Description
Indulge in the perfect combination of creamy cheesecake, spiced apples, and crunchy oat topping with these Apple Crisp Mini Cheesecakes. A delightful twist on traditional cheesecake, these individual treats are bursting with fall flavors.
Ingredients
Scale
For the crust:
- 1 cup graham cracker crumbs
- 2 tbsp granulated sugar
- 4 tbsp unsalted butter, melted
For the cheesecake layer:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
For the apple layer:
- 2 small apples, peeled and diced
- 1 tbsp brown sugar
- 1/2 tsp cinnamon
- 1 tsp lemon juice
For the crisp topping:
- 1/3 cup old-fashioned oats
- 2 tbsp all-purpose flour
- 2 tbsp brown sugar
- 1/4 tsp cinnamon
- 2 tbsp cold butter, cubed
Instructions
- Preheat the oven: Preheat the oven to 325°F and line a 12-count muffin tin with paper liners.
- Make the crust: Combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of each liner and bake for 5 minutes.
- Prepare the cheesecake layer: Beat cream cheese and sugar, then add egg and vanilla. Spoon over crust.
- Prepare the apple layer: Mix diced apples with brown sugar, cinnamon, and lemon juice. Spoon over the cheesecake layer.
- Make the crisp topping: Combine oats, flour, brown sugar, cinnamon, and cold butter. Sprinkle over the apple layer.
- Bake: Bake for 20–25 minutes until set. Cool, then refrigerate for at least 2 hours before serving.
Notes
- These can be made a day in advance and stored chilled.
- Top with whipped cream or caramel drizzle for extra indulgence.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 14g
- Sodium: 125mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
