Apple Cheesecake Bites
There’s just something magical about cheesecake in bite-sized form—especially when it’s topped with warm, cinnamon-spiced apples. These Apple Cheesecake Bites have quickly become one of our family’s favorite treats. I first made them on a whim during a cozy fall weekend when we were all craving something sweet but not too heavy. I had some cream cheese in the fridge and a can of apple pie filling in the pantry, and the idea just clicked.
The first time I served these, I barely had a chance to snap a photo before little hands were grabbing for seconds. My husband, who isn’t usually a cheesecake lover, actually asked me to make another batch the next day! There’s just something irresistible about the buttery graham cracker crust, the smooth and creamy cheesecake center, and that glossy apple topping that brings it all together.
They’re perfect for potlucks, holidays, bake sales, or honestly just when you want a little something sweet with your afternoon coffee. What I love most is that they’re made in muffin tins—no need to fuss with springform pans or complicated techniques. They look impressive, taste like a dream, and are easy enough to whip up on a weekday.
If you’ve been searching for a crowd-pleasing dessert that feels comforting, looks stunning, and tastes like a hug, this one’s for you. I can’t wait for you to try them and see just how quickly they disappear in your home too!
Questions I Often Get Asked About This Recipe
Can I make these ahead of time?
Absolutely! These bites keep wonderfully in the fridge for up to 4 days. Just store them in an airtight container and add the apple topping just before serving for best texture.
Can I use homemade apple topping?
Yes, and it’s delicious! If you prefer to make your own, sauté diced apples in butter, sugar, and cinnamon until soft and syrupy.
Do I need to use cupcake liners?
Liners make cleanup a breeze and help the crust stay intact. If you skip them, be sure to grease your muffin tin really well.
Can I freeze these?
You can freeze the cheesecake base (without topping) for up to 2 months. Thaw overnight in the fridge and add the apple topping fresh.
What if I don’t have graham crackers?
Digestive biscuits, vanilla wafers, or crushed shortbread make great substitutions.
What You Need to Make Apple Cheesecake Bites
For the crust:
1 cup graham cracker crumbs
3 tablespoons granulated sugar
4 tablespoons unsalted butter, melted
For the cheesecake filling:
2 (8 oz) blocks cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1 tablespoon all-purpose flour
For the topping:
1 can (about 20 oz) apple pie filling, chopped into small pieces
1/2 teaspoon ground cinnamon (optional for extra spice)
Optional: Caramel sauce for drizzling
Tools and equipment:
Muffin tin
Cupcake liners
Electric mixer or stand mixer
Mixing bowls
Cookie scoop (optional, for even crust distribution)
How to Make Apple Cheesecake Bites
Prep the oven: Preheat your oven to 325°F (160°C) and line a muffin tin with cupcake liners.
Make the crust: In a small bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined. Spoon about 1 tablespoon into each liner and press down firmly. Bake for 5 minutes, then set aside.
Mix the filling: In a large bowl, beat the softened cream cheese until smooth. Add sugar, vanilla, and flour and mix again. Beat in eggs one at a time until just combined—don’t overmix.
Fill the liners: Spoon the cheesecake mixture evenly into each crust-lined cup, filling about ¾ full.
Bake: Bake for 16–18 minutes, or until centers are set and just slightly jiggly. Cool completely at room temperature, then refrigerate for at least 2 hours (or overnight).
Top with apple goodness: Before serving, spoon a generous amount of chopped apple pie filling on top of each chilled cheesecake bite. Drizzle with caramel sauce and sprinkle a bit of cinnamon if desired.
Serve and enjoy: These are best served cold or slightly chilled!
Tips for Making the Best Apple Cheesecake Bites
Chop the apple filling: For easier bites, roughly chop the apple pie filling so the pieces sit nicely on top of each cheesecake.
Use room temp cream cheese: This ensures a silky smooth filling without lumps.
Don’t skip chilling: Giving the cheesecake time to chill is key for the perfect texture.
Get creative: Try swapping the apple topping for cherry, blueberry, or caramel pecan for a seasonal twist.
Use a mini muffin pan: For even smaller bites, reduce baking time and use a mini muffin tin—perfect for party platters!
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “These were a huge hit at my daughter’s bake sale. Everyone was asking for the recipe!”
⭐️⭐️⭐️⭐️ “Delicious! I made them with homemade apple topping and they turned out amazing. Next time I might add a pinch of nutmeg too.”
⭐️⭐️⭐️⭐️⭐️ “Perfect dessert for Thanksgiving! So much easier than making a whole cheesecake.”
⭐️⭐️⭐️ “Really tasty but I think I overbaked mine a bit. Still got rave reviews though!”
⭐️⭐️⭐️⭐️⭐️ “I love how easy this recipe is. I made them while dinner was in the oven and they came out perfect.”
Printable Recipe
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Apple Cheesecake Bites
These Apple Cheesecake Bites are everything you love about traditional cheesecake but in convenient, individual portions! With a buttery graham cracker crust, creamy cheesecake center, and warm spiced apple topping, they’re the ultimate fall-inspired treat. Perfect for parties, potlucks, or weeknight desserts, these mini cheesecakes are easy to make and even easier to love.
Ingredients
- For the crust:
- 1 cup graham cracker crumbs
- 3 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
- For the cheesecake filling:
- 2 (8 oz) blocks cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 tablespoon all-purpose flour
- For the topping:
- 1 can (about 20 oz) apple pie filling, chopped into small pieces
- 1/2 teaspoon ground cinnamon (optional for extra spice)
- Tools and equipment:
- Muffin tin
- Cupcake liners
- Electric mixer or stand mixer
- Mixing bowls
- Cookie scoop (optional, for even crust distribution)
Instructions
- Prep the oven: Preheat your oven to 325°F (160°C) and line a muffin tin with cupcake liners.
- Make the crust: In a small bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined. Spoon about 1 tablespoon into each liner and press down firmly. Bake for 5 minutes, then set aside.
- Mix the filling: In a large bowl, beat the softened cream cheese until smooth. Add sugar, vanilla, and flour and mix again. Beat in eggs one at a time until just combined—don’t overmix.
- Fill the liners: Spoon the cheesecake mixture evenly into each crust-lined cup, filling about ¾ full.
- Bake: Bake for 16–18 minutes, or until centers are set and just slightly jiggly. Cool completely at room temperature, then refrigerate for at least 2 hours (or overnight).
- Top with apple goodness: Before serving, spoon a generous amount of chopped apple pie filling on top of each chilled cheesecake bite. Sprinkle a bit of cinnamon if desired.
- Serve and enjoy: These are best served cold or slightly chilled!
If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make recipe. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook
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