Apple Crisp Mini Cheesecakes – A Fall-Inspired Bite-Sized Delight

These Apple Crisp Mini Cheesecakes combine the rich, creamy texture of classic cheesecake with the warm, comforting flavors of apple crisp. Each mini cheesecake is topped with a cinnamon-spiced apple filling and a crunchy oat streusel, making it the perfect dessert for fall or any time you crave something sweet and cozy. The cheesecake base is smooth and velvety, while the apple topping adds a delightful tang, making this bite-sized treat irresistible. Perfect for fall parties, family gatherings, or holiday desserts, these mini cheesecakes are sure to impress.

Ingredients:

For the crust:

• 1 cup graham cracker crumbs
  
  

• 2 tablespoons sugar
  
  

• 1/2 teaspoon cinnamon
  
  

• 3 tablespoons unsalted butter, melted
  
  

For the cheesecake filling:

• 16 oz cream cheese, softened
  
  

• 1/4 cup granulated sugar
  
  

• 1 teaspoon vanilla extract
  
  

• 1 large egg
  
  

For the apple topping:

• 2 medium apples, peeled and diced
  
  

• 1 tablespoon butter
  
  

• 1 tablespoon sugar
  
  

• 1 teaspoon cinnamon
  
  

For the crumble topping:

• 1/4 cup rolled oats
  
  

• 2 tablespoons flour
  
  

• 2 tablespoons brown sugar
  
  

• 2 tablespoons unsalted butter, cold
  
  

Directions:

1. Preheat the oven to 325°F (163°C). Line a muffin tin with paper liners or grease with cooking spray.
   
   

2. In a medium bowl, combine the graham cracker crumbs, sugar, cinnamon, and melted butter. Press the mixture into the bottom of each muffin cup to form the crust.
   
   

3. In a separate bowl, beat together the softened cream cheese, sugar, vanilla extract, and egg until smooth. Spoon the mixture evenly over the graham cracker crusts.
   
   

4. In a small saucepan, melt the butter for the apple topping over medium heat. Add the diced apples, sugar, and cinnamon. Cook for 4-5 minutes until the apples are tender and slightly caramelized.
   
   

5. Spoon a small amount of the cooked apples on top of each cheesecake.
   
   

6. To make the crumble topping, mix the oats, flour, brown sugar, and cold butter in a small bowl until it resembles a coarse crumble. Sprinkle this over the apple topping on each mini cheesecake.
   
   

7. Bake the mini cheesecakes for 18-20 minutes or until the filling is set. Let them cool completely before refrigerating for at least 2 hours to firm up.
   
   

8. Serve chilled, and enjoy these fall-inspired treats!
   
   

Nutritional Value (per serving):

• Calories: 210 kcal
  
  

• Carbohydrates: 23g
  
  

• Protein: 3g
  
  

• Fat: 12g
  
  

• Saturated Fat: 7g
  
  

• Cholesterol: 39mg
  
  

• Sodium: 125mg
  
  

• Fiber: 2g
  
  

• Sugar: 14g