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Mini Salted Caramel Apple Streusel Cheesecake Bites
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5 from 4 votes

Mini Salted Caramel Apple Streusel Cheesecake Bites

These Mini Salted Caramel Apple Streusel Cheesecake Bites are the epitome of the best dessert treat ever! Not only are these little bites the perfect size, but they come packed with flavor that will leave you reminiscing on a nice slice of apple pie with a crunchy, sweet streusel topping. Let's not forget the light homemade salted caramel drizzle that adds an even sweeter + salty taste to these cheesecake bites.
Course Dessert
Keyword apple, bites, caramel, cheesecake, dessert, mini, salted, sweets
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 servings
Author Shanika | Orchids + Sweet Tea


Graham Cracker Crust:

  • 1 1/2 cups Graham crackers, chopped (About 10 Graham Crackers)
  • 2 Tbsps organic brown sugar (I use Sugar in the Raw)
  • 1/4 tsp ground cinnamon
  • 3 Tbsps unsalted butter, melted (I use Land O'Lakes)

Cheesecake + Filling:

  • 12 ounces organic cream cheese (I use Organic Valley; That's 1 1/2 packs!)
  • 1/2 cup pure cane sugar (I use Sugar in the Raw)
  • 3 Tbsps organic all-purpose flour
  • 1 tsp vanilla extract
  • 2 large organic eggs, room temp. (I use Organic Valley)
  • 1/4 cup plain greek yogurt
  • 2-3 medium granny smith apples, peeled + diced
  • 2 tsps lemon juice

Streusel Crumble:

  • 1/2 cup all-purpose flour (I use Bob's Red Mill)
  • 1/4 cup rolled oats (I use Bob's Red Mill)
  • 1/4 cup organic brown sugar + 2 Tbsps (I use Sugar in the Raw)
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground ginger
  • pinch of sea salt
  • 1/4 cup unsalted butter, cold + cubed (I use Land O'Lakes)


Graham Cracker Crust:

  • Preheat the oven to 325 degrees Fahrenheit and add cupcake liners to a cupcake pan.
  • 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 cracker, cinnamon, pure cane sugar and melted butter in a small bowl and mix with a spatula until well incorporated.
  • Divide the mixture between the cupcake liners (about 2 Tbsps per cup) and press down into the bottoms with your fingers to ensure that it’s perfectly covering the bottom.
  • Bake the crusts for about 5 minutes and then remove from oven and allow it to cool until you’re ready to use.


  • Toss together the diced apples in lemon juice and set aside.
  • In the bowl of an electric mixer, mix together on low speed: the cream cheese, pure cane 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. Next, add the greek yogurt and a pinch of cinnamon (I always love taking flavor to another level).
  • Add a small amount of filling to each cupcake liner (about 2 Tbsps), repeating until all batter is used.

Streusel Crumble:

  • In a medium bowl, whisk together the all-purpose flour, oats, brown sugar, cinnamon, ginger and sea salt. Add in the cold butter and using your fingers, rub the butter into the dry ingredients until it turns into small crumbles.
  • Evenly top the cheesecake filling with diced apples and then the streusel crumble, ensuring that topping is well packed within the cupcake cavity.
  • Bake the cheesecakes for 20-25 minutes, 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 cheesecakes 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.
  • Once cooled, drizzle with homemade salted caramel sauce and enjoy!
  • Bon Appetite!


STORAGE: Leftover Cheesecakes can be stored (tightly wrapped) in the refrigerator for up to 5 days. For best results, keep cheesecakes in the freezer until the night before you’re ready to serve. Defrost by refrigerating.