Mini Caramel Apple Cheesecakes

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Mini Caramel Apple Cheesecakes are a simple no bake dessert and served in cute little mason jars. These cheesecakes consist of three layers – a graham cracker crust, followed with a cream cheese mixture, and then topped with an amazing caramel apple combo. So delish and impressive too!

For another delicious treat incorporating cooked apple chunks, try my Apple Crumb Bars!

Side shot of a hand spooning out a bite of caramel apple cheesecake, in a mason jar.

Apple Treats

I love fall and nothing feels more like fall to me than GOOD apples. Growing up in the midwest, we spent many a fall day at the orchards picking apples and eating them right off the trees. These are such sweet memories for me, especially because I remember all the fun activity at the orchard. The hay rides, the pumpkins and scarecrows, the fresh apple cider, and the amazing apples.

Besides eating all the apples, Mom used some of them to make pies, cobblers, crisps, and caramel apples. I have to say, they were kind of hard to eat being super sticky. But WORTH IT. These little jars?

  • Easy to eat!
  • Layered with so many flavors and textures.
  • A fun surprise for your family and friends.
  • Portion controlled and super delish!
Overhead shot of four mini mason jars of caramel apple cheesecakes.

Ingredients needed for Mini Caramel Apple Cheesecakes:

  • The Crust – graham crackers, sugar, and melted butter
  • The Cream Cheese Layer – cream cheese (lightened up, if so desired), plain Greek yogurt, heavy cream, powdered sugar, vanilla, and a pinch of salt.
  • The Caramel Apple Topping – one large apple, butter, brown sugar, heavy cream, vanilla, and sea salt.

Possible variations to the above ingredients:

  • Instead of graham crackers, try gingersnaps or vanilla wafers.
  • You can use regular cream cheese, mascarpone cheese (even more decadent), half and half instead of heavy cream, and extra powdered sugar if you have a real sweet tooth.
  • Feel free to use any baking apple (seasonal are best) and make extra caramel sauce!
Collage of 1) the graham cracker crumbs in a food processor, and 2) the buttered crumbs in the mason jars.
Collage of 1) the cheesecake layer in a bowl, and 2) the cheesecake layer in the jars.
Overhead shot of a saucepan with cooked apples.
A small jar of caramel sauce.

How to make Mini Caramel Apple Cheesecakes:

  1. Make the graham cracker crust. Use a food processor to crush the graham crackers into crumbs. Pour the crumbs into a bowl and add sugar and melted butter. Stir to combine and then spoon into the four jars, adding about the same amount to each jar. Then use a round object (I used the end of an ice cream scoop.) to press the crumbs tightly.
  2. Prep the cream cheese layer. In a mixing bowl, use a hand mixer to whip the heavy cream to stiff peaks. Then in another bowl, add the softened cream cheese, Greek yogurt, powdered sugar, vanilla, and salt. Blend with the mixer, and then fold in the heavy whipping cream. Spoon this mixture into the jars on top of the graham cracker crust. (I sometimes use a piping tool for neatness.)
  3. Soften the apples. Add the diced apples, a tablespoon of water, and a sprinkle of cinnamon to a small sauce pan. Cook over medium heat until just softened, about 3-4 minutes. Remove to cool.
  4. Make caramel sauce. In the same pan, melt the butter and add brown sugar. Stir well, and add heavy cream and vanilla, and whisk until bubbly and slightly thickened. Remove from heat and add sea salt. Let cool.
  5. Finish assembling jars. When apples and caramel sauce are cooled (room temp is fine), Add apples to the jars. Drizzle with the caramel sauce and serve.
A hand drizzling some caramel sauce in the mason jars with the apple cheesecakes.

Storing: You can store these jars (with lids on) for several hours. But they are best served immediately. See below for the jars I use.

Other apple recipes for you to enjoy:

Side shot of four mini mason jars of caramel apple cheesecakes.

Kitchen Tools used for this recipe: (Affiliate Links)

Make this apple dessert next: Apple Pie Banana Bundt Cake

Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

xoxo ~Sue

Side shot of a hand spooning out a bite of caramel apple cheesecake, in a mason jar.

Mini Caramel Apple Cheesecakes

Mini Caramel Apple Cheesecakes are a simple no bake dessert and served in cute little mason jars. These cheesecakes consist of three layers – a graham cracker crust, followed with a cream cheese mixture, and then topped with an amazing caramel apple combo. So delish and impressive too!
5 from 3 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: mini caramel apple cheesecakes
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 4 jars
Calories: 457kcal
Author: Sue Ringsdorf

Ingredients

For the graham cracker crust:

  • 1/2 cup graham cracker crumbs
  • 2 teaspoons sugar
  • 2 Tablespoons unsalted butter – melted

For the cream cheese layer:

  • 4 oz. cream cheese light
  • 4 Tablespoons plain Greek yogurt – or sour cream
  • 1/2 cup heavy cream
  • 2 Tablespoons powdered sugar
  • 2 teaspoons vanilla
  • pinch of salt

For the apples:

  • 1 large baking apple – peeled, cored, and diced
  • 1 Tablespoon water
  • 1/2 teaspoon cinnamon

For the caramel sauce:

  • 1 1/2 Tablespoon unsalted butter
  • 1/3 cup brown sugar
  • 2 Tablespoons heavy cream
  • 1 teaspoon vanilla
  • 1/2 teaspoon sea salt

Instructions

For the graham cracker crust:

  • Use a food processor to pulse the graham crackers to fine crumbs. Remove to a bowl, and add sugar and melted butter. Stir well to combine.
  • Spoon the graham cracker mixture evenly into four 8 oz. mason jars. Use a round object (I used the handle of an ice cream scoop) to flatten the crumbs in the jars. Set aside.

For the cream cheese layer:

  • Pour the heavy cream into a bowl, and then whip with a hand mixer until stiff peaks form.
  • In another bowl, combine the cream cheese light, plain Greek yogurt, powdered sugar, vanilla, and salt, and combine with a hand mixer. Then add the whipped heavy cream and fold it in with a spatula.
  • Spoon the mixture on top of the graham cracker crust, dividing evenly among the four jars. You can also use a piping tool, if desired. Refrigerate.

For the apples:

  • Combine the diced apples, water, and cinnamon in a small sauce pan. Cook over medium heat for 3-4 minutes, or until apples are just softened. Remove and spoon apples in a bowl to cool.

For the caramel sauce:

  • In the same sauce pan, combine the butter and brown sugar, and whisk until the butter is melted. then add the heavy cream, vanilla, and sea salt, and whisk again. Let the mixture bubble slightly before removing, about five minutes. Let cool.
  • When the apples and the caramel sauce are cooled, add them to the top of the jars, spooning evenly over the cream cheese layer.
  • These are best served immediately, but can be stored for several hours in the refrigerator, if necessary.

Notes

The jars I used for this recipe are linked in the blog post.

Nutrition

Calories: 457kcal | Carbohydrates: 44g | Protein: 6g | Fat: 29g | Saturated Fat: 18g | Cholesterol: 93mg | Sodium: 520mg | Potassium: 216mg | Fiber: 2g | Sugar: 34g | Vitamin A: 1040IU | Vitamin C: 3mg | Calcium: 110mg | Iron: 1mg

2 Comments

  1. I love the mini so I don’t feel bad when I have two! Amazing❤️

    1. Suebee Homemaker says:

      So much yum!

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