Go Back
–+ servings
No Bake Mini Apple Pie Cheesecakes Photo

No Bake Mini Apple Pie Cheesecakes Recipe

Julianne Bayer Dell
These No Bake Mini Apple Pie Cheesecakes are the perfect fall treat. Layers of buttery graham cracker crust, a no-bake brown sugar cheesecake, salted caramel sauce, stovetop apple pie filling and a cinnamon maple whipped cream on top. There’s so many layer, you won’t be able to fit them all in on one bite.
4 from 3 votes
Print Recipe Pin Recipe
Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Servings 8 1 Mini Cheesecake
Calories 526 kcal

Ingredients
  

  • 1 cup Heavy Whipping Cream For the Cheesecake
  • 1/2 cup Powdered Sugar
  • 8 ounces Cream Cheese softened
  • 1/2 cup Light Brown Sugar
  • 2 teaspoons Pure Vanilla Extract
  • 3 medium Apple diced
  • 1 tablespoon Lemon Juice
  • 2 tablespoons Light Brown Sugar
  • 1 tablespoon All-Purpose Flour
  • 1 teaspoon Cinnamon
  • 1 tablespoon Pure Maple Syrup
  • 2 tablespoons Water
  • 1 3/4 cups Graham Crackers
  • 6 tablespoons Butter melted
  • 1 cup Heavy Whipping Cream
  • 1/2 cup Powdered Sugar
  • 1 tablespoon Pure Maple Syrup
  • 1/2-1 teaspoon Cinnamon
  • Salted Caramel Sauce optional

Instructions
 

  • Prepare the whipped cream. Chill the bowl in the freezer for 10 minutes.
  • Pour the heavy whipping cream into the chilled bowl.
  • Use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken.
  • Slowly add the powdered sugar and continue beating on high until stiff peaks form. Set aside.
  • In your mixing bowl, combine the cream cheese, brown sugar and vanilla and beat until well combined.
  • Fold in the prepared whipped cream until it’s well mixed.
  • Pour the cheesecake into a large piping bag or Ziploc bag. Set aside in the refrigerator until you’re ready to assemble, the cheesecake filling need at least 1 hour to set.
  • Dice the apples into small pieces (about the size of a dime) and squeeze a lemon over top and stir to combine.
  • Add brown sugar, flour, and cinnamon over top of apples. Stir to mix ingredients. Pour the maple syrup over the apple and gently stir.
  • Heat apples on the stove over medium heat for 15-20 minutes until soft, add 2 tablespoons of water to the saucepan. Stir occasionally. You want the apples to be soft.
  • Set aside and allow to cool, refrigerating if necessary.
  • Grind the graham crackers into a fine crumb.
  • In a bowl, combine the graham cracker crumbs with the melted butter and mix until well combined.
  • Prepare a second batch of whipped cream as instructed above. Pour the heavy whipping cream into a chilled bowl.
  • Use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken.
  • Slowly add the powdered sugar, maple syrup and cinnamon and continue beating on high until stiff peaks form. Set aside.
  • Press 2 tablespoons of the graham cracker crust into the bottom of your jar.
  • Next, use the piping bag to fill the jars with the cheesecake filling.
  • Top the cheesecake with a spoonful of salted caramel sauce and top with the apple filling. Finally, pipe some whipped cream on top.
  • Sprinkle with any leftover crust or cinnamon. Store in the refrigerator.

Nutrition

Calories: 526kcalCarbohydrates: 57gProtein: 4gFat: 31gSaturated Fat: 6gSodium: 202mgFiber: 2gSugar: 45g
Keyword Apples, Cheesecakes, Cinnamon, Easy, Easy Desserts, Fall, No Bake, No Bake Desserts
Tried this recipe?Let us know how it was!