Apple Pie Cheesecake Cookies Recipe (Easy Mini Apple Pie Dessert)
If you love apple pie and creamy cheesecake, these Apple Pie Cheesecake Cookies combine both desserts into one irresistible handheld treat. Made with flaky pie crust, homemade cinnamon apple filling, hidden cheesecake bites, and a rich brown butter glaze, these bakery-style cookies are perfect for fall baking, Thanksgiving dessert tables, Christmas cookie platters, and cozy weekends.
From the outside, they look just like classic mini apple pies. Inside, every bite is filled with warm cinnamon apples and creamy cheesecake for the perfect surprise.
Why You'll Love These Apple Pie Cheesecake Cookies
Homemade cinnamon apple filling
Creamy cheesecake surprise in every bite
Flaky buttery pie crust
Brown butter glaze
Perfect for fall baking
Great for Thanksgiving and Christmas
Bakery-style presentation
Easy to make ahead
Ingredients
Apple Pie Filling
2–3 large apples, peeled and diced
2 tablespoons butter
¼ cup brown sugar
1 tablespoon ground cinnamon
Juice of 1 lemon
1 tablespoon water
½ tablespoon cornstarch
Cheesecake Bites
8 ounces cream cheese, softened
¼ cup granulated sugar
1 teaspoon vanilla extract
1 egg yolk
1 tablespoon sour cream
1 tablespoon cornstarch
Cookies
2 refrigerated pie crusts
1 egg, beaten (for egg wash)
Brown Butter Glaze
¼ cup butter
⅔ cup powdered sugar
2 tablespoons milk
1 teaspoon vanilla extract
½ teaspoon cinnamon
How To Make Apple Pie Cheesecake Cookies
Step 1: Make the Cheesecake Bites
In a medium bowl, beat together:
Cream cheese, Sugar, Vanilla, Egg yolk, Sour cream, and Cornstarch.
Mix until completely smooth.
Using a small spoon or mini cookie scoop, portion ½-teaspoon cheesecake bites onto a parchment-lined baking sheet.
Freeze for 30–45 minutes, or until firm.
Step 2: Make the Apple Pie Filling
While the cheesecake bites freeze, prepare the apple filling.
Melt butter in a skillet over medium heat.
Add the diced apples and cook for about 5 minutes.
Stir in:
Brown sugar, Cinnamon, Lemon juice, and Water.
Cook another 5 minutes until the apples begin to soften.
Mix the cornstarch with a small splash of water and stir it into the apples.
Cook another 2–3 minutes until the filling becomes thick and glossy.
Remove from the heat and let cool completely.
Step 3: Prepare the Pie Dough
Roll out the pie crust if needed.
Using a mason jar lid or round cookie cutter, cut circles from the dough.
Gather the remaining dough and cut thin strips to create the lattice tops.
Step 4: Assemble the Cookies
Place about 1 tablespoon of cooled apple pie filling in the center of each pie crust circle.
Nestle 2–3 frozen cheesecake bites throughout the apple filling.
Top with pie dough strips, weaving them into a classic lattice pattern.
Trim any excess dough and gently press the strip ends onto the crust.
Brush the lattice and exposed crust with beaten egg wash.
Step 5: Bake
Bake at 350°F (175°C) for 30–35 minutes, or until the pie crust is beautifully golden brown.
Allow the cookies to cool for about 15 minutes before glazing.
Step 6: Make the Brown Butter Glaze
Melt the butter over medium heat until it turns golden brown and smells nutty.
Remove from the heat.
Whisk in:
Powdered sugar, Vanilla, Milk, and Cinnamon.
Drizzle generously over the cooled cookies.
Best Apples for Apple Pie Cheesecake Cookies
The best apples for baking include:
Honeycrisp
Granny Smith
Pink Lady
Fuji
Braeburn
These apples stay firm while baking and provide the perfect balance of sweetness and tartness.
Tips for Perfect Apple Pie Cheesecake Cookies
Freeze the cheesecake bites before assembling to help them stay creamy while baking.
Let the apple filling cool completely before assembling to prevent a soggy crust.
Don't overfill the cookies or the filling may bubble over.
Chill assembled cookies for 10 minutes before baking for extra flaky crust.
How To Store
Store the cookies in an airtight container in the refrigerator for up to 5 days.
Serve chilled or warm for about 10 seconds in the microwave before eating.
Can You Freeze Them?
Yes. Freeze baked cookies (without glaze) in an airtight freezer container for up to 3 months.
Thaw overnight in the refrigerator and drizzle with fresh brown butter glaze before serving.
Frequently Asked Questions
Can I use canned apple pie filling?
Yes. Chop the apples into smaller pieces before assembling so they fit neatly inside each cookie.
Why freeze the cheesecake bites?
Freezing helps the cheesecake hold its shape while baking so you get creamy pockets throughout the cookie instead of the filling melting completely into the apples.
Can I use homemade pie crust?
Absolutely. Homemade pie crust makes these cookies even flakier and richer.
Can I make these ahead of time?
Yes. Bake the cookies a day or two ahead and glaze them just before serving.
Do these need to be refrigerated?
Yes. Because they contain cheesecake filling, store them in the refrigerator after they have completely cooled.
Can I serve them warm?
Absolutely. They're incredible slightly warm with vanilla ice cream, whipped cream, or caramel sauce.
Final Thoughts
These Apple Pie Cheesecake Cookies combine two classic desserts into one unforgettable fall treat. Each cookie features flaky pie crust, homemade cinnamon apple filling, hidden bites of creamy cheesecake, and a drizzle of rich brown butter glaze. They look like adorable mini apple pies but deliver the surprise of cheesecake in every bite, making them perfect for holidays, bake sales, parties, and cozy nights at home.
Nutrition Information
Estimated Nutrition (Per Cookie)
(Based on approximately 12 cookies.)
Calories: 285
Carbohydrates: 35g
Protein: 4g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 45mg
Sodium: 180mg
Potassium: 110mg
Fiber: 2g
Sugar: 19g
Vitamin A: 8% DV
Vitamin C: 4% DV
Calcium: 4% DV
Iron: 6% DV
Nutrition Disclaimer: Nutrition information is automatically estimated and may vary depending on ingredient brands, portion sizes, and substitutions.