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.

Apple Pie Cheesecake Bites — Good Desserts For Thanksgiving

Name: Apple Pie Cheesecake Bites — Good Desserts For Thanksgiving
Prep time: 3 h 20 min
Cook time: 20 min
Total time: 3 h 40 min
Ingredients: 1 ¼ cups crushed cinnamon graham crackers; 3 tablespoons melted butter; ¼ cup granulated sugar; 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; 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; 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

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

Scale

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

Step 1: Make the Crust

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.

Step 2: Prepare the Streusel

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.

Step 3: Make the Cheesecake Filling

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.

Step 4: Cook the Cinnamon Apples

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.

Step 5: Assemble and Serve

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.