Description
These Apple Crisp Mini Cheesecakes combine a creamy cheesecake filling with a sweet apple topping and a crispy oat crumble for an irresistible dessert. Perfectly portioned in mini sizes, they are ideal for parties or a delightful treat any time.
Ingredients
Scale
Cheesecake Filling
- 16 ounces cream cheese (softened)
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- ½ cup sour cream
Apple Filling
- 2 cups apples (peeled, cored, and diced)
- ¼ cup brown sugar
- 1 teaspoon cinnamon
- 1 tablespoon lemon juice
Crust
- 1 cup graham cracker crumbs
- â…“ cup granulated sugar
- ½ cup butter (melted)
Apple Crisp Topping
- ¾ cup rolled oats
- ½ cup all-purpose flour
- ¼ cup brown sugar
- 1 tablespoon butter (melted)
Instructions
- Preheat oven: Preheat your oven to 325°F (163°C) and line a muffin pan with cupcake liners.
- Make the crust: In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs resemble wet sand. Press about 1 tablespoon of the crust mixture firmly into the bottom of each muffin liner.
- Prepare the apple filling: In another bowl, toss the diced apples with brown sugar, cinnamon, and lemon juice. Set aside to macerate.
- Prepare the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add granulated sugar and vanilla extract, beating until fully combined. Incorporate eggs one at a time, beating on low speed until just combined. Finally, fold in the sour cream and mix until smooth.
- Assemble mini cheesecakes: Pour the cheesecake batter over the crust in each muffin liner, filling them about two-thirds full. Spoon some of the prepared apple mixture on top of the cheesecake batter.
- Create the apple crisp topping: In a separate bowl, combine rolled oats, all-purpose flour, brown sugar, and melted butter. Mix until crumbly, then sprinkle generously over the apple layer in each muffin cup.
- Bake: Bake the cheesecakes in the preheated oven for 25-30 minutes, or until the edges are set and the centers are slightly jiggly.
- Cool: Remove from the oven and let the mini cheesecakes cool in the muffin pan for 20-30 minutes. Then transfer to the refrigerator and chill for at least 2 hours to set fully.
- Serve: Once chilled, remove the mini cheesecakes from the liners and place on a serving platter. Serve cold for the best flavor and texture.
Notes
- Ensure cream cheese is softened to room temperature to avoid lumps in the batter.
- You can substitute granny smith apples with any firm, tart apple variety for best results.
- Chilling the cheesecakes overnight will improve firmness and flavor.
- Use cupcake liners for easy removal and neat presentation.
- Store leftovers covered in the refrigerator for up to 3 days.
