Apple Crisp Mini Cheesecakes (Print-Friendly Version)
Bite-sized cheesecakes with crisp apple layers, graham crust, and cinnamon oat topping—perfectly spiced.
# Ingredients You'll Need:
→ Graham Cracker Crust
01 -
90 grams graham cracker crumbs
02 -
20 grams granulated sugar
03 -
0.5 grams ground cinnamon
04 -
42 grams unsalted butter, melted
→ Crumb Topping
05 -
42 grams all-purpose flour
06 -
45 grams light brown sugar
07 -
30 grams quick-cooking oats
08 -
1.5 grams ground cinnamon
09 -
0.25 grams ground nutmeg
10 -
35 grams unsalted butter, melted
→ Apple Filling
11 -
2 medium apples, peeled and finely chopped
12 -
10 millilitres freshly squeezed lemon juice
13 -
4.5 grams ground cinnamon
14 -
0.5 grams ground nutmeg
15 -
28 grams light brown sugar
16 -
5 grams cornstarch
→ Cheesecake Filling
17 -
280 grams cream cheese, softened
18 -
72 grams granulated sugar
19 -
7 millilitres vanilla extract
20 -
5 grams all-purpose flour
21 -
1 large egg
→ For Serving
22 -
Caramel sauce, to drizzle
# How to Make It:
01 -
Line a standard 12-cup muffin tin with 9 paper liners.
02 -
Set oven to 165°C.
03 -
Combine graham cracker crumbs, granulated sugar, and cinnamon. Stir in melted butter until mixture resembles damp sand.
04 -
Firmly press approximately 2 tablespoons of crust mixture into the bottom of each liner. Chill in the refrigerator while preparing other components.
05 -
Mix flour, light brown sugar, oats, cinnamon, and nutmeg. Stir in melted butter until mixture becomes coarse crumbs. Refrigerate until needed.
06 -
Beat softened cream cheese with granulated sugar, vanilla extract, and flour until smooth. Add egg and blend until just combined.
07 -
Spoon cheesecake mixture over prepared crusts, filling each liner about two-thirds full.
08 -
Toss chopped apples with lemon juice. Add brown sugar, cornstarch, cinnamon, and nutmeg, stirring to coat evenly.
09 -
Spoon apple filling on top of cheesecake layer, pressing apples gently to create an even layer.
10 -
Generously sprinkle crumb topping over apples on each cheesecake.
11 -
Bake for 28 to 30 minutes, until topping is golden and cheesecake is set.
12 -
Allow cheesecakes to cool in the tin for 30 minutes. Remove from tin and refrigerate until thoroughly chilled.
13 -
Before serving, drizzle each cheesecake with caramel sauce.
# Extra Information:
01 -
For optimal texture, ensure cream cheese is fully softened before mixing.