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Apple Crisp Mini Cheesecakes

These mini cheesecakes capture the warmth of fall in every bite, transforming a classic dessert into individual bites of heaven.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Crust Ingredients
  • 1 cup Granola or crushed graham crackers Use your favorite granola for extra flavor.
  • 1/2 cup Unsalted butter, melted Essential for binding the crust ingredients together.
Filling Ingredients
  • 16 oz Cream cheese, softened Philadelphia cream cheese yields the best texture.
  • 1/2 cup Sugar Can be substituted with a stevia alternative.
  • 2 large Eggs Use room temperature for a smoother batter.
  • 1 teaspoon Vanilla extract Enhances the flavor of the filling.
Apple Topping Ingredients
  • 2 cups Peeled and diced apples Granny Smith apples add tartness.
  • 1/4 cup Brown sugar Adds sweetness to the apple layer.
  • 1 teaspoon Ground cinnamon Adds warmth and spice.
  • 1/2 cup Rolled oats For added texture.

Method
 

Preparation
  1. Preheat the oven to 325°F (160°C).
  2. In a bowl, mix granola or crushed graham crackers with melted butter until well combined.
  3. Press the mixture into the bottom of muffin tins to form crusts.
  4. In a separate bowl, beat cream cheese with sugar until smooth, then add eggs one at a time and stir in vanilla extract.
  5. Pour the cheesecake mixture over the crusts in the muffin tin, filling each cup to just below the rim.
  6. In another bowl, mix diced apples with brown sugar, cinnamon, and rolled oats. Spoon this mixture on top of the cheesecake layer.
Baking
  1. Place the muffin tin in the oven and bake for 20-25 minutes until set.
  2. The centers should be slightly jiggle.
Cooling
  1. Let the cheesecakes cool before refrigerating for a few hours.

Notes

Don’t overmix the cream cheese and cool completely before chilling in the refrigerator. For variations, try drizzling with caramel or adding nuts to the apple mixture.