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These tiny Apple Cheesecake Bites mix two dessert favorites in handy, munch-sized portions. They've got a rich graham crust, smooth cheesecake middle, and tasty spiced apple on top. Super easy to whip up, they'll be a hit at parties, holidays, or just when you want something sweet!
INGREDIENTS- Graham cracker crumbs: 1 cup, they make up our buttery base.
- Granulated sugar: 1 tbsp (for topping) + ¼ cup (for filling) + 2 tbsp (for crust), adds sweetness to each part.
- Unsalted butter: 4 tbsp, melted, keeps the crust together.
- Cream cheese: 8 oz, softened, creates our creamy middle layer.
- Egg: 1 large, helps the cheesecake set properly.
- Vanilla extract: 1 tsp, gives a nice homey flavor to the filling.
- Diced apples: 1 cup, peeled, for the yummy spiced top.
- Ground cinnamon: ½ tsp, adds that warm fall flavor to apples.
- Lemon juice: ½ tsp, perks up the apple taste.
- Step 7:
- Peel off the liners, put on plates, and dig in!
- Step 6:
- Cool them completely, then stick in the fridge for at least 2 hours.
- Step 5:
- Bake your mini treats at 325°F for 20–22 minutes until they're set.
- Step 4:
- Mix your diced apples with sugar, cinnamon, and lemon juice in a bowl. Spread this mix over each cheesecake.
- Step 3:
- Beat cream cheese and sugar in a bowl till smooth. Mix in the egg and vanilla until everything's blended. Spoon this onto each crust.
- Step 2:
- Combine graham crumbs, sugar, and melted butter in a bowl. Push a spoonful into each liner to make the base. Bake for 5 minutes and let cool a bit.
- Step 1:
- Heat your oven to 325°F and put cupcake liners in a muffin tin.
- They taste way better cold.
- Keep extras in a sealed container in your fridge for up to 4 days.
- Granny Smith apples work great for a nice tangy kick.
- Want more apple? Just make twice the topping.
Tips from Well-Known Chefs
- Don't rush the cream cheese softening. Room temp makes mixing so much easier.
- Add a dollop of whipped cream or some caramel drizzle if you're feeling fancy.
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