These Apple Crisp Mini Cheesecakes combine the creamy richness of cheesecake with the spiced goodness of apple crisp. Featuring a buttery graham cracker crust, spiced apple filling, and a crunchy oat crumble topping, these mini desserts are perfect for fall or any time of the year!
Ingredients:
For the Crust:
1 cup graham cracker crumbs
2 tablespoons granulated sugar
¼ cup unsalted butter, melted
For the Cheesecake Filling:
16 oz cream cheese, softened
½ cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
For the Apple Filling:
2 cups apples, peeled and diced (Granny Smith or Honeycrisp)
2 tablespoons granulated sugar
½ teaspoon ground cinnamon
1 teaspoon lemon juice
For the Crisp Topping:
¼ cup old-fashioned oats
¼ cup all-purpose flour
¼ cup light brown sugar, packed
½ teaspoon ground cinnamon
¼ cup unsalted butter, cold and cubed
Directions:
Preheat the Oven:
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
Make the Crust:
In a small bowl, mix the graham cracker crumbs, sugar, and melted butter until combined. Press about 1 tablespoon of the mixture into the bottom of each cupcake liner to form the crust. Bake for 5 minutes, then remove from the oven and set aside.
Prepare the Cheesecake Filling:
In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the vanilla extract and eggs, one at a time, beating until fully combined. Spoon the cheesecake mixture over each graham cracker crust, filling the liners about ¾ full.
Prepare the Apple Filling:
In a medium bowl, toss the diced apples with sugar, cinnamon, and lemon juice. Spoon a small amount of the apple mixture on top of the cheesecake filling in each liner.
Make the Crisp Topping:
In another bowl, combine the oats, flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Sprinkle the crisp topping evenly over the apple layer in each liner.
Bake:
Bake for 25-30 minutes, or until the cheesecakes are set and the crisp topping is golden. Allow the cheesecakes to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. Refrigerate for at least 2 hours before serving.
Serve:
Serve these mini cheesecakes chilled, topped with a drizzle of caramel sauce if desired. Enjoy!
Prep Time: 25 minutes | Cooking Time: 30 minutes | Chill Time: 2 hours
Calories: ~250 kcal per mini cheesecake | Servings: 12 mini cheesecakes