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Apple Pie Cheesecake Bites – Easy Mini Dessert for Thanksgiving & Fall Parties

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When autumn rolls around, nothing feels quite as comforting as the smell of warm apples and cinnamon baking in the oven. These Apple Pie Cheesecake Bites bring together two of the season’s most beloved desserts — apple pie and creamy cheesecake — in one irresistible, bite-sized treat. They’re rich yet light, sweet but balanced, and perfect for sharing at Thanksgiving, fall gatherings, or cozy nights at home.

Mini apple pie cheesecake bites topped with cinnamon apple filling on a white plate

What makes these little bites special is how easy they are to prepare. Each mini cheesecake starts with a buttery graham cracker crust, topped with a smooth cream cheese filling, and finished with a luscious layer of cinnamon-spiced apple pie topping. Baked to golden perfection and chilled until creamy, these desserts capture all the warmth and flavor of homemade apple pie in a convenient, individual serving.

Whether you’re a beginner baker or an experienced home cook, this recipe is simple, quick, and guaranteed to impress. You don’t need any fancy ingredients — just classic pantry staples and fresh apples. Serve them for holiday parties, bring them to a potluck, or enjoy them as an after-dinner treat on a chilly evening.

Why You’ll Love This Recipe

  • Perfect for the season: Combines cozy fall flavors of apple and cinnamon with creamy cheesecake.
  • Mini and shareable: Each bite is individually portioned, making it ideal for parties or dessert trays.
  • Beginner-friendly: Simple steps, minimal ingredients, and a quick prep time.
  • Crowd-pleasing: Even guests who don’t usually like cheesecake can’t resist the apple pie topping.
  • Make ahead: These bites taste even better after chilling overnight, so they’re great for prepping before a big event.

Ingredients You’ll Need

Let’s take a closer look at what goes into these Apple Pie Cheesecake Bites. All of these are easy to find in any grocery store in the U.S.

For the Crust

  • 1 cup graham cracker crumbs: Gives that classic, buttery crust that pairs perfectly with cheesecake.
  • 3 tablespoons granulated sugar: Adds a touch of sweetness and helps bind the crust.
  • 4 tablespoons melted butter: Holds the crust together and adds rich flavor.

For the Cheesecake Filling

  • 16 ounces cream cheese, softened: The star of the show. Softened cream cheese blends smoothly and gives a creamy texture.
  • 1/3 cup granulated sugar: Sweetens the filling without making it overly rich.
  • 2 large eggs: Help the filling set and add structure.
  • 1 teaspoon vanilla extract: Brings warmth and depth to the flavor.
  • 1/4 cup sour cream: Adds tang and creaminess for that classic cheesecake texture.

For the Apple Pie Topping

  • 2 medium apples (Honeycrisp, Fuji, or Gala), peeled and diced: These hold up well during cooking while keeping a nice sweetness.
  • 2 tablespoons butter: For sautéing the apples and creating a rich sauce.
  • 2 tablespoons brown sugar: Adds a caramel-like sweetness.
  • 1 teaspoon cinnamon: Enhances the warm fall flavor.
  • 1/4 teaspoon nutmeg: Optional but adds a hint of spice.
  • 1 teaspoon cornstarch + 1 tablespoon water: Helps thicken the topping so it sits nicely on top of each cheesecake bite.

Optional Garnishes

  • Whipped cream
  • Crushed graham crackers
  • Caramel drizzle

Step-by-Step Instructions

Follow these easy steps to create the most delightful Apple Pie Cheesecake Bites.

Step 1: Prepare the Crust

  1. Preheat your oven to 325°F (163°C) and line a 12-count muffin pan with paper liners.
  2. In a small bowl, mix together graham cracker crumbs, sugar, and melted butter until fully combined.
  3. Divide the mixture evenly between the muffin liners, about 1 tablespoon per cup.
  4. Press the crumbs firmly into the bottom using the back of a spoon or your fingers.
  5. Bake for 5 minutes, then remove from the oven and let cool while preparing the filling.

