Description

These Apple Crisp Mini Cheesecakes are the perfect single-serving dessert combining a buttery graham cracker crust, creamy cheesecake filling, and a warm, spiced apple topping finished with a crunchy oat crumb and a drizzle of caramel sauce. Ideal for fall or anytime you crave a comforting, fruity dessert with a rich twist.

Ingredients

Scale

Graham Cracker Crust:

3/4 cup graham cracker crumbs
1 and 1/2 Tablespoons sugar
1/2 teaspoon cinnamon
3 Tablespoons unsalted butter, melted

Crumb Topping:

1/3 cup all-purpose flour
1/3 cup light brown sugar
1/3 cup quick-cooking oats
3/4 teaspoon cinnamon
1/8 teaspoon nutmeg
2 and 1/2 Tablespoons unsalted butter, melted

Apple Filling:

2 medium-small apples, peeled and finely chopped
2 teaspoons freshly squeezed lemon juice
1 and 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
2 Tablespoons light brown sugar
1 and 1/2 teaspoons cornstarch

Cheesecake Filling:

10 oz. cream cheese, softened
6 Tablespoons sugar
1 and 1/2 teaspoons vanilla extract
2 teaspoons all-purpose flour
1 egg

For Serving:

Caramel sauce, for drizzling

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Instructions

Prepare Pan and Oven: Line a standard cupcake pan with paper liners, as this recipe yields 9 mini cheesecakes. Preheat your oven to 325°F (163°C).
Make the Graham Cracker Crust: In a bowl, combine graham cracker crumbs with cinnamon and sugar. Add melted butter and stir until the mixture holds together. Press nearly 2 tablespoons of this mixture firmly into the bottom of each paper liner. Refrigerate to set the crust while preparing other components.
Prepare Crumb Topping: Mix all-purpose flour, light brown sugar, quick-cooking oats, cinnamon, and nutmeg in a bowl. Stir in melted butter until coarse crumbs form. Place this topping in the refrigerator until ready to use, allowing it to firm up.
Make the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese with sugar, vanilla extract, and flour until smooth. Add the egg and mix just until combined, being careful not to overmix. Spoon this filling evenly over the chilled crusts, filling each liner about two-thirds full.
Prepare the Apple Filling: Toss the finely chopped apples with lemon juice to prevent browning. Add light brown sugar, cornstarch, cinnamon, and nutmeg; stir thoroughly to combine. Spoon the apple mixture over the cheesecake filling in each cup, filling nearly to the top, and gently press down with your palm to compact slightly.
Add Crumb Topping and Bake: Generously sprinkle the chilled cinnamon oat crumb topping over the apples in each cup. Place the cupcake pan in the preheated oven and bake for 28 to 30 minutes, or until the cheesecake filling is set and the topping is golden brown.
Cool and Chill: Allow the mini cheesecakes to cool in the pan for 30 minutes at room temperature. Then, carefully remove them from the pan and transfer to the refrigerator to chill before serving.
Serve: Just before serving, drizzle each mini cheesecake with caramel sauce for added sweetness and a decadent finish.

Notes

Make sure the cream cheese is fully softened before mixing to avoid lumps in the cheesecake filling.
Pushing down gently on the apple filling helps keep the layers intact and results in a better texture.
Use paper liners in the cupcake pan for easy removal and cleanup.
These mini cheesecakes are best served chilled but can be stored in the refrigerator for up to 3 days.
For a gluten-free version, substitute gluten-free graham crackers and flour blends.

Nutrition

Serving Size: 1 mini cheesecake
Calories: 310 kcal
Sugar: 20 g
Sodium: 140 mg
Fat: 20 g
Saturated Fat: 12 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 60 mg