Mini Apple Pie Cheesecakes
Rich and creamy cheesecake topped with apple pie filling! These Mini Apple Pie Cheesecakes make the perfect fall dessert. A great make ahead dessert for Thanksgiving or small dinner parties.
Servings: 12 MIni Cheesecakes
Calories: 261kcal
Ingredients
For The Base
- 1 Cup digestive biscuits crushed
- 4 tablespoons butter melted
For The Cheesecake Layer
- 12 oz cream cheese 1 1/2 packs (based on 8 oz packs)
- 1 large egg
- 1 Teaspoon vanilla
- 1/3 Cup sugar
For The Apple Topping
- 6 medium Apples peeled, cored and diced small
- 2 Tablespoons butter
- 2 Tablespoons brown sugar
- 1 Teaspoon cinnamon
- 1 - 2 Tablespoons water * see recipe below
Instructions
- Preheat oven to 350 degrees F/180 degrees C. Line 12 muffin tins with paper liners and set aside.
- In a medium sized bowl combine the digestive crumbs with the butter. Equally divide the biscuit crumbs between the 12 muffin tins. Press firmly into each tin.
- In the bowl of your electric mixer, mix the cream cheese on high speed until smooth. Add the sugar, vanilla and egg. Continue to mix until smooth. Evenly pour into the muffin tins. Bake for about 12-15 minutes or until they are almost set and slightly wobbly in the center. Remove from oven and let cool on a wire rack.
- Make the apple topping while the cheesecakes are baking. In a large skillet set over medium to high heat, add the butter, brown sugar and cinnamon. Stir until it starts to bubble and toss in the apples. Stir to coat all the apples. Reduce heat to low-medium, cover and leave to cook for 15-20 minutes, stirring occasionally. If they start to stick while cooking adding a tablespoon of water. Apples should be soft and a nice golden brown colour. Remove from heat
- Evenly spoon the apple filling ontop of the cooled cheesecakes. Serve straight away, or can be refridgerated to serve later.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Notes
- When making the biscuit layer, it's important to firmly press the crumbs into the baking pan. If not, they will crumble after being baked.
- I used golden delicious apples and they were medium sized and fairly firm. If the apples start to stick to the pan during cooking, add a little water and stir well.
- It's best to cook the apple filling while the cheesecakes are baking in the oven.
- Allow cheesecakes and apple filling to cool completely before assembly. If not, the filling will likely soften and melt the cheesecake filling somewhat.
- These will keep in the fridge up to 3 days.
Nutrition Facts
Mini Apple Pie Cheesecakes
Amount Per Serving (1 Mini Cheesecake)
Calories 261
Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 9g56%
Cholesterol 62mg21%
Sodium 182mg8%
Potassium 152mg4%
Carbohydrates 27g9%
Fiber 2g8%
Sugar 20g22%
Protein 3g6%
Vitamin A 627IU13%
Vitamin C 4mg5%
Calcium 42mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.