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)

Substitutions + Alternatives

Can I use All-Purpose Flour?

Yes, All-Purpose Flour can be used. Use the same amount that is listed in the ingredients, but swap with all purpose.

Can I use regular dairy?

Feel free to make this recipe your own. I use dairy-free milk, but feel welcome to choose your preferred dairy option without any recipe adjustments. Unless specified otherwise, you have the flexibility to use the milk of your choice for the recipe.

Note: While almond milk is an option, it is less preferred due to its liquid consistency. Consider opting for a milk alternative with a thicker texture.

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 Rate

Course: Dessert

Cuisine: American

Keyword: apple mini cheesecakes

Prep Time: 15

Cook Time: 50

Cool Time: 4

Total Time: 5 5

Servings:

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.