Mini Apple Pie Cheesecake

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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.
cuisine icon Course
cuisine icon Difficulty

prep icon Prep Time
15 Minutes
cook icon Cook Time
20 Minutes

serving icon 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!
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