Description

These Apple Crisp Mini Cheesecakes combine a crunchy graham cracker crust, creamy cheesecake filling, warm spiced apple topping, and a buttery oat crumb topping, creating a delightful bite-sized dessert perfect for any occasion. Drizzled with caramel sauce, they offer a comforting balance of tart apples and sweet creaminess.

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 chopped finely
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

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Instructions

Prepare Cupcake Pan: Line a standard 12-cup cupcake pan with paper liners. This recipe yields 9 mini cheesecakes, so only fill 9 of the liners.
Make Graham Cracker Crust: In a bowl, combine graham cracker crumbs, sugar, and cinnamon. Stir in melted butter until well combined. Press about 2 tablespoons of this mixture firmly into the bottom of each paper liner. Place the pan in the refrigerator to chill while preparing other components.
Prepare Crumb Topping: Mix all-purpose flour, light brown sugar, quick-cooking oats, cinnamon, and nutmeg together. Add melted butter and stir until a coarse crumb texture forms. Refrigerate this topping until ready to use.
Make Cheesecake Filling: Beat softened cream cheese until smooth. Add sugar, vanilla extract, and flour, mixing thoroughly. Beat in the egg just until combined, avoiding overmixing. Spoon the filling evenly over the chilled graham cracker crusts, filling each about two-thirds full.
Prepare Apple Filling: Toss chopped apples with freshly squeezed lemon juice to prevent browning. Stir in light brown sugar, cornstarch, cinnamon, and nutmeg until apples are evenly coated.
Assemble Mini Cheesecakes: Spoon the apple mixture over the cheesecake filling in each cup, filling them almost to the top. Gently press the apples with your palm to compact them slightly.
Add Crumb Topping: Generously sprinkle the prepared cinnamon oat crumb topping over the apples in each cup.
Bake: Preheat the oven to 325 degrees Fahrenheit. Bake the mini cheesecakes for 30 minutes, or until the crumb topping is golden and the cheesecake filling is set.
Cool and Chill: Remove from the oven and cool the pan for 30 minutes at room temperature. Then, remove the cheesecakes from the pan and refrigerate until fully chilled.
Serve: Before serving, drizzle each mini cheesecake with caramel sauce for an extra touch of sweetness.

Notes

Use medium-small tart apples such as Granny Smith or Honeycrisp for the best flavor and texture.
Chilling the crust and crumb topping helps them hold shape during baking.
Press apples gently into the cheesecake filling to prevent overflow while baking.
Substitute caramel sauce with a drizzle of honey or maple syrup if desired.
Ensure cream cheese is softened to avoid lumps in the cheesecake filling.
These mini cheesecakes can be stored in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 cupcake
Calories: 320 kcal
Sugar: 22 g
Sodium: 150 mg
Fat: 18 g
Saturated Fat: 10 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 65 mg