35-Minute Apple Pie Cheesecake Cups You’ll Obsess Over

Picture this: the warm, spiced aroma of apple pie swirling with the rich creaminess of cheesecake—all in one perfectly portioned bite. That’s the magic of these apple pie cheesecake cups, and let me tell you, they disappear faster than I can make them at family gatherings. My cousin actually started hiding a few in the back of the fridge last Thanksgiving because they’re that good.

What I love most (besides the flavor explosion) is how simple they are. No fancy equipment, no wrestling with a springform pan—just a muffin tin and about 35 minutes. The graham cracker crust shatters just right, the cheesecake layer stays dreamily smooth, and those cinnamon-kissed apples? Pure comfort. Whether you’re hosting a party or just craving a little indulgence, these cups deliver every time.

Why You’ll Love These Apple Pie Cheesecake Cups

Let me count the ways these little cups of joy will steal your heart (and probably your dessert plate):

• No sharing required – Each cup is your own personal dessert heaven. No awkward slicing or portion debates!
• Foolproof baking – Unlike traditional cheesecakes that crack if you look at them wrong, these mini versions bake up perfectly every time.
• Party magic – They look fancy but take half the effort of a full pie. I always get asked for the recipe when I bring these to gatherings.
• Holiday hero – The apple-cinnamon combo makes them perfect for fall, but trust me, they disappear just as fast at summer barbecues.
• Kid-approved – My picky nephew who “hates cheesecake” somehow manages to eat three of these whenever I make them.

Seriously, once you try these, you’ll understand why I always double the batch!

Ingredients for Apple Pie Cheesecake Cups

Gather these simple ingredients – I promise you probably have most in your pantry already! The secret is in the prep, so pay attention to those little details that make all the difference:

• 1 cup graham cracker crumbs – About 9 full sheets crushed fine (I use a rolling pin between wax paper – therapeutic!)
• 3 tbsp melted butter – Unsalted, and please measure after melting – it matters!
• 8 oz cream cheese – Softened is key here. Leave it out for at least an hour – no cheating with the microwave!
• 1/4 cup sugar – Regular granulated works great, but I sometimes use vanilla sugar for extra flavor
• 1 tsp vanilla extract – The real stuff – imitation just won’t give you that rich depth
• 1 large egg – Room temp helps it blend smoothly into the filling
• 1 cup diced apples – I prefer Granny Smith for their tartness, but use what you’ve got (peeled or unpeeled – your call!)
• 1/2 tsp cinnamon – Ceylon if you’re fancy, but regular works just fine
• 1 tbsp brown sugar – Pack it when measuring for those perfect caramel notes

See? Nothing too crazy – just good, simple ingredients treated right. Now let’s make some magic!

How to Make Apple Pie Cheesecake Cups

Okay, let’s get baking! These little cups come together faster than you’d think, but there are a few key steps that make all the difference. I’ll walk you through each one – just follow along and you’ll have perfect cheesecake cups in no time!

Step 1: Prepare the Crust

First things first – preheat that oven to 350°F (175°C). While it’s heating up, grab your muffin tin (no need to grease it!) and let’s make those crusts. Mix your graham cracker crumbs with melted butter until it looks like wet sand. The trick here? You want it to hold together when pinched, but not be soggy. Spoon about a tablespoon into each muffin cup, then press it down firmly with your fingers or the back of a spoon. Don’t go crazy packing it down though – we want it crisp, not dense like a brick!

Step 2: Make the Cheesecake Filling

Now for the good stuff! Beat your softened cream cheese until it’s completely smooth – no lumps allowed! This is where room temperature ingredients really matter. Add the sugar and vanilla, mixing until it’s silky. Then crack in that egg and mix just until combined – overbeating can make the filling puff up too much. The texture should be like thick pancake batter at this point. Spoon this heavenly mixture over your crusts, filling each cup about 2/3 full.

