Description
Apple Crisp Mini Cheesecakes are a delightful dessert that combines the creamy texture of cheesecake with the warm flavors of apple crisp, all in a convenient mini format.
Ingredients
- 150 g graham crackers, finely crushed
- 60 g unsalted butter, melted
- 25 g granulated sugar
- ½ teaspoon (2.5 mL) ground cinnamon
- 450 g cream cheese, softened
- 100 g granulated sugar
- 2 large eggs
- 120 g sour cream
- 1 teaspoon (5 mL) vanilla extract
- ½ teaspoon (2.5 mL) ground cinnamon
- 2 medium apples, peeled, cored, and finely diced — about 250 g
- 30 g brown sugar
- 15 g unsalted butter
- 1 teaspoon (2.5 g) cornstarch
- 1 teaspoon (5 mL) lemon juice
- ½ teaspoon (2.5 mL) ground cinnamon
- ¼ teaspoon (1.25 mL) nutmeg
- 60 g old-fashioned rolled oats
- 40 g all-purpose flour
- 50 g brown sugar
- 40 g unsalted butter, melted
- ½ teaspoon (2.5 mL) ground cinnamon
- Pinch of salt
Instructions
- Preheat the oven: Heat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
- Make the crust: Mix the crushed graham crackers, sugar, cinnamon, and melted butter until evenly combined.
- Divide the mixture between the 12 liners, using about 1½ tablespoons per cup. Press firmly into the bottom.
- Bake for 5 minutes, then set aside to cool slightly.
- Prepare the apples: Melt the butter in a skillet over medium heat. Add the diced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook for 4–5 minutes, until the apples begin to soften.
- Stir the cornstarch with 1 tablespoon of water. Add it to the apples and cook for another 1 minute, until slightly thickened. Remove from heat.
- Make the cheesecake filling: Beat the softened cream cheese and sugar until smooth. Add the sour cream, vanilla, and cinnamon. Beat in the eggs one at a time, mixing just until combined.
- Assemble: Spoon the cheesecake mixture evenly over the crusts, filling each cup about ¾ full.
- Add a spoonful of the cinnamon apples to the top of each cheesecake.
- Make the crisp topping: Combine the oats, flour, brown sugar, cinnamon, salt, and melted butter until crumbly.
- Sprinkle the crisp mixture generously over each cheesecake.
- Bake: Bake for 20–25 minutes, until the cheesecake centers are set but still slightly soft in the middle.
- Cool: Let the mini cheesecakes cool in the pan for about 20 minutes, then refrigerate for at least 2 hours.
- Serve: Enjoy chilled or let them sit at room temperature for about 10 minutes before serving.
Notes
- For a gluten-free version, use gluten-free graham crackers.
- These mini cheesecakes can be made a day in advance and stored in the refrigerator.
- Feel free to substitute different fruits for the topping, such as pears or berries.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg