Salted Caramel Apple Cheesecake Cups

Indulge in the perfect harmony of sweet, tangy, and salty flavors with these decadent Salted Caramel Apple Cheesecake Cups. These individual-sized treats bring together creamy cheesecake, spiced apple compote, and a luscious salted caramel drizzle, all nestled in buttery graham cracker crusts. Whether you’re hosting a dinner party, celebrating fall festivities, or simply treating yourself, these elegant mini desserts are guaranteed to impress.

The History

The origins of cheesecake trace back to ancient Greece, where it was served to athletes during the first Olympic Games as a source of energy. Over centuries, the dessert evolved across Europe and eventually made its way to America, where cream cheese became the base for the now-iconic New York-style cheesecake. Apples, deeply rooted in American culinary tradition—especially during autumn—have long been associated with comfort desserts like apple pie. The addition of caramel into desserts surged in popularity in the 20th century, with salted caramel emerging as a gourmet favorite in the early 2000s, thanks to its bold contrast of flavors. Combining these three beloved elements—cheesecake, apples, and salted caramel—into portable, cup-sized portions is a modern twist that caters to today’s on-the-go lifestyle while maintaining rich, nostalgic appeal. Salted Caramel Apple Cheesecake Cups represent a fusion of timeless tradition and contemporary taste, making them a standout dessert for any occasion.

Ingredients Breakdown

Each ingredient in this recipe plays a vital role in creating a balanced and luxurious dessert experience:

Graham Cracker Crumbs: Form the base of the crust, offering a slightly sweet, toasty texture that complements both the apple and cheesecake layers.
Unsalted Butter (melted): Binds the crust together and adds richness, helping it crisp up when chilled.
Brown Sugar: Enhances the crust with molasses notes and deepens the flavor profile of the apple compote.
Cream Cheese (full-fat): The star of the cheesecake layer—provides a velvety, rich texture and slight tanginess essential for authentic flavor.
Granulated Sugar: Sweetens the cheesecake filling without overpowering other ingredients.
Vanilla Extract: Adds aromatic warmth and enhances overall sweetness perception.
Eggs: Provide structure and help the cheesecake set properly when chilled.
Sour Cream: Contributes moisture and a subtle tartness that balances the sweetness.
Apples (Granny Smith or Honeycrisp): Granny Smith offers tartness and holds shape well when cooked; Honeycrisp brings natural sweetness and crunch.
Lemon Juice: Prevents apples from browning and adds brightness to cut through richness.
Cinnamon: A classic spice that evokes warmth and pairs perfectly with apples and caramel.
Nutmeg (optional): Complements cinnamon with a warm, earthy depth.
Salted Caramel Sauce: Store-bought or homemade—this is the crowning glory, delivering gooey sweetness with a hint of sea salt.
Sea Salt Flakes (for garnish): Elevates the caramel by enhancing its complexity and providing a sophisticated finish.
Whipped Cream (optional topping): Adds lightness and visual appeal.
Caramel Drizzle (extra, for presentation): For an extra indulgent touch before serving.

