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Granola-Apple Mini Cheesecakes

(7)
  3 reviews
  • 25 min prep time
  • 2 hr 5 min total time
  • 7 ingredients
  • 24 servings
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Crushed almond granola bars form the crust for these creamy cheesecake bites.

Bake-Off® Contest 41, 2004
Nick DeMatteo
Sunnyside, New York

Ingredients

1
(8.9-oz.) box Nature Valley™ Roasted Almond Crunchy Granola Bars (12 bars)
1/4
cup butter or margarine, melted
3
(8-oz.) pkg. cream cheese, softened
3/4
cup sugar
1
teaspoon vanilla
3
eggs
1
(21-oz.) can apple pie filling

Steps

  • 1 Heat oven to 350°F. Line 24 regular-size muffin cups with foil baking cups. Break 8 granola bars into pieces; place in gallon-size resealable food-storage plastic bag or in food processor; seal bag and crush with rolling pin or meat mallet or process until fine crumbs form.
  • 2 In medium bowl, mix crumbs and melted butter until well combined. Place scant tablespoon crumb mixture in each foil-lined muffin cup; press in bottom of cup to form crust.
  • 3 In large bowl, beat cream cheese and sugar with electric mixer on medium speed until creamy. Beat in vanilla and eggs until well combined. Cut or break remaining 4 granola bars, into 1/2-inch pieces; stir into cream cheese mixture. Spoon scant 1/4 cup mixture over crust in each cup.
  • 4 Bake at 350°F. for 20 to 25 minutes or until set. Cool in pans on wire rack 15 minutes. Top each cheesecake with 1 tablespoon apple pie filling. Refrigerate until chilled, about 1 hour.
  • 5 To serve, remove cheesecakes from muffin pans. Store in refrigerator.
  • 1 Heat oven to 350°F. Line 24 regular-size muffin cups with foil baking cups. Break 8 granola bars into pieces; place in gallon-size resealable food-storage plastic bag or in food processor; seal bag and crush with rolling pin or meat mallet or process until fine crumbs form.
  • 2 In medium bowl, mix crumbs and melted butter until well combined. Place scant tablespoon crumb mixture in each foil-lined muffin cup; press in bottom of cup to form crust.
  • 3 In large bowl, beat cream cheese and sugar with electric mixer on medium speed until creamy. Beat in vanilla and eggs until well combined. Cut or break remaining 4 granola bars, into 1/2-inch pieces; stir into cream cheese mixture. Spoon scant 1/4 cup mixture over crust in each cup.
  • 4 Bake at 350°F. for 20 to 25 minutes or until set. Cool in pans on wire rack 15 minutes. Top each cheesecake with 1 tablespoon apple pie filling. Refrigerate until chilled, about 1 hour.
  • 5 To serve, remove cheesecakes from muffin pans. Store in refrigerator.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Mini Cheesecake
Calories
220
Calories from Fat
125
% Daily Value
Total Fat
14g
22%
Saturated Fat
8g
40%
Cholesterol
65mg
22%
Sodium
150mg
6%
Total Carbohydrate
20g
7%
Dietary Fiber
1g
4%
Sugars
15g
Protein
4g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1 Starch; 3 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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