Caramel Apple Cheesecake Cupcakes

It’s autumn! Well, maybe not here in Florida… but in other places of the world, and it’s my favorite season! There’s a nice cool breeze outside and the leaves are changing. You can stay with your dogs in the dog park for hours… it’s great! And you need a great dessert to go along with all that. Nothing says fall like cinnamon and nutmeg, so caramel apple cheesecake seemed to be the best dessert to kick off the season!


Makes 12 cupcakes.


1/8 cup vegan margarine

1 cup brown sugar

2 ½  tablespoons soy milk

1 tablespoon arrowroot


1 cup crushed graham crackers (6 whole crackers)

2 tablespoons vegan margarine (melted)

½ cup crushed pecans

1 tablespoon caramel


16 ounces vegan cream cheese

1/3 cup sugar

6 teaspoon Ener-G Egg Substitute

8 tablespoons water

1 teaspoon vanilla extract

½  teaspoon cinnamon

1/8  teaspoon nutmeg

Apple topping:

2 granny smith apples

1 tablespoon vegan margarine

1 tablespoon caramel



Combine half the soy milk with the arrowroot. Set aside.

Melt the Earth Balance in a saucepan. Stir in brown sugar. Add remaining soy milk. Bring liquid to a boil and boil for 4 minutes, stirring frequently. The contents will bubble up and double in size, so be sure to use a large enough pan.

Take the pan off the heat and immediately add the arrowroot mixture.

Let cool.


Combine crushed graham crackers and melted margarine. Set aside.

Combine crushed pecans and caramel. Set aside.


Combine all cheesecake ingredients in a blender or whip with a mixer until smooth.

Apple topping:

For the apple topping, peel, core, and cube the apples. Melt the margarine in a pan on medium-low heat. Toss in the apples and sauté until slightly tender. Mix in the caramel and continue cooking until apples are as tender as you like.


Preheat oven to 375 degrees.  Line a muffin pan with cupcake liners. Distribute graham cracker mixture and firmly press into the bottom of the liners. I use the top of a pill bottle to speed up the process.

Distribute the pecan mixture over the top of the crust.

Fill cupcake liners just pver 2/3 of the way full with the cheesecake batter.

Bake for 15 minutes, or until set (doesn’t jiggle when you shake the pan).

Top with a generous amount of caramel and apple chunks. Place in refrigerator and chill for at least 3 hours. Keep the cupcakes chilled, or the caramel will get runny. Or you can wait to add the caramel apple topping until you’re ready to serve if you prefer for it to be warm. Enjoy!