Step-by-Step Recipe

Prepare the Crust: In a medium bowl, combine 1 ½ cups graham cracker crumbs, ¼ cup brown sugar, and 6 tablespoons melted unsalted butter. Mix until the mixture resembles wet sand. Press about 1 tablespoon of the mixture firmly into the bottom of each cupcake liner (use paper or silicone liners placed in a muffin tin). Use the back of a spoon or a small glass to compact the crust. Chill in the refrigerator for at least 20 minutes to set.
Make the Apple Compote: Peel, core, and dice 2 medium apples into small cubes. In a saucepan over medium heat, melt 1 tablespoon butter. Add the apples, 2 tablespoons brown sugar, 1 tablespoon lemon juice, ½ teaspoon ground cinnamon, and a pinch of nutmeg (if using). Cook for 8–10 minutes, stirring occasionally, until apples soften but still hold their shape. Remove from heat and let cool completely.
Prepare the Cheesecake Filling: In a large mixing bowl, beat 16 oz (2 packages) of softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2 minutes). Gradually add ½ cup granulated sugar and continue beating until fully incorporated. Scrape down the sides, then mix in 1 teaspoon vanilla extract. Add 2 large eggs one at a time, beating just until combined after each addition (do not overmix). Finally, stir in ¼ cup sour cream until smooth.
Assemble the Layers: Remove the muffin tin from the fridge. Spoon about 1 teaspoon of cooled apple compote onto each crust and gently press down. Pour the cheesecake batter evenly over the top, filling each cup about ¾ full. Tap the pan lightly on the counter to release air bubbles.
Bake: Preheat oven to 325°F (165°C). Place the muffin tin on a baking sheet (to catch any potential leaks). Bake for 18–22 minutes, or until the edges are set and the centers have a slight jiggle. Do not overbake—they will firm up as they chill.
Cool and Chill: Turn off the oven, crack the door open, and let the cheesecake cups cool inside for 1 hour. This prevents cracking. Then remove and refrigerate for at least 4 hours, preferably overnight, to allow them to fully set.
Final Touches: Just before serving, drizzle each cup with warmed salted caramel sauce. Sprinkle with flaky sea salt and add a dollop of whipped cream if desired. Garnish with a thin apple slice or a sprinkle of cinnamon for elegance.

Tips

Room Temperature Ingredients: Ensure cream cheese, eggs, and sour cream are at room temperature before mixing. This prevents lumps and ensures a silky-smooth texture.
Avoid Overmixing: Once eggs are added, mix only until just combined. Overbeating can incorporate too much air, leading to cracks.
Use Silicone Liners: They make removal easier and are more durable than paper. If using paper, lightly grease them for easier release.
Cool Gradually: The slow cooling process in the oven minimizes thermal shock, reducing the chance of surface cracks.
Chill Thoroughly: These need time to set. Rushing this step results in soft, messy cups.
Warm Caramel Before Drizzling: Microwave store-bought caramel for 10–15 seconds to achieve a smooth, pourable consistency.
Prevent Watery Apples: Drain excess liquid from the cooled apple compote before adding it to the crust.
Freeze for Long-Term Storage: These freeze beautifully! Wrap individually in plastic wrap and store in an airtight container for up to 2 months. Thaw in the fridge before serving.

Variations and Customizations

These Salted Caramel Apple Cheesecake Cups are highly adaptable to suit different tastes and dietary needs:

Oreo Crust: Replace graham crackers with crushed Oreo cookies for a chocolate twist.
Gluten-Free Version: Use gluten-free graham cracker crumbs and certified GF oats or cookies for the crust.
Dairy-Free Option: Substitute cream cheese and sour cream with high-quality plant-based alternatives (e.g., cashew or almond-based), and use vegan butter.
Vegan Adaptation: Combine dairy-free substitutes with a flax egg (1 tbsp ground flax + 3 tbsp water per egg) and a cashew-based caramel.
Fruit Variations: Swap apples for pears, peaches, or mixed berries. Adjust spices accordingly (e.g., cardamom with pears).
Spice It Up: Add a pinch of ginger, cloves, or allspice to the apple compote for deeper warmth.
Boozy Twist: Stir 1 tablespoon bourbon or rum into the apple compote while cooking for an adult version.
No-Bake Option: Skip baking by using gelatin or agar-agar in the filling and chilling until firm. Note: texture will be softer.
Mini Mason Jar Presentation: Layer ingredients in small mason jars for a charming, portable dessert ideal for parties.
Chocolate Swirl: Add a spoonful of melted dark chocolate to the cheesecake batter and swirl before baking.

