Caramel Apple Mini Cheesecakes with Streusel Topping


Caramel Apple Mini Cheesecakes with Streusel Topping | Cooking Classy

Why is fall my favorite season? The food of course! I get so excited this time of year for the caramel apples, the pumpkin pie and just the delicious scent in my house from all the fall baking. It’s that time of year that you know you’ll need to get the big container of cinnamon because it’s going in everything.

Since caramel apples are one of the first things I crave this time of year I decided to combine them with another one of my favorite desserts, cheesecake! And this time we are going mini. They are easier to serve, they are better for portion control and really they’re just so much cuter.

Yes, the caramel sauce is definitely a must (and I’d say a generous amount) but if your not into the whole salted thang then just use the regular. And be sure to check out the link in the recipe for the salted caramel sauce recipe (which again, you can make unsalted) because it shows photos of all the stages of cooking caramel sauce so you’ll know what to watch for so it isn’t under-cooked/doesn’t burn.


Caramel Apple Mini Cheesecakes with Streusel Topping | Cooking Classy
Caramel Apple Mini Cheesecakes with Streusel Topping | Cooking ClassyCaramel Apple Mini Cheesecakes with Streusel Topping | Cooking ClassyCaramel Apple Mini Cheesecakes with Streusel Topping | Cooking ClassyCaramel Apple Mini Cheesecakes with Streusel Topping | Cooking Classy

Caramel Apple Mini Cheesecakes with Streusel Topping

Prep Time: 30 minutes

Cook Time: 25 minutes

Yield: 18 mini cheesecakes

Caramel Apple Mini Cheesecakes with Streusel Topping


  • 10 graham crackers sheets, finely crushed (1 1/3 cups)
  • 2 1/2 Tbsp granulated sugar
  • 1/4 tsp ground cinnamon
  • 6 Tbsp unsalted butter, melted
  • Streusel
  • 1/2 cup all-purpose flour
  • 1/4 cup quick oats
  • 1/4 cup + 2 Tbsp packed light-brown sugar
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/8 tsp salt
  • 1/4 cup unsalted butter, cold and diced into 1/2-inch cubes
  • Filling
  • 2 (8 oz) pkgs cream cheese, softened
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1/4 cup sour cream
  • 1 tsp vanilla extract
  • 1 lb granny smith apples, peeled, cored and finely chopped*
  • 2 tsp lemon juice
  • Topping
  • Salted caramel sauce, homemade (recipe and tutorial here) or store bought


  • For the crust:
  • Preheat oven to 325 degrees. In a mixing bowl, whisk together graham cracker crumbs, sugar and cinnamon. Pour in butter and using a fork, stir until evenly moistened. Divide mixture among 18 paper lined muffin cups, adding a rounded tablespoon to each cup. Press into an even layer. Bake in preheated oven 5 minutes, then remove from oven and allow to cool.
  • For the streusel:
  • In a mixing bowl, whisk together flour, quick oats, brown sugar, cinnamon, nutmeg and salt. Add cold butter and using fingertips, rub butter into dry mixture until it comes together it small crumbles and pieces of butter are no longer visible. Transfer to refrigerator while preparing apples and filling.
  • For the filling:
  • In a bowl, toss chopped apples with lemon juice, set aside.
  • In a mixing bowl, using an electric hand mixer set on medium-low speed, cream together cream cheese with sugar just until smooth. Mix in eggs one at a time, then blend in sour cream and vanilla.
  • To assemble cheesecakes:
  • Divide cheesecake batter evenly among 18 muffin cups pouring filing over crust (I used a 1/4 cup and filled it about 3/4 full). Divide apples evenly over cheesecake layer, then finish by sprinkling a heaping tablespoon of the streusel over tops. Bake in preheated oven 23 - 25 minutes. Cool at room temperature 30 minutes, then transfer to fridge and chill 3 hours. Serve with caramel sauce.
  • *This is about 3 small granny smith apples. I recommend chopping very small so they can cook all the way through, almost mincing them (even smaller than that pictured because mine weren't quite tender all the way through).
  • Recipe Source: Inspired by Paula Deen's Cheesecake Bars

