Description
Indulge in the perfect combination of creamy cheesecake and apple crisp with these delicious Apple Crisp Mini Cheesecakes. A delightful dessert that captures the essence of fall in every bite!
Ingredients
Scale
Cheesecake Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup sour cream
Apple Topping:
- 2 cups peeled and diced apples (such as Granny Smith)
- 1 tablespoon lemon juice
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon nutmeg
Crisp Topping:
- 1/2 cup old-fashioned oats
- 1/3 cup all-purpose flour
- 1/3 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter, cold and cubed
Instructions
- Preheat the oven: Preheat the oven to 325°F (163°C) and line a 12-count muffin pan with paper liners.
- Prepare the crust: Combine graham cracker crumbs, granulated sugar, and melted butter. Press into each liner and bake for 5 minutes.
- Make the filling: Beat cream cheese, sugar, and vanilla. Add eggs one at a time, then mix in sour cream. Divide filling over crusts.
- Add apple topping: Toss diced apples with lemon juice, brown sugar, cinnamon, and nutmeg. Spoon over each cheesecake.
- Prepare crisp topping: Mix oats, flour, brown sugar, and cinnamon. Cut in cold butter and sprinkle over each cheesecake.
- Bake and chill: Bake for 25–28 minutes until set. Cool, then refrigerate for at least 2 hours before serving.
Notes
- For best texture, use firm apples like Granny Smith or Honeycrisp.
- You can make these a day ahead and store in the fridge.
- Serve with whipped cream or caramel drizzle for extra indulgence.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 280
- Sugar: 20g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
