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Apple Crisp Mini Cheesecakes

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  • Author: clara
  • Prep Time: 20 minutes
  • Chill Time: 2 hours
  • Cook Time: 25 minutes
  • Total Time: 2 hours 45 minutes
  • Yield: 12 mini cheesecakes 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Apple Crisp Mini Cheesecakes combine two classic desserts into one irresistible bite! A buttery graham cracker crust, smooth vanilla cheesecake, warm cinnamon apples, and a crispy oat topping make this the perfect fall treat.

Ingredients

Units Scale

For the Crust:

  • 1 cup graham cracker crumbs
  • 2 tbsp granulated sugar
  • 4 tbsp unsalted butter, melted

For the Cheesecake Filling:

  • 8 oz (225g) cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 egg
  • 1/4 cup sour cream

For the Apple Topping:

  • 1 large apple, peeled and diced (Granny Smith or Honeycrisp)
  • 2 tbsp brown sugar
  • 1/2 tsp cinnamon
  • 1/2 tsp lemon juice
  • 1 tsp cornstarch
  • 1 tbsp water

For the Crisp Topping:

  • 1/4 cup old-fashioned oats
  • 2 tbsp all-purpose flour
  • 2 tbsp brown sugar
  • 1/4 tsp cinnamon
  • 2 tbsp unsalted butter, melted

For Garnish (Optional):

  • Caramel sauce
  • Whipped cream

Instructions

  1. Prepare the Crust:

    • Preheat oven to 325°F (163°C).
    • Line a muffin tin with cupcake liners.
    • Mix graham cracker crumbs, sugar, and melted butter until combined.
    • Press about 1 tbsp of mixture into each liner.
    • Bake for 5 minutes, then let cool.

  2. Make the Cheesecake Filling:

    • In a bowl, beat the cream cheese and sugar until smooth.
    • Add vanilla, egg, and sour cream, mixing until just combined.
    • Spoon the cheesecake mixture evenly over the crusts.

  3. Prepare the Apple Topping:

    • In a small saucepan, cook apples, brown sugar, cinnamon, and lemon juice over medium heat for 3-4 minutes until softened.
    • Mix cornstarch and water, then stir into the apples to thicken.
    • Remove from heat and let cool slightly.

  4. Make the Crisp Topping:

    • In a bowl, mix oats, flour, brown sugar, cinnamon, and melted butter until crumbly.

  5. Assemble & Bake:

    • Spoon a layer of cooked apples over each cheesecake.
    • Sprinkle crisp topping on top.
    • Bake for 18-20 minutes until cheesecakes are set.
    • Let cool completely, then refrigerate for at least 2 hours.

  6. Serve:

    • Drizzle with caramel sauce and top with whipped cream if desired. Enjoy!

Notes

  • Best served chilled for a firmer texture.
  • Store in an airtight container in the fridge for up to 4 days.
  • Try using different apples like Fuji or Pink Lady for a sweeter variation!

 

Find it online: https://recipe.ukfinda.com/apple-crisp-mini-cheesecakes/