Description
Apple Crisp Mini Cheesecakes are a perfect blend of creamy cheesecake and tender, spiced apples in a sweet, crumbly crust.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup melted butter
- 2 tablespoons sugar
- 16 oz cream cheese (softened)
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups diced apples (peeled and cooked)
- 1 cup oats
- 1/2 cup brown sugar
- 1/4 cup flour
- 1 teaspoon cinnamon
- 1/4 cup cold butter (cubed)
Instructions
- Preheat your oven to 325°F (163°C).
- In a bowl, mix the graham cracker crumbs, melted butter, and sugar. Press this mixture firmly into the bottom of muffin tin liners. Bake for about 10 minutes or until lightly golden.
- In a separate bowl, beat the softened cream cheese until smooth. Gradually add the sugar and vanilla extract. Mix in the eggs, one at a time, ensuring the mixture is well combined. Fold in the cooked apples gently.
- Pour the cheesecake mixture evenly over the crusts in your muffin tin.
- In another bowl, combine oats, brown sugar, flour, cinnamon, and cubed butter. Use a fork to mix until crumbly. Sprinkle the topping generously over each mini cheesecake.
- Bake the cheesecakes for 20 to 25 minutes or until the edges are set and the center has a slight jiggle.
- Once baked, remove from the oven and let them cool. Then refrigerate for at least 2 hours before serving.
Notes
For extra flavor, consider adding nutmeg or ginger to the apple mixture. Use Granny Smith or Honeycrisp apples for best results. Drizzle with caramel sauce before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250
- Sugar: 20g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: mini cheesecakes, apple crisp, fall desserts, easy desserts, baking