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Apple Crisp Mini Cheesecakes

Apple Crisp Mini Cheesecakes for Fall: A Cozy Dessert Delight

Apple Crisp Mini Cheesecakes are a delightful blend of creamy cheesecake and spiced apples, perfect for fall gatherings.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 3 hours
Total Time 4 hours
Servings: 12 mini cheesecakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs or digestive biscuits
  • 2 tablespoons Sugar consider brown sugar for extra depth
  • 5 tablespoons Butter melted; coconut oil is a dairy-free substitute
For the Cheesecake Filling
  • 8 oz Cream Cheese softened; Neufchâtel can reduce fat
  • 1 teaspoon Vanilla Extract or almond extract for a twist
  • 2 tablespoons Flour use gluten-free for an alternative
  • 1 large Egg or flax egg for egg-free version
For the Apple Layer
  • 2 cups Golden Delicious Apples diced; Honeycrisp or Gala works
  • 1 tablespoon Lemon Juice or lime juice
  • 1 tablespoon Cornstarch or arrowroot powder
  • 1 teaspoon Cinnamon substitutable with pumpkin spice
  • 0.5 teaspoon Nutmeg
  • 2 tablespoons Brown Sugar white sugar can be used
For the Streusel Topping
  • 0.5 cup Oats quick oats will work

Equipment

  • Muffin tin
  • Mixing Bowl
  • Hand mixer
  • Refrigerator

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Line a muffin tin with paper liners and evenly distribute the mixture, pressing down to form a crust. Refrigerate for 20 minutes.
  2. In a large bowl, beat softened cream cheese until smooth. Gradually add in sugar, vanilla extract, flour, and the egg, mixing gently.
  3. Peel, core, and dice apples into ¼-inch pieces. Toss with lemon juice, cornstarch, cinnamon, nutmeg, and brown sugar until coated.
  4. Spoon cheesecake filling into each crust, filling about two-thirds full. Top with spiced apples and sprinkle with oats for crunch.
  5. Bake for 28-30 minutes, until edges are set but centers jiggle. Let cool in tin for 30 minutes, then refrigerate for at least 3 hours.
  6. Remove from liners and serve with warm caramel sauce and whipped cream for richness.

Nutrition

Serving: 1mini cheesecakeCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 150mgPotassium: 160mgFiber: 1gSugar: 18gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 0.5mg

Notes

These cheesecakes can be stored in an airtight container in the refrigerator for up to 3 days, or frozen for up to 3 weeks. Thaw overnight in the fridge before serving.

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