Apple Pie Cheesecake Squares

Could a dessert that combines apple pie and cheesecake become your new go-to for holidays and weeknights — delivering the comfort of pie in 16 easy, portable squares?

Ingredients List

Crust and streusel:

• 1 1/2 cups graham cracker crumbs (about 12 full sheets) — substitute digestive biscuits or gluten-free crackers for GF options.
• 1/3 cup granulated sugar (use coconut sugar for deeper caramel notes).
• 6 tablespoons unsalted butter, melted (coconut oil works for dairy-free).
• 1/2 teaspoon ground cinnamon.

Filling:

• 16 oz (450 g) cream cheese, room temperature — try Neufchâtel for lower fat or silken tofu blended for vegan.
• 1/2 cup granulated sugar (or 3/8 cup erythritol for reduced sugar).
• 1 large egg, room temperature (or 2 tbsp cornstarch + 2 tbsp aquafaba for egg-free).
• 1 teaspoon pure vanilla extract.
• 1/4 cup sour cream or Greek yogurt (plain) for tang; swap with dairy-free yogurt if needed.

Apple layer:

• 2 medium apples (about 300 g) — choose a firm variety like Granny Smith for tartness or Honeycrisp for sweetness.
• 1 tablespoon lemon juice to prevent browning.
• 2 tablespoons brown sugar.
• 1 teaspoon ground cinnamon.
• 1/4 teaspoon ground nutmeg (optional).
• 1 tablespoon cornstarch to thicken.

Optional finishing:

• Powdered sugar or cinnamon sugar for dusting, salted caramel drizzle, or chopped toasted pecans for texture.

Timing

Total time: approximately 90 minutes (active hands-on time ~30 minutes, baking + cooling ~60 minutes). This is roughly 20% faster than making a full two-layer apple pie plus separate cheesecake — combining steps saves time and cleanup while delivering comparable flavor complexity. Baking time: 30–35 minutes. Cooling/chill time: at least 30 minutes to 1 hour for best slicing.

Step 1: Prep and preheat

Preheat oven to 350°F (175°C). Line a 9×9-inch square pan with parchment, leaving an overhang for easy removal. This small prep step reduces sticking and produces clean squares when chilled.

Step 2: Make the crust and press

Combine graham crumbs, sugar, melted butter, and cinnamon in a bowl until the texture is like damp sand. Press evenly into the bottom of the prepared pan using the bottom of a measuring cup for firm compaction. Par-bake 8–10 minutes until set and slightly golden — this prevents a soggy base when the filling is added.

Step 3: Prepare the apples

While crust bakes, peel and dice apples into 1/4–1/2-inch pieces. Toss with lemon juice, brown sugar, cinnamon, nutmeg, and cornstarch. Sauté briefly in a nonstick skillet for 3–4 minutes to soften and evaporate excess liquid — this reduces moisture transfer into the cheesecake layer and keeps squares firm.

Step 4: Make the cheesecake filling

Beat room-temperature cream cheese with sugar until smooth and free of lumps (use a stand mixer or hand mixer for 1–2 minutes). Add egg, vanilla, and sour cream; mix just until combined — overmixing can incorporate air and cause cracks. Tip: scrape the bowl sides and fold gently to maintain a dense, creamy texture.

Step 5: Assemble layers

Spread half of the cheesecake batter over the cooled crust in an even layer. Scatter the sautéed apples evenly across that layer (reserve a few apple pieces for topping). Dollop and gently spread the remaining cheesecake batter on top; avoid scraping apples through the top smooth layer to keep visual definition. Sprinkle reserved apples and a light streusel (optional) on top.

Step 6: Bake and test

Bake at 350°F (175°C) for 30–35 minutes. The center should be slightly jiggly but not liquid; carryover heat will set it as it cools. Use the toothpick test near the center: it should come out with faintly moist crumbs but not wet batter. If you prefer a creamier texture, aim for 30 minutes; for firmer slices, err toward 35 minutes.

Step 7: Cool and chill for clean squares

Let the pan cool on a wire rack for 30 minutes, then refrigerate for at least 1 hour (longer is better — 3–4 hours yields the cleanest slices). For the best texture, overnight chilling gives the cheesecake time to set and the flavors to meld.

Step 8: Slice and serve

Use the parchment overhang to lift the slab from the pan. Run a sharp knife under hot water, dry it, and slice into 9–16 squares, wiping the blade between cuts. Finish with a light dusting of powdered sugar or a drizzle of caramel and toasted pecans as desired.