Caramel Apple Mini Cheesecakes with Streusel Topping | Cooking Classy



  • Averie @ Averie Cooks: They’re just so gorgeous! And the collage you made that I pinned and will be repinning is mesmerizing! The layers and layers of flavors and textures in these looks incredible! September 6, 2014 at 4:35pm Reply

    • Jaclyn: Thanks so much for all the pins Averie :) and thanks for the compliment! September 6, 2014 at 11:13pm Reply

  • Liz @ Floating Kitchen: Oh I can’t wait to make these. Love cheesecake and salted caramel and apples! And of course mini of everything tastes so much better! September 6, 2014 at 4:49pm Reply

  • Laura (Tutti Dolci): Absolutely gorgeous, I adore that streusel topping! September 6, 2014 at 11:12pm Reply

    • Jaclyn: Thanks so much Laura! September 6, 2014 at 11:15pm Reply

  • Medeja: They look very delicious! And very cute! September 7, 2014 at 1:45am Reply

  • Patotiee: This is so yummy. Will try to make this, you are the best cooking classy. Hoping for more streussel recipes, September 7, 2014 at 2:26am Reply

  • Shiran @ Pretty. Simple. Sweet.: I adore everything that starts with caramel apple! The cheesecake and the streusel topping just makes it so much better! It looks so delicious, Jaclyn! :) September 7, 2014 at 4:08am Reply

  • Laura Dembowski: I don’t want to give up summer for fall, but if anything could change my mind, it’s these! All the flavors and textures. It looks better than a restaurant or bakery dessert. September 7, 2014 at 6:29am Reply

  • Julie @ Lovely Little Kitchen: That streusel topping looks like heaven sitting on top of those apples and cheesecake! Love this idea, and so happy to be welcoming back all the Fall baking! September 7, 2014 at 7:04am Reply

  • anna fletcher: These look so yummy and easy to make, might have to give these a try!

    Anna September 7, 2014 at 11:24am Reply

  • Rochelle @ Oh So Sweet Baker: The cheesecakes look delicious especially because of the caramel. I love caramel September 7, 2014 at 1:08pm Reply

  • Shari Kelley: Wow! These are so pretty!! I ran across these on Pinterest before seeing them in my e-mail, and knew they had to be yours because of the beautiful photos! I love every flavor in these cheesecakes, and what a wonderful idea to make them in single servings! September 7, 2014 at 5:53pm Reply

    • Jaclyn: Thanks so much for the compliment Shari :)! September 22, 2014 at 10:01pm Reply

  • Meriem @ Culinary Couture: These are the perfect way to start Fall! September 7, 2014 at 10:45pm Reply

  • Matt Robinson: Absolutely perfect Jaclyn, love the pics too!! September 7, 2014 at 11:06pm Reply

    • Jaclyn: Thanks Matt!! September 8, 2014 at 12:33am Reply

  • Marisela @NomNom Kingdom: I am so glad it is apple picking season! I will be making a trip to the orchard very soon and will be making these mini cheesecakes. Your pictures of your beautiful dessert are amazing!! :) September 8, 2014 at 8:41am Reply

    • Jaclyn: Thanks Marisela! September 8, 2014 at 9:59am Reply

  • Jessica @ A Kitchen Addiction: I’m all about caramel apple desserts this time of year! Love these mini cheesecakes! September 8, 2014 at 8:46am Reply

  • Angelyn @ Everyday Desserts: fall is my favorite season too. recipes like this are just the best! these look amazing! September 8, 2014 at 3:34pm Reply

    • Jaclyn: Thanks Angelyn! September 8, 2014 at 7:04pm Reply

  • Chung-Ah | Damn Delicious: I really need this as a midnight snack! And I’m loving those step-by-step shots! September 9, 2014 at 1:39am Reply

