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Apple Crisp Mini Cheesecakes

Apple Crisp Mini Cheesecakes

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Discover the ultimate fall delight with these Apple Crisp Mini Cheesecakes! Combining the velvety texture of cheesecake with spiced apples and a glorious crunchy oat topping, this easy recipe is perfect for any occasion. Each mini cheesecake is nestled in a graham cracker crust, making them not only delicious but also perfectly portioned for sharing. Ideal for cozy nights or festive gatherings, these treats will quickly become your family’s favorite dessert. Enjoy the warm flavors of autumn in every bite!

Ingredients

Scale
  • 3/4 cup graham cracker crumbs
  • 1 1/2 tablespoons sugar
  • 1/2 teaspoon cinnamon
  • 3 tablespoons unsalted butter, melted
  • 10 oz cream cheese, softened
  • 6 tablespoons sugar
  • 1 1/2 teaspoons vanilla
  • 2 teaspoons all-purpose flour
  • 1 egg
  • 2 medium-small apples, peeled and chopped finely
  • 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
  • 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
  • Caramel sauce for drizzling

Instructions

  1. Preheat your oven to 325°F (160°C) and line a cupcake pan with paper liners.
  2. In a bowl, mix graham cracker crumbs, sugar, cinnamon, and melted butter. Press into the cupcake liners to form the crust.
  3. For the streusel topping, combine flour, brown sugar, oats, cinnamon, nutmeg, and melted butter until crumbly.
  4. Beat cream cheese until smooth before adding sugar, vanilla, flour, and egg; mix until combined.
  5. Distribute cheesecake filling over each crust and top with a mixture of chopped apples tossed in lemon juice, brown sugar, cornstarch, cinnamon, and nutmeg.
  6. Sprinkle streusel topping over apples and bake for 28-30 minutes until edges are set.
  7. Cool before refrigerating; serve chilled with caramel drizzle.

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