Description
Delight in these Apple Crisp Mini Cheesecakes, a perfect handheld dessert combining a buttery graham cracker crust, creamy cheesecake filling, tender cinnamon-spiced apples, and a crunchy oat crisp topping. Ideal for fall gatherings or anytime you crave a comforting, fruity treat.
Ingredients
Scale
For the crust:
- 3/4 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 3 tablespoons melted butter
For the cheesecake layer:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
For the apple topping:
- 1 large apple, peeled and finely diced
- 1 tablespoon brown sugar
- 1/2 teaspoon cinnamon
- 1 teaspoon lemon juice
For the crisp topping:
- 1/4 cup old-fashioned oats
- 2 tablespoons all-purpose flour
- 2 tablespoons brown sugar
- 1/4 teaspoon cinnamon
- 2 tablespoons cold butter, cubed
Instructions
- Prepare crust: Preheat the oven to 325°F and line a muffin tin with 9 paper liners. In a bowl, mix graham cracker crumbs, granulated sugar, and melted butter until combined. Press about 1 tablespoon of the mixture into the bottom of each liner to form the crust. Bake for 5 minutes, then remove and let cool.
- Make cheesecake layer: In a medium bowl, beat the softened cream cheese until smooth and creamy. Add granulated sugar, egg, and vanilla extract, then mix until all ingredients are well incorporated and smooth. Divide the cheesecake batter evenly over the baked crusts in the muffin liners.
- Cook apple topping: In a small skillet over medium heat, combine the diced apple, brown sugar, cinnamon, and lemon juice. Cook for 3 to 4 minutes, stirring occasionally, until the apples are slightly softened but still retain some texture. Spoon the cooked apple mixture evenly over the cheesecake layer in each muffin liner.
- Prepare crisp topping: In a separate bowl, mix old-fashioned oats, all-purpose flour, brown sugar, and cinnamon. Cut in the cold, cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Sprinkle the oat mixture evenly over the apple layer on each mini cheesecake.
- Bake and chill: Bake the mini cheesecakes at 325°F for 20 to 23 minutes, or until the centers are set and the crisp topping is golden. Remove from the oven and cool in the pan. Once cooled, refrigerate for at least 2 hours to firm up before serving.
Notes
- These mini cheesecakes can be made a day ahead and stored in the refrigerator, covered tightly to maintain freshness.
- For a nice balance of sweetness and tartness, use tart apples such as Granny Smith.
- Ensure cream cheese is properly softened before mixing to avoid lumps in the cheesecake batter.
- Serve chilled for best texture and flavor.
