Description
Delightful mini cheesecakes combining creamy cheesecake with warm apple crisp flavors, perfect for gatherings or as a sweet snack.
Ingredients
Scale
- 3/4 cup graham cracker crumbs
- 1 1/2 tablespoons sugar
- 1/2 teaspoon cinnamon
- 3 tablespoons unsalted butter, melted
- 10 oz cream cheese, softened
- 6 tablespoons sugar
- 1 1/2 teaspoons vanilla
- 2 teaspoons all-purpose flour
- 1 egg
- 2 medium-small apples, peeled and chopped finely
- 2 teaspoons freshly squeezed lemon juice
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 2 tablespoons light brown sugar
- 1 1/2 teaspoons cornstarch
- 1/3 cup all-purpose flour
- 1/3 cup light brown sugar
- 1/3 cup quick-cooking oats
- 3/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 2 1/2 tablespoons unsalted butter, melted
- Caramel sauce for serving
Instructions
- Line a standard cupcake pan with paper liners. Preheat oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs, cinnamon, and sugar. Add melted butter and stir until combined. Press 2 tablespoons of the mixture into each liner and refrigerate.
- For the streusel topping, combine 1/3 cup flour, 1/3 cup brown sugar, oats, 3/4 teaspoon cinnamon, and 1/8 teaspoon nutmeg in a bowl. Add melted butter and stir until coarse crumbs form. Refrigerate this mixture as well.
- In another bowl, beat the softened cream cheese with sugar, vanilla, and 2 teaspoons flour. Add the egg and mix just to combine.
- Spoon the cheesecake filling over the crusts, filling them about 2/3 full.
- Toss the chopped apples with lemon juice, brown sugar, cornstarch, cinnamon, and nutmeg in a separate bowl.
- Spoon the apple mixture over the cheesecake filling and gently press down with your palm.
- Generously sprinkle streusel topping over each mini cheesecake.
- Bake for 28-30 minutes or until the edges are set.
- Cool for 30 minutes in the pan, then refrigerate. Serve drizzled with caramel sauce.
Notes
Best served chilled. For extra sweetness, drizzle with caramel sauce. Can also be served with vanilla ice cream or whipped cream.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 240
- Sugar: 14g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg