Apple Crisp Mini Cheesecakes
These mini cheesecakes combine creamy cheesecake with sweet, spiced apples and a crunchy oat topping, perfect for any occasion.
Ingredients
For the Crust
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling
- 2 cups cream cheese, softened Make sure it is at room temperature.
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs Add one at a time, mixing well after each addition.
For the Apple Topping
- 2 cups apples, peeled and diced Use a variety of apples for different flavors.
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 cup oats
- 1/4 cup flour
Instructions
Preparation
- Preheat the oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs with melted butter. Press this mixture into the bottom of mini cheesecake cups.
Cheesecake Filling
- In another bowl, beat cream cheese, sugar, and vanilla until smooth. Add eggs, one at a time, mixing well after each addition.
- Pour the cheesecake batter over the crusts in the cups.
Apple Topping
- In a separate bowl, combine diced apples, brown sugar, cinnamon, oats, and flour. Mix well until the apples are coated.
- Spoon the apple mixture on top of the cheesecake batter in each cup.
Baking
- Bake for 20-25 minutes, or until set. Let them cool, then refrigerate before serving.
Notes
Store any leftovers in an airtight container in the refrigerator for 3-5 days. For longer storage, freeze in plastic wrap or a freezer-safe container for up to a month.