Apple Crisp Mini Cheesecakes

Apple Crisp Mini Cheesecakes are a delightful fall dessert that combines the flavors of a classic apple crisp with the creamy goodness of cheesecake. These mini cheesecakes feature a buttery graham cracker crust, a smooth and velvety cheesecake filling, and a spiced apple topping with an oat crumble. Perfect for holiday gatherings or as a sweet treat, these individual portions make serving easy and fun.

Ingredients

For the Graham Cracker Crust:

• ¾ cup graham cracker crumbs
  
  

• 1 ½ tbsp sugar
  
  

• ½ tsp cinnamon
  
  

• 3 tbsp unsalted butter, melted
  
  

For the Crumb Topping:

• ⅓ cup all-purpose flour
  
  

• ⅓ cup light brown sugar
  
  

• ⅓ cup quick-cooking oats
  
  

• ¾ tsp cinnamon
  
  

• ⅛ tsp nutmeg
  
  

• 2 ½ tbsp unsalted butter, melted
  
  

For the Apple Filling:

• 2 medium-small apples, peeled and chopped
  
  

• 2 tsp freshly squeezed lemon juice
  
  

• 1 ½ tsp cinnamon
  
  

• ¼ tsp nutmeg
  
  

• 2 tbsp light brown sugar
  
  

• 1 ½ tsp cornstarch
  
  

For the Cheesecake Filling:

• 10 oz cream cheese, softened
  
  

• 6 tbsp sugar
  
  

• 1 ½ tsp vanilla extract
  
  

• 2 tsp all-purpose flour
  
  

• 1 egg
  
  

For Serving:

• Caramel sauce
  
  

Directions

1. Preheat the oven to 325°F (163°C) and line a standard cupcake pan with paper liners.
   
   

2. For the crust, stir together graham cracker crumbs, cinnamon, and sugar. Add melted butter and mix until combined. Press about 2 tablespoons of the mixture into the bottom of each paper liner and refrigerate.
   
   

3. For the topping, mix flour, light brown sugar, oats, cinnamon, and nutmeg. Add melted butter and stir until coarse crumbs form. Place in the fridge until ready to use.
   
   

4. For the cheesecake filling, beat cream cheese with sugar, vanilla, and flour until smooth. Add the egg and mix until combined.
   
   

5. Spoon the cheesecake filling over the crusts, filling each about ⅔ full.
   
   

6. Toss chopped apples with lemon juice, brown sugar, cornstarch, cinnamon, and nutmeg. Spoon the apple mixture on top of the cheesecake filling and gently press with your palm.
   
   

7. Sprinkle the cinnamon oat crumbs generously over the apples.
   
   

8. Bake for 28-30 minutes, or until the tops are golden and set.
   
   

9. Cool in the pan for 30 minutes, then remove from the pan and refrigerate until fully chilled.
   
   

10. Serve drizzled with caramel sauce.
    
    

Nutritional Value (per serving)

• Calories: 300 kcal
  
  

• Carbohydrates: 37g
  
  

• Protein: 4g
  
  

• Fat: 17g
  
  

• Saturated Fat: 8g
  
  

• Cholesterol: 45mg
  
  

• Sodium: 90mg
  
  

• Potassium: 180mg
  
  

• Fiber: 2g
  
  

• Sugar: 22g
  
  

• Vitamin A: 310 IU
  
  

• Vitamin C: 4mg
  
  

• Calcium: 50mg
  
  

• Iron: 1mg