  • Sharana @ Living The Sweet Life: Caramel, apple, streusel … all rolled into a deliciously mini cheesecake, are you kidding me, what’s not to love?!?! September 9, 2014 at 10:04am Reply

  • Mary: They look so cute…but i wonder if they are mini cupcakes or regular cupcakes¿?….. September 10, 2014 at 4:33pm Reply

    • Jaclyn: They are regular size cupcakes but they could probably be made as minis too, it would just take more prep time :). September 10, 2014 at 11:15pm Reply

  • Cheryl: Tried this with the salted caramel sauce. Both were excellent but I think they could stand alone without the sauce if you just ran out of time to make the sauce. The qty of all ingredients was perfect, didn’t run short or over on anything. Fairly simple to make and DH and BFF’s loved them!. You’ll start out thinking you’ll need two because they are small, but they are rich and satisfying. I’m going to freeze the extra and I’ll bet they’ll be just as good thawed. Thank you for sharing. September 15, 2014 at 11:43am Reply

    • Jaclyn: Thanks for your feedback Cheryl! I’m so glad you liked them! September 15, 2014 at 10:02pm Reply

  • SalBug: These look great! Do you have a recipe for caramel sauce? September 15, 2014 at 9:23pm Reply

    • Jaclyn: There is a link to my recipe for salted caramel sauce in the recipe listed above. September 15, 2014 at 9:57pm Reply

  • Crystal: Do you think these would freeze well? September 16, 2014 at 1:36pm Reply

    • Jaclyn: I think they should freeze okay as most cheesecakes do, the only thing I might wonder about is how the apples would freeze in them. November 4, 2014 at 10:49pm Reply

  • Nicole: Do they freeze well ?

    They look so yummy and a very nice presentation September 18, 2014 at 1:37am Reply

    • Jaclyn: I think they should freeze okay as most cheesecakes do, the only thing I might wonder about is how the apples would freeze in them. October 15, 2014 at 11:08pm Reply

  • maria: Hi :) when you say degrees, is it fahrenheit or Celsius? September 18, 2014 at 11:42pm Reply

    • Jaclyn: It’s in Fahrenheit. September 19, 2014 at 2:37pm Reply

  • Nicole: These may be heaven on Earth. They are creamy and sweet and just a touch salty, in other words perfect. I can’t wait for my husband and parents get here to try them. I used Cortland apples and with the hint of mincing the apples hit my favorite apple pie notes. Thank you so much for this recipe. September 20, 2014 at 10:28am Reply

    • Jaclyn: I’m so glad you liked the recipe Nicole! Thanks so much for leaving a review! September 20, 2014 at 1:23pm Reply

  • Bree: I’ve just made them, but the middles have sunken in while cooling. The second batch I tried to keep in the oven a few minutes longer. I’m assuming not normal? Help! September 20, 2014 at 9:59pm Reply

    • Jaclyn: They’ll sink a little but they should sink a lot. If they did it could be that the batter was whipped a bit too much causing it to rise and then fall. October 21, 2014 at 7:01pm Reply

  • jam: These guys looks so great.. Im dying to try them.. ü cheesecakes are my favorite and I cant wait to try these cuties. .. ❤ September 25, 2014 at 8:17am Reply

  • Julie: Thanks for the recipe, it looks fantastic! Wanted to let you know the images and recipe are making their way around pinterest from this website: October 4, 2014 at 7:45am Reply

    • Jaclyn: Thanks for the heads up Julie! October 15, 2014 at 1:39pm Reply

  • Apple Cheesecake Muffins – Erren's Kitchen: […] other day I was browsing my favorite food blog, Cooking Classy and came across her recipe for Caramel Apple Mini Cheesecakes  and knew I had to do something with similar flavors!  As a food blogger, I don’t often get […] October 6, 2014 at 2:04am Reply

  • Caramel Apple Cheesecake {Cupcakes} – Family Table Treasures: […] Recipe adapted from Cooking Classy […] October 7, 2014 at 5:11am Reply

