Apple Crisp Mini Cheesecakes
A delightful fusion of creamy cheesecake and warm, spiced apple crisp, served in a buttery graham cracker crust.
Ingredients
For the crust
- ¾ cup graham cracker crumbs
- 1.5 tablespoons sugar
- ½ teaspoon cinnamon
- 3 tablespoons unsalted butter, melted
For the cheesecake filling
- 10 oz cream cheese, softened
- 6 tablespoons sugar
- 1.5 teaspoons vanilla extract
- 2 teaspoons all-purpose flour
- 1 egg
For the apple mixture
- 2 medium-small apples, peeled and chopped finely
- 2 teaspoons freshly squeezed lemon juice
- 1.5 teaspoons cinnamon
- ¼ teaspoon nutmeg
- 2 tablespoons light brown sugar
- 1.5 teaspoons cornstarch
For the streusel topping
- ⅓ cup all-purpose flour
- ⅓ cup light brown sugar
- ⅓ cup quick-cooking oats
- ¾ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- 2.5 tablespoons unsalted butter, melted
For serving
- to taste Caramel sauce for drizzling
Instructions
Preparation
- Gather all your ingredients and supplies.
- Preheat your oven to 325°F (163°C).
Prepare the crust
- In a medium bowl, combine graham cracker crumbs, sugar, and cinnamon.
- Pour in melted unsalted butter and mix until well-coated.
- Press mixture into the bottom of each cupcake liner and chill in the refrigerator.
Make the cheesecake filling
- Beat softened cream cheese until smooth.
- Gradually mix in sugar until fully incorporated.
- Add vanilla extract, flour, and egg; mix until just combined.
Prepare the apple mixture
- In a bowl, combine chopped apples, lemon juice, cinnamon, nutmeg, brown sugar, and cornstarch.
- Stir until apples are evenly coated.
Layer the fillings
- Remove crusts from refrigerator and spoon cheesecake filling into each crust, filling halfway.
- Top each with the apple mixture.
- Prepare the streusel topping.
Prepare streusel topping
- Mix flour, brown sugar, oats, cinnamon, and nutmeg in a bowl.
- Add melted butter and mix until crumbly.
- Sprinkle over the apple layer.
Bake
- Bake for 28-30 minutes until edges are set but center is slightly wobbly.
Cool and refrigerate
- Let cool for 30 minutes, then refrigerate for 2-3 hours.
Serve
- Drizzle with caramel sauce before serving.
Notes
Store in an airtight container in the fridge for up to 5 days. Mini cheesecakes can be frozen for up to 3 months.