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Apple Crisp Mini Cheesecakes

A delightful blend of creamy cheesecake, spiced apples, and crunchy oat topping in convenient mini portions, perfect for any occasion.
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Préparation 20 minutes
Cuisson 30 minutes
Temps total 50 minutes
Portions: 12 servings
Plat: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Préparation Notes

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)

Préparation
 

Preparation
  1. Preheat your oven to 325°F (163°C) and line a standard cupcake pan with paper liners.
Make the Crust
  1. In a mixing bowl, combine graham cracker crumbs, sugar, and cinnamon.
  2. Stir in melted unsalted butter until the mixture resembles wet sand.
  3. Press about 2 tablespoons of the mixture firmly into each cupcake liner.
  4. Chill the crusts in the refrigerator while preparing the filling.
Create the Streusel Topping
  1. In another bowl, mix together flour, light brown sugar, oats, cinnamon, and nutmeg.
  2. Drizzle with melted butter and stir until the mixture becomes coarse crumbs.
  3. Refrigerate the streusel topping while preparing the filling.
Prepare the Cheesecake Filling
  1. Beat together cream cheese, sugar, vanilla extract, and flour until fluffy.
  2. Add the egg and mix until just combined, being careful not to overmix.
Form the Apple Topping
  1. In a medium bowl, toss together chopped apples with lemon juice, brown sugar, cinnamon, nutmeg, and cornstarch until evenly coated.
Assemble the Cheesecakes
  1. Spoon the cheesecake filling over each crust, filling about 2/3 full.
  2. Gently spoon the apple mixture over the filling, pressing down lightly to secure.
Adding the Streusel
  1. Sprinkle the chilled streusel topping generously over each cheesecake.
Bake
  1. 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
  1. Let the cheesecakes cool in the pan for 30 minutes at room temperature.
  2. Transfer to the refrigerator to chill for at least 2 hours.
Serve
  1. Drizzle with caramel sauce if desired and enjoy!

Notes et conservation

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.