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Delicious Homemade Apple Mini Cheesecakes

Delicious Homemade Apple Mini Cheesecakes are a delightful fusion of creamy cheesecake and warm, spiced apples, perfectly presented in individual portions.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 12 servings

Equipment

  • Muffin Tin
  • Mixing Bowl
  • Electric Mixer

Ingredients
  

Crust Ingredients

  • 1 cup Graham Cracker Crumbs For the crust, provides a crunchy texture.
  • 3 tablespoons Granulated Sugar For the crust.
  • 5 tablespoons Unsalted Butter Melted, to bind the crust.

Filling Ingredients

  • 16 ounces Cream Cheese Softened, for a creamy filling.
  • ½ cup Granulated Sugar For the filling.
  • 2 large Eggs At room temperature.
  • 1 cup Sour Cream Adds tanginess.
  • 2 cups Peeled and Diced Apples Preferably a mix of Granny Smith and Honeycrisp.
  • 1 teaspoon Ground Cinnamon For flavoring the apples.
  • 1 teaspoon Vanilla Flavoring Enhances the flavor.

Instructions
 

  • Preheat your oven to 325°F (160°C).
  • Prepare a muffin tin by lining it with paper liners or greasing it well.
  • In a medium bowl, combine the graham cracker crumbs, 3 tablespoons of granulated sugar, and melted butter. Mix until the crumbs resemble wet sand.
  • Evenly distribute the graham cracker mixture into the bottom of each muffin cup, pressing down firmly.
  • Bake the crusts for about 5-7 minutes, or until lightly golden. Allow to cool.
  • In a large mixing bowl, beat the softened cream cheese until smooth.
  • Gradually add in ½ cup of granulated sugar and mix until combined.
  • Add in the eggs one at a time, mixing on low speed until just combined.
  • Incorporate the sour cream and vanilla flavoring, mixing until just combined.
  • Sauté the diced apples with 2 tablespoons of sugar and 1 teaspoon of cinnamon over medium heat for about 5 minutes.
  • Fold the sautéed apples into the cheesecake mixture.
  • Spoon the apple cheesecake filling over the prepared crusts, filling each muffin cup about three-quarters full.
  • Bake the mini cheesecakes for 18-20 minutes, or until the centers are set but still slightly jiggly.
  • Let them cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours before serving.
  • Garnish with additional sautéed apples or a sprinkle of cinnamon before serving.

Notes

These mini cheesecakes can be frozen for longer storage. Wrap each one in plastic wrap and place in an airtight container.
Keyword Easy