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Apple Crisp Mini Cheesecakes

Irresistible Apple Crisp Mini Cheesecakes for Fall Bliss

Apple Crisp Mini Cheesecakes blend rich cheesecake with tender, cinnamon-kissed apples and a crunchy oat crumble, perfect for fall.
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Prep Time 30 minutes
Cook Time 30 minutes
Chill Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 mini cheesecakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 1 cup Graham Cracker Crumbs
  • 2 tablespoons Granulated Sugar can substitute with brown sugar
  • 5 tablespoons Melted Butter warm for blending
Cheesecake Filling
  • 8 oz Cream Cheese room temperature
  • 1 large Egg at room temperature
  • 1 teaspoon Vanilla Extract or vanilla bean paste
  • 2 tablespoons Flour can use almond flour for gluten-free
Apple Layer
  • 2 cups Diced Apples (preferably Golden Delicious) toss with lemon juice
  • 1 tablespoon Cornstarch
  • 2 tablespoons Brown Sugar adjust for sweetness
  • 1 teaspoon Cinnamon
  • 1 teaspoon Nutmeg optional cardamom for twist
Streusel Topping
  • 1 cup Flour
  • 1/2 cup Oats use rolled oats
  • 1/2 cup Brown Sugar
  • 5 tablespoons Butter chilled
  • 1 teaspoon Spices cinnamon or nutmeg

Equipment

  • Muffin tin
  • Mixing Bowls
  • Electric Mixer
  • refrigerator
  • Oven

Method
 

Preparation
  1. Prepare the crust by mixing graham cracker crumbs, granulated sugar, and melted butter until resembling wet sand. Press into muffin tin and chill for 10 minutes.
  2. Make the filling by beating cream cheese and sugar until smooth. Mix in vanilla extract and flour, then gently add the egg. Do not overmix.
  3. Prepare the apple layer by tossing diced apples with lemon juice, cornstarch, brown sugar, cinnamon, and nutmeg.
  4. Assemble by removing crust from fridge, spooning cheesecake filling over crust, topping with apple mixture, and carefully pressing down.
  5. Make streusel topping by mixing flour, oats, brown sugar, spices, and cold butter until crumbly. Sprinkle over apple layer.
  6. Bake at 325°F for 28-30 minutes until edges set and centers jiggle slightly. Cool in pan for 30 minutes then chill in fridge.

Nutrition

Serving: 1mini cheesecakeCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 12gVitamin A: 200IUVitamin C: 2mgCalcium: 50mgIron: 0.5mg

Notes

These mini cheesecakes are best served chilled or at room temperature. Perfect for gatherings and can be made ahead of time.

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