Description
A delightful blend of creamy cheesecake and crunchy apple crisp, perfect for a sweet treat that fits in your hand.
Ingredients
Scale
- 3/4 cup graham cracker crumbs
- 1 1/2 tablespoons sugar
- 1/2 teaspoon cinnamon
- 3 tablespoons unsalted butter, melted
- 10 oz cream cheese, softened
- 6 tablespoons sugar
- 1 1/2 teaspoons vanilla
- 2 teaspoons all-purpose flour
- 1 egg
- 2 medium-small apples, peeled and chopped finely
- 2 teaspoons freshly squeezed lemon juice
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 2 tablespoons light brown sugar
- 1 1/2 teaspoons cornstarch
- 1/3 cup all-purpose flour
- 1/3 cup light brown sugar
- 1/3 cup quick-cooking oats
- 3/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 2 1/2 tablespoons unsalted butter, melted
- Caramel sauce for serving
Instructions
- Line a cupcake pan with paper liners. Preheat oven to 325ยฐF.
- Mix graham cracker crumbs, 1/2 teaspoon cinnamon, and 1 1/2 tablespoons sugar. Add 3 tablespoons melted butter and stir. Press about 2 tablespoons of this mix into each liner. Chill in the fridge.
- For the streusel, mix 1/3 cup flour, 1/3 cup light brown sugar, 1/3 cup oats, 3/4 teaspoon cinnamon, and 1/8 teaspoon nutmeg. Add 2 1/2 tablespoons melted butter and stir until coarse crumbs form. Chill.
- Beat 10 oz softened cream cheese with 6 tablespoons sugar, 1 1/2 teaspoons vanilla, and 2 teaspoons flour until smooth. Add 1 egg and mix just to blend.
- Spoon the cheesecake filling over each crust, about 2/3 full.
- Toss the chopped apples with 2 teaspoons lemon juice, 2 tablespoons light brown sugar, 1 1/2 teaspoons cinnamon, 1/4 teaspoon nutmeg, and 1 1/2 teaspoons cornstarch.
- Spoon the apple mix over the cheesecake filling. Gently press the apples down with your palm.
- Sprinkle the chilled streusel on top of each cheesecake.
- Bake for 28โ30 minutes, until the edges set but the centers still jiggle a bit.
- Let the pan cool for 30 minutes on a rack. Then chill in the fridge until cold.
- Serve each mini cheesecake drizzled with caramel sauce.
Notes
Use room temperature cream cheese for smoother mixing. Allow the cheesecakes to cool fully before chilling for best texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg