Gluten-Free Cinnamon Cheesecake Bites


  • ¼ cup Mott’s® Applesauce Cinnamon
  • 1 8-oz. block cream cheese, softened
  • ½ cup powdered sugar
  • 3 large eggs
  • ½ tsp ground cinnamon


  • 4 oz. (about 1 cup) gluten-free graham cracker crumbs (crushed in a food processor)
  • 1 tbsp unsalted butter, melted
  • 1 tbsp Mott’s® Applesauce Cinnamon
  • ¼ tsp ground cinnamon
Mott’s Applesauce Cinnamon

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  • Preheat oven to 350˚ and line a mini muffin tin with paper liners.
  • Make the crust
  • Mix the graham cracker crumbs, melted butter, applesauce, and cinnamon together in a medium mixing bowl.
  • Scoop 1 teaspoon of crust into each liner, and pat down firmly with the back of the teaspoon or your fingers. Set aside.
  • Make the filling
  • Beat the cream cheese and sugar together with the paddle attachment of a stand mixer or an electric hand mixer on medium-low speed until well blended.
  • Scrape down the bowl, reduce the speed to low, and add the eggs one at a time, making sure each egg is incorporated before adding the next.
  • Stir in the applesauce and cinnamon.
  • Scoop 1 tablespoon of cheesecake batter on top of the crust in each muffin liner. Bake for 20-25 minutes, until the tops of each cheesecake are puffy and no longer shiny.
  • Transfer to a rack to cool
  • Repeat with the remaining crust and filling.
  • The bites are best served the same day they’re made, but leftover bites can be stored in an airtight container in the refrigerator for up to three days.

Makes: approximately 2 dozen pieces.