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Apple Crisp Mini Cheesecakes

A delightful blend of creamy cheesecake and apple crisp nestled in a graham cracker crust, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 2 hours 50 minutes
Servings: 9 pieces
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 250
Ingredients Method Notes

Ingredients
  

Crust
  • 3/4 cup graham cracker crumbs Using organic for better flavor is recommended.
  • 1 1/2 tablespoons sugar
  • 1/2 teaspoon cinnamon
  • 3 tablespoons unsalted butter, melted Be sure to use unsalted butter.
Topping
  • 1/3 cup all-purpose flour
  • 1/3 cup light brown sugar
  • 1/3 cup quick-cooking oats Avoid instant oats.
  • 3/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 2 1/2 tablespoons unsalted butter, melted
Apple Filling
  • 2 medium-small apples, peeled and chopped Granny Smith or Honeycrisp are recommended.
  • 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
Cheesecake Filling
  • 10 oz cream cheese, softened Full-fat cream cheese yields the richest flavor.
  • 6 tablespoons sugar
  • 1 1/2 teaspoons vanilla extract
  • 2 teaspoons all-purpose flour
  • 1 large egg
To Serve
  • Caramel sauce For drizzling before serving.

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C). Line a muffin tin with cupcake liners and set aside.
  2. In a mixing bowl, combine crust ingredients until well-combined, then press into the bottom of each cupcake liner. Refrigerate.
  3. In another bowl, mix topping ingredients until it resembles coarse crumbs. Refrigerate.
  4. Toss together apple filling ingredients in a separate bowl and set aside.
  5. Beat together cheesecake filling ingredients in a mixing bowl until smooth.
Assembly
  1. Spoon the cheesecake filling over the crusts, filling each about 2/3 full. Top with the apple mixture and finish with the crumb topping.
Baking
  1. Bake in the preheated oven for 28-30 minutes, or until the filling is set but slightly jiggly.
  2. Allow to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Chilling and Serving
  1. Refrigerate for at least 2 hours to let them set properly.
  2. Drizzle with caramel sauce just before serving.

Notes

Store in an airtight container in the fridge for up to 4 days. These can be frozen for up to 2 months. Let them cool before refrigerating to prevent cracking.