  • Yolly: These sound and look good. How about using apple pie filling (chopped) instead of fresh apples so they won’t come out hard? Maybe? October 8, 2014 at 4:43am Reply

    • Jaclyn: I probably wouldn’t recommend that just because they may alter the consistency of the cheesecake – maybe if you drained them somehow though, or you could just add the apple pie filling after baking over the top of the crumb layer. October 8, 2014 at 6:01pm Reply

  • Mini Pumpkin Oreo Cheesecakes | Chocolate Moosey: […] WordPress Recipe Plugin by EasyRecipe 3.2.2708   Source: Adapted from Cooking Classy […] October 8, 2014 at 5:00am Reply

  • Lyndsay: Could the cheesecake filling be substituted with Pumpkin Cheesecake? October 8, 2014 at 7:27pm Reply

    • Jaclyn: I think that would be fine as long as you like the pumpkin apple combo (which I’ve never really tried :). October 9, 2014 at 11:38pm Reply

  • Tierza: I just made these and they turned out perfect!! I minced the apples in the slap chop and they cooked to perfection!

    Just in time for Canadian Thanksgiving:) Thank you Jaclyn! October 10, 2014 at 8:33am Reply

  • Jackie: I made these and they were a huge hit! They were delish :) I am going to make them in the mini muffin pan next time for bite-size portions. Thanks for the recipe :) October 16, 2014 at 10:00am Reply

    • Jaclyn: I’m so glad they were a hit! Thanks for leaving a comment Jackie! October 16, 2014 at 10:31am Reply

  • Jen B: I just made these yesterday and had one tonight. My boyfriend and I flipped!!!! They were perfect! I think I might eat 5 more! Haha! Thanks for the recipe! October 30, 2014 at 6:37pm Reply

  • Sharry: They are in the oven now! Can barely wait to try them! November 8, 2014 at 1:02pm Reply

  • Danielle: How many days ahead can these be made and still taste fresh? November 16, 2014 at 8:53pm Reply

    • Jaclyn: I prefer them served within a day or two of preparing just so the streusel doesn’t soften. November 17, 2014 at 5:43pm Reply

  • Sug: Do you serve with chilled, room temperature or warm carmal? Is there any specific technique to applying the carmal? November 22, 2014 at 3:40am Reply

    • Jaclyn: I prefer room temperature with these or even cold since the cheesecakes are chilled but it’s just personal preference. And I didn’t use any special technique I just poured into a ziploc bag and sniped a corner off then drizzled but a spoon would work fine too. November 22, 2014 at 3:54pm Reply

  • Brianna: Hello I just have a few questions I am thinking of making these for thanks giving but I have never made cheesecake before my oven is a little old and temperamental how do I check them to see if they are done? Can the caramel sauce go on then when they go in the fridge? Do you think I could make them Wednesday day and they still be good Thursday night or is it best to make them Thursday morning? November 25, 2014 at 3:38pm Reply

    • Jaclyn: They should seem set when you wiggle the pan and they should puff up a bit. And I think you’d be just fine to make them today to serve tomorrow. Happy Thanksgiving! November 26, 2014 at 10:39am Reply

  • Elaine: Hi, is it okay if it substitute the quick oats with old fashioned oats? Or will the streusel turn out differently? November 26, 2014 at 6:03pm Reply

    • Jaclyn: That should be fine for this recipe. I hope you love them! November 27, 2014 at 12:12am Reply

  • Christina: instead of minis, can I use this recipe and make a regular size cheesecake in a pie pan? November 26, 2014 at 6:19pm Reply

    • Jaclyn: They are regular size cupcakes, sorry for the confusion I just called them mini cheesecakes since they are small. November 27, 2014 at 12:12am Reply

