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!
I won’t tell you how many bites I could bite before stopping. Cheesecake is my thing!
I like that they are small enough to indulge without guilt. I’m all about cheesecake. 🙂
Those sure look delicious. It is apple season so a perfect time to make these.
These look delicious! I love caramel. It’s my favorite topping.
Oh my! These look amazing! I was just talking about making some cheesecake. I think I will make these instead.
that looks really amazing. We so many apples too so this would be a great for my family
Yum! This looks delicious. Just hearing the words caramel apple cheesecake sounds decadent. I am looking forward to giving this a try. Thank you for sharing this recipe.
Oh Lawdy! You had me at caramel AND apple AND cheesecake! just irristable!
wow i cant wait to try this.. it looks so good !
I just shorted out my keyboard from all the drool.
lol
Here from Inspire Me Monday.