Ingredients
- 1 cup graham cracker crumbs
- 4 tablespoons melted butter
- 2 tablespoons granulated sugar
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup whipped topping (or whipped cream)
- 2 apples, peeled and diced
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg (optional)
- 1 teaspoon lemon juice
Instructions
- In a bowl, mix graham cracker crumbs, melted butter, and granulated sugar until combined like wet sand.
- Spoon into lined muffin cups and press firmly to form the crust. Chill in fridge.
- In a separate bowl, beat cream cheese until smooth. Add powdered sugar and vanilla and mix well.
- Fold in whipped topping until mixture is fluffy and smooth.
- Pipe or spoon cheesecake filling over chilled crusts. Smooth tops and refrigerate for at least 2 hours.
- In a skillet, cook diced apples with brown sugar, cinnamon, nutmeg, and lemon juice until soft and syrupy. Let cool.
- Spoon cooled apple topping over chilled cheesecakes just before serving.
Notes
- Use gingersnap crumbs for a spicier crust.
- Add chopped pecans to the apple topping for crunch.
- Drizzle with caramel for extra indulgence.
- Swap apples with pears or peaches for a twist.
- Store topping separately to maintain crust texture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 180
- Sugar: 14g
- Sodium: 130mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
