Mini Apple Cheesecakes
Indulge in the perfect fusion of creamy cheesecake and cozy autumn flavors with these Mini Apple Cheesecakes. Built on a buttery graham cracker crust, each bite-sized dessert is filled with a rich, velvety cheesecake layer and topped with caramelized cinnamon apples for an irresistible finish. Ideal for parties or as a portable treat, this recipe combines simple ingredients like cream cheese, sour cream, and fresh apples to create a truly elegant dessert. With a prep time of just 25 minutes and a quick bake, these mini cheesecakes are as easy to make as they are delightful to eat. Serve them chilled and finish with a dollop of whipped cream for a crowd-pleasing fall dessert that’s sure to impress!
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Recipe Information
Ingredients
- 1 cup graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup sour cream
- 1 tablespoon all-purpose flour
- 2 cups apples, peeled and diced
- 1 tablespoon brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon lemon juice
- whipped cream (optional, for serving)
Instructions
Preheat your oven to 325°F (163°C) and line a 12-cup muffin tin with paper liners.
In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until the crumbs are evenly coated.
Spoon about 1 tablespoon of the mixture into each muffin cup and press it down firmly to create the crust. Set aside.
In a large mixing bowl, beat the cream cheese and 1 cup of sugar together until smooth and creamy.
Add the vanilla extract and eggs, one at a time, mixing well after each addition.
Mix in the sour cream and flour until the batter is smooth and no lumps remain.
Evenly distribute the cheesecake batter among the prepared muffin cups, filling each about 3/4 full.
Bake for 15-20 minutes, or until the centers are set and slightly jiggle when shaken. Remove from the oven and let cool to room temperature in the pan before chilling in the refrigerator for at least 2 hours.
While the cheesecakes are chilling, prepare the apple topping: In a skillet over medium heat, combine the diced apples, brown sugar, cinnamon, and lemon juice. Cook for 5-7 minutes, stirring occasionally, until the apples are soft and caramelized.
Allow the apple topping to cool completely before spooning it over the chilled cheesecakes.
Serve the mini cheesecakes with a dollop of whipped cream, if desired. Enjoy!
Nutrition Facts
Calories |
356 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.1 g | 30% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 202 mg | 9% | |
| Total Carbohydrate | 34.0 g | 12% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 27.5 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 77 mg | 6% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 87 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
