Why You’ll Love Mini No‑Bake Apple Pie Cheesecakes Recipe
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Effortless no‑bake preparation—great when you want dessert without turning on the oven.
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Rich and comforting flavors: sweet apples, warm cinnamon, creamy cheese, and a crisp crust.
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Individual servings make it easy to serve guests or enjoy a treat for yourself.
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Versatile for make‑ahead: you can prepare the components ahead of time and assemble when ready.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Graham cracker crumbs (for the crust)
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Melted butter (to bind the crust)
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Cream cheese (softened)
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Heavy whipping cream
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Powdered sugar
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Light brown sugar
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Vanilla extract
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Apples (peeled, cored, diced)
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Lemon juice
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All-purpose flour (or cornstarch) to thicken the apple filling
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Ground cinnamon (and optionally nutmeg or other warm spices)
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Maple syrup (or another sweetener for the apple layer)
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Salted caramel sauce (optional but highly recommended for topping)
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Whipped cream (for the final layer)
Directions
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Prepare the crust: Mix graham cracker crumbs with melted butter. Press firmly into the bottoms of individual jars or serving glasses. Chill to set.
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Make the cheesecake layer: In a chilled bowl, beat heavy whipping cream and powdered sugar to stiff peaks. Separately beat softened cream cheese with brown sugar and vanilla until smooth, then gently fold in the whipped cream mixture. Chill until slightly firm.
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Cook the apple filling: Combine diced apples with lemon juice, brown sugar, flour (or cornstarch), cinnamon, and maple syrup. Cook over medium heat until apples are tender but not mushy. Cool the filling.
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Assemble the jars: Layer cheesecake mixture over the crust, top with apple filling, drizzle with salted caramel sauce (if using), and finish with whipped cream. Add extra graham cracker crumbs or a sprinkle of cinnamon if desired.
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Chill: Refrigerate for at least 1 hour before serving to allow the layers to set.
Servings and timing
Makes approximately 8 servings.
Prep time: 20 minutes
Cook time (for apple filling): 15–20 minutes
Chill time: At least 1 hour
Total time: About 2 hours 20 minutes
Variations
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Fruit swap: Use pears, peaches, or berries instead of apples.
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Crust alternative: Try ginger snaps, digestive biscuits, or a nut-based crust.
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Flavor boost: Add nutmeg, allspice, or cardamom to the apple filling.
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Topping ideas: Replace caramel with chocolate sauce or chopped nuts.
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Diet-friendly: Use gluten-free graham crackers or dairy-free cream cheese as needed.
Storage/Reheating
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Store in the refrigerator in airtight jars or containers for up to 3–4 days.
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Serve cold; no reheating needed.
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Apple filling can be made a day ahead and gently rewarmed before assembling if desired.
FAQs
Are these really no-bake every part?
Yes. The only cooking involved is preparing the apple filling on the stovetop. The cheesecake and crust require no baking.
What apples are best for this recipe?
Use firm, sweet-tart apples like Honeycrisp, Gala, Fuji, or Golden Delicious for the best texture and flavor.
Can I make the crust ahead of time?
Yes, the crust can be prepared and chilled in the jars a few hours in advance or even the night before.
How far ahead can I assemble and chill?
You can assemble the full dessert up to one day in advance. For best results, add the whipped cream topping just before serving.
Can I skip the salted caramel sauce topping?
Absolutely. It’s optional, but it adds a delicious richness. You can also use maple syrup or omit entirely.
Can I make this in one large dish instead of jars?
Yes, layer all components in a trifle dish or springform pan for a single-serving version to slice and serve.
What if the cheesecake layer is too soft?
Ensure the cream cheese is room temperature and the whipped cream is beaten to stiff peaks before folding. Chill the filling well before assembling.
Can I freeze these?
Freezing is not recommended, as the textures of the whipped cream and apples may change. If needed, freeze components separately.
How can I speed this up if short on time?
Use store-bought apple pie filling (drained) instead of homemade, and reduce chilling time if needed. Though chilling enhances the flavor and texture.
What’s the best way to serve these?
Serve chilled, directly in jars for easy, mess-free presentation. Garnish with whipped cream and a sprinkle of cinnamon or graham crumbs.
Conclusion
Mini no-bake apple pie cheesecakes bring together the best of two beloved desserts in one easy, elegant treat. With cozy cinnamon-spiced apples, creamy cheesecake filling, and a crisp graham cracker crust, they’re ideal for entertaining or enjoying on your own. Make them ahead, customize them to your taste, and savor the flavors of fall in every spoonful.
Mini No‑Bake Apple Pie Cheesecakes
These Mini No-Bake Apple Pie Cheesecakes are an easy and delicious fall dessert featuring a buttery graham cracker crust, creamy cheesecake filling, and a spiced apple pie topping — all served in individual portions.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 mini cheesecakes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 3/4 cup graham cracker crumbs
- 2 tbsp brown sugar
- 3 tbsp melted butter
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 cup heavy whipping cream
- 1 large apple, peeled and diced
- 1 tbsp butter
- 1 tbsp brown sugar
- 1/4 tsp ground cinnamon
- Pinch of nutmeg
- Pinch of salt
Instructions
- In a bowl, mix graham cracker crumbs, brown sugar, and melted butter until combined. Press the mixture into the bottom of serving cups. Set aside.
- In a mixing bowl, beat the softened cream cheese until smooth. Add granulated sugar and vanilla extract, and mix until fully combined.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold it into the cream cheese mixture until smooth and fluffy.
- Spoon or pipe the cheesecake filling over the crusts in the serving cups. Chill in the fridge for at least 1 hour.
- Meanwhile, make the apple topping: In a small saucepan, melt butter over medium heat. Add diced apples, brown sugar, cinnamon, nutmeg, and salt. Cook for 8-10 minutes, stirring often, until apples are tender and mixture is slightly thickened. Let cool.
- Top each cheesecake cup with the cooled apple pie mixture before serving.
Notes
- You can make these up to a day ahead and store in the fridge.
- Use any type of apple you like — Honeycrisp or Granny Smith work great.
- For added crunch, sprinkle crushed graham crackers or nuts on top before serving.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 310
- Sugar: 18g
- Sodium: 190mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
