Mini Caramel Apple Cheesecake Bites

Cheesecake lovers and fall dessert fans, you’re in for a treat—because these mini caramel apple cheesecake bites are everything you didn’t know you needed in your life. They’re rich, creamy, bite-sized indulgences layered with spiced apples, buttery graham cracker crust, and the sweet magic of caramel. Think of them as a cross between your favorite cheesecake and a slice of warm apple pie, all wrapped up in one irresistible mouthful.

What makes these bites so special is how they balance flavors and textures. You get that classic tang from the cream cheese filling, a little crunch from the crust, the soft cinnamon-kissed apple topping, and a final drizzle of gooey caramel that pulls it all together. They look fancy, but they’re surprisingly simple to make—and even better, they’re portable, shareable, and perfect for parties, potlucks, or just a cozy night in.

Another reason to love them? They’re the kind of treat that gets people talking. Whether you’re hosting friends or just showing up with a tray of these beauties, they’ll disappear quickly and have people asking for the recipe. They’re also a great way to switch things up from the usual pie or full-sized cheesecake—especially when you’re craving something indulgent but not over-the-top heavy.

And honestly, once you make them, it’s hard not to keep going back for just one more. They’re that good. Whether you’re making them for the holidays or just to satisfy a sweet tooth on a regular Tuesday, these mini caramel apple cheesecake bites are a must-try.

Why You’ll Love It

• Perfectly bite-sized – These little treats are just the right size to pop in your mouth, making them ideal for parties, gatherings, or late-night cravings without overindulging.
• A delicious twist on classic desserts – They combine the creamy richness of cheesecake with the warm, cozy flavors of apple pie and the decadence of caramel.
• Great for make-ahead – You can prep these bites ahead of time and keep them chilled until you’re ready to serve, which makes entertaining way less stressful.
• Crowd-pleasing and impressive – They look fancy and taste incredible, so they’re guaranteed to wow your guests—even though they’re easy to make.
• Versatile for any season – While they’re especially perfect for fall, these cheesecake bites are so good you’ll want to make them year-round.

Ingredient List

For the crust:

• 1 cup graham cracker crumbs
• 2 tablespoons granulated sugar
• 4 tablespoons unsalted butter, melted

For the cheesecake filling:

• 16 oz cream cheese, softened
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract

For the apple topping:

• 2 small apples, peeled and finely diced
• 1 tablespoon unsalted butter
• 1 tablespoon brown sugar
• ½ teaspoon ground cinnamon
• Pinch of nutmeg

For finishing:

• Store-bought or homemade caramel sauce (for drizzling)
• Optional: crushed graham crackers or sea salt for garnish

Ingredient Notes

• Cream cheese – Go for full-fat cream cheese (like Philadelphia). It makes the bites extra rich and creamy.
• Graham cracker crumbs – Pre-crushed crumbs are super convenient, but you can crush whole crackers in a zip-top bag with a rolling pin.
• Apples – Use a firm variety like Honeycrisp or Granny Smith. They hold up well during cooking and don’t get mushy.
• Caramel sauce – I usually use a thick, rich store-bought brand, but homemade works great if you have time.
• Brown sugar + cinnamon – Don’t skip this combo in the apple topping—it gives that cozy, apple pie flavor that makes these bites so good.

Kitchen Equipment Needed

• Mini muffin pan – For baking perfect bite-sized portions. I love using a nonstick 24-cup pan for this recipe.
• Mixing bowls – You’ll need a few for the crust, filling, and apples. A nesting set keeps things organized.
• Hand mixer or stand mixer – Makes blending the cream cheese smooth and lump-free. I use a hand mixer for easy cleanup.
• Small saucepan – For sautéing the apples until soft and caramelized.
• Cookie scoop or spoon – Helps evenly portion the crust and filling into each cup.
• Cooling rack – Speeds up the chilling process after baking.
• Piping bag or zip-top bag (optional) – Makes adding the filling neater, especially if you’re short on time or want clean edges.

Instructions

Step 1: Prep your pan and oven

• Preheat your oven to 325°F (163°C).
• Lightly grease a mini muffin pan or line it with mini cupcake liners for easy removal.
• Set the pan aside while you make the crust.

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Step 2: Make the graham cracker crust

• In a small mixing bowl, combine 1 cup graham cracker crumbs, 2 tablespoons sugar, and 4 tablespoons melted butter.
• Stir everything together until the mixture looks like wet sand—it should clump slightly when pressed.
• Use a spoon or the back of a ½ tablespoon measuring spoon to press a small amount of crust into the bottom of each muffin cup, making it flat and compact.

Pro Tip:
Chill the crust in the fridge for 5–10 minutes while prepping the filling. It helps keep it firm during baking.

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Step 3: Mix the cheesecake filling

• In a medium bowl, add 16 oz softened cream cheese and ½ cup sugar.
• Use a hand mixer on medium speed to beat until smooth and fluffy, about 1–2 minutes.
• Add in 2 eggs, one at a time, beating on low just until combined.
• Mix in 1 teaspoon vanilla extract until the batter is silky.

Pro Tip:
Avoid overmixing once the eggs are in—this keeps the texture creamy and prevents cracking.

