Apple Crisp Mini Cheesecakes are the perfect bite-sized fall dessert, packed with full-sized flavor! A creamy cheesecake layer sits atop a buttery graham cracker crust, topped with spiced apple filling and a crunchy cinnamon oat crumb. Finish with a drizzle of caramel sauce for an irresistible treat.
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 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
- 2 teaspoons all-purpose flour
- 1 egg
Caramel Sauce:
- For drizzling
Instructions
- Line a standard cupcake pan with 9 paper liners. Preheat oven to 325°F.
- For the crust, mix graham cracker crumbs, cinnamon, and sugar with melted butter. Press about 2 tablespoons into each liner and refrigerate.
- To make the crumb topping, combine flour, brown sugar, oats, cinnamon, and nutmeg. Stir in melted butter to form coarse crumbs. Refrigerate until needed.
- For the cheesecake filling, beat cream cheese with sugar, vanilla, and flour until smooth. Add the egg and mix until just combined. Fill each cup about 2/3 full.
- Toss chopped apples with lemon juice, brown sugar, cornstarch, cinnamon, and nutmeg. Spoon apple mixture over the cheesecake filling, pressing down gently.
- Generously sprinkle the cinnamon oat crumb topping over the apples.
- Bake for 28-30 minutes. Cool in the pan for 30 minutes, then refrigerate.
- Serve drizzled with caramel sauce.
Enjoy these delightful mini cheesecakes as a perfect autumn treat!