Salted Caramel Cheesecake Bites

July 30, 2018
Shanika | Orchids + Sweet Tea
these sweet and creamy salted caramel cheesecake bites have warming fall flavors and a sweet glaze.

Salted Caramel Cheesecake Bites

These Mini Salted Caramel Cheesecake Bites with apples are the perfect size for sharing and full of apple pie flavor with a crunchy sweet streusal topping. Topped with a light homemade salted caramel drizzle for a sweet and salty finishing garnish. 

Caramel drizzling onto a Mini Salted Caramel Apple Streusel Cheesecake Bite.

I first made these adorable cheesecake bites to celebrate National Cheesecake Day. Now, I make them all the time. They're one of my go-to recipes for fall baking because they have the warming and comforting flavors you crave in fall but with a twist. Instead of heavy pastry or bread, these bite-sized cheesecakes have a light and fluffy apple cheesecake filling and get their sweetness from a light homemade caramel sauce. The textures of soft, crispy and gooey meld together perfectly in every bite.

Mini Salted Caramel Apple Streusel Cheesecake Bites on a circular wire rack.

How to Make Salted Caramel Cheesecake Bites

There are three components to these adorable apple pie cheesecake bites:

  • Caramel sauce
  • Graham cracker crust
  • Apple cheesecake filling

Mini Salted Caramel Apple Streusel Cheesecake Bites on a circular wire rack.

Here's how I recommend making the components and layering your cheesecakes:

Mini Salted Caramel Apple Streusel Cheesecake Bites topped with salted caramel.

Homemade Salted Caramel Sauce

The sauce drizzled on each cheesecake bite is my favorite part. You can keep this sauce recipe in your back pocket to dress up all kinds of desserts, from No-Churn Brownie Ice Cream to Vegan Apple Cranberry Crumble Pie

Here's what you'll need to make it:

  • Brown sugar
  • Heavy cream. The cream doesn't have to be super cold for caramel.
  • Unsalted butter. Cut the butter into small cubes so they melt at the same rate.
  • Water
  • Salt

That's it! This easy salted caramel sauce is made right on the stovetop in one pan. You'll need to pay attention the whole time to prevent burning, but as long as you don't crank the heat too high, it's easy to make and so delicious.

Mini Salted Caramel Apple Streusel Cheesecake Bites topped with salted caramel.

Graham Cracker Crust

Next, make the crumbly and crunchy graham cracker crust. Here's what you need:

  • Graham crackers. You'll grind these into a fairly coarse meal. It's ok to have some larger pieces.
  • Cinnamon for warming fall flavor
  • Sugar. Use granulated sguar.
  • Butter. Make sure it's melted first to hold the crust together.


Two Mini Salted Caramel Apple Streusel Cheesecake Bites on small plates.

Apple Cheesecake Filling

Finally, while the crusts pre-bake and cool, whip up the simple apple cheesecake filling. With these ingredients:

  • Apples. You can use any kind, but tart apples like Granny Smiths work great.
  • Cream cheese. Make sure it's softened for easier mixing and a light and fluffy texture.
  • Granulated sugar. I always use organic.
  • Flour. All-purpose works great.
  • Vanilla
  • Eggs. These give the custardy texture and flavor to your cheesecakes.
  • Greek yogurt. Use plain, full-fat greek yogurt for best results.
  • Cinnamon

Mini Salted Caramel Apple Streusel Cheesecake Bites piled on plates with a fork.

Storing Leftover Caramel Sauce

You can make the sauce ahead of time if you like. Store leftover sauce in an airtight container in the fridge for up to two weeks. To serve, reheat the sauce in the microwave or in a pot on the stove.

Three Mini Salted Caramel Apple Streusel Cheesecake Bites on a plate.

Baking Tips for Cheesecake without Cracks

Here are my best tips for making sure your cheesecake bites don't crack in the oven:

  • Add a pan of hot water to the bottom of the oven. This creates a steam bath around the cheesecakes to gently cook them from the outside in.
  • When the bites are done baking, leave them in the oven, turn it off, and prop the door open a few inches. This way, the cheesecakes slowly cool down. If they cool too quickly, they may crack.
  • Chill the cheesecake bites in the fridge for at least an hour and preferably overnight before serving. These are best enjoyed chilled.

Mini Salted Caramel Apple Streusel Cheesecake Bites piled on two small plates.

More Easy Cheesecake Recipes


If you make these Mini Salted Caramel Cheesecake Bites or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love!

Mini Salted Caramel Apple Streusel Cheesecake Bites topped with salted caramel.

Mini Salted Caramel Apple Streusel Cheesecake Bites

July 30, 2018
5 from 5 votes
These Mini Salted Caramel Cheesecake Bites have a simple graham cracker crust, a sweet and salty caramel drizzle and a crunchy streusal topping. The perfect twist on apple pie for fall!
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Serves: 12 servings



  • 2 cups Graham crackers, chopped (About 12-14 Graham Crackers)
  • 3 Tbsps organic brown sugar
  • 1 teaspoon ground cinnamon
  • 3 Tbsps unsalted butter, melted + more, if needed


  • 1 medium Granny smith apple, peeled + diced
  • 12 ozs. organic cream cheese, softened at room temp. 
  • ½ cup organic cane sugar
  • 3 Tbsps organic all-purpose flour
  • 1 teaspoon vanilla extract
  • 2 large organic eggs, at room temp. 
  • 3 Tbsps low-fat or full-fat sour cream
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon sea salt


