Mini No-Bake Apple Pie Cheesecakes (Print Version)

The coziest no-bake dessert! My mini apple pie cheesecakes have a buttery graham cracker crust, creamy cheesecake filling, and spiced apple topping. So easy!

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 10 Minutes minutes
Total Time: 35 minutes
Servings: 6-8 mini cheesecakes
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ For the Graham Cracker Crust

01 - 1 1/2 cups graham cracker crumbs
02 - 1/4 cup brown sugar, packed
03 - 6 tablespoons unsalted butter, melted

→ For the Creamy Cheesecake Filling

04 - 16 oz cream cheese, softened to room temperature
05 - 1 cup powdered sugar
06 - 1 teaspoon vanilla extract
07 - 1 cup heavy whipping cream, cold

→ For the Spiced Apple Topping

08 - 2 medium tart apples (like Honeycrisp or Granny Smith), peeled and diced
09 - 2 tablespoons unsalted butter
10 - 1/4 cup brown sugar, packed
11 - 1 tablespoon lemon juice
12 - 1 teaspoon ground cinnamon
13 - 1/4 teaspoon ground nutmeg

# Instructions:

01 - In a small bowl, mix the graham cracker crumbs, brown sugar, and melted butter until it has the consistency of wet sand. Press about two tablespoons of the mixture into the bottom of 6-8 small jars or ramekins. Use the back of a spoon to pack it down firmly.
02 - In a large bowl, use an electric mixer to beat the room-temperature cream cheese until completely smooth and creamy, with no lumps. Scrape down the sides of the bowl as needed to ensure everything is incorporated.
03 - Add the powdered sugar and vanilla extract to the cream cheese and mix until just combined. In a separate, chilled bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture with a spatula until no streaks remain, being careful not to deflate the cream.
04 - Spoon or pipe the cheesecake filling evenly over the crusts in the jars. Smooth the tops with a small spatula. Cover and refrigerate for at least 4 hours, or preferably overnight, until the filling is firm.
05 - While the cheesecakes chill, melt 2 tablespoons of butter in a saucepan over medium heat. Add the diced apples, brown sugar, lemon juice, cinnamon, and nutmeg. Cook, stirring occasionally, for 5-7 minutes, until the apples are tender but still hold their shape. Remove from heat and let it cool for at least 15-20 minutes.
06 - Once the cheesecakes are firm and the apple topping has cooled, spoon a generous amount of the apple mixture over each cheesecake. Serve immediately, or store in the fridge until ready to serve. Garnish with whipped cream or extra cinnamon if desired.

# Notes:

01 - A pinch of salt in the graham cracker crust really enhances the flavor!
02 - Store these covered in the fridge for up to 3 days, but the crust will soften over time.
03 - Biscoff cookies or gingersnaps make an amazing substitute for the graham cracker crust.
04 - For the best presentation, add the apple topping just before serving.

# Equipment Needed:

01 - Electric mixer
02 - Mixing bowls
03 - Small jars or ramekins
04 - Saucepan
05 - Spatula

# Nutrition (Per Serving):

Calories: 420 kcal
Total Fat: 28g
Total Carbohydrate: 38g
Protein: 5g

Back