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Apple Crisp Mini Cheesecakes

Delight in the creamy richness of cheesecake paired with a crunchy apple crisp topping in these irresistible mini desserts.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Crust
  • 1 cup Graham cracker crumbs Amount depends on the number of mini cheesecakes
  • 4 tablespoons butter, melted
Cheesecake Filling
  • 8 oz cream cheese, softened Ensure it's softened to avoid lumps
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 1 cup chopped apples Use your favorite type
Topping
  • 1/2 cup rolled oats
  • 1/3 cup brown sugar
  • 1/2 teaspoon cinnamon

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine graham cracker crumbs with melted butter. Mix until well combined, then press into the bottom of each cupcake liner in a muffin tin to form the crusts.
  3. In a separate bowl, beat the cream cheese and sugar until smooth. Add vanilla extract and mix. Then fold in sour cream, mixing until there are no lumps.
  4. Gently fold in the chopped apples to the cheesecake batter, taking care not to mash them.
  5. In another small bowl, mix together rolled oats, brown sugar, and cinnamon. Sprinkle this mixture generously over the cheesecake batter in each muffin cup.
Baking
  1. Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the top is lightly browned and the edges are set.
  2. Allow the mini cheesecakes to cool at room temperature for about 15 minutes, then refrigerate them for at least 1 hour before serving.

Notes

Store these mini cheesecakes in an airtight container in the refrigerator for up to 4 days. They can be frozen for up to 3 months. Thaw in the refrigerator overnight before serving.