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Two-Bite Apple Pie Cheesecakes
Two-Bite Apple Pie Cheesecakes

Two-Bite Apple Pie Cheesecakes

3 Hr(s) 30 Min(s)
15 Min(s) Prep
3 Hr(s) 15 Min(s) Cook
Who says apple pie filing needs to be baked into a pie crust? It's the special guest star in these adorable (and scrumptious!) two-bite cheesecakes.
What You Need
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24 servings
Original recipe yields 24 servings
24 mini chocolate chip cookie s
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
1 tsp. vanilla
1 egg
1/8 tsp. ground cinnamon
3/4 cup apple pie filling
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Let's Make It
1
Heat oven to 350ºF.
2
Place 1 cookie, flat side down, in each of 24 paper-lined mini muffin pan cups. Beat cream cheese, sugar and vanilla with mixer until blended. Add egg; beat on low speed just until blended. Spoon over cookies.
3
Bake 13 to 15 min. or until centers are almost set.
4
Cool 1 hour before removing from pan. Refrigerate 2 hours.
5
Remove apple chunks from pie filling; chop. Mix with remaining pie filling. Spoon over cheesecakes.
Kitchen Tips
Tip 1
Note
This recipe can be easily doubled or tripled.
Tip 2
Substitute
Prepare using cherry pie filling.
Tip 3
Make Ahead
Cheesecakes can be refrigerated up to 2 days before serving.
Nutrition
Calories
80
Calories From Fat
0
% Daily Value*
Total Fat 5g
6%
Saturated Fat 2.5g
13%
Trans Fat 0g
Cholesterol 20mg
7%
Sodium 60mg
3%
Total Carbohydrates 9g
3%
Dietary Fibers 0g
Sugars 6g
12%
Protein 1g
2%
Vitamin A
2%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
24 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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