Caramel Apple Cheesecake Cups: A Perfectly Portioned Fall Dessert 🍏🍮

When autumn rolls in and apples are in abundance, few desserts capture the cozy, spiced essence of the season quite like Caramel Apple Cheesecake Cups. These individual cheesecakes pack all the indulgence of a full-sized cheesecake—with a buttery graham cracker crust, creamy cheesecake center, and gooey caramel-apple topping—into a delightfully small, crowd-pleasing treat.

Whether you’re planning for a fall bake sale, a Thanksgiving dessert table, or simply looking for a way to make use of freshly picked apples, these cheesecake cups are an absolute winner. They’re elegant enough for entertaining, yet easy enough for a weeknight dessert—and because they’re individually portioned, they’re great for grab-and-go snacking or packing into lunchboxes.

Let’s dive into how to make them.

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Why You’ll Love These Cheesecake Cups

• No slicing required: Because they’re made in muffin tins, these cheesecakes are perfectly portioned—no knives, no mess!
• Flavors of fall: The warm spiced apples, buttery crust, and luscious caramel drizzle scream autumn.
• Beginner-friendly: This recipe looks fancy but is very approachable, even for novice bakers.
• Great for make-ahead: These can be made the night before and assembled right before serving.

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Ingredients You’ll Need

For the Crust

• 1 cup graham cracker crumbs – finely ground for a firm base
• 3 tablespoons granulated sugar – for a touch of sweetness
• 1/4 teaspoon ground cinnamon – to echo the fall flavors
• 1/4 cup unsalted butter (melted) – helps hold the crust together

For the Cheesecake Filling

• 16 oz cream cheese, softened – the base of the creamy filling
• 1/2 cup granulated sugar – sweetens the tangy cream cheese
• 1 teaspoon vanilla extract – brings warm flavor
• 1 cup sour cream, room temp – adds silkiness and tang
• 1 large egg, room temp – binds everything together

For the Caramel Apple Topping

• 2 medium apples (peeled, cored, chopped) – Granny Smith works beautifully for tartness
• 2 tablespoons unsalted butter – to caramelize the apples
• 1/4 cup brown sugar – adds that deep molasses sweetness
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg (optional) – for a warm, spicy note
• 1/4 teaspoon vanilla extract
• 1/4 cup caramel sauce – homemade or store-bought

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Step-by-Step Instructions

🍪 1. Make the Graham Cracker Crust

Preheat your oven to 325°F (165°C) and line a standard 12-cup muffin tin with paper liners. This makes cleanup a breeze and helps the cheesecakes release easily.

In a medium mixing bowl, combine:

• Graham cracker crumbs
• Sugar
• Cinnamon

Stir in melted butter until all the crumbs are evenly coated and moistened. Scoop about 1 tablespoon of crust mixture into each liner and press down with the back of a spoon or a small measuring cup to form a flat, compact base.

Bake for 5–7 minutes, just until golden and set. Let cool while you prepare the filling.

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🧀 2. Prepare the Cheesecake Filling

In a large bowl, use a hand or stand mixer to beat the cream cheese and sugar until smooth and fluffy—about 2–3 minutes. Be sure there are no lumps.

Mix in the vanilla extract and sour cream, then gently beat in the egg until just combined. Do not overmix, as this can introduce too much air and cause cracking.

Spoon the filling evenly over the cooled crusts—each cup should be about 3/4 full.

Bake for 18–22 minutes, or until set but slightly jiggly in the center. Turn off the oven and leave the cheesecakes inside with the door ajar for 1 hour. This gradual cooling helps prevent cracks.

Once removed, cool to room temperature and then chill in the fridge for at least 3–4 hours, or overnight for best results.

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🍎 3. Make the Caramel Apple Topping

While the cheesecakes chill, prepare the apple topping. In a medium skillet, melt the butter over medium heat.

Add the chopped apples, brown sugar, cinnamon, and nutmeg. Stir well and cook for 5–7 minutes, or until the apples soften and the sugar becomes syrupy and caramelized.

Stir in the vanilla extract, then remove from heat and let cool to room temperature.

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🍯 4. Assemble and Serve

When ready to serve:

• Spoon the cooled apple mixture over each chilled cheesecake cup.
• Drizzle with caramel sauce for that glossy, bakery-style finish.
• Serve immediately or refrigerate until needed.

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Variations & Tips

• Apple Variety: Tart apples like Granny Smith or Honeycrisp are ideal.
• Make it boozy: Add a splash of bourbon or spiced rum to the apple topping for an adult twist.
• Nutty crunch: Top with toasted pecans or walnuts for texture.
• Gluten-Free: Use gluten-free graham crackers for the crust.

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Storage

These cheesecake cups keep well in the fridge for up to 5 days, stored in an airtight container. For longer storage, you can freeze the cheesecake base (without the topping) and add the apples after thawing.

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Frequently Asked Questions

Can I make these ahead of time?

Absolutely! They’re perfect for making the night before. Just wait to top with apples and caramel until ready to serve.

Can I use a mini muffin tin?

Yes! You’ll need to adjust the bake time to 10–12 minutes, and you’ll get about 24–30 minis.

Can I use apple pie filling instead?

Yes, in a pinch. But homemade caramel apples bring much fresher flavor and better texture.

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