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Apple Crisp Mini Cheesecakes

Apple Crisp Mini Cheesecakes

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Bake delicious Apple Crisp Mini Cheesecakes This easy recipe tested in my Texas kitchen is the perfect familyapproved Fall treat My kids love this Get the recipe

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 5 tablespoons unsalted butter, melted
  • 1/4 cup granulated sugar
  • 16 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/4 cup sour cream
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 3 medium apples, peeled, cored, and diced
  • 1/4 cup all-purpose flour
  • 1/4 cup rolled oats
  • 1/4 cup packed brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup unsalted butter, cold and cut into small pieces

Instructions

  • Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Press the mixture evenly into the bottom of a 12-cup muffin tin lined with paper liners.
  • Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese and sugar with an electric mixer until smooth and creamy. Add the sour cream and vanilla extract, and mix until well combined. Beat in the eggs one at a time, mixing until just combined.
  • Assemble the Cheesecakes: Pour the cheesecake filling evenly over the graham cracker crusts, filling each liner about 2/3 full.
  • Prepare the Apple Crisp Topping: In a medium bowl, combine the diced apples, flour, oats, brown sugar, and cinnamon. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  • Add the Topping: Sprinkle the apple crisp topping evenly over the cheesecake filling in each muffin cup.
  • Bake: Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the filling is set and the topping is golden brown. Cool in oven with door ajar.
  • Cool and Chill: Remove from oven and let the cheesecakes cool completely in the tin. Then, transfer them to the refrigerator and chill for at least 2 hours before serving.