Apple Crisp Mini Cheesecakes
Individual apple crisp cheesecakes combine the creamy texture of cheesecake with a crunchy, cinnamon-spiced apple topping. A perfect dessert for any occasion!
Equipment
- Muffin Tin
- Mixing bowls
- Measuring cups and spoons
- 9x13 inch Baking Dish (Optional, for larger crisp)
Ingredients
Crust Ingredients
- 1.5 cups Graham cracker crumbs
- 0.25 cups Granulated sugar
- 6 tablespoons Unsalted butter, melted
Cheesecake Filling Ingredients
- 16 ounces Cream cheese, softened
- 1 cup Granulated sugar
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 0.5 cups Sour cream
- 0.25 cups All-purpose flour
Apple Crisp Topping Ingredients
- 1 cup All-purpose flour
- 0.5 cups Rolled oats
- 0.5 cups Packed light brown sugar
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 1 stick Unsalted butter, cold and cut into small pieces
- 2 medium Apples (Granny Smith or Honeycrisp), peeled, cored, and diced
Instructions
Instructions
- Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin.
- Make the crust: Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press into the bottom of each muffin cup.
- Make the filling: Beat cream cheese and sugar until smooth. Beat in eggs one at a time, then stir in vanilla and sour cream. Whisk in flour until just combined.
- Divide the cheesecake filling evenly among the prepared crusts.
- Make the topping: Combine flour, oats, brown sugar, cinnamon, and nutmeg in a bowl. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir in diced apples. Sprinkle the topping evenly over the cheesecake filling.
- Bake for 25-30 minutes, or until the topping is golden brown and the cheesecakes are set. Let cool completely before serving.
Notes
For a crispier topping, broil the cheesecakes for the last 2-3 minutes of baking. These mini cheesecakes can be stored in the refrigerator for up to 3 days.