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Apple Crisp Mini Cheesecakes

Apple Crisp Mini Cheesecakes: Fall's Perfect Cozy Treat

These Apple Crisp Mini Cheesecakes are a delightful blend of creamy cheesecake and spiced apples, making them a perfect fall dessert.
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Prep Time 25 minutes
Cook Time 30 minutes
Chilling Time 2 hours
Total Time 2 hours 55 minutes
Servings: 12 mini cheesecakes
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Can substitute with crushed digestive biscuits.
  • 1/4 cup Sugar Consider coconut sugar for a lower-calorie option.
  • 1 teaspoon Cinnamon Adjust based on personal preference.
  • 1/2 cup Unsalted Butter Melted; coconut oil can be used as a dairy-free alternative.
For the Topping
  • 1/2 cup All-Purpose Flour Almond flour is a gluten-free substitute.
  • 1/4 cup Light Brown Sugar Can swap with white sugar.
  • 1/2 cup Quick-Cooking Oats Rolled oats work for a chewier texture.
For the Cheesecake Filling
  • 2 cups Fresh Apples Granny Smith preferred for balance.
  • 1 tablespoon Lemon Juice Freshly squeezed recommended.
  • 1 tablespoon Cornstarch Can use arrowroot powder.
  • 8 ounces Cream Cheese Softened for easy mixing.
  • 1/2 cup Sugar
  • 1 teaspoon Vanilla Extract Homemade adds extra depth.
  • 1 large Egg Room temperature for best results.

Equipment

  • cupcake pan
  • mixing bowls
  • spoons
  • Whisk

Method
 

Preparation
  1. Line a cupcake pan with paper liners and preheat oven to 325°F (163°C).
  2. Combine graham cracker crumbs, sugar, and cinnamon in a mixing bowl. Add melted butter until the mixture resembles wet sand, then press evenly into lined cupcake pan.
  3. Mix all-purpose flour, light brown sugar, quick-cooking oats, and spices in a bowl. Drizzle melted butter and stir until crumbly for the topping.
  4. Beat softened cream cheese until smooth. Gradually add sugar, vanilla extract, and flour, mixing until combined. Finally, mix in the egg gently.
  5. Chop apples and toss in lemon juice, sugar, cornstarch, and cinnamon until evenly coated.
  6. Fill each liner with cheesecake mixture 2/3 full, top with apple mixture, and sprinkle crumb topping.
  7. Bake for 28-30 minutes until edges are set and tops are lightly golden. Cool in the pan for 30 minutes and then refrigerate for at least 2 hours.
  8. Drizzle with caramel sauce before serving for enhanced flavor.

Nutrition

Serving: 1mini cheesecakeCalories: 200kcalCarbohydrates: 25gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 12gVitamin A: 300IUVitamin C: 2mgCalcium: 50mgIron: 0.5mg

Notes

Use Granny Smith apples for tartness and aim for room temperature ingredients for smooth mixing.

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