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Delicious Easy Apple Crisp Mini Cheesecakes

Delicious Easy Apple Crisp Mini Cheesecakes for Fall Bliss

Delicious Easy Apple Crisp Mini Cheesecakes are a must-try fall dessert that combines creamy cheesecake with spiced apples and a buttery crumble.
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Prep Time 30 minutes
Cook Time 22 minutes
Cooling Time 30 minutes
Total Time 1 hour 22 minutes
Course Dessert
Cuisine American
Servings 12 mini cheesecakes
Calories 220 kcal

Equipment

  • Muffin Tin
  • Mixing Bowls
  • hand mixer
  • measuring cups and spoons

Ingredients
  

For the Crust

  • 1 cup Graham Cracker Crumbs Substitute with digestive biscuits if desired.
  • 4 tablespoons Unsalted Butter Melted.

For the Cheesecake Filling

  • 8 ounces Cream Cheese Softened.
  • 1/2 cup Granulated Sugar May substitute with coconut sugar.
  • 1 teaspoon Vanilla Extract Or almond extract.
  • 2 large Eggs At room temperature.

For the Spiced Apple Filling

  • 2 cups Apples Diced; Granny Smith or Honeycrisp.
  • 1/4 cup Brown Sugar Maple syrup can be used as an alternative.
  • 1 teaspoon Ground Cinnamon Or apple pie spice blend.
  • 1/4 teaspoon Ground Nutmeg Use sparingly.

For the Crumble Topping

  • 1/2 cup All-Purpose Flour Gluten-free flour works well as a substitute.
  • 1/2 cup Old-Fashioned Rolled Oats Quick oats can be used as well.
  • 1/4 cup Brown Sugar Light or dark brown sugar as preferred.
  • 4 tablespoons Unsalted Butter Softened.

For Serving

  • 1 cup Whipped Cream Optional, can be flavored with cinnamon.
  • 1/4 cup Caramel Sauce Drizzled on top.

Instructions
 

Preparation

  • Preheat oven to 325°F (163°C) and line muffin tin with cupcake liners, lightly spraying with cooking spray.
  • In a medium bowl, mix together graham cracker crumbs, melted butter, and 1 tablespoon of sugar. Press firmly into the bottom of the lined muffin tins; bake for 5 minutes.
  • Beat softened cream cheese until smooth, gradually adding granulated sugar and vanilla extract. Incorporate eggs carefully.
  • Spoon cheesecake batter evenly among the pre-baked crusts, filling each about ¾ full.
  • In another bowl, toss diced apples with brown sugar, cinnamon, and nutmeg.
  • Mix flour, oats, brown sugar, and softened butter until crumbly, then fold in spiced apples.
  • Spoon apple crisp mixture over cheesecake batter, gently pressing to adhere.
  • Bake for 18-22 minutes until centers are set but slightly jiggly.
  • Cool in tin for 30 minutes, then refrigerate for at least 2 hours before serving.
  • Top with whipped cream and caramel sauce before serving.

Notes

Refrigerate for optimal flavor. Add toppings just before serving to keep them fresh.

Nutrition

Serving: 1mini cheesecakeCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 5IUVitamin C: 2mgCalcium: 2mgIron: 4mg
Keyword apple crisp, Cheesecake, Easy Desserts, fall desserts, mini cheesecakes
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