Apple Crisp Mini Cheesecakes
These Apple Crisp Mini Cheesecakes feature a buttery cookie crust, creamy cheesecake filling, and a warm cinnamon apple topping, perfect for fall desserts.
Ingredients
Crust
- 1 cup Graham cracker crumbs Can be substituted with crushed vanilla wafers or gingersnaps.
- 5 tablespoons Melted butter Holds the crust together.
- 2 tablespoons Sugar Adds sweetness to the crust.
Cheesecake Filling
- 8 ounces Cream cheese, softened Make sure it's softened to avoid lumps.
- 1/2 cup Sugar Sweetens the filling.
- 2 large Eggs Helps to set the filling.
- 1/4 cup Sour cream or Greek yogurt Adds creaminess and tang.
- 1 teaspoon Vanilla extract Essential flavor.
Apple Layer
- 2 cups Apples, diced Granny Smith or Honeycrisp recommended.
- 1 teaspoon Cinnamon Enhances the apple flavor.
- 1/4 teaspoon Salt Balances sweetness.
Crisp Topping
- 1/2 cup Oats Adds texture.
- 1/4 cup Brown sugar For a caramel flavor.
- 2 tablespoons Melted butter Binds the topping into crumbles.
Instructions
Preparation
- Preheat the oven to 325°F (160°C). Line a muffin tin with liners.
- Mix the graham cracker crumbs, melted butter, and sugar until well combined, then press into the bottom of each muffin liner.
- Bake the crust for 5 minutes, then remove from the oven and let cool slightly.
Cheesecake Filling
- In a mixing bowl, beat the softened cream cheese and sugar until smooth.
- Add eggs one at a time, mixing on low until just combined. Then, mix in sour cream and vanilla.
- Spoon the cheesecake filling over the cooled crusts, filling each liner about 3/4 full.
Apple Topping
- In a separate bowl, toss the diced apples with cinnamon and salt.
- Top each cheesecake with the apple mixture.
Crisp Topping
- Mix oats, brown sugar, and melted butter in a bowl until crumbly. Sprinkle this over the apple layer.
- Bake in the preheated oven for an additional 20 minutes or until the topping is golden.
Final Steps
- Remove from the oven and allow to cool completely at room temperature.
- Refrigerate for at least 2 hours or overnight before serving.
Notes
These mini cheesecakes can be made ahead of time and stored in the fridge for up to 4 days. For longer storage, freeze them for 1-2 months.