Apple Mini Cheesecakes
When it comes to party treats, these Apple Mini Cheesecakes are a showstopper. They’re not just easy to make, but they also bring a delightful burst of seasonal flavors to any gathering. Each bite-sized delight combines the creamy richness of cheesecake with the sweet, spiced notes of apple, making them irresistible for any dessert lover.
Whether you’re hosting a party or simply want to treat yourself, these mini cheesecakes are a perfect choice.
Why You’ll Love Apple Mini Cheesecakes
- Bite-Sized Perfection: Their mini size makes them not only adorable but also convenient for serving at parties or gatherings.
- Seasonal Delight: The combination of apple and cinnamon offers a taste of fall, making these cheesecakes ideal for seasonal celebrations.
- Creamy and Rich: The smooth texture of the cheesecake, paired with the crunchy, sweet apple topping, creates a delightful contrast in every bite.
- Easy to Make: This recipe is straightforward and great for bakers of any skill level. Plus, the mini size means less baking time!
- Versatile Topping: While the recipe includes a homemade apple topping, you can easily substitute it with pre-made apple pie filling for convenience.
Ingredients You Need To Make Apple Mini Cheesecakes
For the Crust:
- Graham crackers
- Ground cinnamon
- Butter
For the Cheesecake:
- Cream cheese
- Sour cream
- Vanilla extract
- Granulated sugar
- Brown sugar
- Egg
For the Apple Topping:
- Apples
- Water
- Brown sugar
- Ground cinnamon
- Salt
- Cornstarch (for slurry)
How To Make Apple Mini Cheesecakes
- Begin with the crust: pulse graham crackers, mix with butter and cinnamon, and press into liners.
- Prepare the cheesecake mixture: blend cream cheese, sour cream, sugars, egg, and vanilla extract.
- Bake the cheesecakes and allow them to set.
- Cook the apple topping with spices and thicken with a cornstarch slurry.
- Top the cheesecakes with the cooled apple mixture.
Commonly Asked Questions
Can I Make These Cheesecakes Gluten-Free?
Yes, just use gluten-free graham crackers for the crust.
How Long Can I Store These Mini Cheesecakes?
They can be stored in the fridge for up to 5 days.
Can I Freeze Them?
Absolutely! Freeze without the topping for up to a month.
Can I Use Different Fruit Toppings?
Definitely! Feel free to experiment with other fruit toppings like blueberry or cherry.
Apple Mini Cheesecakes are not just a dessert; they’re a celebration of the best flavors of the season. They’re perfect for those who love the combination of fruit and creamy cheesecake but want it in a fun, easy-to-serve format.
Apple Mini Cheesecakes
These mini cheesecakes are the perfect party treat! Thy are easy to prepare and have some fun seasonal flavors.
Ingredients
Crust:
- 1 1/2 cups graham crackers, finely crushed
- 1/2 tsp ground cinnamon
- 4 tbsp melted butter
Cheesecake:
- 8 oz cream cheese, room temperature
- 1/2 cup sour cream
- 2 tsp vanilla extract
- 1/2 cup granulated sugar
- 2 tbsp brown sugar
- 1 egg
Apple Topping:
- 2 cups peeled and diced apples
- 1/3 cup water
- 1/2 cup brown sugar
- 1/2 tsp ground cinnamon
- Pinch of salt
- 1 tbsp cornstarch mixed with 1 tbsp water to make a slurry
Instructions
Crust:
1. In a food processor, pulse the graham crackers until they become fine crumbs.
2. In a mixing bowl, combine the fine graham cracker crumbs, melted butter, and ground cinnamon. Mix well.
3. Line a muffin tin with 12 cupcake liners.
4. Divide the graham cracker crust mixture evenly among the liners. Press the crust down firmly.
5. Place the muffin tin in the fridge while you prepare the cheesecake portion.
Cheesecake:
1. Preheat the oven to 325 degrees.
2. In a mixing bowl, add the room-temperature cream cheese and mix until smooth.
3. Mix in the sour cream and then the egg.
4. Add the granulated sugar, brown sugar, and vanilla extract. Mix until smooth.
5. Divide the cheesecake mixture and top the graham cracker crust in each cupcake liner.
6. Bake for 20 minutes. Remove from the oven.
7. Let the mini cheesecakes sit at room temperature for 1 hour before placing them in the fridge for 3 hours to set up.
Apple Topping:
1. In a medium-sized stockpot, combine peeled and diced apples, water, brown sugar, ground cinnamon, and a pinch of salt.
2. Cook over medium/low heat for 20-30 minutes until the apples are fork tender.
3. Add the cornstarch slurry to the apple mixture to thicken it quickly.
4. Turn off the heat, place the apple topping in an airtight container, and allow it to cool completely.
5. Top the mini cheesecakes with the cooled apple topping.
Notes
You can also use pre-made apple pie filling for this recipe.
Nutrition Information
Yield 12 Serving Size 1 cheesecakeAmount Per Serving Calories 254Total Fat 14gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 5gCholesterol 50mgSodium 161mgCarbohydrates 31gFiber 1gSugar 23gProtein 3g
Whether you’re planning a festive gathering or looking for a delightful treat to make your weekend special, these mini cheesecakes are sure to impress. So, let’s start baking and bring a little bit of autumnal joy to our tables!
