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Mini Apple Cheesecakes
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Savor the delicious blend of creamy cheesecake and sweet apple in these mini apple cheesecakes! Perfect for fall gatherings or a cozy dessert, these bite-sized treats are bursting with flavor. Easy to make and even easier to enjoy, they’re sure to become a family favorite.
This recipe is simple to follow, and the guide below will walk you through each step. We include step-by-step photos and directions, plus pro tips and tricks to help you make the best mini cheesecakes. Don’t forget to check out our frequently asked questions and answers for even more baking success.
More Recipes ⭐ Strawberry Crunch Cheesecake | Apple Pie Recipe | Apple Chips
These mini apple cheesecakes are a quick and easy dessert that will impress everyone! Ready in just 30 minutes, they combine the creamy goodness of cheesecake with the sweet, spiced flavor of apples. Perfect for any occasion, from holiday gatherings to cozy family dinners, these bite-sized treats will disappear fast. With a graham cracker crust and a cinnamon apple topping, this dessert stands out as a must-try for any cheesecake lover.
Ingredients
What you'll need to make this Mini Apple Cheesecakes recipe:
For The Cheesecakes:
- 1½ cups of graham cracker crumbs
- ½ cup of unsalted butter, melted
- ½ teaspoon of salt
- 16 ounces of cream cheese, room temperature
- 1 cup of granulated sugar
- 2 large eggs, room temperature
- ⅓ cup of sour cream
- 1 tablespoon of all-purpose flour
- 1 teaspoon of vanilla extract
- 1 (21-ounce) can of apple pie filling (I used Duncan Hines/Comstock brand)
For The Streusel Topping:
- ¾ cup of all-purpose flour
- ⅓ cup of granulated sugar
- ⅓ cup of light brown sugar
- ¼ cup of finely chopped walnuts
- 1 tablespoon of baking powder
- ½ teaspoon of cinnamon
- ½ teaspoon of salt
- ¼ cup of unsalted butter, melted
- 1 tablespoon of heavy cream
Substitutions and Additions
Personalize your Mini Apple Cheesecakes recipe by swapping out ingredients and adding delicious extras! These simple changes can make your cheesecakes uniquely yours. Here are some top substitutions and additions:
Add Nuts: Sprinkle chopped pecans or walnuts over the apple topping for a delightful crunch and nutty flavor.These easy substitutions and additions can easily be swapped out while still maintaining the deliciousness of this
Substitute Graham Cracker Crust: Use crushed gingersnaps or vanilla wafers for a spiced or sweeter twist in your cheesecakes.
Substitute Cream Cheese: Swap cream cheese with mascarpone for a richer, creamier texture in your cheesecakes.
Add Caramel Sauce: Drizzle caramel sauce on top for an extra layer of sweetness and decadence in your mini apple cheesecakes.
How to Make Mini Apple Cheesecakes
Follow along with our pictures, step-by-step instructions, and tips and tricks to make the best mini apple cheesecakes. Let’s get started!
FIRST STEP: Preheat the oven to 350°F. Line two standard-sized muffin pans with 18 parchment cupcake/muffin papers.
Pro Tip
Parchment or foil-lined wrappers are the easiest to peel from the cheesecake filling.
SECOND STEP: In a medium bowl, stir together the graham cracker crumbs, melted unsalted butter, and salt until well combined and the crumbs stick together.
THIRD STEP: Press 1½ tablespoons of the graham cracker crumb mixture evenly into the bottoms of each of the paper-lined cups. Set aside.
FOURTH STEP: In a large bowl, using a hand mixer on medium speed, beat the cream cheese and granulated sugar for one to two minutes or until smooth.
Scrape down the sides and bottom of the bowl to ensure that all the ingredients get evenly incorporated.
Pro Tip
Make sure you are using room temperature cream cheese so that you don’t end up with lumps in your cheesecake batter.
FIFTH STEP: Add the eggs, one at a time, to the cream cheese mixture and beat just until each egg is incorporated.
You do not want to overmix and add too much air to your cheesecake filling.
SIXTH STEP: Stir in the sour cream, all-purpose flour, and vanilla extract just until smooth, and all ingredients are fully incorporated.
SEVENTH STEP: Spoon two tablespoons of the cheesecake filling into each of the graham cracker crumb-filled muffin cups.
EIGHTH STEP: Spoon your apple pie filling onto a large cutting board and roughly chop the larger pieces of apples (you do not need to do this if your brand has small chunks instead of full-sized slices).
