Description

Apple Crisp Mini Cheesecakes are a delightful autumn treat that combines the creamy richness of cheesecake with the warm flavors of spiced apples and a crunchy oat streusel topping. Perfectly portioned for individual servings, these mini desserts are ideal for fall gatherings or cozy nights at home. Each cheesecake sits on a delicious graham cracker crust, making them not only tasty but also visually appealing. Drizzle with caramel sauce for an extra touch of sweetness and enjoy these bite-sized delights any time of year!

Ingredients

Scale

3/4 cup graham cracker crumbs
1 1/2 tablespoons sugar
1/2 teaspoon cinnamon
3 tablespoons unsalted butter, melted
10 oz cream cheese, softened
6 tablespoons sugar
1 1/2 teaspoons vanilla
2 teaspoons all-purpose flour
1 egg
2 medium-small apples, peeled and chopped finely
2 teaspoons freshly squeezed lemon juice
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
2 tablespoons light brown sugar
1 1/2 teaspoons cornstarch
1/3 cup all-purpose flour
1/3 cup light brown sugar
1/3 cup quick-cooking oats
3/4 teaspoon cinnamon
1/8 teaspoon nutmeg
2 1/2 tablespoons unsalted butter, melted
Caramel sauce for serving

Instructions

Preheat your oven to 325°F (163°C) and line a cupcake pan with paper liners.
Mix together the graham cracker crumbs, cinnamon, and sugar in a bowl. Add in the melted butter and stir until combined. Press about 2 tablespoons of this mixture into each liner. Place in the refrigerator to set while you prepare other ingredients.
In another bowl, combine flour, brown sugar, oats, cinnamon, and nutmeg. Pour in melted butter and stir until coarse crumbs form. Refrigerate this mixture as well.
In a mixing bowl, beat softened cream cheese with sugar until smooth. Add vanilla extract and flour; mix until combined. Incorporate the egg gently just until blended.
Spoon cheesecake filling over each crust in the cupcake liners until they’re about two-thirds full.
In a separate bowl, toss chopped apples with lemon juice, brown sugar, cornstarch, cinnamon, and nutmeg until well coated.
Spoon apple mixture over cheesecake filling in each cupcake liner. Gently press down using your palm to compact.
Generously sprinkle streusel topping over each mini cheesecake.
Place in preheated oven and bake for about 28-30 minutes or until edges are set but centers may still be slightly jiggly.
Allow cheesecakes to cool in the pan for about 30 minutes before transferring to refrigerate. Serve chilled drizzled with caramel sauce if desired. Enjoy your delightful Apple Crisp Mini Cheesecakes!

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 mini cheesecake
Calories: 210
Sugar: 14g
Sodium: 130mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg

Keywords: Use room temperature ingredients for a smoother filling. Feel free to substitute apples with pears or berries for different flavors.