APPLE CRISP MINI CHEESECAKES
Apple Crisp Mini Cheesecakes combine creamy cheesecake with tender baked apples and a crunchy oat topping. Perfect for holidays, parties, or individual sweet treats.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- 3 tablespoons unsalted butter melted
- 2 tablespoons granulated sugar
For the Cheesecake Filling:
- 16 oz cream cheese softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
For the Apple Crisp Topping:
- 2 apples peeled, cored, and diced
- 2 tablespoons unsalted butter
- ¼ cup brown sugar
- ½ teaspoon cinnamon
- ¼ cup rolled oats
Instructions
Prepare Pan:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
Make Crust:
- Mix graham cracker crumbs, melted butter, and sugar. Press 1 tablespoon into each muffin cup to form crust.
Prepare Cheesecake Filling:
- Beat cream cheese, sugar, and vanilla until smooth. Add eggs one at a time, mixing well. Spoon over crusts.
Prepare Apple Crisp Topping:
- In a small pan, cook apples with butter, brown sugar, and cinnamon until tender. Stir in oats and let cool slightly.
Bake and Chill:
- Top each cheesecake with apple mixture. Bake for 20–25 minutes until set. Cool completely, then refrigerate at least 1 hour before serving.
Notes
- Make Ahead: Cheesecakes can be baked a day in advance and stored in the fridge.
- Variations: Add a drizzle of caramel sauce on top for extra indulgence.
- Serving Suggestions: Perfect for holiday gatherings, brunch, or as individual desserts.
- Allergy-Friendly: Use dairy-free cream cheese and butter for a vegan-friendly version.
- Storage Tips: Store in an airtight container in the fridge for up to 3 days. Serve chilled.