Description
Indulge in the perfect blend of creamy cheesecake, spiced apples, and buttery crisp topping with these delightful Apple Crisp Mini Cheesecakes. A heavenly dessert that captures the essence of fall in every bite!
Ingredients
Scale
For the crust:
- 1 cup graham cracker crumbs
- 3 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
For the cheesecake layer:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the apple layer:
- 2 medium apples, peeled, cored, and finely diced
- 2 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- 1 tablespoon lemon juice
For the crisp topping:
- 1/2 cup old-fashioned oats
- 1/4 cup all-purpose flour
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 cup unsalted butter, cold and cubed
Instructions
- Preheat the oven: to 325°F and line a 12-count muffin tin with paper liners.
- Prepare the crust: Mix graham cracker crumbs, sugar, and melted butter. Press into each liner to form the crust.
- Make the cheesecake layer: Beat cream cheese and sugar until smooth. Add eggs and vanilla. Divide over crusts.
- Prepare the apple layer: Combine diced apples with brown sugar, cinnamon, and lemon juice. Spoon over cheesecake batter.
- Create the crisp topping: Mix oats, flour, brown sugar, and cinnamon. Cut in cold butter until crumbly. Sprinkle over each cheesecake.
- Bake: for 25–28 minutes until set. Cool in the pan, then chill in the fridge for 2 hours before serving.
Notes
- These mini cheesecakes can be made a day ahead and stored in the fridge.
- For a shortcut, use canned apple pie filling, finely chopped.
- Serve with whipped cream or caramel sauce for extra indulgence.
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 290
- Sugar: 18 g
- Sodium: 170 mg
- Fat: 19 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 65 mg
