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!

Nutriscore Rating: 44/100

Prep Time:25 mins

Cook Time:20 mins

Total Time:45 mins

Servings: 12

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
• 0 whipped cream (optional, for serving)

Directions

Step 1

Preheat your oven to 325°F (163°C) and line a 12-cup muffin tin with paper liners.

Step 2

In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until the crumbs are evenly coated.

Step 3

Spoon about 1 tablespoon of the mixture into each muffin cup and press it down firmly to create the crust. Set aside.

Step 4

In a large mixing bowl, beat the cream cheese and 1 cup of sugar together until smooth and creamy.

Step 5

Add the vanilla extract and eggs, one at a time, mixing well after each addition.

Step 6

Mix in the sour cream and flour until the batter is smooth and no lumps remain.

Step 7

Evenly distribute the cheesecake batter among the prepared muffin cups, filling each about 3/4 full.

Step 8

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.

Step 9

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.

Step 10

Allow the apple topping to cool completely before spooning it over the chilled cheesecakes.

Step 11

Serve the mini cheesecakes with a dollop of whipped cream, if desired. Enjoy!

Nutrition Facts

Serving size	1628.7 grams (1628.7g)

Amount per serving	% Daily Value*
Calories	4326

Total Fat 278.80g	357%
Saturated Fat 165.00g	825%
Polyunsaturated Fat 0.00g
Cholesterol 1129mg	376%
Sodium 2505mg	109%
Total Carbohydrate 435.80g	158%
Dietary Fiber 14.20g	51%
Total Sugars 336.40g
Protein 59.50g	119%

Vitamin D 80IU	400%
Calcium 957mg	74%
Iron 9mg	49%
Potassium 1267mg	27%

*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.

Source of Calories

Fat: 55.9%

Protein: 5.3%

Carbs: 38.8%