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You are here: Home / Cakes / Apple Crisp Mini Cheesecakes

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!

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  • Ingredients:
  • Instructions:

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!

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Next Post: Triple Chocolate Mousse Cake »

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Welcome to SnackOnMeat! I’m Shardae, the food lover behind this blog. I’m thrilled to have you here, sharing in my passion for creating delicious recipes that celebrate the art of hearty, satisfying meals.Read more...
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