Mini Apple Cheesecake Bites
Creamy individual cheesecakes with a cinnamon graham cracker crust, swirls of apple pie filling, and a generous apple topping. These easy handheld desserts are ideal for parties, potlucks, and family gatherings.
Ingredients
Cinnamon Graham Cracker Crust
- 1 cup graham cracker crumbs
- 2 tbsp granulated sugar
- ½ tsp ground cinnamon
- 4 tbsp unsalted butter melted
Fresh Apple Topping
- 2 medium apples peeled, cored, and finely diced
- 2 tbsp unsalted butter
- ¼ cup packed light brown sugar
- 1 tsp ground cinnamon
- ⅛ tsp ground nutmeg
- 1 tsp lemon juice
- 1 tsp cornstarch
- 1 tbsp water
Cheesecake Filling
- 16 oz cream cheese softened
- ½ cup granulated sugar
- ⅓ cup sour cream room temperature
- 2 large eggs room temperature
- 1 tsp vanilla extract
- ⅛ tsp salt
Instructions
- Melt 2 tbsp butter in a skillet over medium heat. Add the diced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook for 6–8 minutes, stirring occasionally, until the apples are tender but still hold their shape.
- Stir together the cornstarch and water. Add the mixture to the skillet and cook for another minute, stirring constantly, until the apple mixture thickens. Remove it from the heat and allow it to cool completely.
- Preheat the oven to 350°F. Line a standard 12-cup muffin pan with paper liners.
- Combine the graham cracker crumbs, granulated sugar, cinnamon, and melted butter. Divide the mixture evenly among the liners and press it firmly into the bottom of each cup.
- Bake the crusts for 5 minutes. Remove the pan from the oven and allow the crusts to cool slightly.
- Beat the softened cream cheese and sugar until smooth. Mix in the sour cream, vanilla extract, and salt.
- Add the eggs one at a time, mixing on low speed just until combined.
- Divide the cheesecake filling evenly among the prepared muffin cups. Spoon 1 tsp of the cooled apple mixture onto each cheesecake and gently swirl it into the surface with a toothpick or thin knife. Reserve the remaining apples for topping.
- Bake for 18–20 minutes, until the edges are set and the centers still have a slight jiggle.
- Cool the cheesecakes in the pan for 30 minutes. Refrigerate for at least 2 hours.
- Spoon the remaining fresh apple mixture over the chilled cheesecakes before serving.
Nutrition
Calories: 311 kcal | Carbohydrates: 27 g | Protein: 4 g | Fat: 21 g | Saturated Fat: 12 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 6 g | Trans Fat: 0.2 g | Cholesterol: 84 mg | Sodium: 183 mg | Potassium: 124 mg | Fiber: 1 g | Sugar: 21 g | Vitamin A: 779 IU | Vitamin C: 2 mg | Calcium: 63 mg | Iron: 1 mg
Nutrition information has been calculated using an autogenerating online calculation and is intended for informational purposes. For accurate nutritional information, you should calculate the nutritional information with the actual ingredients used.
Tried this recipe?Let us know how it was!