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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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