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Apple Crisp Cheesecake Bites

5 from 24 votes


  • 2 (8oz) packages cream cheese softened
  • 1 (14oz) can sweetened condensed milk
  • 1 tsp pure vanilla extract
  • 3 large apples diced
  • 3 tbsp butter
  • 1/3 cup brown sugar
  • 1/2 tsp cinnamon
  • 1 tsp cornstarch
  • 5 medium oatmeal cookies crumbled
  • 1 jar caramel for drizzling
  • 1 large pie crust rolled out


  • Preheat oven to 350°.
  • cut pie crust into circles using a glass, twisting to create small pie crusts
  • Place pie dough discs into a greased muffin tin. Bake for 8 to 10 minutes, then set aside to cool.
  • Beat cream cheese until light and fluffy.
  • Slowly beat in vanilla and sweetened condensed milk, scraping down the sides as necessary until combined.
  • Spoon filling into pie cups, filling 2/3 of the way. Refrigerate until set, 1-1/2 hours.
  • Make the apple topping: Sauté apples in butter, brown sugar, and cinnamon until softened, 3 to 4 minutes.
  • Add cornstarch, stirring until combined (this will thicken the sauce). Spoon sautéed apples into each cheesecake cup, filling it to the top.
  • Top each with crumbled cookies and a drizzle of caramel.
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