Granola-Apple Mini Cheesecakes

(7)
  3 reviews
  • 25 min prep time
  • 2 hr 5 min total time
  • 7 ingredients
  • 24 servings

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

Directions

  1. 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. 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. 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. 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. 5 To serve, remove cheesecakes from muffin pans. Store in refrigerator.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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