This post may contain affiliate links.Please read our disclosure policy.Grab your muffin pan for another adorable fall dessert! Making four mini cheesecakes in a muffin pan with apple pie filling on top is such a move! Mini Apple Cheesecakes are best served chilled with warm apples on top! If you’ve never made a small batch of cheesecake in a muffin pan, you are really missing out on the delights of a 3-bite cheesecake slice! I had to make these for fall, because my mini strawberry cheesecakes were such a hit in the Spring.

It is the exact same recipe, but with a spiced apple topping instead of berries! If you’re new to my small batch cheesecake world, you should know that my recipe doesn’t require you to make a crust! Just drop a whole cookie in (I like nilla wafers), pile the cheesecake filling on top, and bake! Ingredients Cream Cheese.You need 6 ounces, which is slightly less than one 8-ounce brick of cream cheese.Open the cream cheese box, and use the lines on the sides to guide you to cut off 6 ounces.

Reserve the rest for another use.Let the 6 ounces fully come to room temperature on the counter for at least 2 hours so that your mini apple cheesecakes have no lumps! Egg.One large egg.

Sugar.Divided use for the sugar: we need 1/4 cup plus another 2 tablespoons for the cheesecake filling and an extra tablespoon for the apple topping.Vanilla.

One-half teaspoon of pure vanilla extract.Lemon Juice.The balance of vanilla

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