  • Lizz: I am making these tonight for Thanksgiving tomorrow. They look delicious. One quest: I didn’t realized the recipe called for “min” cupcakes. I must’ve overlooked that small detail! Lol. I only have regular size cupcakes and was going to make 24. Do you have suggestions on upping the ingredients???? November 26, 2014 at 7:23pm Reply

    • Jaclyn: They are regular size cupcakes, sorry for the confusion I just called them mini cheesecakes since they are small. November 27, 2014 at 12:12am Reply

  • Tess: They look cute! No graham crackers here in Australia. What would give me a similar texture? Shortbread? Or a less buttery type of biscuit? November 30, 2014 at 11:33pm Reply

    • Jaclyn: I believe I’ve heard digestive biscuits are very similar so I’d try those. December 1, 2014 at 8:34am Reply

  • linzi: I was wondering, if I were to use this recipe to make a regular size cheesecake in a spring form pan, how long to bake it for? And if you would still put the streusel topping on before baking or wait until part way through? December 3, 2014 at 1:16pm Reply

  • Suzanne Holt: These are quite yummy looking. Thanks for sharing this updated cheesecake idea. Pinned. December 12, 2014 at 7:16am Reply

  • Kimberly: How early can you make these? Or how long do they stay good after being baked? We have a Christmas party Saturday and I was wondering if I can make them tomorrow (Thursday). December 17, 2014 at 8:14pm Reply

    • Jaclyn: You can but the crumble will soften just a little, I prefer them served the day of or the next day but that’s just me. December 18, 2014 at 12:05pm Reply

  • Kimberly: I have a Christmas party Saturday that I’m making these for would they still taste the same if I made them 2 days ahead (Thursday)? December 17, 2014 at 8:17pm Reply

    • Kimberly: Sorry for double posts December 17, 2014 at 8:17pm Reply

      • Jaclyn: No worries :). I hope you love these! December 18, 2014 at 12:05pm Reply

  • Stephanie: I made these mini cheesecakes for thanksgiving and everyone loved them! I was wondering if i could use this same recipe to make a cheesecake for christmas instead of making cupcakes. December 21, 2014 at 3:39pm Reply

    • Jaclyn: I haven’t tried so I can’t say for sure? December 21, 2014 at 7:06pm Reply

    • Elsa: Did you try to do the whole cheesecake? I also want to do the same, but I fear that the cooking time gets too disturbed December 24, 2014 at 9:24am Reply

  • Vanessa: Hey! Thank you for sharing this recipe, is fantastic. I would love to make it for Christmas but I live in Mexico and here don’t sell Graham cookies Could I try another brand? Also I wonder if doubling the ingredients also have to double the cooking time. Greetings! December 23, 2014 at 12:51pm Reply

    • Jaclyn: Yes another brand of a dry biscuit like cookie should be fine. If can find nilla waffers those work great too. December 23, 2014 at 3:17pm Reply

  • Danyka: Hi! I want to make this recipe in a baking cheesecake and double ingredients, but I don’t know which would be the temperature and cooking time for this case. Can you help me please? I Already bought all the ingredients :( thank you infinitely December 24, 2014 at 11:04am Reply

    • Jaclyn: If you are referring to a full size cheesecake I’d imagine it would take about an hour to bake at 325, give or take. December 24, 2014 at 2:00pm Reply

      • Danyka: Thank you very much! The cheesecake was a success, we all love it January 2, 2015 at 3:35pm Reply


  • Dede: Hi I’m in love with your recipes & your photos can I substit sour cream with milk or yogurt becouse it’s very hard to find it???
    Thanks January 27, 2015 at 7:25am Reply

    • Jaclyn: Plain yogurt should work okay (I’d use full fat). Hope you love them! February 5, 2015 at 6:33pm Reply

  • Franciska: If i would make a big cheesecake double the size of your cupcake what size springform would you use? February 2, 2015 at 12:55pm Reply

    • Jaclyn: I haven’t tried yet so I can’t say for sure but I’d imagine a 9-inch round. February 5, 2015 at 6:50pm Reply