Step 2: Make the Cheesecake Filling

  1. In a large mixing bowl, beat the softened cream cheese using a hand mixer until smooth and creamy (about 1–2 minutes).
  2. Add sugar and mix until fully combined.
  3. Beat in the eggs, one at a time, until just blended.
  4. Add vanilla extract and sour cream, mixing on low speed until the batter is smooth.
  5. Spoon the filling evenly over the cooled crusts, filling each muffin cup about three-quarters full.

Step 3: Bake the Cheesecakes

  1. Bake for 18–20 minutes, or until the centers are set and no longer jiggle when lightly shaken.
  2. Remove from the oven and allow them to cool in the pan for 30 minutes.
  3. Transfer to the refrigerator and chill for at least 2 hours or until completely set.

Step 4: Prepare the Apple Pie Topping

  1. In a medium skillet, melt the butter over medium heat.
  2. Add the diced apples, brown sugar, cinnamon, and nutmeg. Stir to coat the apples.
  3. Cook for about 5–7 minutes, until the apples soften and release their juices.
  4. Stir in the cornstarch slurry (cornstarch mixed with water) and continue cooking for another minute until the sauce thickens.
  5. Remove from heat and let the topping cool completely.

Step 5: Assemble and Chill

  1. Once the cheesecakes are chilled and firm, spoon about 1 tablespoon of apple pie topping over each one.
  2. Optionally, garnish with a swirl of whipped cream, a sprinkle of cinnamon, or crushed graham crackers.
  3. Chill again for at least 30 minutes before serving for the best flavor and texture.

Tips

  • Use room-temperature ingredients: This helps create a smooth, lump-free cheesecake batter.
  • Don’t overbake: Mini cheesecakes continue to set as they cool, so remove them from the oven once the centers look slightly firm.
  • Try different apples: If you prefer a more tart flavor, use Granny Smith apples instead of sweet varieties.
  • Cool completely: Never top warm cheesecakes with hot apples — both should be cool to prevent condensation or sogginess.
  • Freeze for later: These bites freeze beautifully. Just store them in an airtight container and thaw overnight in the fridge.

Flavor Variations

Looking to change things up? Here are a few delicious ideas:

  • Caramel Apple Cheesecake Bites: Drizzle warm caramel sauce over the apple topping before serving.
  • Pumpkin Apple Cheesecake Bites: Add 2 tablespoons of pumpkin puree and 1/2 teaspoon of pumpkin pie spice to the cheesecake batter for a fall-inspired twist.
  • Cinnamon Streusel Topping: Add a buttery brown sugar crumble over the apples before chilling for extra crunch.
  • Maple Glaze: Replace brown sugar with maple syrup in the apple topping for a deeper flavor.

Serving Suggestions

These Apple Pie Cheesecake Bites are versatile and perfect for a variety of occasions:

  • Thanksgiving dessert table: They’re the ideal addition to your holiday spread, offering a sweet mini option alongside traditional pies.
  • Holiday parties: Bite-sized and easy to serve, they’re perfect for guests to grab and enjoy.
  • Family gatherings: Serve chilled on a dessert tray after dinner.
  • Fall brunches: Pair them with hot apple cider, pumpkin spice lattes, or coffee for a cozy touch.
  • Gift idea: Package them in small boxes or jars for a thoughtful homemade gift during the holidays.

Storing and Reheating

  • Refrigerate: Store in an airtight container in the fridge for up to 4 days.
  • Freeze: Freeze for up to 2 months without the apple topping. Thaw overnight in the fridge before serving.
  • Reheat (optional): These bites are best enjoyed cold or at room temperature, but if you prefer them slightly warm, microwave for about 10–15 seconds before adding the apple topping.

Nutritional Information (per serving, approx.)

  • Calories: 210
  • Total Fat: 12g
  • Saturated Fat: 7g
  • Cholesterol: 55mg
  • Sodium: 150mg
  • Carbohydrates: 21g
  • Fiber: 1g
  • Sugars: 14g
  • Protein: 3g

Frequently Asked Questions

1. Can I make these ahead of time?

Yes! These bites taste even better the next day. You can prepare them 1–2 days ahead, store them in the fridge, and top them with the apple mixture just before serving.

