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Cinnamon Apple Mini Cheesecakes

Servings: 8 servings


  • 1/4 cup unsalted butter divided
  • 2.5 cups chopped & peeled apples about 4 large apples - Granny Smith & honey crisps are my favorite, but use yours
  • 3/4 cup plus 2 tablespoons of white sugar divided
  • 1 tablespoon milk
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup graham cracker crumbs
  • 8 oz cream cheese room temperature
  • 1/4 cup sour cream
  • 1 egg
  • whipped cream for topping optional
  • jarred caramel for topping optional


  • Heat oven to 350 degrees. Melt 2 tablespoons butter in a large skillet over medium heat. Add the apples & 1/2 cup of the sugar; stir. Cook on medium-low heat for about 15 minutes, stirring occasionally, until the sugar is completely dissolved & golden brown. Stir in the milk & cinnamon. Cook for 3 minutes, stirring occasionally, and remove from the heat.
  • Microwave the remaining butter in a medium microwaveable bowl on high until melted, about 30 seconds or so. Add the graham cracker crumbs & 2 tablespoons of the remaining sugar. Mix well. Press into the bottoms of 8 paper lined muffin cups, adding about 1 tablespoon of the crumb mixture to each cup.
  • Beat the cream cheese, sour cream, & remaining sugar in a bowl with an electric mixer until blended. Add the egg; beat on low until just blended. Gently stir in half of the apples. Spoon the cheesecake mixture over the graham cracker crumb mini crusts.
  • Bake 20-22 minutes or until the centers are almost set. Cool completely.
  • Transfer the cheesecakes to a plate or another container & top with remaining cinnamon apples. Garnish with whipped cream and/or caramel, if desired.