Granola-Apple Mini Cheesecakes

Prep Time:25 Mins | Total Time:45 Mins | Makes:24

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

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

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

Oats 'N' Honey Crunchy Granola Bars

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.

1 Mini Cheesecake: Calories 220; ( Calories from Fat 125 ); Total Fat 14g ( Saturated Fat 8g ) ; Cholesterol 65mg; Sodium 150mg; Total Carbohydrate 20g ( Dietary Fiber 1g , Sugars 15g ); Protein 4g Percent Daily Value* : Vitamin A 10%; Vitamin C 0%; Calcium 2%; Iron 4%

*Percent Daily Values are based on a 2,000 calorie diet.