Step 3: Add the Apple Topping

Time for the apple magic! Toss your diced apples with cinnamon and brown sugar until they’re evenly coated. Here’s my secret – let this mixture sit for about 5 minutes so the apples release some juice, then drain off any excess liquid before topping your cheesecakes. Too much juice can make the filling separate. Spoon about a tablespoon of apples onto each cup, gently pressing them in just a bit.

Step 4: Baking and Cooling

Pop those beauties in the oven for about 20 minutes. You’ll know they’re done when the edges look set but the centers still have a slight jiggle – like Jell-O! Resist the urge to poke them with a toothpick (trust me, I’ve learned this the hard way). Let them cool completely in the pan – about an hour – before trying to remove them. This patience pays off with perfect little cups that hold their shape. If you’re feeling fancy, dust them with powdered sugar or drizzle with caramel before serving!

Tips for Perfect Apple Pie Cheesecake Cups

Want to take your cheesecake cups from good to “Oh my gosh, can I have the recipe?” amazing? Here are my hard-won secrets:

• Room temp is your friend – That cream cheese needs to be soft enough to spread easily. Cold cream cheese equals lumpy filling (been there, cried over that).
• Dice those apples small – About pea-sized pieces ensure every bite gets perfect apple-cheesecake balance.
• Let them chill – An hour in the fridge firms them up for cleaner serving – if you can wait that long!
• The graham cracker trick – For extra crisp crusts, bake the empty shells for 5 minutes before adding filling.
• Easy removal – Run a butter knife around the edges after 10 minutes of cooling to prevent sticking.

Follow these, and you’ll be the star of every potluck, I promise!

Variations and Substitutions

Oh, the possibilities! One of my favorite things about this recipe is how easily you can mix it up:

• Gluten-free? Swap the graham crackers for gluten-free cookies or almond flour mixed with butter.
• Dairy-free? Vegan cream cheese works surprisingly well here – just add an extra tablespoon of sugar.
• Apple alternatives Try pears for a twist, or even peaches in summer (reduce cinnamon by half).
• Extra crunch Mix chopped pecans into the crust or sprinkle on top before baking.

The best part? No matter how you tweak it, these cups always disappear just as fast!

Storing and Serving Apple Pie Cheesecake Cups

These little beauties keep like a dream! Just pop them in an airtight container in the fridge – they’ll stay perfect for up to 3 days (if they last that long!). I like to take them out about 15 minutes before serving to take the chill off. Want that fresh-baked magic? A quick 10-second zap in the microwave does wonders, but be careful – the apples get hot fast! For parties, I arrange them on a pretty platter with a bowl of caramel sauce for dipping. Trust me, they vanish faster than you can say “seconds please!”

Apple Pie Cheesecake Cups FAQs

I get asked about these little guys all the time! Here are the questions that pop up most often in my kitchen:

Can I freeze these cheesecake cups?
Absolutely! Just wrap them individually in plastic wrap once fully cooled, then pop them in a freezer bag. They’ll keep for about a month. Thaw overnight in the fridge – though I sometimes sneak one straight from the freezer for an impromptu ice cream-like treat!

Can I use pie crust instead of graham crackers?
You bet! Just roll your favorite pie dough thin and cut circles to fit your muffin tin. Pre-bake them for about 10 minutes before adding the filling – it gives that classic apple pie vibe with a creamy cheesecake surprise inside.

My filling cracked – what went wrong?
Don’t panic! Overmixing or baking too long can cause cracks. Next time, stop mixing as soon as ingredients are blended, and remember – that slight jiggle means they’re perfect. If they do crack, just cover it with whipped cream and pretend it’s “rustic charm!”

Nutritional Information

Just so you know what you’re indulging in (not that it’ll stop you from having seconds!): Each apple pie cheesecake cup clocks in at about 180 calories. They’ve got 11g of fat (6g saturated), 18g carbs, and 12g of sugar. These are estimates – your exact numbers might vary slightly depending on your ingredients. But hey, with apples in there, it’s basically a health food, right? *wink*

Try this recipe and share your results – I’d love to hear how your cheesecake cups turn out!

Print