Prep Time: 20 mins | Cook Time: 30 mins | Yield: 9 cupcakes
I love this tasty dessert! It is a fall dessert recipe and a mini version of my Mom’s favorite apple crisp cheesecake. These apple crisp mini cheesecakes are the perfect bite-sized dessert to serve on every occasion!
Graham Cracker Crust:
1 and ½ tbsp sugar
¾ c Graham cracker crumbs
3 tbsp unsalted butter-melted
½ tsp cinnamon
⅓ c. quick cooking oats
⅓ c. light brown sugar
¾ tsp cinnamon
⅓ c. all-purpose flour
2 and ½ tbsp unsalted butter-melted
⅛ tsp nutmeg
1 and ½ tsp cornstarch
2 medium-small apples-peeled and chopped finely
2 tsp freshly squeezed lemon juice
2 tbsp light brown sugar
1 and ½ tsp cinnamon
¼ tsp nutmeg
6 tbsp sugar
10 ounces cream cheese-softened
2 tsp all-purpose flour
Caramel sauce-for serving
1 and ½ tsp vanilla
How to make Apple Crisp Mini Cheesecakes
Step 1: Using paper liners line a standard cupcake pan.
Step 2: Prepare the oven. Preheat it to 325 degrees F.
Step 3: Mix the Graham cracker crumbs, cinnamon, and sugar using a fork until combined. Stir in the melted butter. Into the bottom of the paper liner, press almost 2 tbsp of the mixture, and chill in the fridge.
Step 4: For the topping, combine the all-purpose flour with light brown sugar, quick-cooking oats, cinnamon, and nutmeg. Then, add the melted butter and whisk until coarse crumbs form. Keep in the fridge until ready to use.
Step 5: To make the cheesecake filling, mix the softened cream cheese, sugar, vanilla, and flour. Then, add the egg and whisk until blended. Over the crusts, spoon the filling to about ⅔ paper cup full.
Step 6: Add the chopped apples and lemon juice. Toss well. Next, add the light brown sugar, cornstarch, cinnamon, and nutmeg. Mix well until incorporated. Over the cheesecake filling, spoon the apples, filling the cups almost to the top. Using your palm, gently press the apples.
Step 7: On top, sprinkle the cinnamon oat crumb generously.
Step 8: Place in the preheated oven and bake the cheesecake for about 28 to 30 minutes. Remove from the oven when done, and allow the cheesecakes to cool in the pan for about 30 minutes. After 30 minutes, take the cheesecakes out of the pan and keep them in the fridge.
Step 9: Before serving, drizzle the cheesecakes with caramel sauce. Enjoy!