Description
These Apple Crisp Mini Cheesecakes combine the creamy richness of classic cheesecake with a sweet, spiced apple filling and a crunchy oat topping. Perfectly portioned in cupcake liners, these individual desserts feature a buttery graham cracker crust, tender caramelized apples, and a crisp oat topping, baked to golden perfection. Ideal for fall gatherings or a delightful treat any time of year.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- 2 tablespoons melted butter
- 1/4 cup brown sugar
Apple Filling
- 2 medium apples, peeled, cored, and diced (Granny Smith or Honeycrisp)
- 1 tablespoon butter
- 2 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon lemon juice
Cheesecake Filling
- 16 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs
Crisp Topping
- 1/2 cup old-fashioned oats
- 1/4 cup flour
- 1/4 cup brown sugar
- 1/4 cup cold butter, cubed
- Pinch of salt
Instructions
- Prepare the Cheesecake Base: Preheat the oven to 325°F (165°C). Line a muffin tin with cupcake liners. In a medium bowl, combine the graham cracker crumbs, melted butter, and brown sugar. Press this mixture firmly into the bottom of each muffin liner to form an even crust.
- Make the Apple Filling: In a small saucepan, melt the butter over medium heat. Add the diced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook for about 5-7 minutes, stirring occasionally, until the apples soften and begin to caramelize. Remove from heat and let the mixture cool completely.
- Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the sour cream, granulated sugar, and vanilla extract, mixing until combined. Incorporate the eggs one at a time, beating gently after each addition just until blended to avoid overmixing.
- Assemble the Mini Cheesecakes: Spoon the cheesecake batter evenly over the graham cracker crusts in the muffin liners. Top each with a spoonful of the cooled apple filling, distributing evenly.
- Make the Crisp Topping: In a small bowl, combine the oats, flour, brown sugar, and a pinch of salt. Cut in the cold cubed butter using a pastry cutter or fingers until the mixture resembles coarse crumbs. Sprinkle this topping generously over each filled muffin cup.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the cheesecake is set and the crisp topping is golden brown. Remove from the oven and allow to cool completely in the tin.
- Chill and Serve: Once cooled, refrigerate the mini cheesecakes for at least 2 hours to fully set. Carefully remove from the liners and serve chilled. Enjoy your delicious Apple Crisp Mini Cheesecakes!
Notes
- Use sour cream at room temperature and cream cheese softened to ensure a smooth filling.
- Allow the apple filling to cool before adding it to avoid melting the cheesecake filling.
- Be gentle when mixing in the eggs to prevent cracking the cheesecake during baking.
- For a gluten-free option, substitute the graham cracker crumbs and flour with gluten-free alternatives.
- Refrigerate leftovers and consume within 3-4 days for best freshness.
