These Mini Apple Pie Cheesecakes are a dreamy dessert! The crust and filling are no-bake, and we’re mixing in apple fruit filling along with cinnamon and vanilla to make the easiest apple pie-flavored filling. Serve this with some extra apple fruit filling and a drizzle of salted caramel sauce on top, and wow your guests this holiday season!
This post is sponsored by our friends at Lucky Leaf. All opinions are my own. Thanks for supporting the brands that make Blue Bowl possible!
Apple pie is such a classic holiday dessert – whether you’re serving it up for Thanksgiving, Christmas, or another holiday. But it can take a bitttt of effort to make. Enter these No-Bake Apple Pie Cheesecakes! They’re much quicker and easier to pull together, and will still impress holiday guests. Let’s make them together.
Make the Graham Cracker Crust:
Stir together graham cracker crumbs (you can crush graham crackers in your food processor or purchase ready made crumbs) with melted butter and a bit of sugar. Press this into your muffin papers – and there’s your crust! If you want your crusts to be a little sturdier, bake the crusts for 5 minutes. This step is optional, and not necessary.
Make the No-Bake Cheesecake Filling:
For this filling, start by creaming together softened cream cheese, granulated sugar, vanilla, and sour cream. The mixture should be nice and creamy, with no lumps. (If a few small lumps do make it in, it’ll still turn out fine – it just means your cream cheese wasn’t brought quite all the way up room temp).
Next, we’re stirring in Lucky Leaf’s Premium Apple Fruit Filling. It’s made from handpicked orchard-fresh apples, and makes this recipe such a breeze! (Let’s be real – NO one enjoys peeling apples themselves, hah!)
Finally, fold in the whipped cream – it makes this filling so light and airy! Be sure to fold it in so that we don’t knock out all the air that we whipped into it.
Pipe or spoon the filling into your crusts, and smooth the tops as best you can – it doesn’t need to be perfect. Chill these for at least 3 hours before serving, so the filling can set up. These can be chilled in the fridge for 1-2 days before serving, as well.
Finally, top them off with a spoonful of extra apple fruit filling and a drizzle of caramel sauce when ready to serve. And, that’s it! These are truly such a simple and delicious dessert.
Reasons to make these for a Holiday Gathering:
- Make-Ahead: The filling needs to set up, so these are a fabulous make-ahead option! Make them 1-2 days ahead, topping them with the extras just before serving.
- Yield: This recipe yields 24 mini cheesecakes, which means you can easily feed anywhere from 12 to 24 people with this dessert.
- Ease: Have I mentioned yet that these are incredibly easy? Heh. This recipe has no bake time, and not a lot of hands on time in general. Truly a breeze to make!
Did you make this recipe? Snap a photo and leave a comment!
Be sure to follow bluebowlrecipes on instagram and tag @bluebowlrecipes with your photo – I’d love to see what you make! And, be sure to leave a comment + rating below if you make this recipe.
Mini No-Bake Apple Pie Cheesecakes
For the Crust:
- 2 cups graham cracker crumbs
- 8 tbsp salted butter, melted
For the Cheesecakes:
- 1 cup heavy cream, cold
- 1/2 tsp vanilla extract
- 16 ounces cream cheese, at room temperature use the full-fat, block style
- 1/2 cup granulated sugar
- 3 tbsp sour cream, at room temperature
- 3/4 tsp vanilla extract yes, in addition to the 1/2 tsp listed above
- 1 can Lucky Leaf's Premium Apple Fruit Filling, divided
- 1 and 1/4 tsp cinnamon
- 1/4 tsp allspice
- 3/4 tsp nutmeg
- 1/4 tsp ground cloves
- salted caramel sauce *Recipe linked below
- Lucky Leaf's Premium Apple Fruit Filling
- Prep: Make sure any ingredients labeled "room temperature" above have been brought to room temperature. Line two muffin pans with paper liners. Place the contents of the can of apple fruit filling onto a cutting board and roughly chop the apple slices into bite-sized pieces. Set aside.
- Make the Crust: Stir together crust ingredients in a medium bowl until well combined. Press 1 and 1/2 tablespoons of the crust mixture into each liner. Optional: If you want a crust that's a tad sturdier (you can pick up and eat the cheesecake vs. needing a fork) bake the crusts for 5 minutes at 350 degrees, then let cool completely before adding the cheesecake filling.
- Make the Apple Pie Cheesecake Filling: In a medium bowl, mix the heavy cream and 1/2 tsp vanilla on high speed with an electric mixer until stiff peaks form. Set aside. Cream the cream cheese in a large mixing bowl on high speed with an electric mixer. Add sugar and mix until well combined. Mix in the sour cream and vanilla until just combined. Stir in 1/2 of the apple fruit filling (you can just eyeball it). Add the spices, and mix until just combined. Add the whipped cream to the bowl of cheesecake filling, and fold in gently with a spatula until everything is combined. Pipe or spoon the filling into the prepared crusts, and smooth the tops as best you can (it doesn't need to be perfect).
- Chill: Place the cheesecakes in the fridge to chill for at least 3 hours or up to 2 days.
- Serve + Store: When ready to serve, top with the remaining apple fruit filling and a drizzle of salted caramel sauce. Leftovers can be stored in the fridge, in an airtight container, for 3-4 days.
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