Apple Crisp Cheesecake Bites (Print-Friendly Version)
Creamy cheesecake, fresh apples, and crisp crumble combine in each delicious handheld treat.
# Ingredients You'll Need:
→ Crust
01 -
180 g graham cracker crumbs
02 -
13 g granulated sugar
03 -
1.5 g ground cinnamon
04 -
115 g unsalted butter, melted
→ Cheesecake Filling
05 -
450 g cream cheese, at room temperature
06 -
150 g granulated sugar
07 -
2 g ground cinnamon
08 -
10 ml vanilla extract
09 -
2 large eggs
→ Apple Filling
10 -
2 medium apples, diced
11 -
10 ml fresh lemon juice
12 -
3 g ground cinnamon
13 -
0.5 g ground nutmeg
14 -
28 g brown sugar, packed
15 -
5 g cornstarch
→ Crumble Topping
16 -
64 g all-purpose flour
17 -
22 g quick oats
18 -
55 g brown sugar, packed
19 -
1.5 g ground cinnamon
20 -
28 g unsalted butter, melted
→ Optional Garnish
21 -
Caramel sauce, to serve
# How to Make It:
01 -
Preheat oven to 175°C and line 16 muffin cups with paper liners.
02 -
Combine graham cracker crumbs, sugar, and cinnamon in a food processor. Add melted butter and pulse until evenly moistened. Distribute about 1 tablespoon of mixture into each muffin cup and press firmly to form a base. Set aside.
03 -
In a stand mixer fitted with the paddle attachment, cream the room-temperature cream cheese until completely smooth, about 4 minutes. Add sugar, cinnamon, and vanilla extract; blend until cohesive. Scrape down sides and mix for 1 additional minute. Add eggs one at a time, mixing only until just incorporated after each addition.
04 -
Divide cheesecake batter evenly among muffin cups, using approximately 3 tablespoons per cup.
05 -
In a bowl, toss diced apples with lemon juice. Add cinnamon, nutmeg, brown sugar, and cornstarch; mix until apples are evenly coated. Spoon 1-2 tablespoons of apple filling over each cheesecake portion.
06 -
In a separate bowl, whisk together flour, oats, brown sugar, and cinnamon. Add melted butter and blend with a fork until crumbly and no dry spots remain.
07 -
Sprinkle crumble topping over the apples on each filled cup. Bake in the centre of the oven for 25-30 minutes, until centres are just set with a slight jiggle.
08 -
Remove cheesecakes from oven and place muffin tin on a wire rack. Allow to cool completely, then refrigerate until fully set and ready to serve.
09 -
For serving, optionally drizzle caramel sauce atop each cheesecake bite. Store leftovers in an airtight container in the refrigerator up to three days.
# Extra Information:
01 -
Use firm baking apples for the filling, such as Granny Smith or Honeycrisp, to maintain texture after baking.
02 -
Allow cheesecake bites to cool entirely before removing from the liners to ensure clean edges.