Autumn-Inspired Apple Crisp Mini Cheesecakes
These delightful mini cheesecakes combine creamy cheesecake with a crunchy apple crisp topping, perfect for fall gatherings.
Ingredients
- 1 cup graham cracker crumbs
- ¼ cup packed brown sugar
- ½ cup unsalted butter melted
- 16 oz cream cheese softened
- ½ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs
- ¼ cup sour cream
- 2 medium-sized apples peeled, cored, and diced
- 1 tablespoon fresh lemon juice
- 1 teaspoon ground cinnamon
- ¼ cup packed brown sugar
- ½ cup rolled oats
- ¼ cup all-purpose flour
- ¼ cup packed brown sugar
- ¼ teaspoon salt
- ¼ cup unsalted butter melted
Instructions
- Preheat your oven to 325°F (165°C) and line a muffin tin with cupcake liners.
- Mix graham cracker crumbs, packed brown sugar, and melted butter in a bowl and press into muffin liners.
- Beat softened cream cheese until smooth, then add granulated sugar and vanilla, mixing well.
- Incorporate eggs one at a time, then blend in sour cream until smooth.
- Fill each crust with cheesecake filling about two-thirds full and bake for 18-20 minutes.
- Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- Combine diced apples with lemon juice, cinnamon, and brown sugar in a bowl.
- Mix rolled oats, flour, brown sugar, and salt, then add melted butter until crumbly.
- Layer cooled cheesecakes with apple mixture and sprinkle with crisp topping.
- Bake for an additional 10-12 minutes until the topping is golden brown and cool completely.
Notes
Chill for at least 2 hours before serving for the best flavor.