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Apple Crisp Mini Cheesecakes

Apple Crisp Mini Cheesecakes: Cozy Fall Bites You'll Love

Indulge in these delightful Apple Crisp Mini Cheesecakes, combining creamy cheesecake with warm, spiced apple crisp for the perfect fall dessert.
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Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 2 hours
Total Time 3 hours
Servings: 12 mini cheesecakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Can substitute with digestive biscuits.
  • 2 tablespoons Sugar Using brown sugar enhances flavor.
  • 1 teaspoon Cinnamon Option to use pumpkin pie spice.
  • 4 tablespoons Unsalted Butter Melted; coconut oil is a dairy-free alternative.
For the Topping
  • 1 cup All-Purpose Flour Can include gluten-free flour as a substitute.
  • 1/2 cup Light Brown Sugar Use white sugar if preferred.
  • 1 cup Quick-Cooking Oats Rolled oats can be an alternative.
  • 1/2 teaspoon Nutmeg Can omit or swap for cardamom.
For the Filling
  • 3 cups Fresh Apples Granny Smith recommended.
  • 1 tablespoon Lemon Juice Optional.
  • 2 tablespoons Cornstarch Tapioca starch can also be used.
  • 16 ounces Cream Cheese Vegan cream cheese is a dairy-free option.
  • 1 teaspoon Vanilla Extract Almond extract is an alternative.
  • 1 large Egg A flaxseed or chia seed mixture works for a vegan version.
For Serving
  • 1/2 cup Caramel Sauce Chocolate sauce can be a delightful substitute.

Equipment

  • Cupcake pan
  • Mixing Bowls
  • Whisk
  • Cupcake liners

Method
 

Step-by-Step Instructions
  1. Prepare the cupcake pan with liners and preheat your oven to 325°F (163°C).
  2. Mix graham cracker crumbs, sugar, and cinnamon in a bowl, add melted butter, and press into the cupcake cups. Chill for 10 minutes.
  3. Prepare the crumb topping by mixing flour, light brown sugar, quick oats, cinnamon, and nutmeg. Stir in melted butter and chill for 10 minutes.
  4. In a large bowl, beat cream cheese until smooth, then add sugar, vanilla, and flour, mixing thoroughly. Add egg and mix briefly until combined.
  5. Chop apples and toss with lemon juice, brown sugar, cornstarch, and nutmeg to create the apple filling.
  6. Assemble by filling the crusts with cheesecake filling, then layer apple filling, and top with crumb mixture.
  7. Bake for 28-30 minutes until set and golden. Fill your kitchen with the warm aroma of autumn spices.
  8. Allow to cool at room temperature for 15 minutes, then chill in the refrigerator for at least 2 hours before serving.
  9. Drizzle each cheesecake with caramel sauce before serving, enjoying them either cool or warmed.

Nutrition

Serving: 1mini cheesecakeCalories: 250kcalCarbohydrates: 32gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 42mgSodium: 150mgPotassium: 120mgFiber: 2gSugar: 15gVitamin A: 250IUVitamin C: 2mgCalcium: 80mgIron: 0.5mg

Notes

For smoother mixing, ensure cream cheese and egg are at room temperature. Opt for Granny Smith apples for their tartness, and remember to chill cheesecakes for the best texture.

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