Mini Apple Pie Cheesecake

These Mini Apple Pie Cheesecakes bring together creamy cheesecake, a buttery graham cracker crust, and sweet apple pie filling for the perfect fall-inspired treat. Made in the Instant Pot Vortex Plus Air Fryer, they’re easy to prepare and portioned perfectly in two 6-inch ramekins, offering a warm and comforting dessert in half the time of a traditional cheesecake. Ideal for cozy nights or a quick dessert fix, these mini cheesecakes are a delightful blend of rich and fruity flavors.

Course

Dessert

Difficulty

Easy

Duration

2 hours 35 Minutes

Keywords

Apple Pie Fillings, Cheesecake, Cream Cheese, Dinner Party, Emily Griffin, Entertaining, Fall, Graham Crackers, Holiday

Prep Time

15 Minutes

Cook Time

20 Minutes

Servings

2 Mini Cheesecakes

Ingredients

¼ cup graham cracker crumbs
1 tbsp. unsalted butter, melted
1 tsp. of granulated sugar
8 oz. full fat cream cheese, room temperature
5 tbsp. of granulated sugar
1 egg yolk, room temperature
½ tsp. vanilla extract
⅓ cup canned apple pie filling

Instructions

Select Bake on the air fryer and preheat to 300°F / 149°C.
In a small bowl, mix together the graham cracker crumbs, granulated sugar and melted butter. Press into an even layer on the bottom of two 6-ounce ramekins.
In a large mixing bowl using either a hand-held mixer or stand mixer, beat together the cream cheese, sugar and vanilla until smooth and creamy, about 1-2 minutes. Scrape down the sides of the bowl and add in the egg yolk, mixing until fully incorporated.
Divide the batter evenly between the two ramekins and smooth out the top.
Once the air fryer is preheated, place both ramekins in the fry basket and bake for 20 minutes, or until tops are firm to the touch with a slight jiggle.
Carefully remove with tongs or oven mitts and allow to cool completely uncovered then refrigerate at least 2 hours or overnight. When ready to serve, top with apple pie filling and enjoy!