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In recent years, mini desserts have gained popularity at social gatherings, and for good reason. These petite treats offer a stunning visual appeal that can elevate any dessert table. The trend of mini desserts allows for a variety of flavors and options, catering to diverse palates while also providing portion control. Instead of committing to a large slice of cake or pie, guests can enjoy smaller portions, sampling a range of desserts without feeling overly indulgent.

Mini Apple Pie Cheesecakes

Indulge in the perfect dessert fusion with Mini Apple Pie Cheesecakes, where creamy cheesecake meets the warm, spiced essence of apple pie. These mini treats are not only delicious but also visually appealing, making them a hit at any gathering. Each bite offers a satisfying blend of crunchy graham cracker crust, rich cheesecake filling, and sweet apple topping. Perfectly portioned for easy enjoyment, they’re a delightful way to satisfy your sweet cravings while impressing your guests!
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Ingredients
  

For the crust:

1 cup graham cracker crumbs

1/4 cup brown sugar

1/2 cup unsalted butter, melted

1/2 teaspoon cinnamon

For the cheesecake filling:

16 oz cream cheese, softened

1/2 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

1/4 cup sour cream

For the apple pie topping:

2 cups apples, peeled and diced (e.g., Granny Smith or Honeycrisp)

1/3 cup brown sugar

1 teaspoon cinnamon

1 tablespoon lemon juice

1 tablespoon cornstarch

1/4 cup water

For garnish (optional):

Whipped cream

Caramel sauce

Additional cinnamon

Instructions
 

Preheat the oven: Begin by preheating your oven to 325°F (160°C).

    Prepare the crust: In a medium bowl, mix together the graham cracker crumbs, brown sugar, melted butter, and cinnamon until well combined. The mixture should resemble wet sand.

      Form the crust: Line a 12-cup muffin tin with cupcake liners. Press about 1 tablespoon of the crust mixture into the bottom of each liner to create a solid base. Bake in the preheated oven for 7-8 minutes until lightly golden. Remove from the oven and set aside to cool.

        Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth. Gradually add in the granulated sugar and beat until well combined.

          Add remaining ingredients: Add the vanilla extract, eggs (one at a time), and sour cream to the cream cheese mixture, beating until just combined and smooth. Do not overmix.

            Fill the mini cheesecakes: Pour the cheesecake filling over the pre-baked crusts in the muffin tin, filling each cup about 3/4 full.

              Bake cheesecakes: Bake in the oven for 15-20 minutes, or until the centers are set but still slightly jiggly. Remove from the oven and allow to cool at room temperature.

                Prepare the apple pie topping: In a saucepan over medium heat, combine the diced apples, brown sugar, lemon juice, cinnamon, cornstarch, and water. Cook for about 5-7 minutes, stirring occasionally, until the apples are tender and the mixture thickens. Remove from heat and let cool slightly.

                  Assemble the cheesecakes: Once the cheesecakes have cooled, top each one with a spoonful of the apple pie topping.

                    Chill: Transfer the cheesecakes to the refrigerator and chill for at least 2 hours to set.

                      Serve: Remove from the fridge, adding whipped cream and a drizzle of caramel sauce on top if desired, before serving. Enjoy your delightful Mini Apple Pie Cheesecakes!

                        Prep Time: 30 minutes | Total Time: 3 hours (including chilling) | Servings: 12