Apple Crisp Mini Cheesecakes (Printable)
Creamy individual cheesecakes with warm spiced apple topping
# What You Need:
→ Crust
01 - 1 cup graham cracker crumbs
02 - 3 tbsp granulated sugar
03 - 4 tbsp unsalted butter, melted
→ Cheesecake Filling
04 - 16 oz cream cheese, softened
05 - 1/2 cup granulated sugar
06 - 2 large eggs
07 - 1 tsp vanilla extract
08 - 2 tbsp sour cream
→ Apple Crisp Topping
09 - 2 medium apples, peeled, cored, diced
10 - 2 tbsp brown sugar
11 - 1 tbsp granulated sugar
12 - 1/2 tsp ground cinnamon
13 - 1/8 tsp ground nutmeg
14 - 1 tsp lemon juice
15 - 2 tbsp unsalted butter
16 - 1/3 cup rolled oats
17 - 1/4 cup all-purpose flour
18 - Pinch of salt
# How to Make It:
01 - Preheat oven to 325°F. Line a 12-cup muffin tin with paper liners.
02 - In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Divide mixture evenly among liners and press firmly into the bottoms.
03 - Bake crusts for 5 minutes, then let cool.
04 - In a large bowl, beat cream cheese until smooth. Add sugar and beat well. Add eggs, one at a time, mixing after each. Mix in vanilla and sour cream until fully combined.
05 - Spoon cheesecake filling over cooled crusts, filling each about 3/4 full. Bake for 18-20 minutes, or until centers are just set. Cool completely in pan, then refrigerate at least 2 hours.
06 - In a skillet over medium heat, melt butter. Add diced apples, brown sugar, granulated sugar, cinnamon, nutmeg, lemon juice, and salt. Cook, stirring occasionally, until apples are tender (about 4-6 minutes).
07 - Stir in oats and flour; cook an additional 2-3 minutes until mixture is crumbly and golden. Remove from heat and cool.
08 - Top each chilled mini cheesecake with a generous spoonful of apple crisp mixture. Serve chilled or at room temperature.
# Expert Tips:
01 -
- You get that perfect ratio of creamy cheesecake to spiced apple crisp in every single bite
- They're easier to serve than traditional cheesecake and look stunning on a dessert platter
02 -
- Overmixing the eggs incorporates too much air, which causes cheesecakes to crack or sink
- Letting the cheesecakes cool gradually in the oven with the door cracked prevents sudden temperature shock
03 -
- Run a thin knife around the edge of each cheesecake before removing from the pan
- Room temperature ingredients prevent lumps and ensure smooth, creamy results