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Apple Crisp Mini Cheesecakes

Homemade apple crisp mini cheesecakes close-up
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Delight in these Apple Crisp Mini Cheesecakes, combining creamy cheesecake with a warm apple crisp topping for a perfect fall-inspired dessert.

Ingredients

Scale
  • 1 cup graham cracker crumbs
  • 3 tbsp unsalted butter, melted
  • 2 tbsp brown sugar
  • 16 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup peeled and diced apples
  • 1/4 cup brown sugar (for topping)
  • 1/4 cup all-purpose flour (for topping)
  • 1/4 cup rolled oats
  • 2 tbsp cold unsalted butter, diced (for topping)
  • 1 tsp ground cinnamon
  • Pinch of salt

Instructions

  1. Preheat oven to 325°F (163°C) and line a mini muffin tin with paper liners.
  2. In a bowl, combine graham cracker crumbs, melted butter, and 2 tbsp brown sugar; press mixture into the bottom of each muffin cup.
  3. In a mixing bowl, beat cream cheese until smooth. Add granulated sugar, egg, and vanilla extract; mix until combined.
  4. Fold the diced apples into the cream cheese mixture.
  5. Divide the cheesecake filling evenly over the crusts in the muffin tin.
  6. In a separate bowl, mix brown sugar, flour, oats, cinnamon, salt, and cold diced butter. Use a fork to crumble the mixture until it resembles coarse crumbs.
  7. Sprinkle the topping evenly over each cheesecake.
  8. Bake for 20-25 minutes, or until the topping is golden and the filling is set.
  9. Allow to cool completely, then refrigerate for at least 2 hours before serving.

Notes

For extra flavor, serve with a drizzle of caramel sauce or a dollop of whipped cream.

Find it online: https://busymomsimplenutrition.com/apple-crisp-mini-cheesecakes/