Mini Apple Pie Cheesecakes
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, 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.
Servings: 2 servings
Equipment
- 1 Air Fryer
Ingredients
For the crust:
- ¼ cup Graham crackers, crushed
- 1 tbsp unsalted butter melted
- 1 tsp granulated sugar
For the cheesecake:
- 8 oz full fat cream cheese room temperature
- 5 tbsp granulated sugar
- 1 egg yolk room temperature
- ½ tsp vanilla extract
For the topping:
- ⅓ cup canned apple pie filling
Instructions
For the crust:
- Select Bake on the air fryer and preheat to 300°F and allow it to preheat. In a small bowl, mix together the Graham cracker crumbs, granulated sugar and melted butter. Press into and even layer on the bottom of two 6-ounce ramekins.
For the cheesecake:
- 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!