No-Bake Mini Apple Cheesecake

No-Bake Mini Apple Cheesecakes are creamy, spiced, and absolutely perfect for when I want a quick and cozy dessert without turning on the oven. Each one is built on a buttery graham cracker crust, topped with silky cheesecake filling, and finished with warm cinnamon apples. It’s everything I love about fall flavors, packed into a cool, creamy, bite-sized treat.

Why You’ll Love This Recipe

I love this recipe because it’s simple, quick, and always gets compliments. These little cheesecakes are rich and creamy, but still light enough to enjoy after a meal. The apple topping brings in that classic apple pie flavor, and the no-bake aspect makes them so easy to prepare ahead of time. Whether I’m making them for a party or just craving something sweet, they never disappoint.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Graham cracker crumbs

• Melted butter

• Granulated sugar

• Cream cheese, softened

• Powdered sugar

• Vanilla extract

• Whipped topping (or whipped cream)

• Apples, peeled and diced

• Brown sugar

• Ground cinnamon

• Ground nutmeg (optional)

• Lemon juice

directions

1. I start by mixing graham cracker crumbs, melted butter, and a bit of granulated sugar until the texture is like wet sand.

2. I spoon the mixture into lined muffin cups and press it down firmly to form the crust. I chill the crusts in the fridge while I prep the filling.

3. In a bowl, I beat the cream cheese until smooth, then mix in powdered sugar and vanilla extract.

4. I gently fold in the whipped topping until the filling is light and fluffy.

5. I spoon or pipe the cheesecake filling over the crusts and smooth the tops. Then I refrigerate them for at least 2 hours to set.

6. For the apple topping, I cook diced apples with brown sugar, cinnamon, nutmeg, and lemon juice in a pan until they’re soft and slightly syrupy.

7. I let the apples cool completely, then spoon them over the chilled cheesecakes right before serving.

Servings and timing

This recipe makes about 12 mini cheesecakes. It takes around 20 minutes to prep, plus at least 2 hours of chilling time, so I usually plan for 2 hours and 20 minutes total.

Variations

Sometimes I use gingersnap crumbs instead of graham crackers for a spicier crust. I’ve also added chopped pecans to the apple topping for some crunch. When I want to make them more decadent, I drizzle a bit of caramel sauce over the apples. And for a different fruit twist, I swap the apples for pears or sautéed peaches.

storage/reheating

I store these mini cheesecakes in the fridge in an airtight container for up to 4 days. I keep the apple topping separate until I’m ready to serve so the crust stays firm. These are not meant to be reheated—they’re best served chilled.

FAQs

Can I use canned apple pie filling?

Yes, when I’m short on time, I use canned filling. I just chop the apples into smaller pieces for easier topping.

Do I need a muffin tin?

I usually use a muffin tin with liners, but I’ve also made these in small jars or silicone molds. Anything that holds shape will work.

Can I freeze these?

Yes, I freeze them without the apple topping. Once thawed, I add the topping fresh for the best texture.

Can I use homemade whipped cream?

Absolutely. I’ve made it both ways. Just whip heavy cream with a little sugar until stiff peaks form and fold it into the filling.

How do I keep the crust from crumbling?

I press it down firmly and make sure there’s enough butter to hold it together. Chilling the crust before filling also helps it stay intact.

Conclusion

No-Bake Mini Apple Cheesecakes are one of my favorite easy desserts. They’re creamy, flavorful, and packed with warm cinnamon-apple goodness—all without the oven. Whether I’m prepping them for a fall gathering or just keeping a batch in the fridge for sweet cravings, they always bring comfort in every bite.