Apple Crisp Mini Cheesecakes
Apple Crisp Mini Cheesecakes combine rich cheesecake with spiced apples and a crumbly streusel topping, perfect for individual servings and gatherings.
Ingredients
For the Crust
- ¾ cup graham cracker crumbs Can substitute with digestive biscuits.
- 1 ½ tablespoons sugar
- ½ teaspoon cinnamon
- 3 tablespoons unsalted butter, melted
For the Cheesecake Filling
- 10 oz cream cheese, softened Make sure it's at room temperature.
- 6 tablespoons sugar
- 1 ½ teaspoons vanilla
- 2 teaspoons all-purpose flour
- 1 large egg
For the Apple Topping
- 2 medium-small apples, peeled and chopped finely
- 2 teaspoons freshly squeezed lemon juice
- 1 ½ teaspoons cinnamon
- ¼ teaspoon nutmeg
- 2 tablespoons light brown sugar
- 1 ½ teaspoons cornstarch
For the Streusel Topping
- ⅓ cup all-purpose flour
- ⅓ cup light brown sugar
- ⅓ cup quick-cooking oats
- ¾ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- 2 ½ tablespoons unsalted butter, melted
For Serving
- Caramel sauce For drizzling when serving.
Instructions
Prepare the Crust
- Line a standard cupcake pan with paper liners.
- Preheat your oven to 325°F (163°C).
- In a bowl, mix graham cracker crumbs, sugar, and cinnamon.
- Pour in the melted butter and mix until combined.
- Press about 2 tablespoons of this mixture into each cupcake liner.
- Place the crusts in the refrigerator to set while you prepare the cheesecake filling.
Make the Cheesecake Filling
- In a mixing bowl, beat softened cream cheese with sugar, vanilla, and flour until smooth.
- Add the egg and mix gently just until combined.
Prepare the Apple Topping
- Toss the chopped apples with lemon juice, brown sugar, cornstarch, cinnamon, and nutmeg in another bowl to coat evenly.
Assemble and Bake
- Spoon the cheesecake filling over the prepared crusts, filling them about 2/3 full.
- Top the cheesecake with the apple mixture, pressing down gently with your palm.
- Generously sprinkle the prepared streusel topping over each cheesecake.
- Bake for about 28-30 minutes until the edges are set.
- Allow the cheesecakes to cool in the pan for 30 minutes, then refrigerate.
Notes
Serve chilled from the refrigerator and drizzle with warm caramel sauce. Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Thaw overnight in the fridge before serving.
