Name: No-Bake Mini Apple Pie Cheesecakes
Prep time: 20 min
Cook time: 7 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 1 cup graham cracker crumbs; 2 tablespoons granulated sugar; 4 tablespoons unsalted butter, melted; 8 oz cream cheese, softened; 1/4 cup sour cream; 1/3 cup granulated sugar; 1 teaspoon vanilla extract; 1 cup whipped topping (like Cool Whip); 2 medium apples, peeled and diced; 1 tablespoon unsalted butter; 1 tablespoon brown sugar; 1/2 teaspoon cinnamon; Pinch of nutmeg; 1 teaspoon lemon juice; Optional: Extra whipped topping; Optional: Cinnamon sprinkle

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No-Bake Mini Apple Pie Cheesecakes a creamy, no-bake dessert that brings together the warmth of spiced apple pie and the richness of cheesecake—all served in cute, individual portions. These mini apple pie cheesecakes sit on a buttery graham cracker crust, layered with a velvety cream cheese filling and finished with tender, caramelized apples. It’s the ultimate cozy fall treat that doesn’t require turning on the oven.

No-Bake Mini Apple Pie Cheesecakes

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

2 tablespoons granulated sugar

4 tablespoons unsalted butter, melted

For the cheesecake layer:

8 oz cream cheese, softened

¼ cup sour cream

⅓ cup granulated sugar

1 teaspoon vanilla extract

1 cup whipped topping (like Cool Whip)

For the apple topping:

2 medium apples, peeled and diced

1 tablespoon unsalted butter

1 tablespoon brown sugar

½ teaspoon cinnamon

Pinch of nutmeg

1 teaspoon lemon juice

Optional garnish:

Extra whipped topping

Cinnamon sprinkle

Directions

I start by combining graham cracker crumbs, sugar, and melted butter in a bowl until everything is evenly mixed.

Then I spoon 1–2 tablespoons of the mixture into each cup or jar and press it down firmly to form the crust base. I set these aside while I make the filling.

In another bowl, I beat the cream cheese until smooth, then mix in the sour cream, sugar, and vanilla until fully combined.

I gently fold in the whipped topping to keep the mixture airy and light.

I spoon or pipe the cheesecake mixture over the crusts, smoothing the tops. These go into the refrigerator for at least 2 hours to chill.

While they’re chilling, I cook the apple topping: I melt butter in a skillet, add diced apples, brown sugar, cinnamon, nutmeg, and lemon juice, and let it all cook for 5–7 minutes until the apples are soft and caramelized. Then I let it cool.

Once the cheesecakes are set and the topping is cooled, I spoon the apples over each mini cheesecake.

To finish, I like to top each one with a dollop of whipped topping and a sprinkle of cinnamon before serving.

Servings and timing

This recipe makes 6 mini cheesecakes.

Prep Time: 20 minutes

Cook Time: 7 minutes

Total Time: 2 hours 30 minutes (including chilling)

Calories: Approximately 280 kcal per serving

Variations

I sometimes swap out apples for pears for a softer, floral variation.

For extra crunch, I add chopped pecans or walnuts to the apple topping.

A dash of caramel sauce drizzled on top makes these feel even more decadent.

I’ve also used ginger snap cookies in place of graham crackers for a spicier crust.

Storage/Reheating

I store these in the fridge, tightly covered, for up to 4 days. The crust may soften slightly over time, but they still taste amazing. These are best served cold, so I don’t reheat them—but if I want the apple topping warm, I heat just that portion separately before adding it.

FAQs

How far ahead can I make these cheesecakes?

I like to make them up to 24 hours in advance. This gives them time to set well and lets the flavors meld together. They hold up beautifully for a couple of days.

Can I freeze mini no-bake cheesecakes?

Yes, I can freeze them without the apple topping for up to a month. I thaw them in the fridge overnight and add the topping fresh before serving.

What apples are best for the topping?

I use firm apples like Granny Smith or Honeycrisp—they hold their shape and offer a nice balance of tart and sweet.

Can I use homemade whipped cream instead of Cool Whip?

Absolutely. I’ve made it both ways. If I use homemade whipped cream, I make sure it’s whipped to stiff peaks so the filling holds up well.

What kind of cups should I use for serving?

I prefer small mason jars, glass tumblers, or even plastic dessert cups if I’m serving a crowd. Anything that shows off the layers works great.

Conclusion

These no-bake mini apple pie cheesecakes are one of my favorite go-to desserts when I want something that feels special without the stress of baking. They deliver all the comfort of fall flavors, wrapped in a creamy, cool package. Perfect for entertaining, holidays, or just treating myself to something sweet.

📖 Recipe:

No-Bake Mini Apple Pie Cheesecakes

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Author: Cheryl
Total Time: 2 hours 30 minutes
Yield: 6 mini cheesecakes
Diet: Vegetarian

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Description

A creamy, no-bake dessert that blends the flavors of spiced apple pie and rich cheesecake, served in individual portions with a graham cracker crust, velvety filling, and caramelized apple topping.

Instructions

Combine graham cracker crumbs, 2 tablespoons sugar, and melted butter in a bowl and mix until well combined.
Spoon 1–2 tablespoons of the mixture into each serving cup or jar and press down firmly to form the crust. Set aside.
In a separate bowl, beat cream cheese until smooth. Add sour cream, ⅓ cup sugar, and vanilla extract. Mix until fully combined.
Gently fold in whipped topping to maintain an airy texture.
Spoon or pipe the cheesecake mixture over the crust in each cup, smoothing the tops. Refrigerate for at least 2 hours to chill and set.
While the cheesecakes chill, prepare the apple topping: melt 1 tablespoon butter in a skillet over medium heat. Add diced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook for 5–7 minutes until apples are tender and caramelized. Let cool.
Once the cheesecakes are set and the apple topping is cooled, spoon the apples over each mini cheesecake.
Optionally, top with extra whipped topping and a sprinkle of cinnamon before serving.