Description
Delight in these Apple Crisp Mini Cheesecakes, a perfect blend of creamy cheesecake and warm, spiced apple topping with a crunchy oat crisp. Individually portioned for easy serving, they combine graham cracker crusts with caramelized apple filling and a buttery crisp topping, baked to perfection. Ideal for dessert lovers looking for a comforting yet elegant treat.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- 2 tablespoons melted butter
- 1/4 cup brown sugar
Apple Filling
- 2 medium apples, peeled, cored, and diced (Granny Smith or Honeycrisp)
- 1 tablespoon butter
- 2 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon lemon juice
Cheesecake Filling
- 16 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs
Crisp Topping
- 1/2 cup old-fashioned oats
- 1/4 cup flour
- 1/4 cup brown sugar
- 1/4 cup cold butter, cubed
- Pinch of salt
Instructions
- Prepare the Cheesecake Base: Preheat your oven to 325°F (165°C) and line a muffin tin with cupcake liners. In a medium bowl, mix together graham cracker crumbs, melted butter, and brown sugar. Press this mixture firmly into the bottom of each liner to form the crust layer for the mini cheesecakes.
- Make the Apple Filling: Melt butter in a small saucepan over medium heat. Add diced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook for 5-7 minutes, stirring occasionally until apples are softened and caramelized. Remove from heat and let cool.
- Prepare the Cheesecake Filling: In a large bowl, beat softened cream cheese until smooth and creamy. Add sour cream, granulated sugar, and vanilla extract, then beat again until well combined. Add eggs one at a time, beating lightly after each addition just until incorporated.
- Assemble the Mini Cheesecakes: Spoon the cheesecake filling evenly over the graham cracker crusts in the muffin tin. Then, top each portion with a spoonful of the cooled apple mixture.
- Make the Crisp Topping: In a small bowl, combine oats, flour, brown sugar, and a pinch of salt. Cut in the cold cubed butter with a pastry cutter or fingers until the mixture forms coarse crumbs. Sprinkle this evenly over the apple topping on each mini cheesecake.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the cheesecakes are set in the middle and the crisp topping is golden brown. Remove from oven and allow to cool completely in the pan.
- Chill and Serve: Once cooled, refrigerate the mini cheesecakes for at least 2 hours to ensure they are fully set. Remove from muffin tin and serve chilled. Enjoy your delicious apple crisp mini cheesecakes!
Notes
- You can substitute apples with pears for a different flavor profile.
- For an extra crunch, add chopped nuts like pecans or walnuts to the crisp topping.
- Make sure the cream cheese is thoroughly softened to avoid lumps in the cheesecake filling.
- Allow the cheesecakes to cool completely before refrigerating to prevent condensation from making the topping soggy.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
