Granola-Apple Mini Cheesecakes Recipe

Crushed granola bars form the crust for these creamy cheesecake bites, topped with sweet apple.

Prep Time: 25 Mins | Total Time: 45 Mins | Makes: 24

 

 

Ingredients:

1 box (210 g) Nature Valley* Crunchy Granola Bars, any flavour
1/4 cup (50 mL) butter or margarine, melted
3 pkgs (each 250 g) light cream cheese, softened
3/4 cup (175 mL) sugar
1 tsp (5 mL) vanilla
3 eggs
1 can (540 mL) apple pie filling

Method:

• Heat oven to 350°F (180°C). Line 24 regular size muffin cups with foil baking cups. Break 8 granola bars into pieces; place in large resealable food storage plastic bag; seal bag and crush with rolling pin or meat mallet or crush in food processor until fine crumbs form.
• 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.
• 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 2 granola bars, into 1/2-inch (1 cm) pieces; stir into cream cheese mixture. Spoon scant 1/4 cup (50 mL) mixture over crust in each cup.
• Bake for 20 to 25 minutes or until set. Cool in pans on cooling rack 15 minutes. Top each cheesecake with 1 tbsp (15 mL) apple pie filling. Refrigerate until chilled, about 1 hour.
• To serve, remove cheesecakes from muffin pans. Store in refrigerator.

For this recipe you'll need Oats 'N' Honey Crunchy Granola Bars

 

 

 

Make Ahead: Make these mini cheesecakes up to 1 month ahead of time. Refrigerate cheesecakes 1 hour. Place in labelled airtight freezer container and freeze. About 3 hours before serving, place covered cheesecakes in refrigerator to thaw.