Preheat your oven to 325°F (163°C).

Lightly grease a mini muffin pan or line it with mini cupcake liners for easy removal.

Set the pan aside while you make the crust.

In a small mixing bowl, combine 1 cup graham cracker crumbs, 2 tablespoons sugar, and 4 tablespoons melted butter.

Stir everything together until the mixture looks like wet sand—it should clump slightly when pressed.

Use a spoon or the back of a ½ tablespoon measuring spoon to press a small amount of crust into the bottom of each muffin cup, making it flat and compact.

Pro Tip:

Chill the crust in the fridge for 5–10 minutes while prepping the filling. It helps keep it firm during baking.

In a medium bowl, add 16 oz softened cream cheese and ½ cup sugar.

Use a hand mixer on medium speed to beat until smooth and fluffy, about 1–2 minutes.

Add in 2 eggs, one at a time, beating on low just until combined.

Mix in 1 teaspoon vanilla extract until the batter is silky.

Pro Tip:

Avoid overmixing once the eggs are in—this keeps the texture creamy and prevents cracking.

Spoon or pipe the cheesecake mixture evenly into each crust-lined muffin cup, filling them almost to the top.

Tap the pan gently on the counter to level the tops and release any air bubbles.

Bake in the preheated oven for 15–18 minutes, or until the centers are just set and no longer jiggly.

Pro Tip:

Don’t wait for browning—cheesecakes don’t get golden like cupcakes. A pale top means it’s perfectly baked.

Let the bites cool in the pan for about 10–15 minutes, then transfer them to a wire rack.

Chill in the fridge for at least 1 hour, or until fully set.

While the cheesecakes are cooling, melt 1 tablespoon butter in a small saucepan over medium heat.

Add 2 finely diced apples, 1 tablespoon brown sugar, ½ teaspoon cinnamon, and a pinch of nutmeg.

Cook for 5–7 minutes, stirring occasionally, until the apples are tender and caramelized.

Pro Tip:

Cut the apples small—pea-sized pieces work best so they sit nicely on top without sliding off.

Let the mixture cool to room temperature before using.

Once the cheesecake bites are chilled, spoon a small amount of the apple topping over each one.

Drizzle with store-bought or homemade caramel sauce just before serving.

Optional: Sprinkle crushed graham crackers or a pinch of flaky sea salt on top for extra texture.

Pro Tip:

If making ahead, wait to add caramel until right before serving to keep things neat and fresh-looking.