These Salted Caramel Apple Pie Cheesecake Cups are pure heaven in every bite.
They’re sweet, salty, creamy, and crunchy all at the same time.
I love these because they’re a mashup of so many good things: apple pie filling, rich cheesecake, and a buttery graham crust — all topped with gooey salted caramel.
And they’re served in cupcake liners so they’re easy to share (or not share).
This recipe makes 12 cups and takes about 35 minutes to prep, 20 minutes to bake, plus chilling time.
Why I Love This Recipe
These cheesecake cups always hit the spot. They remind me of fall fairs and cozy nights but are easy enough to make anytime.
- Combines the comfort of apple pie with the richness of cheesecake
- Individually portioned so they’re easy to serve and store
- Salted caramel makes everything better
- No water bath or fussy cheesecake steps
What You’ll Need
For the crust:
- 1 cup graham cracker crumbs
- 3 tbsp melted unsalted butter
- 2 tbsp brown sugar
For the cheesecake filling:
- 12 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg
For the apple pie topping:
- 2 small apples, peeled and finely diced
- 1 tbsp unsalted butter
- 2 tbsp brown sugar
- 1/2 tsp cinnamon
For the caramel topping:
- 1/3 cup thick caramel sauce (store-bought or homemade)
- Flaky sea salt, for garnish
Pro Tips
- Let your cream cheese come fully to room temp — it mixes smoother that way.
- Dice apples small so they cook evenly and sit nicely on top.
- Use paper cupcake liners for easy removal.
- Don’t skip the chilling time — they need it to set up.
- Add the caramel right before serving for best texture.
Tools Required
- Muffin tin (12-count)
- Paper cupcake liners
- Electric hand mixer or stand mixer
- Medium and small mixing bowls
- Rubber spatula
- Saucepan
- Measuring cups and spoons
Substitutions and Variations
- Swap graham crackers for crushed Biscoff cookies or vanilla wafers
- Use pear instead of apple
- Add a sprinkle of chopped pecans for crunch
- Try maple syrup instead of caramel for a twist
Make Ahead Tips
Make the cheesecake cups a day ahead and store in the fridge. Add caramel and sea salt just before serving.
How to Make Salted Caramel Apple Pie Cheesecake Cups
Step 1: Preheat oven and prep the pan
Preheat your oven to 325°F and line a 12-cup muffin tin with paper liners.
Step 2: Make the crust
In a bowl, mix 1 cup graham cracker crumbs, 3 tbsp melted unsalted butter, and 2 tbsp brown sugar until it looks like wet sand.
Step 3: Press the crust
Spoon about 1 tablespoon of the crust mixture into each cupcake liner and press it down firmly using the back of a spoon or your fingers.
Step 4: Make the cheesecake filling
In a bowl, beat 12 oz softened cream cheese with 1/3 cup granulated sugar until smooth. Add 1 tsp vanilla extract and 1 large egg, and beat until creamy.
Step 5: Fill the cups
Scoop about 2 tablespoons of cheesecake filling into each crust-lined cup, smoothing the tops with the back of a spoon.
Step 6: Bake
Bake at 325°F for 18–20 minutes until the centers are just set and not jiggly.
Step 7: Cool and chill
Let them cool in the pan for 15 minutes, then move to the fridge to chill for at least 2 hours.
Step 8: Cook the apple topping
In a saucepan over medium heat, melt 1 tbsp unsalted butter. Add 2 small apples (peeled and finely diced), 2 tbsp brown sugar, and 1/2 tsp cinnamon. Cook for 5–7 minutes until soft and jammy. Let cool.
Step 9: Add apple topping
Once the cheesecake cups are chilled, spoon a bit of the cooled apple topping over each one.
Step 10: Drizzle with caramel and finish
Drizzle each cup with thick caramel sauce and sprinkle with flaky sea salt. Serve chilled.
Leftovers and Storage
Store leftovers in the fridge in an airtight container for up to 5 days. You can also freeze them (without the apple and caramel topping) for up to 1 month. Add toppings after thawing.
Why This Recipe Works (Quick Science)
The cream cheese sets up perfectly in cupcake tins without needing a water bath because the small portions cook quickly and evenly. The graham crust is buttery and binds together well thanks to the melted butter and sugar combo. Apples cook down into a soft compote because the sugar pulls out moisture while caramelizing in butter. The caramel drizzle and salt bring in that final sweet-salty balance.
Common Mistakes
- Overmixing the batter – this can cause cracking. Just mix until smooth.
- Using cold cream cheese – it’ll leave lumps. Make sure it’s room temp.
- Overbaking – they’ll be dry. Stop when the center is just set.
- Adding caramel too early – it can melt off if the cheesecake is warm.
What to Serve With
- Hot coffee or chai latte
- Vanilla bean ice cream (on the side if you’re going all in)
- Apple cider for a cozy touch
- A glass of cold milk to keep it classic
FAQ
Can I use canned apple pie filling?
Yes, just chop it finer so it fits better on top.
Can I use a muffin pan without liners?
Liners are best, but you can grease well and chill before removing.
Can I use low-fat cream cheese?
You can, but the texture won’t be as rich or creamy.
How long do they last?
Up to 5 days in the fridge or 1 month in the freezer (no topping).
Can I use homemade caramel?
Absolutely — use your favorite thick version.
Conclusion
These Salted Caramel Apple Pie Cheesecake Cups are the kind of treat that feels fancy but comes together easily. Once you taste that first bite — buttery crust, creamy center, apple pie topping, and salty-sweet caramel — you’ll want to make them again and again. Give them a try and let me know in the comments how yours turned out or if you have any questions!
