Description
Indulge in the perfect blend of creamy cheesecake, tender apples, and crunchy oat topping with these delightful Apple Crisp Mini Cheesecakes. A bite-sized treat packed with fall flavors!
Ingredients
Scale
Cheesecake:
- 1 cup graham cracker crumbs
- 3 tablespoons sugar
- 4 tablespoons melted butter
- 12 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
Apple Filling:
- 2 cups diced apples
- 2 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Crisp Topping:
- 1/2 cup rolled oats
- 1/4 cup all-purpose flour
- 1/4 cup brown sugar
- 3 tablespoons cold butter, cubed
- Caramel sauce for drizzling
Instructions
- Preheat and Prepare: Preheat oven to 325°F and line a 12-cup muffin tin with paper liners. Mix graham cracker crumbs, sugar, and melted butter; press into liners.
- Mix Cheesecake: Beat cream cheese, sugar, and vanilla. Add eggs one at a time. Divide batter over crusts.
- Add Apple Filling: Toss apples with brown sugar, cinnamon, and nutmeg. Spoon over batter.
- Prepare Crisp Topping: Combine oats, flour, brown sugar, and butter. Sprinkle over apples.
- Bake and Chill: Bake for 22–25 minutes. Cool, then refrigerate for 2 hours. Drizzle with caramel sauce before serving.
Notes
- Use tart apples like Granny Smith for the best flavor.
- These can be made a day in advance and stored in the fridge.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 230
- Sugar: 18 g
- Sodium: 140 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
