Description
Delightful mini desserts combining creamy cheesecake with warm apple crisp flavors, perfect for gatherings or sweet snacks.
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 your oven to 325°F (163°C).
- In a bowl, mix graham cracker crumbs, cinnamon, and sugar. Add melted butter and stir to combine. Press about 2 tablespoons of this mixture into each cupcake liner. Place the pan in the refrigerator.
- For the streusel topping, mix flour, brown sugar, oats, cinnamon, and nutmeg in another bowl. Add melted butter and stir until coarse crumbs form. Refrigerate this mixture as well.
- In a large bowl, beat the softened cream cheese with sugar, vanilla, and flour until smooth. Add the egg and mix just to combine—don’t overmix!
- Spoon the cheesecake filling over the prepared crusts, filling each about 2/3 full.
- In a separate bowl, toss the chopped apples with lemon juice, brown sugar, cornstarch, cinnamon, and nutmeg. Spoon the apple mixture over the cheesecake filling and gently press down with your palm.
- Take the streusel topping out of the fridge and generously sprinkle it over each cheesecake.
- Bake in the oven for 28-30 minutes or until the edges are set.
- Let them cool in the pan for about 30 minutes, then transfer to the refrigerator. Serve drizzled with caramel sauce when ready.
Notes
Feel free to adjust spices based on your taste; you can use pears or peaches instead of apples for variation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg