These mini caramel apple cheesecake bars feel like everything cozy wrapped into one bite creamy, gently spiced, and perfectly sweet with that buttery crumble on top. They’re surprisingly easy, and the mini-bar size makes them just right for sharing… or savoring quietly with coffee.
Ingredients
Crust
- 1 cup graham cracker crumbs
- 3 tbsp melted butter
- 1 tbsp brown sugar
Cheesecake Layer
- 8 oz cream cheese, softened
- 1/4 cup sugar
- 1 large egg
- 1 tsp vanilla extract
Apple Layer
- 1 medium apple, finely diced
- 1 tbsp butter
- 1 tbsp brown sugar
- 1/2 tsp cinnamon
Topping
- 2–3 tbsp caramel sauce (store-bought or homemade)
Optional swaps: - Use gingersnap crumbs instead of graham for extra warmth.
- Swap the apple for pears if that’s what you have.
Steps
- Mix the graham crumbs, melted butter, and brown sugar and press firmly into a parchment-lined mini baking dish. This forms your buttery base.
- Beat the cream cheese, sugar, egg, and vanilla until smooth and creamy. Don’t worry if it’s slightly thick — that’s perfect.
- Pour the cheesecake mixture over the crust and smooth the top.
- Cook the diced apples in butter, brown sugar, and cinnamon for 3–4 minutes until lightly softened and glossy.
- Scatter the warm apples over the cheesecake layer, pressing them in gently.
- Bake at 325°F for 22–26 minutes or until the center looks set but still a little jiggly.
- Cool completely, then drizzle with caramel and chill for at least 1 hour before cutting into mini bars.
Chef’s Tips
- Make sure your cream cheese is truly softened it keeps the filling silky.
- Cut the apples very small so they layer neatly without sinking.
- Chill well before slicing; it helps the bars stay clean and neat.
Variations
- Salted Caramel: Add a pinch of flaky salt on top for balance.
- Apple Crumble Cheesecake: Sprinkle 2 tbsp of oat crumble on the apples before baking.
- Maple Apple: Replace caramel with warmed maple syrup for a softer sweetness.