Description
Apple Crisp Mini Cheesecakes are a delightful way to celebrate the flavors of fall, combining a creamy cheesecake filling with spiced apples and a buttery oat streusel topping, all resting on a graham cracker crust. These individual desserts are perfect for gatherings, holiday celebrations, or simply to satisfy your sweet tooth. Each mini cheesecake is portion-controlled, making them an ideal treat without the guilt of overindulging. Easy to prepare and customizable, they can be made ahead of time, allowing you to enjoy the festivities without stress.
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 drizzling
Instructions
- Preheat your oven to 325°F (160°C) and line a cupcake pan with paper liners.
- In a mixing bowl, combine graham cracker crumbs, sugar, and cinnamon. Pour in melted butter and mix until combined. Press about 2 tablespoons of the mixture into each liner to form the crust. Refrigerate while preparing the filling.
- In another bowl, mix together flour, light brown sugar, quick-cooking oats, cinnamon, and nutmeg. Add melted butter and stir until coarse crumbs form. Refrigerate while you prepare the cheesecake filling.
- In a mixing bowl, beat softened cream cheese with sugar until smooth. Add vanilla extract and flour; mix until well combined. Incorporate the egg gently just until blended.
- Spoon cheesecake filling over each crust until filled about two-thirds full.
- In another bowl, toss chopped apples with lemon juice, light brown sugar, cornstarch, cinnamon, and nutmeg. Spoon apple mixture over cheesecake filling gently pressing down with your palm.
- Generously sprinkle streusel topping over each mini cheesecake.
- Bake for 28-30 minutes or until edges are set but centers are slightly jiggly. Let cool in the pan for about 30 minutes before transferring to refrigerate. Serve chilled with a drizzle of caramel sauce.
Nutrition
- Serving Size: 1 mini cheesecake (90g)
- Calories: 220
- Sugar: 16g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg