Apple Mini Cheesecakes
When it comes to party treats, these Apple Mini Cheesecakes are a showstopper. They’re not just easy to make, but they also bring a delightful burst of seasonal flavors to any gathering. Each bite-sized delight combines the creamy richness of cheesecake with the sweet, spiced notes of apple, making them irresistible for any dessert lover.
Whether you’re hosting a party or simply want to treat yourself, these mini cheesecakes are a perfect choice.
Why You’ll Love Apple Mini Cheesecakes
- Bite-Sized Perfection: Their mini size makes them not only adorable but also convenient for serving at parties or gatherings.
- Seasonal Delight: The combination of apple and cinnamon offers a taste of fall, making these cheesecakes ideal for seasonal celebrations.
- Creamy and Rich: The smooth texture of the cheesecake, paired with the crunchy, sweet apple topping, creates a delightful contrast in every bite.
- Easy to Make: This recipe is straightforward and great for bakers of any skill level. Plus, the mini size means less baking time!
- Versatile Topping: While the recipe includes a homemade apple topping, you can easily substitute it with pre-made apple pie filling for convenience.
Ingredients Needed To Make Apple Mini Cheesecakes
For the Crust:
- Graham crackers
- Ground cinnamon
- Butter
For the Cheesecake:
- Cream cheese
- Sour cream
- Vanilla extract
- Granulated sugar
- Brown sugar
- Egg
For the Apple Topping:
- Apples
- Water
- Brown sugar
- Ground cinnamon
- Salt
- Cornstarch (for slurry)
How To Make Apple Mini Cheesecakes
- Begin with the crust: pulse graham crackers, mix with butter and cinnamon, and press into liners.
- Prepare the cheesecake mixture: blend cream cheese, sour cream, sugars, egg, and vanilla extract.
- Bake the cheesecakes and allow them to set.
- Cook the apple topping with spices and thicken with a cornstarch slurry.
- Top the cheesecakes with the cooled apple mixture.
Variations & Substitutions
Feel free to experiment with other fruit toppings like blueberry or cherry.
Commonly Asked Questions
How Long Can I Store These Mini Cheesecakes?
They can be stored in the fridge for up to 5 days.
Can I Freeze Them?
Absolutely! Freeze without the topping for up to a month.
Apple Mini Cheesecakes
These mini cheesecakes are the perfect party treat! Thy are easy to prepare and have some fun seasonal flavors.
Print Pin RateServings: 12
Calories: 259kcal
Equipment
- Food Processor
- Mixing Bowl
- Measuring cups/spoons
- muffin tin
- Stock Pot
- Mixing spoon
Ingredients
Crust
- 1 ½ cups graham crackers finely crushed
- ½ tsp ground cinnamon
- 4 tbsp melted butter
Cheesecake
- 8 oz cream cheese room temperature
- ½ cup sour cream
- 2 tsp vanilla extract
- ½ cup granulated sugar
- 2 tbsp brown sugar
- 1 egg
Apple Topping
- 2 cups peeled and diced apples
- ⅓ cup water
- ½ cup brown sugar
- ½ tsp ground cinnamon
- Pinch of salt
- 1 tbsp cornstarch mixed with 1 tbsp water to make a slurry
Instructions
Crust
- In a food processor, pulse the graham crackers until they become fine crumbs.
- In a mixing bowl, combine the fine graham cracker crumbs, melted butter, and ground cinnamon. Mix well.
- Line a muffin tin with 12 cupcake liners.
- Divide the graham cracker crust mixture evenly among the liners. Press the crust down firmly.
- Place the muffin tin in the fridge while you prepare the cheesecake portion.
Cheesecake
- Preheat the oven to 325 degrees.
- In a mixing bowl, add the room-temperature cream cheese and mix until smooth.
- Mix in the sour cream and then the egg.
- Add the granulated sugar, brown sugar, and vanilla extract. Mix until smooth.
- Divide the cheesecake mixture and top the graham cracker crust in each cupcake liner.
- Bake for 20 minutes. Remove from the oven.
- Let the mini cheesecakes sit at room temperature for 1 hour before placing them in the fridge for 3 hours to set up.
Apple Topping
- In a medium-sized stockpot, combine peeled and diced apples, water, brown sugar, ground cinnamon, and a pinch of salt.
- Cook over medium/low heat for 20-30 minutes until the apples are fork tender.
- Add the cornstarch slurry to the apple mixture to thicken it quickly.
- Turn off the heat, place the apple topping in an airtight container, and allow it to cool completely.
- Top the mini cheesecakes with the cooled apple topping.
Notes
You can also use pre-made apple pie filling for this recipe.
Nutrition
Serving: 1g | Calories: 259kcal | Carbohydrates: 32g | Protein: 3g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 48mg | Sodium: 175mg | Potassium: 102mg | Fiber: 1g | Sugar: 25g | Vitamin A: 462IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 1mg
Tried this recipe?Mention @TheSaltyCooker or tag #thesaltycooker!