Description
These Apple Crisp Mini Cheesecakes combine a creamy cheesecake filling with a sweet and spiced apple topping and a crunchy oat crisp finish. Perfect for individual servings, these mini treats feature a graham cracker crust and are baked to perfection, offering a delightful balance of textures and flavors reminiscent of classic apple crisp desserts.
Ingredients
Scale
For the crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- ¼ teaspoon ground cinnamon
- ¼ cup melted butter
For the cheesecake filling:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the apple topping:
- 2 large apples, peeled and diced
- 2 tablespoons granulated sugar
- 1 tablespoon brown sugar
- ½ teaspoon ground cinnamon
- 2 teaspoons lemon juice
For the crisp topping:
- ½ cup all-purpose flour
- ½ cup old-fashioned oats
- ¼ cup brown sugar
- ¼ cup melted butter
- ¼ teaspoon ground cinnamon
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line a muffin pan with paper liners to prepare for the mini cheesecakes.
- Make the crust: In a bowl, mix graham cracker crumbs, granulated sugar, and ground cinnamon. Add melted butter and combine thoroughly. Press about 1 tablespoon of this mixture firmly into the bottom of each paper liner. Bake for 5 minutes and then allow to cool completely.
- Prepare cheesecake filling: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add eggs one at a time, beating well after each addition to incorporate fully. Stir in vanilla extract for flavor.
- Fill the crusts: Evenly distribute the cheesecake mixture over the cooled crusts, filling each liner about three-quarters full to allow room for toppings.
- Prepare apple topping: In a small bowl, toss the diced peeled apples with granulated sugar, brown sugar, ground cinnamon, and lemon juice to coat the fruit well and add a balanced sweet-tart flavor.
- Add apple topping: Spoon a small amount of the apple mixture evenly over each cheesecake-filled liner, spreading gently but leaving room for the crisp topping.
- Make crisp topping: Combine all-purpose flour, old-fashioned oats, brown sugar, and ground cinnamon in a bowl. Stir in melted butter until the mixture is evenly moistened and crumbly.
- Top and bake: Sprinkle the oat crisp topping evenly over each cheesecake. Bake the mini cheesecakes for 20-25 minutes in the preheated oven or until the cheesecake filling is set and the topping is lightly browned.
- Cool and chill: Remove from the oven and allow the mini cheesecakes to cool to room temperature in the pan. Once cooled, refrigerate for at least 2 hours to allow proper setting and to enhance flavors before serving.
Notes
- Ensure the cream cheese is fully softened for a smoother cheesecake filling.
- Peeling the apples ensures a tender texture without any unwanted toughness.
- You can use different apple varieties such as Granny Smith or Honeycrisp depending on your preferred sweetness or tartness.
- Chilling the mini cheesecakes thoroughly before serving helps them slice cleanly and maintain their shape.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
