdPYL_Qb4M
These sound amazing and I love that they are bite sized. Thank you for sharing with us.
Wow! These looks amazing! We have dinner with my in-laws once a week, and we switch off desserts. I think I’ll be making these this week!! Thanks so much for sharing with us at Dream. Create. Inspire. Link.
Oh yum, these look so good. I love the size. It would keep me from overdoing it!
These look scrumptious!!! Do I dare try to make them? I would eat them all!
wow wow wow! wow for the graham cracker crust, wow for the filling with cream cheese, and wow that topping sure makes these special! I’d love to try these!