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.

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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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, 1/3 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.

Notes

Swap apples for pears for a floral variation.

Add chopped pecans or walnuts to the topping for crunch.

Drizzle with caramel sauce for extra richness.

Use gingersnap cookies instead of graham crackers for a spiced crust.

Store in fridge up to 4 days; best served cold.

Prep Time: 20 minutes
Cook Time: 7 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 mini cheesecake
Calories: 280
Sugar: 18g
Sodium: 160mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg