Apple Pie Cheesecake Bites are the tiny, mighty dessert you didn’t know your holiday table desperately needed. Bite-sized, buttery, and layered with all the fall vibes—graham cracker crust, silky cheesecake, crunchy streusel, and warm cinnamon apples—these little cups deliver full pie-and-cheesecake satisfaction in a single forkful.
Introduction — why these mini bites rule the season
If you love apple pie and cheesecake but hate slicing and schlepping a giant dessert, these Mini Apple Dessert Recipes will change your life. They bake in a standard muffin tin in under an hour, travel like champs, and please both pie purists and cheesecake addicts. Want portion control? Done. Want to wow guests without sweating the oven? Also done. These are exactly the sort of Good Desserts For Thanksgiving that earn second helpings and compliments.
What makes these bites so irresistible?
Think about texture: crisp, crumbly crust; velvet cheesecake center; sugary streusel top; and soft, warm apple pieces. That contrast keeps every bite interesting. Flavor-wise, you get buttery graham notes, tangy cream cheese, and cozy cinnamon-spiced apples. They feel fancy but behave like comfort food. And because they’re mini, guests can sample lots of treats without committing—perfect for a Desserts For Holiday Party spread.
Bold tip: Press the crust firmly into the pan so each bite holds together when picked up.
Ingredient cheat-sheet (with quick notes)
Here’s everything you need, with short explanations so you know why each element matters.
- Cinnamon graham crackers — make a buttery, slightly sweet base that won’t overpower the filling.
- Melted butter — binds the crumbs and adds richness.
- Sugar — sweetens crust and filling; brown sugar in streusel adds depth.
- Cream cheese — the soul of the cheesecake layer; use brick-style for best texture.
- Eggs — set the cheesecake to a silky, sliceable texture.
- Vanilla extract — lifts and rounds flavors—use pure if you can.
- Ground cinnamon, nutmeg, clove — the classic fall spice trio; don’t skip unless you hate autumn.
- All-purpose flour + oats — provide body for the streusel; oats add crunchy chew.
- Apples — use firmer varieties (Granny Smith, Honeycrisp, Pink Lady) for tender, not mushy, fruit.
- Optional: whipped cream, caramel drizzle — for serving flourish.
Gear & timing
- Standard 12-cup muffin pan (or 24-count mini for super-mini bites).
- Food processor for crackers (or a zip-top bag + rolling pin).
- Prep + bake time: about 40–50 minutes total (plus cooling).
- Make-ahead friendly: you can assemble and refrigerate before baking—score!
Simple step-by-step (baked, no drama)
- Preheat to 350°F (175°C) and line a 12-cup muffin pan with liners.
- Make the crust: Pulse cinnamon graham crackers into fine crumbs, mix with melted butter and a touch of sugar. Divide evenly among 12 cups and press firmly into the bottom.
- Streusel: Cut cold butter into flour, oats, brown sugar, and cinnamon until you have pebble-like crumbs. Chill while you make the filling.
- Cheesecake filling: Beat room-temp cream cheese with sugar until smooth. Add eggs one at a time, then vanilla and spices. Spoon the batter onto each crust.
- Top & bake: Sprinkle streusel over each cheesecake cup. Bake 16–20 minutes until centers set (a slight jiggle = perfect).
- Make warm apples: Sauté diced apples with butter, a bit of sugar, and cinnamon until tender. Spoon warm apples onto cooled cheesecakes before serving.
- Serve: Chill briefly or serve warm with a dollop of whipped cream or a drizzle of caramel.
Bold tip: Don’t overbake—centers should still have a tiny jiggle. They finish setting as they cool.
The story behind these bites
Mini desserts often carry big nostalgia. I made the first tray when I wanted apple pie for a crowd but didn’t want to wrestle a million slices. The muffin-pan approach felt casual and kind—guests could grab a perfect portion and keep mingling. They became the “I brought those” dessert at potlucks and holiday parties. Now? They sit neatly on platters next to pumpkin and pecan goodies, quietly stealing the show.
Pro tips for the best batch every time
- Firm apples = happy texture. Avoid soft, mealy varieties. Mix a tart and a sweet apple for depth.
- Cold butter for streusel. Use chilled cubes and a pastry cutter or fork—tiny butter pockets equal crumbly crisps.
- Press the crust hard. A compact crust prevents soggy bottoms.
- Let them cool before removing liners. They hold shape better that way.
- Want cleaner tops? Torch the streusel lightly for a toasty finish. (FYI: torching is fun.)
Bold tip: If you bake mini bites in a 24-cup tin, reduce bake time to ~10 minutes—watch closely.
Easy variations (because variety = joy)
- Caramel Apple Cheesecake Bites: Drizzle warmed caramel over the apples.
- Maple Pecan Streusel: Swap brown sugar for maple syrup in the streusel and add chopped pecans.
- Gluten-free: Use GF graham crumbs and certified gluten-free oats.
- Vegan-ish: Try dairy-free cream cheese and a flax “egg” for egg-free versions (texture shifts but still yummy).
- Spiked for adults: Macerate apples in bourbon or add a splash to the apple sauté.
Best ways to serve (presentation hacks)
- Arrange on a tiered platter for a stunning dessert table.
- Offer both warm and chilled options—some guests love them hot with melting whipped cream.
- Add a ramekin of caramel sauce and a small spoon for DIY drizzling.
- Pair with coffee, mulled cider, or champagne for contrast—yes, champagne.
Bold tip: For party ease, place finished bites on parchment-lined trays and keep in a low oven (200°F) to stay warm without drying out.
Storage, make-ahead, and leftovers
- Fridge: Store in an airtight container for up to 7 days. These keep surprisingly well.
