Honestly, my oven and I are in a constant struggle. I want grand, towering desserts. It… well, sometimes it has other plans. These mini apple cheesecake muffins were born from a craving for apple pie and a healthy fear of a soggy bottom crust. They’re the perfect little cheat. All the cozy, buttery, cinnamon-spiced joy of the best apple recipes, but without the fuss of a water bath or a springform pan. Think of them as an easy dessert recipe that masquerades as something fancy. You get a tender, almost cookie-like base, a sweet cream cheese middle that bakes up perfectly smooth, and a glorious crown of caramelized apples. It’s that fresh apple cake vibe, crossed with a classic cheesecake, and it somehow feels like an easy healthy dessert recipe because you’re only having one (or maybe two, I won’t judge). It has the apple pie aesthetic everyone loves, but with the ‘dump cake’ level of simplicity we all need on a Wednesday.
Table of Contents
- 1) Key Takeaways
- 2) Easy Apple Cheesecake Muffins Recipe
- 3) Ingredients for Apple Cheesecake Muffins
- 4) How to Make Apple Cheesecake Muffins
- 5) Tips for Making Apple Cheesecake Muffins
- 6) Making Apple Cheesecake Muffins Ahead of Time
- 7) Storing Leftover Apple Cheesecake Muffins
- 8) Try these Desserts next!
- 9) Apple Cheesecake Muffins
- 10) Nutrition
1) Key Takeaways
Let’s cut right to the chase. Here’s what makes these little guys special…
- What goes in apple cheesecake muffins? Three simple layers: a tender cake base, a creamy cheesecake heart, and a caramelized apple crown.
- Can I use any apple? Yes, but a firm, tart apple like Granny Smith holds its shape and flavor best against the sweet filling.
- Do I need a water bath? Absolutely not. That’s the whole magic trick. The muffin tin protects the delicate cheesecake center beautifully.
- Are they good for a crowd? Unbelievably so. Everyone gets their own perfect little portion, and they look fancier than they are.
2) Easy Apple Cheesecake Muffins Recipe
Okay, confession time. I have a deep, slightly irrational fear of water baths. The idea of wrapping a springform pan in foil, sliding it into a roasting pan of hot water, and praying for no leaks… it gives me anxiety. So, I’m always on the hunt for dessert recipes that give me that classic cheesecake satisfaction without the potential for a kitchen flood.
Enter these muffins. They are, hands down, one of my favorite easy dessert recipes. They solve the soggy-bottom problem (bye-bye, graham cracker crust that didn’t quite set), eliminate the need for fancy equipment, and deliver individual servings that are just begging to be shared… or not. I’m Eleanor, from Eleanor Cooks, and I promise this recipe is as foolproof as they come.
Easy Apple Cheesecake Muffins | Dessert Recipes
Ingredients
For the Apple Topping
- 2 medium apples (I like Honeycrisp or Granny Smith), peeled and finely chopped
- 2 tablespoons unsalted butter
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- A tiny pinch of salt
For the Cheesecake Filling
- 8 oz (one block) full-fat cream cheese, softened at room temp for a good hour
- 1/4 cup granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
For the Muffin Base
- 1 cup all-purpose flour
- 1/3 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup unsalted butter, melted and slightly cooled
- 1 large egg
- 1/4 cup milk (any kind works)
Instructions
Prep the Apples
- Melt the 2 tablespoons of butter in a small skillet over medium heat. Toss in the chopped apples, brown sugar, cinnamon, and salt. Cook, stirring now and then, for about 5-7 minutes until the apples are tender and the sauce gets a bit syrupy. Set this aside to cool completely. You don't want hot apples melting your cream cheese!
Make the Cheesecake Filling
- In a medium bowl, beat the softened cream cheese with the 1/4 cup sugar until it’s completely smooth and no lumps remain. Scrape down the sides. Beat in the egg and vanilla until just combined. Set this bowl aside for a moment.
Make the Muffin Base
- Whisk the flour, 1/3 cup sugar, baking powder, and salt together in a large bowl. In another bowl or a large measuring jug, whisk the melted butter, egg, and milk together until smooth.
- Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until *just* combined. A few small lumps are fine—overmixing makes tough muffins.
Assemble and Bake
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups really well.
- Divide the muffin batter evenly among the 12 cups. It'll be a thin layer, maybe a heaping tablespoon each.
- Spoon the cream cheese filling over the batter, dividing it evenly. Try to keep it in the center.
- Top each muffin with a spoonful of the cooled cinnamon apples.
- Bake for 20-25 minutes. They're done when the edges are golden and the cheesecake centers are just set (a slight wobble in the very center is okay).
- Let the muffins cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely. They firm up as they cool.
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