  • Rach: I followed you recipe today and made them. They don’t look as professional as yours but they taste lovely! February 20, 2015 at 7:27am Reply

  • mary: Made these today so good ,only change sauted apples in butter and cinnamon . I used jumbo muffin pans . Took to work for lunch and Co workers jealous . March 4, 2015 at 10:26pm Reply

  • ashley marshall: How far ahead can i make these? March 28, 2015 at 5:26pm Reply

    • Jaclyn: They can definitely be made one or two days in advance the but streusel topping will start to soften a bit so it just depends on whether or not you prefer it crisp. March 28, 2015 at 6:30pm Reply

  • Teisha: How many regular size cupcakes would this recipe make? April 23, 2015 at 6:14pm Reply

    • Jaclyn: These are regular size cupcakes, sorry for the confusion! They are just mini in comparison to a large cheesecake :). April 27, 2015 at 9:53am Reply

  • Charvel: Do you have nutritional information for these May 14, 2015 at 9:24am Reply

  • Michelle: Just made these last night but as mini cupcakes instead. Oh my goodness! They are HEAVENLY :) and we love that they are bite sized! Thank you so much for this recipe, we will make them over and over! We are picky and have a hard time finding recipes which we love but these are husband approved! Looking forward to make more recipes from your site May 24, 2015 at 11:23am Reply

    • Katie: how long did you cook the mini cupcakes? I’ve been looking for that in the comments! August 24, 2016 at 6:14am Reply

  • Sarah J: Thank you for great recipe. These were a hit at 4th of July party! We used one of those push chopper things to get the apples really mincedup and they cooked completely through. Definately an addition to family cookbook. July 4, 2015 at 11:57pm Reply

    • Jaclyn: Thanks for the great review Sarah! So glad you enjoyed! July 7, 2015 at 11:02am Reply

  • CS: Hi! Wondering if any of those that asked about freezing could add feedback. thanks! August 17, 2015 at 9:31pm Reply

  • Dora: This recipe calls for 1lb of granny smith apples. How many apples is that exactly? August 18, 2015 at 12:29pm Reply

    • Jaclyn: It really just depends on the size of the apple, about 3 medium. August 18, 2015 at 6:34pm Reply

  • Jackie: Hi Jaclyn,
    Thanks for the recipe, I plan to make these with my mom next weekend.

    Has anyone tried freezing them? September 26, 2015 at 10:16am Reply

  • Kale: Wow! What a great recipe. I have been trying to make these for a few days but I can’t figure out what to do with the remaining 6 mini cheesecakes. This recipe yields 18 mini cheesecakes and unfortunately my cupcake pan and the one pictured only contain 12 slots for cake cups. How do I bypass this issue? Buy another pan? Cook two separate batches?I wonder how anyone could have made these without having this same issue. Thanks in advance for the advice and as soon a I can figure out what to do with the remaining 6 mini cheesecakes I will post a review. October 11, 2015 at 8:34am Reply

  • Cindy: I made these last weekend. Based on your comments, I sauteed the minced apples in 1T butter so soften up. That worked out great! October 12, 2015 at 5:03pm Reply

  • Megan: Are these full sized cupcakes or mini cupcakes? October 25, 2015 at 5:48pm Reply

    • Jaclyn: These are regular size cupcakes. October 26, 2015 at 9:02pm Reply

  • Shirley: I think to mix the apples into to cheese mixture would work better. A taste of apple in every bite October 27, 2015 at 7:30pm Reply

  • Laura Chipman: These look amazing! I’m going to try to make them for my husband’s birthday. Do you think it would work as a large cheese cake instead of minis? What would you change for the bake time and would you change the temp? October 30, 2015 at 10:07am Reply

  • Dana: I made these last night and received rave reviews from my coworkers. They were absolutely delicious and adorable. I cooked the apples in a skillet with a lid for a few minutes in the lemon juice, and added a bit of brown sugar, sugar, cinnamon, and nutmeg to the apples before topping off the cheesecake to give them a little more flavor. I can’t wait to make them again! Thank you! November 12, 2015 at 3:27pm Reply

