Description

These Apple Crisp Mini Cheesecakes combine a buttery graham cracker crust, creamy cheesecake filling, spiced apple topping, and a crunchy cinnamon-oat crumb topping. Perfectly portioned in cupcake liners, these individual desserts offer a delightful blend of textures and flavors, finished with a drizzle of caramel sauce for an extra touch of sweetness.

Ingredients

Scale

Graham Cracker Crust:

3/4 cup graham cracker crumbs
1 and 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 and 1/2 Tablespoons unsalted butter, melted

Apple Filling:

2 medium-small apples, peeled and finely chopped
2 teaspoons freshly squeezed lemon juice
1 and 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
2 Tablespoons light brown sugar
1 and 1/2 teaspoons cornstarch

Cheesecake Filling:

10 oz. cream cheese, softened
6 Tablespoons sugar
1 and 1/2 teaspoons vanilla extract
2 teaspoons all-purpose flour
1 egg

For Serving:

Caramel sauce

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Instructions

Prepare Cups: Line a standard cupcake pan with paper liners, ensuring you have 9 liners as this recipe yields 9 mini cheesecakes.
Make the Crust: Preheat the oven to 325°F. In a bowl, stir graham cracker crumbs with sugar and cinnamon using a fork. Add melted butter and mix thoroughly. Press nearly 2 tablespoons of the crust mixture into the bottom of each paper liner, then place the pan in the refrigerator to chill.
Prepare the Crumb Topping: In a separate bowl, combine all-purpose flour, light brown sugar, oats, cinnamon, and nutmeg. Pour in melted butter and stir until coarse crumbs form. Refrigerate this crumb topping until ready to use.
Make the Cheesecake Filling: Beat the softened cream cheese with sugar, vanilla extract, and flour until smooth. Add the egg and mix just until combined to avoid overmixing. Spoon the cheesecake filling evenly over the chilled crusts, filling about two-thirds of each paper liner.
Prepare Apple Filling: Toss the finely chopped apples with lemon juice to prevent browning. Mix in light brown sugar, cornstarch, cinnamon, and nutmeg until well combined. Spoon the apple mixture evenly over the cheesecake filling, filling the cupcakes almost to the top. Gently press the apples down with your palm to compact them slightly.
Add Crumb Topping: Generously sprinkle the chilled cinnamon oat crumb topping over the apples in each cupcake liner.
Bake: Place the pan in the preheated oven and bake for 28-30 minutes, or until the crumb topping is golden and the cheesecake filling is set.
Cool and Chill: Allow the mini cheesecakes to cool in the pan for 30 minutes. Then, remove them from the pan carefully and transfer to the refrigerator to chill until ready to serve.
Serve: Just before serving, drizzle each mini cheesecake with caramel sauce for extra sweetness and flavor.

Notes

Use room temperature cream cheese for a smoother cheesecake filling.
Be careful not to overmix the cheesecake filling to prevent cracking during baking.
Ensure apples are finely chopped for even layering and better texture in the mini cheesecakes.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
For a gluten-free option, substitute graham crackers and flour with gluten-free versions.

Nutrition

Serving Size: 1 mini cheesecake
Calories: 320
Sugar: 22g
Sodium: 150mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 7g
Trans Fat: 0.5g
Carbohydrates: 28g
Fiber: 2g
Protein: 5g
Cholesterol: 70mg