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Apple Pie Cheesecake Dessert Cups

Apple pie cheesecake dessert cups layer buttery graham cracker crust, fluffy cheesecake filling, and cinnamon apples cooked until tender but still holding their shape. Chill the individual cups before serving for a cool, creamy dessert with glossy apple topping.
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Prep Time 20 minutes
Cook Time 9 minutes
cooling and chilling 2 hours 30 minutes
Total Time 2 hours 59 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

For the apple topping
  • 3 apples medium, peeled, cored, and cut into 1/2-inch pieces
  • 0.25 cup brown sugar packed light
  • 1 tsp ground cinnamon
  • 1 tbsp lemon juice
  • 3 tbsp water divided
  • 1 tbsp cornstarch
For the crust
  • 1.5 cups graham cracker crumbs
  • 5 tbsp unsalted butter melted
  • 2 tbsp granulated sugar
For the cheesecake filling
  • 1 package (8 oz) cream cheese softened
  • 0.5 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup heavy cream cold

Equipment

  • 1 2-quart saucepan
  • 6 10-ounce dessert cups
  • 1 electric mixer

Method
 

Make the apple topping
  1. Combine the apples, brown sugar, cinnamon, lemon juice, and 2 tablespoons of the water in a 2-quart saucepan.
  2. Cook over medium heat, stirring occasionally, for 6–8 minutes, until the apples are tender but still hold their shape.
  3. Stir the cornstarch with the remaining 1 tablespoon water until smooth.
  4. Stir the cornstarch mixture into the apples and cook for 1 minute, until the liquid is glossy and thickened.
  5. Transfer the apple topping to a bowl and refrigerate until completely cool, about 30 minutes.
Make the crust
  1. Stir the graham cracker crumbs, melted butter, and granulated sugar together in a bowl.
  2. Divide the mixture among six 10-ounce dessert cups.
  3. Press the mixture firmly into an even layer.
Make the cheesecake filling
  1. Beat the cream cheese, powdered sugar, and vanilla in a medium bowl with an electric mixer until smooth, 1–2 minutes.
  2. In a separate bowl, beat the cold heavy cream with an electric mixer until stiff peaks form, 2–3 minutes.
  3. Gently fold the whipped cream into the cream cheese mixture.
Assemble and chill
  1. Divide the cheesecake filling among the cups and spread it over the crusts.
  2. Spoon the cooled apple topping evenly over the filling.
  3. Cover and refrigerate for at least 2 hours before serving.

Notes

For defined layers, let the apple topping cool completely before assembling. Store covered in the refrigerator for up to 3 days; freezing is not recommended because it can affect the creamy texture. For a gluten-free version, use gluten-free graham cracker crumbs.