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Apple Crisp Mini Cheesecakes

Delicious mini cheesecakes with warm, buttery apples, creamy filling, and a crunchy streusel topping, perfect for impressing guests or indulging yourself.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Crust
  • 3/4 cup graham cracker crumbs
  • 1 1/2 tablespoons sugar
  • 1/2 teaspoon cinnamon
  • 3 tablespoons unsalted butter, melted
Cheesecake Filling
  • 10 oz cream cheese, softened Make sure it's at room temperature.
  • 6 tablespoons sugar
  • 1 1/2 teaspoons vanilla
  • 2 teaspoons all-purpose flour
  • 1 egg
Apple Filling
  • 2 medium-small apples, peeled and chopped finely Granny Smith works great.
  • 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
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
To Serve
  • Caramel sauce For drizzling.

Method
 

Preparation
  1. Line a standard cupcake pan with paper liners and preheat the oven to 325°F.
  2. In a bowl, mix graham cracker crumbs, sugar, and cinnamon. Stir in melted butter. Press 2 tablespoons of this mixture into each liner and refrigerate.
  3. For the topping, combine flour, brown sugar, oats, cinnamon, and nutmeg. Add melted butter and mix until coarse crumbs form. Pop this in the fridge too.
  4. Beat the softened cream cheese with sugar, vanilla, and flour. Add the egg and mix it just to combine.
Assembly
  1. Spoon cheesecake filling over the crusts, filling each about 2/3 full.
  2. Toss chopped apples with lemon juice, brown sugar, cornstarch, cinnamon, and nutmeg. Spoon over cheesecake filling and gently press down.
  3. Generously add the streusel topping over each cheesecake.
Baking
  1. Slide the pan into the oven and bake for 28-30 minutes until edges are set.
  2. Allow to cool for 30 minutes in the pan, then refrigerate.
Serving
  1. Drizzle with caramel sauce and enjoy!

Notes

Store in an airtight container in the fridge for about 4-5 days, or freeze for up to 3 months. Don't rush cooling; good things take time!