Caramel Apple Pretzel Cups (Printable)

Mini cheesecakes layered over pretzel crust, topped with caramel apples and drizzle for a sweet, salty treat.

# What You'll Need:

→ Pretzel Crust

01 - 1 1/4 cups crushed pretzels (100 g)
02 - 4 tablespoons unsalted butter, melted (60 g)
03 - 2 tablespoons granulated sugar (25 g)

→ Cheesecake Filling

04 - 8 ounces cream cheese, softened (225 g)
05 - 1/3 cup granulated sugar (65 g)
06 - 1 large egg
07 - 1 teaspoon pure vanilla extract
08 - 1/4 cup sour cream (60 ml)

→ Caramel Apple Topping

09 - 2 medium apples, peeled, cored, and diced
10 - 2 tablespoons unsalted butter (30 g)
11 - 2 tablespoons brown sugar (25 g)
12 - 1/2 teaspoon ground cinnamon
13 - Pinch of salt

→ Caramel Drizzle

14 - 1/3 cup caramel sauce (80 ml), store-bought or homemade

# How To:

01 - Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
02 - Combine crushed pretzels, melted butter, and sugar in a medium bowl until evenly moistened. Divide the mixture evenly among muffin cups, pressing firmly to form compact crusts.
03 - Bake crusts for 5 minutes. Remove from oven and allow to cool slightly.
04 - Beat cream cheese and granulated sugar in a large bowl until smooth. Add egg and vanilla, mixing until just combined. Fold in sour cream gently.
05 - Spoon cheesecake filling over pretzel crusts, filling each cup about two-thirds full.
06 - Bake for 15 minutes or until centers are just set. Cool in pan for 30 minutes, then refrigerate and chill for at least 1 hour.
07 - Melt butter in a skillet over medium heat. Add diced apples, brown sugar, cinnamon, and salt. Cook, stirring frequently, until apples are tender and caramelized, about 5 to 7 minutes. Cool completely.
08 - Once chilled, spoon caramel apple topping over each cheesecake cup and drizzle with caramel sauce just before serving.

# Expert Tips:

01 -
  • The sweet-salty crust is that sneaky twist that instantly makes everyone go for a second bite.
  • It’s the sort of handheld treat that feels both casual and a little bit show-offy at the same time.
02 -
  • I learned the hard way never to top the cups with apples while they’re still warm—heat melts the cheesecake every time.
  • Chilling the cheesecakes fully (at least an hour) keeps their shape and turns the flavors bolder and smoother.
03 -
  • Always taste your apple topping before using—sometimes an extra pinch of salt or cinnamon unlocks magic.
  • Room temperature cream cheese makes the batter so much smoother; if you forgot, cut it into cubes for faster softening.
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