If you’re looking for a dessert that feels elegant yet comforting, these Mini Apple Cheesecakes are exactly what you need. With a buttery cinnamon crust, creamy cheesecake filling, and tender spiced apples on top, this recipe delivers classic fall flavors in perfectly portioned bites.
Why You’ll Love This Recipe
- Rich, creamy cheesecake balanced with warm apple spice
- Simple steps with bakery-style results
- Perfect for parties, holidays, and family gatherings
- Easy to make ahead and store
Ingredients
For the Crust
- 1 cup graham cracker crumbs (or crushed digestive biscuits)
- 1 teaspoon ground cinnamon
- 6 tablespoons unsalted butter, melted
For the Filling
- 12 oz cream cheese, room temperature
- 1/2 cup sour cream (or Greek yogurt)
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg, room temperature
For the Apple Topping
- 2 cups peeled and diced apples (Honeycrisp or Granny Smith)
- 1/4 cup water (or apple juice)
- 1 tablespoon cornstarch (or arrowroot powder)
- 1/2 teaspoon ground cinnamon
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup mini muffin tin with liners.
- Combine graham cracker crumbs and cinnamon, then mix in melted butter until crumbly. Press firmly into liners.
- Beat cream cheese until smooth. Add sour cream and vanilla, then mix in sugars. Add egg and blend gently.
- In a saucepan, cook apples with water, cinnamon, brown sugar, and salt for 5–7 minutes until tender-crisp.
- Stir in cornstarch slurry and cook 1–2 minutes until thickened. Cool slightly.
- Fill crusts with cheesecake batter, top with apple mixture, and bake 15–20 minutes until edges are set.
- Cool, then refrigerate at least 2 hours before serving. This step ensures perfect Mini Apple Cheesecakes every time.
Tips & Tricks
- Use room-temperature ingredients for a smooth filling
- Do not overmix after adding the egg
- For extra crunch, add chopped walnuts to the topping
- Swap cinnamon for apple pie spice for deeper flavor
Details
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes + chilling
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Difficulty: Easy
- Dietary Notes: Halal-friendly, vegetarian
Notes
Serve with caramel drizzle or whipped cream. These cheesecakes pair beautifully with tea or coffee and can be dressed up for holidays.
Nutrition (Approximate per serving)
- Calories: 210
- Protein: 4g
- Carbohydrates: 22g
- Fat: 12g
FAQ
Can I make Mini Apple Cheesecakes ahead of time?
Yes, they’re perfect made a day in advance.
What apples work best?
Granny Smith for tartness or Honeycrisp for sweetness.
Can I freeze them?
Absolutely. Freeze without toppings for best texture.
Why did my cheesecakes crack?
Overbaking or overmixing can cause cracks.
Storage
- Refrigerator: Store up to 4 days in an airtight container
- Freezer: Freeze up to 1 month
- Reheating: Best served chilled or at room temperature
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Mini Apple Cheesecakes That Wow Guests
Ingredients
For the Crust
- 1 cup graham cracker crumbs or crushed digestive biscuits
- 1 teaspoon ground cinnamon
- 6 tablespoons unsalted butter melted
For the Filling
- 12 oz cream cheese room temperature
- 1/2 cup sour cream or Greek yogurt
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg room temperature
For the Apple Topping
- 2 cups peeled and diced apples Honeycrisp or Granny Smith
- 1/4 cup water or apple juice
- 1 tablespoon cornstarch or arrowroot powder
- 1/2 teaspoon ground cinnamon
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup mini muffin tin with liners.
- Combine graham cracker crumbs and cinnamon, then mix in melted butter until crumbly. Press firmly into liners.
- Beat cream cheese until smooth. Add sour cream and vanilla, then mix in sugars. Add egg and blend gently.
- In a saucepan, cook apples with water, cinnamon, brown sugar, and salt for 5–7 minutes until tender-crisp.
- Stir in cornstarch slurry and cook 1–2 minutes until thickened. Cool slightly.
- Fill crusts with cheesecake batter, top with apple mixture, and bake 15–20 minutes until edges are set.
- Cool, then refrigerate at least 2 hours before serving. This step ensures perfect Mini Apple Cheesecakes every time.
Notes
Conclusion
These Mini Apple Cheesecakes are the perfect blend of cozy and classy. Easy to prepare, beautiful to serve, and guaranteed to impress, they’re a dessert you’ll come back to again and again.