Health Considerations and Nutritional Value

While undeniably delicious, Salted Caramel Apple Cheesecake Cups are best enjoyed in moderation due to their rich composition. Here’s what to consider:

Calorie Content: Each cup contains approximately 280–320 calories, depending on size and ingredients used.
Fat: Contains saturated fat from cream cheese, butter, and eggs. Opt for low-fat dairy alternatives to reduce fat content, though this may affect texture and flavor.
Sugar: High in added sugars from crust, filling, caramel, and apple compote. Natural sweeteners like maple syrup or coconut sugar can be used sparingly, but may alter consistency.
Calcium and Protein: Cream cheese and eggs provide moderate amounts of protein and calcium.
Fiber: Apples contribute dietary fiber, especially if skins are left on during compote preparation.
Sodium: Present in salted caramel and butter. Reduce sodium by using unsalted butter and low-sodium caramel or making your own with controlled salt levels.
Allergens: Contains dairy, eggs, and wheat (from graham crackers). Always check labels if serving guests with allergies.
Portion Control: Being served in individual portions naturally limits serving size—a built-in advantage for mindful eating.
Healthier Swaps: Use whole grain graham crackers, reduce sugar by 25%, increase apple ratio, and drizzle caramel only at serving time to cut unnecessary sweetness.

Ingredients

Makes 12 servings

For the Crust:

1 ½ cups graham cracker crumbs (about 10 full sheets)
¼ cup packed brown sugar
6 tablespoons unsalted butter, melted

For the Apple Compote:

2 medium apples (Granny Smith or Honeycrisp), peeled, cored, and diced
1 tablespoon unsalted butter
2 tablespoons brown sugar
1 tablespoon lemon juice
½ teaspoon ground cinnamon
Pinch of ground nutmeg (optional)

For the Cheesecake Filling:

16 oz (2 packages) cream cheese, softened
½ cup granulated sugar
1 teaspoon pure vanilla extract
2 large eggs
¼ cup sour cream

For Assembly and Garnish:

½ cup salted caramel sauce (plus extra for drizzling)
Flaky sea salt (like Maldon), for sprinkling
Whipped cream (optional)
Thin apple slices (optional, for decoration)

Directions

In a bowl, mix graham cracker crumbs, brown sugar, and melted butter. Press 1 tablespoon into each of 12 cupcake liners. Chill for 20 minutes.
Make compote: In a saucepan, cook apples, butter, brown sugar, lemon juice, cinnamon, and nutmeg over medium heat for 8–10 minutes until tender. Cool completely.
Beat cream cheese until smooth. Add sugar, vanilla, eggs (one at a time), and sour cream. Mix until just combined.
Spoon 1 tsp apple compote onto each crust. Top with cheesecake batter, filling ¾ full.
Preheat oven to 325°F. Bake on a baking sheet for 18–22 minutes until edges are set and centers slightly jiggle.
Turn off oven, leave door cracked, and cool inside for 1 hour. Refrigerate for at least 4 hours or overnight.
Drizzle with warm salted caramel, sprinkle with sea salt, and top with whipped cream before serving.

FAQ

Can I make these ahead of time?
Yes! These can be made up to 3 days in advance. Keep refrigerated and add caramel and garnishes just before serving.

How do I prevent cracks in the cheesecake?
Avoid overmixing, bake at a low temperature, and cool slowly in the turned-off oven. Water baths aren’t necessary for mini versions, but placing a pan of water on the lower rack can help maintain humidity.

Can I use store-bought caramel and apple pie filling?
Absolutely. Quality store-bought caramel works well. For apple filling, drain excess syrup to avoid soggy crusts.

Why did my cheesecake cups rise and sink?
Some rise is normal due to air incorporation. Sinking occurs if underbaked or cooled too quickly. Follow the gradual cooling method for best results.

Are these freezer-friendly?
Yes. Freeze unbaked or baked cups. Wrap tightly and thaw overnight in the fridge. Add toppings after thawing.

Can I make them without eggs?
Eggs provide structure. For eggless versions, try cornstarch (1 tbsp per egg) or commercial egg replacers, but expect a softer texture.

What type of pan should I use?
Standard 12-cup muffin tin with cupcake liners. Silicone liners offer easiest removal.

Can I double the recipe?
Yes, but ensure your oven has enough space. You may need to bake in batches to maintain even heat distribution.

Summary

Salted Caramel Apple Cheesecake Cups blend creamy cheesecake, spiced apple compote, and rich salted caramel in delightful single servings. Perfect for fall gatherings or anytime indulgence, they’re easy to customize and impossible to resist.

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Salted Caramel Apple Cheesecake Cups