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Apple Crisp Mini Cheesecakes

Apple Crisp Mini Cheesecakes for Cozy Fall Evenings

Delightful Apple Crisp Mini Cheesecakes blend creamy cheesecake and crunchy topping, perfect for cozy gatherings.
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Prep Time 20 minutes
Cook Time 17 minutes
Cooling Time 20 minutes
Total Time 57 minutes
Servings: 12 mini cheesecakes
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Substitution: Gluten-free graham cracker crumbs for a gluten-free option.
  • 2 tablespoons Granulated Sugar Adjust for sweetness preference.
  • 4 tablespoons Unsalted Butter Substitution: Coconut oil can be used for a dairy-free alternative.
For the Cheesecake Filling
  • 8 oz Cream Cheese Ensure it's softened for easier blending.
  • 2 large Large Eggs Beat until pale yellow.
  • 1 teaspoon Vanilla Extract Substitution: Almond extract for an alternate flavor profile.
  • 1/2 cup Sour Cream Substitution: Greek yogurt for a healthier option.
  • 1 cup Diced Apples Best to use a mix of sweet and tart apples.
For the Apple Topping
  • 1 tablespoon All-Purpose Flour Substitution: Gluten-free flour blend for gluten-sensitive diets.
  • 1 teaspoon Cinnamon Freshly grated for robust flavor.
  • 1/4 teaspoon Nutmeg Optional for milder taste; use sparingly.

Equipment

  • mini muffin tin
  • mixing bowls
  • Mixer

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 325°F (165°C) and line a mini muffin tin with paper liners.
  2. In a mixing bowl, combine graham cracker crumbs with sugar and then add melted butter, mixing until it resembles wet sand.
  3. Press the crumb mixture into the bottom of each muffin cup and bake for 5 minutes.
  4. Beat softened cream cheese until smooth, add sugar and mix until creamy.
  5. Add eggs one at a time, then blend in vanilla extract, sour cream, and diced apples.
  6. Fill each muffin cup about three-quarters full with the cheesecake batter.
  7. Bake the cheesecakes for 12 minutes, until edges are set and centers slightly jiggle.
  8. Mix together sugar, flour, cinnamon, and nutmeg for the topping; sprinkle it over the baked cheesecakes.
  9. Return the cheesecakes to the oven for an additional 2-3 minutes until the topping is golden.
  10. Allow to cool completely in the muffin tin for 15-20 minutes before serving.

Nutrition

Serving: 1mini cheesecakeCalories: 180kcalCarbohydrates: 22gProtein: 3gFat: 9gSaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 300IUVitamin C: 1mgCalcium: 50mgIron: 0.5mg

Notes

Allow cheesecakes to chill in the fridge for at least an hour before serving to enhance flavors.

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