Apple Crisp Mini Cheesecakes

These delightful mini cheesecakes combine creamy cheesecake and warm apple crisp flavors, ideal for parties or cozy nights at home.

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Course: Dessert

Cuisine: American

Keyword: apple crisp, dessert recipe, easy desserts, individual servings, mini cheesecakes

Prep Time: 30

Cook Time: 30

Total Time: 1

Servings: servings

Calories: 210kcal

Ingredients

For the crust

¾ cup graham cracker crumbs
1 ½ tablespoons sugar
½ teaspoon cinnamon
3 tablespoons unsalted butter, melted

For the cheesecake filling

10 oz cream cheese, softened Make sure it's at room temperature.
6 tablespoons sugar
1 ½ teaspoons vanilla
2 teaspoons all-purpose flour
1 egg

For the apple mixture

2 medium-small apples, peeled and chopped finely
2 teaspoons freshly squeezed lemon juice
1 ½ teaspoons cinnamon
¼ teaspoon nutmeg
2 tablespoons light brown sugar
1 ½ teaspoons cornstarch

For the streusel topping

⅓ cup all-purpose flour
⅓ cup light brown sugar
⅓ cup quick-cooking oats
¾ teaspoon cinnamon
⅛ teaspoon nutmeg
2 ½ tablespoons unsalted butter, melted

For serving

Caramel sauce For drizzling over the mini cheesecakes.

Instructions

Preparation

Start by lining a standard cupcake pan with paper liners. Preheat your oven to 325°F.
In a bowl, mix the graham cracker crumbs, cinnamon, and sugar. Add the melted butter and stir until well combined.
Press about 2 tablespoons of the mixture into each cupcake liner. After pressing, place the pan in the refrigerator to set.
For the streusel topping, combine the all-purpose flour, light brown sugar, oats, cinnamon, and nutmeg in a bowl. Add the melted butter and stir until coarse crumbs form. Refrigerate this mixture as well.
In another bowl, beat the softened cream cheese with 6 tablespoons of sugar, vanilla, and 2 teaspoons of flour until smooth. Add the egg and mix just until combined.
Spoon the cheesecake filling over each crust in the cupcake liners, filling them about two-thirds full.
In a separate bowl, toss the chopped apples with lemon juice, brown sugar, cornstarch, cinnamon, and nutmeg until the apples are well coated.
Spoon the apple mixture over the cheesecake filling in each mini cheesecake. Gently press down with your palm to ensure everything stays in place.
Generously sprinkle the streusel topping over each cheesecake.

Baking

Bake the mini cheesecakes for about 28 to 30 minutes, or until the edges are set.
Once baked, cool the cheesecakes in the pan for about 30 minutes. Then transfer them to the refrigerator to chill.

Serving

Serve your Apple Crisp Mini Cheesecakes drizzled with caramel sauce for an extra sweet touch!

Notes

To store leftover mini cheesecakes, place them in an airtight container and keep them in the refrigerator for 3 to 4 days or freeze them tightly wrapped to prevent freezer burn.

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