Apple Pie Cheesecake Bites

These apple pie cheesecake bites are sweet, creamy, and perfectly crunchy with a warm cinnamon flavor. I love how the smooth cheesecake filling pairs with the apple pie topping inside golden, flaky phyllo layers. They’re bite-sized, fun to eat, and always a hit at gatherings.

Why You’ll Love This Recipe

I like this recipe because it combines two favorite desserts apple pie and cheesecake into one easy-to-make treat. The phyllo dough makes them light and crisp, while the creamy filling and spiced apples give them cozy fall flavors. I also enjoy that they’re small enough to serve as finger food, making them great for parties.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 cup cream cheese
1/2 cup sugar
1 teaspoon vanilla extract
1 cup apple pie filling
1 package of phyllo dough
1/2 teaspoon cinnamon
1/4 cup butter, melted

Directions

1. I start by beating the cream cheese, sugar, and vanilla extract together until smooth and creamy.
2. I gently fold in the apple pie filling, mixing just enough to swirl the apples through the cheesecake mixture.
3. I lay out the phyllo dough sheets, brushing each layer lightly with melted butter and sprinkling with cinnamon as I stack them.
4. I cut the layered phyllo into squares and press them into a muffin tin to form little cups.
5. I spoon the cheesecake-apple mixture into each phyllo cup.
6. I bake at 350°F for about 15–18 minutes, or until the phyllo is golden and crisp.
7. I let them cool slightly before serving warm or at room temperature.

Servings and Timing

This recipe makes about 20–24 bites depending on the size of the phyllo squares. It usually takes me 20 minutes to prep and another 15–18 minutes to bake, so the total time is around 40 minutes.

Variations

Sometimes I add a drizzle of caramel sauce over the top for extra sweetness. I also like swapping the apple pie filling for cherry or blueberry when I want a different flavor. For a richer taste, I sprinkle crushed pecans or walnuts on top before baking.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I pop them in the oven at 325°F for about 5–7 minutes to re-crisp the phyllo. I avoid microwaving since it makes the pastry soggy.

FAQs

Can I use puff pastry instead of phyllo dough?

Yes, puff pastry works too, but it makes the bites a little richer and less crispy.

Do I need to thaw the phyllo dough first?

Yes, I thaw it according to package directions so it doesn’t crack when layering.

Can I make these ahead of time?

I like to prepare the filling ahead and assemble the cups just before baking so they stay crispy.

Can I use homemade apple pie filling?

Yes, homemade filling works perfectly and gives an even fresher flavor.

How do I keep the phyllo dough from drying out?

I cover the sheets with a damp towel while working so they stay flexible.

Can I freeze apple pie cheesecake bites?

Yes, I freeze them after baking and reheat in the oven until warmed through and crisp.

Can I make these without cinnamon?

Yes, but I like the warm flavor cinnamon adds—it pairs perfectly with apples.

Can I use low-fat cream cheese?

Yes, but the filling won’t be quite as rich and creamy.

Do these taste best warm or cold?

I like them best slightly warm, but they’re delicious at room temperature too.

Can I add nuts to the filling?

Yes, chopped pecans or walnuts add a nice crunch inside the bites.

Conclusion

These apple pie cheesecake bites are one of my favorite mini desserts. The flaky phyllo, creamy cheesecake, and sweet apple filling make them irresistible in just one bite. I love how simple they are to prepare and how quickly they disappear whenever I serve them.

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