  • cup organic all-purpose flour
  • ¼ cup organic rolled oats
  • ¼ cup organic brown sugar + 2 Tbsps
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground allspice
  • Pinch of sea salt
  • 3 Tbsps unsalted butter, partially melted


  • 1 cup organic brown sugar
  • 6 Tbsps unsalted butter, cut into cubes
  • ½ cup organic heavy whipping cream
  • 1 teaspoon sea salt



  • Preheat oven to 350 degrees Fahrenheit and prepare a 12-cavity cupcake pan with liner.
  • Grind the graham crackers, until almost finely ground (it’s OK to leave a few medium chunks, if your’e a lover a little crunch!). Combine the Graham crackers, cinnamon, brown sugar and melted butter in a small bowl and mix with a spatula until well incorporated.
  • Add the mixture into the prepared cavities (about 1-2 Tbsps each) and press down into the bottom with your fingers (focusing on the middle) to ensure that it’s perfectly covering the bottom and sides (like a deep well).
  • Bake the crusts for about 5 minutes and then remove from oven and allow them to cool until you’re ready to use.


  • In the bowl of an electric mixer, mix together on low speed: the cream cheese, sugar, and flour until combined. Be sure to scrape the sides and bottom of the bowl if needed.
  • Next, add the vanilla extract and the first egg and beat slowly until mostly combined. Then add the remaining egg and mix until well combined, still mixing everything on low speed. Now, add the sour cream and spices and continue mixing until combined.
  • Change mixer attachment to a whisk and beat on medium-high speed for 1-2 minutes or so until completely smooth and lump-free. NOTE: DO NOT OVER-MIX. Be sure to stop once the batter becomes smooth. Fold in diced apples.
  • Pour the batter into the prepared cavities until ¾ filled (each). NOTE: Leaving a bit of room at the top prevents the cheesecake from spilling over while baking.


  • In a medium bowl, whisk together the all-purpose flour, oats, brown sugar, cinnamon, allspice, and sea salt. Add in the partially melted butter and using your fingers, rub the butter into the dry ingredients until it turns into small crumbles and is moist.
  • Evenly top the cheesecake fillings with the crumble topping, ensuring that it's all well packed within the cupcake cavity.
  • Bake the cheesecake bites for 16-18 minutes (until centers come out mostly clean when tested with a toothpick or knife), then turn off the oven and allow them to sit in the oven for another 5 minutes with the oven door halfway open to avoid cheesecake from deflating. NOTE: When baking, I always prepare a medium pot with water and add it to the oven as well, to keep cheesecake temperature even and to add moisture.
  • Remove cheesecakes from the oven and allow them to continue to cool for another 15-20 minutes, before putting them in the refrigerator for at least an hour.
  • In the meantime, make the caramel sauce.


  • Heat the brown sugar in a medium skillet over medium-high heat and stir constantly using a rubber spatula until clumps are formed. Add butter and continue to stir until everything has melted and become a dark 'amber-like' color. Continue to stir consistently until fully melted and bubbly, about 2-3 minutes.
  • Now, slowly whisk in the heavy cream and continue stirring until well incorporated and sauce has fully thickened. Sprinkle in salt and stir again. Remove from heat and allow to cool slightly before using. Set aside.


  • Once cooled/chilled, remove the cheesecake bites from their liner (carefully) and top with caramel sauce.
  • Bon Appetit!

Tips & Tricks

  • STORAGE: Leftover Cheesecake can be stored (tightly wrapped) in the refrigerator for up to 5 days. For best results, keep cheesecake in the freezer until the night before you’re ready to serve. Defrost by refrigerating.
  • STORAGE (CARAMEL SAUCE): Leftover caramel sauce can be stored in a tightly sealed mason jar for up to two weeks. When ready to use, simply reheat sauce in the microwave at 15 second intervals until softened and at room temp.


Calories: 407kcal | Carbohydrates: 56g | Protein: 8g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 77mg | Sodium: 565mg | Potassium: 201mg | Fiber: 1g | Sugar: 41g | Vitamin A: 584IU | Vitamin C: 1mg | Calcium: 157mg | Iron: 1mg


Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea

Mini Salted Caramel Apple Streusel Cheesecake Bites.


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Love this Recipe?

    • Hi Beverly! That's so awesome----you can find the recipe once you scroll down close to the bottom (above the comments). I can't wait to hear how they turned out! 🙂

  1. Yum! I love all the flavors that combine in this recipe -- and I love "mini" desserts like this since they keep me from over-indulging 😉

  2. These sound absolutely divine! I love cheesecake and these cheesecake bites make it even easier to sneak a little bite!

    • Haha! I so agree with sneaking a bite of these, Bintu! They're so good that you won't even realize that you had more than one!

  3. Girl, I am with you - I miss summer already, but then I think about all the delicious fall desserts (hellooo pumpkin) and am ready to pack that swimsuit away! 🙂 These look amazing, especially with that caramel drizzle on top. Perfect little bite of cheesecake! Thanks for sharing!

    • Thanks so much Monica! I so agree with the pumpkin flavors! Bring on the Fall weather and spices, right! Haha.

  4. Cheesecake is my favourite dessert, and man, do these look yummylicious! Can't every day be National Cheesecake Day? A girl can dream, right 🙂

    • Haha! I completely agree with every day being National Cheesecake Day! Wouldn't that be amazing?