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Apple Crisp Mini Cheesecakes

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A delightful blend of creamy cheesecake and warm apple crisp, perfect for any occasion.

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 extract
  • 2 teaspoons all-purpose flour
  • 1 large 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

  1. Prepare Your Pan: Line a standard cupcake pan with paper liners.
  2. Preheat Oven: Preheat your oven to 325°F (165°C).
  3. Make the Crust: Mix graham cracker crumbs, cinnamon, and sugar in a bowl. Add melted butter and stir until combined. Press into each liner and refrigerate.
  4. Prepare the Streusel Topping: In a bowl, combine flour, brown sugar, oats, cinnamon, and nutmeg. Add melted butter and stir until coarse crumbs form. Refrigerate.
  5. Beat the Filling: In a bowl, beat softened cream cheese with sugar, vanilla, and flour until smooth. Add egg and mix until just combined.
  6. Combine Cheesecake and Apples: Toss chopped apples with lemon juice, brown sugar, cornstarch, cinnamon, and nutmeg.
  7. Assemble the Cheesecakes: Spoon cheesecake filling over crusts, topping with the apple mixture.
  8. Add Streusel: Generously sprinkle streusel topping over each cheesecake.
  9. Bake the Cheesecakes: Bake for 28-30 minutes until edges are set.
  10. Cool and Serve: Cool for 30 minutes in the pan, then refrigerate and serve with caramel sauce.

Notes

Chill the crust before adding the filling to avoid sogginess.

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