  • jamie: How would you adjust this if you made it as one big cheesecake vs all the smaller ones?! November 15, 2015 at 10:14pm Reply

  • Suzanne Anderson: Every year my mom and I pick a recipe to submit to our county fair. This year I choose your caramel applesauce mini cheesecakes to make and I won first place! Thank you for sharing! These are a huge hit! November 24, 2015 at 4:30pm Reply

    • Jaclyn: So happy to hear you won! Glad they were enjoyed! November 25, 2015 at 9:14am Reply

  • Anissa: made these last night and everyone loves them! November 25, 2015 at 10:15am Reply

  • Jessica: Hi Jaclyn, I plan on making these tonight but I bought salted butter. Do you think I can use it or should I go buy unsalted?

    Thanks! November 25, 2015 at 10:52am Reply

    • Jaclyn: That would be just fine for this recipe since it doesn’t already have much salt. I hope you love them! November 25, 2015 at 4:31pm Reply

  • Christina Dukes: Hi – I might have missed this in the comments, so I’m sorry if I’m asking again! I actually made these last Thanksgiving – BUT – I had cut my finger open on Thanksgiving Eve (had 11 stitches, cut an artery, and chipped a bone!) and I was taking oxycodone!! So I have a fuzzy memory!!

    Actually I was starting to make THESE and didn’t have a hand mixer, used my immersion blender – so I’m sure you can imagine what stupid mistake I made with cream cheese.

    ** My question is – should I let the caramel sauce cool before adding to the top? I’m thinking I might make the cheesecakes tonight, but I can do the caramel sauce as well and put in fridge – or should I do it tomorrow? Thank you so much – love your recipes! Have a wonderful Thanksgiving! November 25, 2015 at 12:53pm Reply

  • Tyler g: I just made these as a gift last night and they are amazing! Very well balanced treat and fantastic cheesecake. My apples also did not cook all the way even though I minced them, but my fiance and I decided we liked the apples a little crunchy since the cheesecake requires refrigeration anyhow. One of the best things I have ever made! November 26, 2015 at 9:17am Reply

  • Janet: I am making these tonight. I made them in mini cup cake tins. while I was waiting for the crusts to cool and mixing together the batter I sauteed the apples and added some cinnamon and brown sugar to them in the pan. I think this should help them be tender. This way they don’t need to cook longer than the mini mini cheese cakes. November 27, 2015 at 7:34pm Reply

  • bakingaddict: Absolutely gorgeous. I made them recently and they were delicious! Thanks for the recipe. December 5, 2015 at 5:02am Reply

  • Tiana: I want to make these for christmas however i don’t have apples. I was wondering if it would still taste alright if I puree raspberries and used that as a topping? Do you think that’l taste ok with the streusel? December 23, 2015 at 12:07am Reply

  • stacie: Question…I want to make this into a 9 inch cheesecake instead of the minis.
    How do I adapt this recipe? Time is of the essence! Thanks! December 23, 2015 at 2:25pm Reply

  • Cheryl: Is this recipe used with a regular sized muffin pan or a mini muffin pan. February 2, 2016 at 10:19am Reply

  • Amanda: I want to use the boxed cheesecake mix I know it’s not the same as homemade but how would I use the apples since I am them I don’t want them to be so hard. March 21, 2016 at 4:55pm Reply

  • Dottie: I have been searching all morning for good fall apple dessert recipe. We are all trying to watch our weight, but since it’s a special occasion, I wanted a recipe I could half or even quarter to have a single portion per person. This looks like it would be perfect. Making it this afternoon. I’ll post my results . October 2, 2016 at 11:12am Reply

  • Katie: Y’all also check out this video with the instructions. These are super yummy! especially with apples we picked, we used a mixture of different kinds. super easy to make and easy to eat on the go. October 26, 2016 at 2:26pm Reply

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