Name: No-Bake Mini Apple Pie Cheesecakes
Prep time: 25 min
Cook time: 10 min
Total time: 3 h 35 min
Cuisine: American
Ingredients: 1 cup graham cracker crumbs; 3 tablespoons unsalted butter, melted; 1 tablespoon brown sugar; 8 oz cream cheese, softened; 1/4 cup granulated sugar; 1/2 teaspoon ground cinnamon; 1/2 teaspoon vanilla extract; 1 cup heavy whipping cream; 2 medium apples, peeled and finely chopped; 1 tablespoon lemon juice; 1 tablespoon unsalted butter; 1 tablespoon brown sugar; 1/2 teaspoon ground cinnamon; 1/8 teaspoon nutmeg; 1 teaspoon cornstarch mixed with 1 tablespoon water

Creamy, spiced mini cheesecakes layered over a buttery graham cracker crust and crowned with a luscious apple pie topping—these no-bake mini apple pie cheesecakes are the ultimate cozy indulgence. I love how they capture the warmth of apple pie and the richness of cheesecake in a perfectly portioned, oven-free treat.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crust:

1 cup graham cracker crumbs

3 tablespoons unsalted butter, melted

1 tablespoon brown sugar

For the Cheesecake Filling:

8 oz cream cheese, softened

1/4 cup granulated sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon vanilla extract

1 cup heavy whipping cream

For the Apple Pie Topping:

2 medium apples, peeled and finely chopped

1 tablespoon lemon juice

1 tablespoon unsalted butter

1/2 teaspoon ground cinnamon

1 tablespoon brown sugar

1/8 teaspoon nutmeg

1 teaspoon cornstarch mixed with 1 tablespoon water

Directions

I start by mixing the graham cracker crumbs, melted butter, and brown sugar in a bowl until everything is well combined.

I press this mixture into the bottom of a muffin pan lined with cupcake liners to form the crust. Then I set it aside.

For the filling, I beat the softened cream cheese in a large bowl until smooth. I add the sugar, cinnamon, and vanilla and continue mixing until it’s all well blended.

In a separate bowl, I whip the heavy cream until stiff peaks form.

I gently fold the whipped cream into the cream cheese mixture until fully incorporated.

I spoon or pipe the filling over the prepared crusts, smooth the tops, and chill them in the fridge for at least 3 hours—or overnight if I have the time.

For the apple topping, I cook the chopped apples, lemon juice, butter, brown sugar, cinnamon, and nutmeg in a small saucepan over medium heat for about 5 to 7 minutes, until the apples are soft.

I stir in the cornstarch slurry and cook for another minute or two until the mixture thickens. Once it’s cool, I spoon it over the chilled cheesecakes just before serving.

Servings and timing

This recipe makes 8 mini cheesecakes.

Prep Time: 25 minutes

Cooking Time: 10 minutes

Chill Time: 3 hours

Total Time: About 3 hours 35 minutes

Calories: Approximately 310 kcal per mini cheesecake

Variations

I like to switch things up by using different crusts like crushed gingersnaps or vanilla wafers for a twist. For the topping, I sometimes add a drizzle of caramel sauce or chopped toasted pecans for extra texture. If I’m making these out of apple season, I’ve also used canned pie filling in a pinch—it still turns out delicious.

Storage/Reheating

I keep these mini cheesecakes in an airtight container in the refrigerator for up to 4 days. They hold their shape really well. I don’t freeze them since the texture of the filling changes too much. No reheating is needed—just serve chilled!

FAQs

What kind of apples should I use?

I prefer firmer apples like Granny Smith or Honeycrisp because they hold their shape well when cooked and give a nice balance of tartness and sweetness.

Can I make these ahead of time?

Yes, I usually make them the night before so they have plenty of time to chill. I just add the apple topping right before serving to keep it fresh.

Can I use store-bought pie filling?

Absolutely. If I’m short on time, I’ll use canned apple pie filling instead of making it from scratch. It still tastes great and saves a few steps.

How do I make them without cupcake liners?

I lightly grease the muffin tin or use a silicone muffin pan so they’re easier to remove. Freezing them briefly before unmolding also helps.

Can I double the recipe?

Yes, I double it all the time for parties or family gatherings. It scales up easily—just make sure you have enough muffin pans or prepare in batches.

Conclusion

These no-bake mini apple pie cheesecakes are everything I want in a fall dessert—creamy, cozy, spiced, and simple. I love that they don’t require any baking and can be made ahead, making them ideal for holidays or anytime I’m craving something sweet and seasonal. Whether I’m serving them at a party or enjoying one on a quiet evening, they always hit the spot.

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