CHIPS AHOY! Apple Crisp Mini Cheesecakes

A chocolate chip cookie crust and a caramel apple and cookie topping makes these mini homemade cheesecakes one of our favorite dessert ideas.

Let's whip it up

Prep time:

0 min

Total time:

0 min



Ingredient list

  • 30 CHIPS AHOY! Cookies, divided
  • 3 pkg. (8 oz. each) brick cream cheese, softened
  • ¾ cup granulated sugar
  • ½ cup sour cream
  • 3 eggs
  • 2¼ cups chopped baking apple s (See Tip.)
  • 2 Tbsp. butter, melted
  • 1 Tbsp. brown sugar
  • 1 Tbsp. lemon juice
  • 1 tsp. ground cinnamon
  • ¼ cup caramel sauce

Nutrition facts

Recipe Tips


Heat oven to 325ºF.


Place 1 cookie in each of 24 paper-lined muffin pan cups.  Reserve remaining cookies for later use.


Beat cream cheese and granulated sugar in large bowl with mixer until blended. Add sour cream; mix well.  Add eggs, one at a time, beating on low speed after each just until blended. 


Spoon cream cheese mixture over cookies in muffin cups.


Bake 12 min. (Cheesecakes will not be done.) 


Meanwhile, chop remaining cookies; place in large bowl.  Add apples, butter, brown sugar, lemon juice and cinnamon; mix lightly.


Spoon apple mixture carefully over cheesecakes.  Bake additional 20 min. or until done. Cool completely.


Refrigerate cheesecakes 4 hours.  Drizzle with caramel sauce before serving.