2. Can I use store-bought apple pie filling?

Absolutely. While homemade topping gives a fresher flavor, canned apple pie filling works perfectly in a pinch.

3. Do I need a water bath for these mini cheesecakes?

No water bath needed. Since these are baked in muffin tins, they cook evenly and stay creamy without cracking.

4. Can I use a different crust?

Yes. Crushed vanilla wafers, gingersnaps, or shortbread cookies make great alternatives to graham crackers.

5. Can I double the recipe?

Yes! This recipe easily doubles if you need to make a larger batch for parties or gatherings.

Final Thoughts

These Apple Pie Cheesecake Bites bring together everything you love about fall desserts — creamy cheesecake, warm apple pie filling, and a buttery graham crust — all in one easy, handheld treat. They’re elegant enough for special occasions yet simple enough for everyday baking. Each bite bursts with comforting flavors that taste like autumn on a plate. Whether you serve them at a holiday dinner, pack them for a potluck, or enjoy them with your family at home, these little cheesecakes are sure to become a seasonal favorite year after year.

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Mini apple pie cheesecake bites topped with cinnamon apple filling on a white plate

Apple Pie Cheesecake Bites

  • Author: David Tag
  • Total Time: 2 hours 45 minutes (Chill Time: 2 hours)
Print Recipe

Description

These Apple Pie Cheesecake Bites combine creamy cheesecake, buttery graham crust, and cinnamon-spiced apple topping for a perfect mini dessert. Ideal for Thanksgiving, parties, or cozy fall gatherings.

Ingredients

Scale

For the Crust

  • 1 cup graham cracker crumbs

  • 3 tablespoons granulated sugar

  • 4 tablespoons melted butter

For the Cheesecake Filling

  • 16 ounces cream cheese, softened

  • 1/3 cup granulated sugar

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 1/4 cup sour cream

For the Apple Pie Topping

  • 2 medium apples (Honeycrisp, Fuji, or Gala), peeled and diced

  • 2 tablespoons butter

  • 2 tablespoons brown sugar

  • 1 teaspoon cinnamon

  • 1/4 teaspoon nutmeg (optional)

  • 1 teaspoon cornstarch

  • 1 tablespoon water

Optional Garnishes

  • Whipped cream

  • Crushed graham crackers

  • Caramel drizzle

Instructions

  • Prepare the crust:
    Preheat oven to 325°F (163°C). Line a 12-count muffin pan with paper liners. In a small bowl, combine graham cracker crumbs, sugar, and melted butter. Divide the mixture evenly between the liners (about 1 tablespoon per cup). Press firmly into the bottom. Bake for 5 minutes, then let cool.

  • Make the cheesecake filling:
    In a large bowl, beat softened cream cheese until smooth. Add sugar and mix until combined. Beat in eggs one at a time. Add vanilla extract and sour cream, mixing on low speed until smooth.

  • Fill and bake:
    Spoon the cheesecake batter evenly over the cooled crusts, filling each muffin cup about three-quarters full. Bake for 18–20 minutes, or until the centers are set and no longer jiggle. Let cool for 30 minutes, then refrigerate for at least 2 hours.

  • Prepare the apple pie topping:
    In a medium skillet, melt butter over medium heat. Add diced apples, brown sugar, cinnamon, and nutmeg. Cook for 5–7 minutes, stirring until apples soften. Stir in the cornstarch mixed with water and cook for another minute until thickened. Remove from heat and cool completely.

  • Assemble:
    Once cheesecakes are chilled and firm, spoon about 1 tablespoon of apple topping onto each.

  • Serve and enjoy:
    Garnish with whipped cream, caramel drizzle, or crushed graham crackers if desired. Chill again for 30 minutes before serving.

  • Prep Time: 20 minutes
  • Cook Time: 25 minutes

Nutrition

  • Serving Size: 12 mini cheesecakes

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