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Apple Crisp Mini Cheesecakes

Apple Crisp Mini Cheesecakes are the perfect bite-sized fall treat, combining creamy cheesecake with spiced apple filling and a crunchy oat topping. These mini desserts are packed with full-sized flavor, making them a must-try for autumn!

Ingredients:

Graham Cracker Crust:

  • 3/4 cup graham cracker crumbs
  • 1 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 1/2 tablespoons unsalted butter, melted

Apple Filling:

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

Cheesecake Filling:

  • 10 oz cream cheese, softened
  • 6 tablespoons sugar
  • 1 1/2 teaspoons vanilla extract
  • 2 teaspoons all-purpose flour
  • 1 egg

For Serving:

  • Caramel sauce

Instructions:

  1. Prep the pan: Line a standard cupcake pan with 9 paper liners. Preheat your oven to 325°F.
  2. Make the crust: Combine graham cracker crumbs, sugar, and cinnamon in a bowl. Stir in melted butter until evenly combined. Press about 2 tablespoons of the mixture into the bottom of each liner, then refrigerate.
  3. Prepare the crumb topping: Mix flour, light brown sugar, oats, cinnamon, and nutmeg in a bowl. Add melted butter and stir until crumbly. Place in the fridge until ready to use.
  4. Prepare the cheesecake filling: Beat softened cream cheese with sugar, vanilla, and flour until smooth. Add the egg and mix until just combined. Spoon the cheesecake filling over the crusts, filling each liner about 2/3 full.
  5. Make the apple filling: Toss chopped apples with lemon juice, brown sugar, cornstarch, cinnamon, and nutmeg. Stir well and spoon the apple mixture over the cheesecake filling, pressing down gently.
  6. Add crumb topping: Generously sprinkle the cinnamon oat crumbs over the apple layer.
  7. Bake: Bake for 28-30 minutes, or until the cheesecakes are set. Allow to cool in the pan for 30 minutes, then transfer to the fridge to chill.
  8. Serve: Drizzle with caramel sauce before serving for an extra touch of sweetness.

Enjoy these delicious mini cheesecakes as the perfect fall dessert!