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Apple Crisp Mini Cheesecakes

Delightful mini cheesecakes topped with sweet, caramelized apples and a crumbly streusel topping, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

For the crust
  • 3/4 cup graham cracker crumbs
  • 1 1/2 tablespoons sugar
  • 1/2 teaspoon cinnamon
  • 3 tablespoons unsalted butter, melted
For the cheesecake filling
  • 10 oz cream cheese, softened
  • 6 tablespoons sugar
  • 1 1/2 teaspoons vanilla
  • 2 teaspoons all-purpose flour
  • 1 large egg
For the apple filling
  • 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
For the streusel topping
  • 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
For serving
  • Caramel sauce for drizzling

Method
 

Preparation
  1. Line a standard cupcake pan with paper liners.
  2. Preheat the oven to 325°F (163°C).
  3. In a bowl, mix together graham cracker crumbs, sugar, and cinnamon. Add melted butter and stir well. Press a couple tablespoons of this mixture into each liner and refrigerate to set.
  4. In another bowl, combine flour, brown sugar, oats, cinnamon, and nutmeg. Stir in melted butter until you have coarse crumbs. Let it chill in the fridge.
  5. Beat together cream cheese, sugar, vanilla, and flour. Add the egg and mix just until combined.
  6. Spoon the cheesecake filling into the crusts, filling them about two-thirds full. Top with the chopped apple mixture and press down gently. Add streusel topping on top.
Baking
  1. Bake for 28-30 minutes until the edges are set. Let cool for about 30 minutes in the pan before transferring to a fridge.
Serving
  1. Drizzle with caramel sauce before serving.

Notes

Keep leftover cheesecakes in an airtight container in the fridge for up to 5 days. Add caramel sauce fresh when serving. To freeze, skip the topping and wrap in plastic wrap, placing in a freezer-safe container for up to 3 months.