Transfer the chopped apple pie filling into a bowl to make it easier to get scoops of filling to fill the muffin cups.
NINTH STEP: Spoon 1 to 1½ tablespoons of the chopped apple pie filling into the center of each of the cheesecake-filled muffin cups. Set aside.
TENTH STEP: To make your streusel topping, add to a medium mixing bowl the all-purpose flour, granulated sugar, light brown sugar, finely chopped walnuts, baking powder, cinnamon, and salt. Stir to combine.
ELEVENTH STEP: Drizzle the melted butter into the dry ingredients and gently stir around until most of the butter has been absorbed and large crumbs start to form.
TWELFTH STEP: Add the heavy cream and stir to ensure that all the dry ingredients are absorbed and you have a crumble mixture with small and large crumbs.
THIRTEENTH STEP: Add 1½ to 2 tablespoons of the streusel topping to the top of the cheesecakes.
Pro Tip
The ingredients will fill the muffin tins to the top. You can press down the streusel just slightly to keep it contained on top of each cheesecake.
FOURTEENTH STEP: Bake for 20 to 23 minutes or just until the streusel topping is very lightly golden and the cheesecake is set.
FIFTEENTH STEP: Allow the mini apple cheesecakes to cool on the counter in the pan for 30 minutes.
Transfer the pan to the refrigerator to cool completely for an additional 2½ to 3 hours or until the cheesecake layer has fully set up and chilled.
Pro Tip
For best results, the individual cheesecakes do need to chill thoroughly so that they can firm up enough to handle. Keep them in the muffin tin to chill; it is much easier to remove them from the pan.
How To Serve Mini Apple Cheesecakes
These mini apple cheesecakes are versatile and perfect for any occasion! Here are some fun ways to serve them:
- Family Gatherings: Serve these mini cheesecakes at family dinners or holiday parties. Kids and adults will love the sweet apple topping. Pair them with a warm apple cider or a cozy hot chocolate.
- Fall Festivities: These cheesecakes are a hit at autumn celebrations. The spiced apple flavor fits perfectly with the season. Serve alongside pumpkin pie or caramel apple dip for a festive spread.
- Elegant Desserts: Impress guests at dinner parties with these bite-sized treats. Their rich, creamy texture makes them a sophisticated dessert. Pair them with a glass of chilled white wine or a light coffee.
Why You'll Love This Mini Apple Cheesecake Recipe
Mini Apple Cheesecakes are more than just a dessert—they're a beloved favorite for a few irresistible reasons:
- A Perfect Balance of Flavors: These mini cheesecakes combine the creamy richness of cheesecake with the warm, spiced sweetness of apple topping. The graham cracker crust adds a satisfying crunch, making every bite a delightful experience.
- Easy and Quick to Make: This recipe is a hit because it’s so simple to prepare. In just 30 minutes, you can have a batch of these delicious treats ready to enjoy, making them perfect for busy weeknights or last-minute gatherings.
- Loved by All Ages: Both kids and adults adore these bite-sized cheesecakes. The familiar flavors of apple and cinnamon create a comforting, crowd-pleasing dessert that everyone will reach for.
Mini Apple Cheesecakes aren't just tasty—they’re a fun, easy way to bring joy to any occasion.
Recipe FAQ
Can I make Mini Apple Cheesecakes ahead of time?
Yes, you can make Mini Apple Cheesecakes a day in advance. Keep them chilled in the refrigerator until ready to serve.
How do I prevent the cheesecake from cracking?
To avoid cracks, ensure all ingredients are at room temperature. Bake the cheesecakes at a low temperature for even cooking.
What’s the best way to layer the apple topping on the cheesecake?
Spoon the apple topping gently onto the cooled cheesecake. Distribute the apples evenly for a perfect balance of flavors.
How long should I let the cheesecakes cool before serving?
Let the cheesecakes cool for at least 30 minutes. Then, chill in the refrigerator for two hours before serving.
Serving FAQ
Can I serve Mini Apple Cheesecakes warm or cold?
Mini Apple Cheesecakes are best served chilled. The cool, creamy texture complements the sweet, spiced apple topping perfectly.
How should I present Mini Apple Cheesecakes at a party?
Serve Mini Apple Cheesecakes on a decorative tray or tiered stand. Their bite-sized shape makes them easy and elegant to display.
Can I top the cheesecakes with anything else before serving?
For extra flair, add a dollop of whipped cream or a sprinkle of cinnamon just before serving these mini treats.
How many Mini Apple Cheesecakes should I serve per person?