- Freezer: Wrap individually and freeze up to 6 months. Thaw overnight in fridge and warm apples before serving.
- Make ahead: Assemble crust and filling, top with streusel, and refrigerate (unbaked) for up to 48 hours; bake when guests arrive.
Bold tip: Warm the apple topping fresh—don’t store it on the cheesecakes overnight or the streusel loses crunch.
Frequently Asked Questions
Can I make super-mini bites?
Yes—use a 24-count mini muffin tin. Press ~1 tsp crust in each and drop ~1 tsp filling. Bake ~10 minutes.
Can I skip the streusel?
Totally. Top with plain toasted oats or just apples and caramel for a simpler finish.
Which apples work best?
Granny Smith for tart structure or Honeycrisp/Jazz/Pink Lady for sweeter bites. Mixing tart + sweet gives best balance.
Do these need a water bath?
No—they’re small and bake evenly in a muffin tin. No water bath required. Woo-hoo!
How many does one batch serve?
A standard 12-cup batch serves 12; a 24 mini batch yields ~40–50 tiny bites for grazing platters.
Why these belong on your holiday table
These mini cheesecakes fit into so many categories: they’re Mini Dessert Appetizers for cocktail hours, Apple Pie Treats for nostalgic eaters, and solid contenders if you’re curating the Top 10 Thanksgiving Desserts list. They scream fall without being fussy, and they make hosting less stressful because they’re portable, make-ahead friendly, and crowd-pleasing. In short: they’re one of the best Yummy Fall Dessert Recipes to add to your rotation.
Final thoughts
If you want an easy, show-stopping dessert that tastes like fall in a bite, these Apple Pie Cheesecake Bites hit the mark. They blend the best of two classics into a portable, party-ready treat. Make a tray, bring them to a potluck, or hide a few for yourself in the fridge—no judgment here. Want a printable recipe card, shopping list, or social captions? Say the word—I’ll format them for you.
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Apple Pie Cheesecake Bites — Good Desserts For Thanksgiving
- Prep Time: 3 hours 20 minutes
- Cook Time: 20 minutes
- Total Time: 3 hours 40 minutes
- Yield: 12 cheesecakes 1x
- Category: Dessert
Description
Get ready to fall head over heels for these adorable Apple Pie Cheesecake Bites! Each one features a crunchy cinnamon graham crust, a rich and velvety cheesecake center, a buttery cinnamon streusel topping, and a warm layer of spiced apples. They bake up beautifully in a standard muffin tin and come together in less than an hour—making them a cozy, fuss-free dessert that tastes like pure autumn comfort.
Ingredients
For the Graham Cracker Crust
- 1 ¼ cups crushed cinnamon graham crackers
- 3 tablespoons melted butter
- ¼ cup granulated sugar
For the Cheesecake Filling
- 16 ounces (2 blocks) cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
For the Cinnamon Streusel
- 6 tablespoons cold butter, cubed
- ½ cup all-purpose flour
- ¾ cup rolled oats
- ½ cup packed brown sugar
- ¼ cup granulated sugar
- ¼ teaspoon ground cinnamon
For the Cinnamon Apple Topping
- 2 apples, peeled and diced
- 2 tablespoons butter
- 2 tablespoons granulated sugar
- 1 tablespoon brown sugar
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
Instructions
Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin pan with paper liners.
In a food processor (or a large zip-top bag with a rolling pin), crush the cinnamon graham crackers until fine crumbs form. Stir in the melted butter and sugar until the mixture resembles wet sand.
Spoon the mixture evenly into each liner—about a tablespoon per cup—and press down firmly with the bottom of a spice jar or glass. Set aside while you prepare the filling.
In a medium bowl, add the flour, oats, both sugars, and cinnamon. Toss in the chilled butter cubes and use a pastry cutter or fork to work the butter into the dry mixture. Continue mixing until crumbly and coarse, like pebbles. Pop the bowl into the fridge to chill while you make the cheesecake batter.
In a large mixing bowl, beat the softened cream cheese with sugar until smooth and creamy. Add in the eggs, one at a time, followed by vanilla and the warm spices—cinnamon, nutmeg, and cloves. Continue mixing until completely combined and silky.
Spoon the cheesecake mixture evenly over each prepared crust. Sprinkle a generous layer of streusel on top of each cheesecake cup.
Bake for 16–20 minutes, or until the centers are just set but still slightly wobbly when you jiggle the pan. Remove from the oven and cool completely on a wire rack.
While the cheesecakes cool, prepare the apple topping.
Melt butter in a medium skillet over medium heat, then add the diced apples. Stir occasionally until they start to soften.
Add both sugars, cinnamon, nutmeg, and cloves. Continue cooking for about 5 minutes, or until the apples are tender and lightly caramelized. Remove from heat and let cool slightly.
Once the cheesecakes have cooled, carefully peel away the paper liners. Spoon a generous helping of warm cinnamon apples on top of each bite.
Serve warm for a cozy treat or chilled for a creamy, refreshing texture. Optional—but totally worth it—top each one with whipped cream or a drizzle of caramel sauce.
Notes
💡 Tips for Success
-
Don’t overbake: Slightly soft centers are perfect; they’ll firm up as they cool.
-
Firm apples work best: Granny Smith or Honeycrisp hold up beautifully when cooked.
-
Chill before serving: For cleaner bites, refrigerate at least 30 minutes after baking.
-
Make ahead: Prepare crust and filling a day in advance, refrigerate, then bake when ready.
🥄 Storage
Store leftovers in an airtight container in the refrigerator for up to 7 days. For longer storage, wrap each bite individually and freeze for up to 3 months—just thaw overnight before serving.
