Description
Indulge in the perfect blend of creamy cheesecake, sweet apple topping, and crunchy crisp in these delightful Apple Crisp Mini Cheesecakes. A delectable dessert that captures the essence of fall flavors in each bite.
Ingredients
Scale
For the crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
For the cheesecake:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
For the apple topping:
- 2 apples, peeled and finely diced
- 2 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- 1 tablespoon butter
For the crisp topping:
- 1/2 cup old-fashioned oats
- 1/4 cup flour
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 cup cold butter, cubed
Instructions
- Preheat oven to 325°F. Line a muffin pan with 12 paper liners.
- For the crust: In a small bowl, mix graham cracker crumbs, sugar, and melted butter. Press about 1 tablespoon of the mixture into the bottom of each liner. Bake for 5 minutes, then set aside.
- For the cheesecake: In a large bowl, beat the cream cheese until smooth. Add sugar and vanilla, mixing well. Add eggs one at a time, beating just until combined. Divide the cheesecake batter evenly among the crusts.
- For the apple topping: In a skillet over medium heat, cook diced apples with brown sugar, cinnamon, and butter for 5–6 minutes, until softened. Spoon a small amount over each cheesecake.
- For the crisp topping: Combine oats, flour, brown sugar, and cinnamon. Cut in the cold butter until crumbly. Sprinkle over the top of each cheesecake.
- Bake for 20–22 minutes, or until centers are set. Cool completely, then chill in the refrigerator for at least 2 hours before serving.
Notes
- Best made a day ahead for full flavor.
- Use tart apples like Granny Smith or Honeycrisp for balance.
- Top with caramel sauce or whipped cream for extra indulgence.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 310
- Sugar: 21g
- Sodium: 170mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
