Description

Creamy, spiced no-bake mini cheesecakes with a graham cracker crust and apple pie topping—perfect for fall and holiday desserts without using the oven.

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

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Instructions

Mix graham cracker crumbs, melted butter, and brown sugar in a bowl until well combined.
Press the mixture into the bottom of a muffin pan lined with cupcake liners to form the crust and set aside.
In a large bowl, beat softened cream cheese until smooth. Add sugar, cinnamon, and vanilla extract, and continue mixing until well blended.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
Spoon or pipe the filling over the prepared crusts, smooth the tops, and refrigerate for at least 3 hours or overnight.
To make the apple topping, cook chopped apples, lemon juice, butter, brown sugar, cinnamon, and nutmeg in a saucepan over medium heat for 5–7 minutes until apples are soft.
Stir in the cornstarch slurry and cook for another 1–2 minutes until the mixture thickens. Let cool completely.
Spoon the cooled apple topping over the chilled cheesecakes just before serving.

Notes

You can substitute the graham cracker crust with gingersnaps or vanilla wafers for variety.

Drizzle caramel sauce or sprinkle chopped toasted pecans on top for added flavor and texture.

Store in an airtight container in the refrigerator for up to 4 days.

Do not freeze, as the texture of the filling may change.

For easy removal, use a silicone muffin pan or lightly grease the tin.

Prep Time: 25 minutes
Cook Time: 10 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 mini cheesecake
Calories: 310
Sugar: 18g
Sodium: 120mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 3g
Cholesterol: 55mg