Apple Crisp Mini Cheesecakes
A delightful blend of creamy cheesecake, spiced apples, and crunchy oat topping in convenient mini portions, perfect for any occasion.
Ingrédients
For the Crust
- 3/4 cup graham cracker crumbs
- 1.5 tablespoons sugar
- 1/2 teaspoon cinnamon
- 3 tablespoons unsalted butter, melted
For the Cheesecake Filling
- 10 oz cream cheese, softened
- 6 tablespoons sugar
- 1.5 teaspoons vanilla extract
- 2 teaspoons all-purpose flour
- 1 egg
For the Apple Topping
- 2 medium-small apples, peeled and chopped finely
- 2 teaspoons freshly squeezed lemon juice
- 1.5 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 2 tablespoons light brown sugar
- 1.5 teaspoons cornstarch
For the Streusel Topping
- 1/3 cup all-purpose flour
- 1/3 cup light brown sugar
- 1/3 cup quick-cooking oats
- 3/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 2.5 tablespoons unsalted butter, melted
For Serving
- Caramel sauce (optional)
Instructions
Preparation
- Preheat your oven to 325°F (163°C) and line a standard cupcake pan with paper liners.
Make the Crust
- In a mixing bowl, combine graham cracker crumbs, sugar, and cinnamon.
- Stir in melted unsalted butter until the mixture resembles wet sand.
- Press about 2 tablespoons of the mixture firmly into each cupcake liner.
- Chill the crusts in the refrigerator while preparing the filling.
Create the Streusel Topping
- In another bowl, mix together flour, light brown sugar, oats, cinnamon, and nutmeg.
- Drizzle with melted butter and stir until the mixture becomes coarse crumbs.
- Refrigerate the streusel topping while preparing the filling.
Prepare the Cheesecake Filling
- Beat together cream cheese, sugar, vanilla extract, and flour until fluffy.
- Add the egg and mix until just combined, being careful not to overmix.
Form the Apple Topping
- In a medium bowl, toss together chopped apples with lemon juice, brown sugar, cinnamon, nutmeg, and cornstarch until evenly coated.
Assemble the Cheesecakes
- Spoon the cheesecake filling over each crust, filling about 2/3 full.
- Gently spoon the apple mixture over the filling, pressing down lightly to secure.
Adding the Streusel
- Sprinkle the chilled streusel topping generously over each cheesecake.
Bake
- Place the pan in the oven and bake for 28-30 minutes. The edges should be set but the center has a slight jiggle.
Cool and Chill
- Let the cheesecakes cool in the pan for 30 minutes at room temperature.
- Transfer to the refrigerator to chill for at least 2 hours.
Serve
- Drizzle with caramel sauce if desired and enjoy!
Notes
Mini cheesecakes can be stored in an airtight container for up to 5 days in the refrigerator or up to 3 months in the freezer. Reheat in the microwave for 10-15 seconds for a warm treat.