Enjoy the flavors of fall with these Apple Crisp Mini Cheesecakes! These delightful bite-sized treats feature a creamy cheesecake filling, a sweet apple topping, and a crunchy crumb topping, all nestled in a buttery graham cracker crust. Perfect for any gathering, these mini cheesecakes offer a full-sized flavor experience in a convenient portion.
Ingredients
Graham Cracker Crust:
- 3/4 cup graham cracker crumbs
- 1 1/2 tablespoons sugar
- 1/2 teaspoon cinnamon
- 3 tablespoons unsalted butter, melted
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 unsalted butter, melted
Apple Filling:
- 2 medium-small apples, peeled and finely chopped
- 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
- 6 tablespoons sugar
- 1 1/2 teaspoons vanilla extract
- 2 teaspoons all-purpose flour
- 1 egg
- Caramel sauce, for serving
Instructions
- Prepare the Cupcake Pan: Line a standard cupcake pan with paper liners (this recipe makes 9 mini cheesecakes). Preheat your oven to 325°F (160°C).
- Make the Crust: In a bowl, combine graham cracker crumbs, sugar, and cinnamon. Add melted butter and mix well. Press about 2 tablespoons of the mixture into the bottom of each cupcake liner and refrigerate.
- Prepare the Crumb Topping: In another bowl, mix together flour, brown sugar, oats, cinnamon, and nutmeg. Stir in melted butter until coarse crumbs form. Chill until ready to use.
- Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with sugar, vanilla, and flour until smooth. Add the egg and mix just until combined. Spoon the cheesecake filling into the crusts, filling each about two-thirds full.
- Make the Apple Filling: Toss the chopped apples with lemon juice, brown sugar, cornstarch, cinnamon, and nutmeg. Spoon the apple mixture over the cheesecake filling, filling each cup almost to the top. Gently press the apples down with your palm.
- Add the Crumb Topping: Generously sprinkle the cinnamon oat crumb mixture on top of the apples.
- Bake: Bake for about 28-30 minutes, or until the tops are set and slightly golden.
- Cool and Serve: Allow the mini cheesecakes to cool for 30 minutes in the pan before removing them. Chill in the refrigerator until ready to serve. Drizzle with caramel sauce before enjoying!
