Apple Crisp Mini Cheesecakes
A delightful treat that combines cheesecake with baked apples, perfect for gatherings and individual servings.
Ingredients
For the crust
- 1 cup graham cracker crumbs These will form the buttery base for your cheesecakes.
- 4 tbsp unsalted butter, melted Adding richness and helping to bind the crust together.
For the cheesecake filling
- 16 oz cream cheese, softened Provides a velvety smooth filling.
- 1 cup granulated sugar Balances beautifully with the tartness of the apples.
- 2 tsp vanilla extract Infuses the cheesecake with warm notes.
For the apple topping
- 2 cups apples (Granny Smith or Honeycrisp), peeled and chopped Fresh apples cooked down for the topping.
- 2 tsp cinnamon Complement the apples perfectly.
- 1/4 cup brown sugar Adds a rich sweetness to the apple topping.
- 1/2 cup rolled oats Contributes to the crunchy topping.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine graham cracker crumbs with melted butter until thoroughly mixed. Press this mixture into muffin tins lined with cupcake liners.
- Bake for 5-7 minutes until golden brown.
- In another bowl, beat the cream cheese until smooth. Gradually add the granulated sugar and vanilla extract, mixing until blended.
- Spoon the cheesecake mixture into each crust, filling them about three-quarters full.
- Bake for another 15-20 minutes until slightly jiggly yet set in the center.
- While the cheesecakes cool, heat a skillet over medium heat and combine chopped apples with cinnamon and brown sugar. Cook for about 5-7 minutes until softened.
- Stir in the rolled oats into the apple mixture and layer this on top of the cooled cheesecakes.
- Refrigerate for at least an hour before serving.
Notes
For best results, ensure cream cheese is at room temperature, don’t overmix the filling, and allow cheesecakes to cool completely before adding the topping.