Nutritional Information

Approximate nutrition per 1 of 16 squares (estimation based on common ingredients): Calories 320 kcal; Total fat 19 g; Saturated fat 10 g; Carbohydrates 34 g; Sugar 20 g; Fiber 1.5 g; Protein 5 g; Sodium 150 mg. Note: using lower-fat cream cheese or swaps (Neufchâtel, erythritol, almond crust) can reduce calories and saturated fat by ~20–40% depending on choices. If you need precise macros, plug your exact brands and quantities into a nutrition calculator.

Healthier Alternatives for the Recipe

• Lower sugar: Replace granulated and brown sugars with monk fruit sweetener or erythritol 1:1, and reduce total sugar by 25% without a major flavor hit.
• Lower fat: Use Neufchâtel or reduced-fat cream cheese and Greek yogurt in place of sour cream to cut saturated fat and calories.
• Gluten-free: Swap graham crackers for certified GF graham or almond flour crust (1 1/2 cups almond flour + 3 tbsp coconut oil + 1 tbsp maple syrup).
• Vegan/egg-free: Use blended silken tofu or cashew cream (soaked cashews blended with lemon and vanilla) for the cheesecake; stabilize with 2 tbsp cornstarch. Use dairy-free butter alternatives for the crust.
• Add fiber: Mix 1/3 cup oats into the crust or top with toasted chopped walnuts/pecans for extra fiber and healthy fats.

Serving Suggestions

Serve warm with a scoop of vanilla ice cream and a drizzle of salted caramel for a classic dessert plate. For brunch, pair a square with a dollop of Greek yogurt and a sprinkle of granola for contrast in texture. For a lower-sugar option, top with unsweetened whipped coconut cream and fresh sliced apples. Consider mini squares on a dessert board with coffee or spiced cider; they travel well and are perfect for potlucks.

Common Mistakes to Avoid

• Using cold cream cheese: It creates lumps and uneven texture. Always bring cream cheese to room temperature.
• Over-sautéing apples: If apples become mushy, they’ll release too much liquid into the cheesecake. Aim for slightly tender, not falling-apart apples.
• Not par-baking the crust: A fully soggy bottom is the result of skipping this step — par-bake 8–10 minutes.
• Overbaking the cheesecake: This causes cracking and a dry texture. Pull it when the center is just set and relies on residual heat.
• Slicing too soon: Warm cheesecake is crumbly. Chill fully (1–4 hours) before slicing for clean squares.

Storing Tips for the Recipe

Refrigerate leftovers: store squares in an airtight container for up to 4 days. Freeze for longer storage: wrap individual squares in plastic wrap and foil, then freeze up to 3 months; thaw overnight in the fridge. For best texture after freezing, bring to room temperature and briefly warm in a 300°F (150°C) oven for 5–7 minutes or microwave gently (10–15 seconds) before serving.

Conclusion

Apple Pie Cheesecake Squares bring apple pie comfort and cheesecake creaminess into one convenient, crowd-pleasing bar that’s faster to make and easier to slice. With simple swaps, they’re adaptable to many dietary needs while still delivering the classic flavors of cinnamon-spiced apples and tangy cream cheese. Try this recipe, customize one healthier swap, and share your favorite adaptation in the comments — or tag a friend who needs a dessert upgrade.

FAQs

Q: Can I use pre-made pie filling instead of fresh apples?
A: Yes, but drain excess syrup and fold in a tablespoon of cornstarch to reduce sogginess. Fresh apples generally give better texture and control over sweetness.

Q: How do I prevent cracks on the cheesecake surface?
A: Avoid overmixing and overbaking. Bake until the center jiggles slightly and cool gradually; run a hot knife around the edges before cooling to avoid sticking that leads to cracks.

Q: Can I double the recipe for a 9×13 pan?
A: Yes — double all ingredients and bake in a 9×13-inch pan for 35–45 minutes, checking for the same slight jiggle in the center.

Q: Is a water bath necessary for this recipe?
A: No. Because these are bars with a crumb crust and no tall sides, a water bath isn’t required. Par-baking the crust and reducing apple moisture are more important.

Q: How do I get neat slices every time?
A: Chill thoroughly, use a sharp knife warmed under hot water and dried between cuts, and cut with a single smooth motion rather than sawing.

If you want printable recipe cards, ingredient scaling (for 8 or 32 squares), or printable nutrition labels tailored to your brand of cream cheese and apples, tell me which ingredients you use and I’ll calculate precise values and a scaled shopping list.