Description
Indulge in the perfect combination of creamy cheesecake, spiced apples, and a crispy oat topping with these delightful Apple Crisp Mini Cheesecakes. These individual desserts are a wonderful treat for fall or anytime you crave a taste of apple pie and cheesecake in one bite!
Ingredients
Scale
For the crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
For the cheesecake filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
For the apple topping:
- 2 medium apples, peeled and finely diced
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon lemon juice
For the crisp topping:
- 1/3 cup rolled oats
- 1/4 cup flour
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 3 tablespoons cold unsalted butter, cubed
Instructions
- Make the crust: In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined. Press about 1 tablespoon of the mixture firmly into the bottom of each liner. Bake for 5 minutes, then set aside to cool slightly.
- Make the filling: Beat cream cheese and sugar until smooth and creamy. Add the egg, vanilla, and sour cream, and mix just until combined. Spoon the filling evenly over the crusts (about 2 tablespoons per cup).
- Make the apple topping: In a skillet over medium heat, cook the diced apples with brown sugar, cinnamon, nutmeg, and lemon juice for 5–7 minutes until soft but not mushy. Let cool slightly, then spoon over the cheesecake filling.
- Make the crisp topping: In a small bowl, combine oats, flour, brown sugar, and cinnamon. Cut in the cold butter with a fork or fingers until crumbly. Sprinkle a small amount over each cheesecake.
- Bake for 18–22 minutes or until centers are just set. Cool completely, then refrigerate for at least 2 hours before serving.
Notes
- Can be made up to 2 days ahead.
- Garnish with whipped cream or caramel drizzle for an extra decadent touch.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 220
- Sugar: 15g
- Sodium: 130mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
