mini caramel apple cheesecakes

these cheesecakes are the perfect fall treat; cheesecake with a swirl of caramel, fresh Michigan apples and a buttery crumble, sweet crumble. you can make them bite-sized or a full pie!

*optional – top them off with my homemade whipped cream

I just really, really love my tartlet tray from bon COOK. I've been using it to make mini/bite-sized everything! literally... everything. it is, along with all of bon COOK's stuff, the most convenient cooking equipment. I don't have to mess around with cooking spray or cupcake/muffin liners and after I pop whatever I am making out of the tartlet cavities, there is no mess! cleanup consists of wiping the tartlet tray down with a wet paper towel.

bon COOK products used: medium tartlet tray [20], perforated baking sheet and shaper *use the links to SHOP!

mini caramel apple cheesecakes

yields: 30 mini cheesecakes prep time: 15 minutes bake time: 30 minutes cool time: 2 hours



1 cup graham cracker crumbs

½ stick butter, melted

2 Tbsp. white sugar

¾ tsp. kosher salt


2 [8 oz.] blocks of cream cheese, softened

2 large eggs

¼ cup plain Greek yogurt

¼ cup caramel sauce*

¼ cup white sugar

1 tsp. vanilla extract

½ tsp. kosher salt

¼ tsp. cinnamon


2 honeycrisp apples, peeled and diced small

¾ cup packed brown sugar

½ cup all-purpose flour

½ cup old-fashioned oats

½ tsp. cinnamon

¼ tsp. kosher salt

1 stick butter, cold and cubed


Preheat the oven to 325°. Place a bon COOK medium-tartlet tray on a perforated baking sheet.

*if you don’t have bon COOK products, prepare a muffin tray with liners

In a large bowl, mix together all the graham cracker crust ingredients.

Distribute 1 Tbsp. of the mixture into each of the tartlet cavities, pushing it down with the shaper to form a base.

In the bottom of stand mixer, beat the cream cheese until light and fluffy.

With the mixer running, add the eggs, one at a time and the remaining filling ingredients.

Evenly distribute the filling into the tartlet cavities, filling them 90% of the way.

In a large bowl, whisk together the topping ingredients [brown sugar, flour, oats, cinnamon, salt].

Add the cubed butter and either using your fingers or a pastry cutter, break it up into the mixture until a crumble forms.

Top each cavity with a layer of cubed apples and a layer of the crumble topping.

Bake for 30 minutes, or until the cheesecakes are no longer jiggly.

Let cool and then refrigerate for at least 2 hours, or until ready to eat!

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