Plan for each guest to enjoy at least two Mini Apple Cheesecakes. Their small size makes them a perfect bite-sized indulgence.
Storage FAQ
Follow these tips and tricks for optimal storage of your Mini Apple Cheesecakes. From making ahead to reheating, we’ve got you covered for every step.
Can I prepare Mini Apple Cheesecakes ahead of time?
Yes, you can prepare Mini Apple Cheesecakes a day in advance. Store them in the fridge until you’re ready to serve.
What's the best way to store leftover Mini Apple Cheesecakes?
Store leftover Mini Apple Cheesecakes in an airtight container in the refrigerator. They will stay fresh for up to three days.
Is it possible to freeze Mini Apple Cheesecakes?
Yes, you can freeze Mini Apple Cheesecakes. Place them in an airtight container, and they’ll keep for up to one month.
How do I thaw and reheat frozen Mini Apple Cheesecakes?
Thaw the cheesecakes in the fridge overnight. Serve them chilled, or let them sit at room temperature for 30 minutes before serving.
Mini Apple Cheesecakes
Ingredients
- 1½ cups graham cracker crumbs
- ½ cup unsalted butter (melted)
- ½ teaspoon salt
- 16 ounces cream cheese (room temperature)
- 1 cup granulated sugar
- 2 large eggs (room temperature)
- ⅓ cup sour cream
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- 21 ounces apple pie filling (I used Duncan Hines/Comstock brand)
Streusel Topping
- ¾ cup all-purpose flour
- ⅓ cup granulated sugar
- ⅓ cup light brown sugar
- ¼ cup walnuts (finely chopped)
- 1 tablespoon baking powder
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ¼ cup unsalted butter (melted)
- 1 tablespoon heavy cream
DIRECTIONS
- Preheat oven to 350°F. Line 2 standard-sized muffin pans with 18 parchment cupcake/muffin papers. These peel off better than the paper variety for this dessert.
- In a medium bowl, stir together the graham cracker crumbs, melted unsalted butter, and salt until well combined, and the crumbs stick together.
- Press 1½ tablespoons of the graham cracker crumb mixture evenly into the bottoms of each of the muffin cups. Set aside.
- In a large mixing bowl, using a handheld mixer on medium speed, beat the cream cheese and granulated sugar for 1 to 2 minutes or until smooth. Scrape down the sides and bottom of the bowl to ensure that all the ingredients get evenly incorporated.
- Add the eggs, one at a time, to the cream cheese mixture and beat just until each egg is incorporated. You do not want to overmix and add too much air into your cheesecake filling.
- Stir in the sour cream, all-purpose flour, and vanilla extract just until smooth, and all ingredients are fully incorporated.
- Spoon 2 tablespoons of the cheesecake filling into each of the graham cracker crumb-filled muffin cups.
- Spoon your apple pie filling onto a large cutting board and roughly chop the larger pieces of apples (you do not need to do this if your brand has small chunks instead of full-sized slices), then transfer the chopped apple pie filling into a bowl to make it easier to get scoops of filling to fill the muffin cups.
- Spoon 1 to 1½ tablespoons of the chopped apple pie filling into the center of each of the cheesecake-filled muffin cups. Set aside.
- To make your streusel topping, add to a medium mixing bowl the all-purpose flour, granulated sugar, light brown sugar, finely chopped walnuts, baking powder, cinnamon, and salt. Stir to combine.
- Drizzle the melted butter into the dry ingredients and gently stir around until most of the butter has been absorbed, and large crumbs start to form.
- Add the heavy cream and stir to ensure that all the dry ingredients are absorbed, and you have a crumble mixture with small and large crumbs.
- Top each of the mini apple cheesecakes with 1½ to 2 tablespoons of the streusel topping.
- Bake for 20 to 23 minutes or just until the streusel topping is very lightly golden and the cheesecake is set.
- Allow the mini apple cheesecakes to cool on the counter in the pan for 30 minutes, then transfer the pan to the refrigerator to cool completely for an additional 2½ to 3 hours or until the cheesecake layer has fully set up and chilled.
Notes
- Parchment or foil-lined wrappers are the easiest to peel from the cheesecake filling.
- Make sure you are using room temperature cream cheese so that you don’t end up with lumps in your cheesecake batter.
- The ingredients will fill the muffin tins to the top. You can press down the streusel just slightly to keep it contained on top of each cheesecake.
- For best results, the individual cheesecakes do need to chill thoroughly so that they can firm up enough to handle. Keep them in the muffin tin to chill; it is much easier to remove them from the pan.
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