close up of a mini apple pie cheesecake surrounded by apples and cinnamon sticks
Healthy Mini Apple Pie Cheesecakes
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
 
Apple pie cheesecake is healthy and made with warm spices that remind you of fall. Perfect topped with vanilla ice cream or cool whip!
Course: Dessert
Cuisine: American
Keyword: apple pie, cheesecake, fall dessert, thanksgiving
Ingredients
Crust Ingredients:
  • 9 cinnamon graham crackers crushed {abt. 1 ½ cups}
  • 6 Tbsp. butter melted
Cheesecake Ingredients:
  • 8 oz cream cheese softened
  • 1 cup plain low fat Greek yogurt
  • 1 egg
  • cup coconut sugar
  • 1 ½ Tbsp. cinnamon
  • 1 tsp. ground cloves
  • 1 tsp. ground nutmeg
  • 1 tsp. vanilla
Apple Pie Topping Ingredients:
  • 2 medium honeycrisp apples peeled and diced {abt. 2 ½ cups}
  • cup pure maple syrup
  • 2 Tbsp. almond flour
  • 1 Tbsp. cinnamon
  • 1 tsp. vanilla
Directions
  1. Preheat oven to 350°F and line two muffin tins with 17 cupcake liners.
  2. In a small bowl, stir together the crushed graham crackers and melted butter.
  3. Press about 1 Tbsp. of crust into the bottom of each cupcake liner.
  4. Bake for 10 minutes until edges are lightly browned. Remove and let cool slightly.
  5. Meanwhile, in a medium-size bowl, beat the cream cheese until smooth. Add the Greek yogurt, and continue to beat until combined and smooth. Add the egg and beat until smooth.

  6. Add the coconut sugar, cinnamon, cloves, nutmeg and vanilla and beat until incorporated. Spoon the mixture into the cupcake liners, filling about ¾ full.
  7. In a separate medium-size bowl, stir together the apple pie topping ingredients. Spoon over the cheesecake batter.
  8. Bake for 38-40 minutes, until cheesecake is set. Remove and let cool.
  9. Cover and place in the refrigerator to chill for 5-8 hours.
  10. Enjoy with ice cream or cool whip topping.
Recipe Notes

Note: these mini cheesecakes freeze really well. Unwrap them from the cupcake liners and place in an airtight container in the freezer. When ready to eat, remove and let thaw for 1-2 hours.