Granola-Apple Mini Cheesecakes

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

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

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1

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.
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 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.
4

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.
5

To serve, remove cheesecakes from muffin pans. Store in refrigerator.

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.