Description
These Apple Crisp Mini Cheesecakes combine creamy cheesecake, tender cinnamon apples, and buttery oat crumble for the perfect fall dessert.
Ingredients
2 medium apples, diced
2 tsp lemon juice
1 1/2 tsp cornstarch
1 1/2 tsp flour
7 1/3 tbsp brown sugar
2 3/4 tsp cinnamon
3/8 tsp nutmeg
10 oz cream cheese
7 1/2 tbsp sugar
1 egg
1 1/2 tsp vanilla
3/4 cup graham cracker crumbs
5 1/2 tbsp butter, unsalted
1/3 cup oats
Caramel sauce (optional)
Instructions
1. Preheat oven to 325°F (160°C). Line a muffin tin with liners.
2. Combine graham crumbs, butter, and brown sugar for crust. Press into liners and bake 5 minutes.
3. Beat cream cheese, sugar, egg, and vanilla until smooth. Spoon over crust.
4. In a saucepan, cook apples with lemon juice, sugar, cornstarch, flour, cinnamon, and nutmeg until thickened.
5. Spoon apple mixture over cheesecake layer.
6. Mix oats, flour, brown sugar, and butter for crumble; sprinkle on top.
7. Bake 25–30 minutes until golden.
8. Cool completely, then refrigerate 2 hours before serving.
9. Drizzle with caramel sauce before serving.
Notes
Store in the fridge for up to 3 days.
Use tart apples for the best balance.
Make ahead and serve chilled or at room temperature.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 280
- Sugar: 22g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg