u9552142339 Apple Crisp Mini Cheesecakes v 6.1 c0fe3539 be80 466f a4d6 a3c4784f35af 1

Apple Crisp Mini Cheesecakes

Apple Crisp Mini Cheesecakes are an easy and irresistible fall dessert that combines the rich flavor of cheesecake with a cozy apple crisp topping. These bite-sized treats pack all the flavor of a full-sized dessert into a single serving!

Table of Contents

Ingredients

Graham Cracker Crust:

  • 3/4 cup graham cracker crumbs
  • 1 1/2 tablespoons sugar
  • 1/2 teaspoon cinnamon
  • 3 tablespoons melted unsalted butter

Crumb 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 1/2 tablespoons melted unsalted butter

Apple Filling:

  • 2 medium apples, peeled and finely chopped
  • 2 teaspoons fresh 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 softened cream cheese
  • 6 tablespoons sugar
  • 1 1/2 teaspoons vanilla extract
  • 2 teaspoons all-purpose flour
  • 1 egg

Caramel sauce (for serving)

Instructions

  1. Line a standard cupcake pan with 9 paper liners and preheat your oven to 325°F.
  2. Crust: Mix together graham cracker crumbs, sugar, and cinnamon. Add melted butter and stir until combined. Press about 2 tablespoons of the mixture into each liner and refrigerate.
  3. Topping: In a separate bowl, mix flour, brown sugar, oats, cinnamon, and nutmeg. Stir in the melted butter until the mixture forms coarse crumbs. Refrigerate until needed.
  4. Cheesecake Filling: Beat softened cream cheese with sugar, vanilla, and flour. Add the egg and mix just until combined. Fill the cupcake liners about two-thirds full with the cheesecake mixture.
  5. Apple Filling: Toss apples with lemon juice, brown sugar, cornstarch, cinnamon, and nutmeg. Spoon the apple mixture over the cheesecake filling and press gently.
  6. Crumble Topping: Generously sprinkle the crumb topping over the apples.
  7. Bake for 28-30 minutes. Let cool in the pan for 30 minutes, then refrigerate.
  8. Drizzle with caramel sauce before serving.

These mini cheesecakes are perfect for fall gatherings or as a delicious individual treat!

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