Dairy Farmers of Canada

Caramel Apple Mini Cheesecakes

Caramel apples are a classic Halloween treat. Take the tradition to a new level with creamy cheesecakes fragrant with apples and draped in a luscious caramel. The mini size makes them quick to bake and terrific for a snack or a plated dessert.

  • Prep: 35 min
  • Cooking: 10 min
  • Refrigeration: 3 h
Yields 12 Mini cheesecakes
caramel apple mini cheesecakes


  • 3/4 cup (180 mL) graham cracker crumbs
  • 2 tbsp (30 mL) butter melted
  • 12 oz (375 g) brick-style cream cheese (1½ packages) softened
  • 1/3 cup (80 mL) granulated sugar
  • 3 tbsp (45 mL) all-purpose flour
  • 1 egg
  • 1/2 cup (125 mL) 35% whipping cream
  • 1 tsp (5 mL) vanilla extract
  • 1 small red-skinned apple (about 2¾ inches/7 cm)
  • Caramel Topping
  • 1/3 cup (80 mL) granulated sugar
  • 2 tbsp (30 mL) water
  • 1/4 cup (60 mL) 35% whipping cream
  • 1/2 tsp (2 mL) vanilla extract
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Preheat the oven to 325°F (160°C). Line 12 cups in muffin pan with paper or silicone liners.

In a small bowl, combine graham crumbs and butter. Spoon about a heaping tablespoon (15 ml) crumbs into muffin cups and press into bottoms. Bake for about 8 minutes or until fragrant and firm. Set aside.

Meanwhile, in a medium bowl, using an electric mixer, beat cream cheese and sugar until fluffy. Beat in flour until blended. Beat in egg, cream and vanilla until smooth. Set aside.

Cut apple in half lengthwise. Peel and core one half, then finely dice. Stir into cream cheese batter. Cut remaining apple half lengthwise into 3 wedges; trim out core. Cut each wedge lengthwise into 8 thin slices.

Spoon batter on top of crust in muffin cups and smooth tops. Arrange 2 apple slices on top of each cake, overlapping as necessary.

Bake for about 20 min or just until puffed and set. Let cool in pan on a rack. Cover with plastic wrap and refrigerate for about 2 hours or until chilled or for up to 1 day.

While cheesecakes are chilling, make Caramel Topping: In a small saucepan, combine sugar and water. Bring to a boil over medium heat, stirring until sugar is dissolved. Boil, without stirring, until syrup turns a deep caramel colour; as it colours, swirl pan gently, if necessary, to help even browning. Remove from heat and, while whisking, carefully pour in cream then vanilla; whisk until blended. Pour into a heatproof glass measuring cup and let cool until thickened but still pourable, about 1 hour.

Remove papers from cheesecakes and arrange on serving plates or a platter. Spoon about 1 tsp (5 ml) caramel over each cheesecake, nudging it to drip slightly down the sides.


Choose an apple variety that holds its flavour when cooked such as Empire, Idared, Red Prince or McIntosh.

Use the bottom of a small dry measuring cup or a glass to press the graham crumbs neatly and firmly into the muffin cups.

When making the caramel, stir gently to avoid getting sugar crystals on the sides of the saucepan which can cause unwanted crystallization. If there are crystals, dip a pastry brush in hot water and carefully brush them away.

The Caramel Topping can be covered and refrigerated for up to 3 days. Reheat gently in the microwave or in a saucepan on the stove-top over medium-low heat just until pourable. The decorated cheesecakes can be refrigerated, uncovered, for up to 2 hours.

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Nutritional information

Per serving
Energy: 261 Calories
Protein: 3 g
Carbohydrate: 20 g
Fat: 19 g
Fibre: 0.5 g
Sodium: 150 mg

Top 5 Nutrients

(% DV*)
Calcium: 4 % / 49 mg
Riboflavin: 7 %
Vitamin A: 20 %
Vitamin B12: 7 %
Vitamin D: 8 %