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Step 4: Fill and bake

• Spoon or pipe the cheesecake mixture evenly into each crust-lined muffin cup, filling them almost to the top.
• Tap the pan gently on the counter to level the tops and release any air bubbles.
• Bake in the preheated oven for 15–18 minutes, or until the centers are just set and no longer jiggly.

Pro Tip:
Don’t wait for browning—cheesecakes don’t get golden like cupcakes. A pale top means it’s perfectly baked.

• Let the bites cool in the pan for about 10–15 minutes, then transfer them to a wire rack.
• Chill in the fridge for at least 1 hour, or until fully set.

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Step 5: Make the apple topping

• While the cheesecakes are cooling, melt 1 tablespoon butter in a small saucepan over medium heat.
• Add 2 finely diced apples, 1 tablespoon brown sugar, ½ teaspoon cinnamon, and a pinch of nutmeg.
• Cook for 5–7 minutes, stirring occasionally, until the apples are tender and caramelized.

Pro Tip:
Cut the apples small—pea-sized pieces work best so they sit nicely on top without sliding off.

• Let the mixture cool to room temperature before using.

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Step 6: Assemble and drizzle

• Once the cheesecake bites are chilled, spoon a small amount of the apple topping over each one.
• Drizzle with store-bought or homemade caramel sauce just before serving.
• Optional: Sprinkle crushed graham crackers or a pinch of flaky sea salt on top for extra texture.

Pro Tip:
If making ahead, wait to add caramel until right before serving to keep things neat and fresh-looking.

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These mini caramel apple cheesecake bites are now ready to steal the show! Keep them chilled until you’re ready to serve, and watch them disappear fast.

Tips and Tricks for Success

• Use room temperature cream cheese – It blends more easily and gives you that ultra-smooth, creamy texture without lumps.
• Don’t overbake – Take the cheesecakes out when the centers are just set. Overbaking can cause cracks and a dry texture.
• Chill completely before topping – The bites need to be cold and firm before you add the apples and caramel, or they’ll slide off.
• Use a mini cookie scoop – This helps with even portions for both the crust and filling, which keeps everything uniform and cooks evenly.
• Let the apple topping cool – If it’s too warm, it can melt the cheesecake slightly and make it messy.

Ingredient Substitutions and Variations

• Crust swap – Use crushed vanilla wafers, Biscoff cookies, or gingersnaps instead of graham crackers for a different flavor.
• Dairy-free – Substitute dairy-free cream cheese (like Kite Hill or Tofutti) and vegan butter for a plant-based option.
• Apple-free version – Top with just caramel sauce and sea salt, or add crushed pecans for a turtle cheesecake vibe.
• Add spice to the filling – A pinch of cinnamon or nutmeg in the cheesecake base can add a cozy fall twist.
• Caramel alternatives – Try maple syrup or dulce de leche if you’re out of caramel or want something different.

Serving Suggestions

• Party-perfect dessert tray – Arrange these cheesecake bites on a platter with mini brownies and fruit for an easy, elegant dessert spread.
• Fall dessert board – Pair with cinnamon cookies, dried fruit, and warm cider for a cozy, autumn-themed board.
• Topped with whipped cream – Add a dollop of whipped cream and an extra drizzle of caramel just before serving for extra indulgence.
• With coffee or tea – These are the perfect sweet pairing for a hot latte or a spiced chai on a chilly afternoon.
• Personal favorite: I love enjoying a couple of these chilled with a scoop of vanilla ice cream on the side—it’s like a deconstructed caramel apple cheesecake sundae!

Storage and Reheating Instructions

• Refrigerate in an airtight container for up to 5 days. Keep the apple topping separate if you’re storing them ahead.
• Freeze for longer storage – Place bites (without topping) in a single layer, freeze until solid, then transfer to a freezer bag. They’ll keep for up to 2 months.
• Thaw overnight in the fridge before serving if frozen. Add toppings fresh for best texture and appearance.
• No need to reheat – These bites are meant to be served chilled or at room temperature.
• For fresh-tasting leftovers – If caramel gets sticky or too firm in the fridge, let the bites sit out for 10–15 minutes before serving.

Frequently Asked Questions

Can I make these ahead of time?

Yes! These cheesecake bites are perfect for making a day or two in advance. Just keep them chilled and add the apple topping and caramel right before serving.

Do I need to use liners in the mini muffin pan?

Liners make removal super easy, but if you don’t have them, just grease the pan well. A gentle twist with a butter knife around the edges helps pop them out cleanly.

What kind of apples work best?

Firm, crisp apples like Honeycrisp, Granny Smith, or Fuji are great—they hold their shape and balance the sweetness of the caramel and cheesecake.

Can I double the recipe?

Absolutely! Just use two mini muffin pans (or bake in batches) and double all the ingredients. These bites are super freezer-friendly, so extras won’t go to waste.

Can I make these in a regular muffin pan?

Yes, but you’ll need to adjust the baking time—around 22–25 minutes—and you’ll get fewer, larger portions. Think mini cheesecakes instead of bites!

How do I keep the crust from crumbling?

Make sure your butter is fully mixed into the graham cracker crumbs and press the crust firmly into the bottom of each cup. Chilling the crust before baking helps too!

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Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub_ or use the hashtag #tasiahub. I’d love to see your creations!