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Mini Apple Crisp Cheesecakes

Delightful mini cheesecakes featuring creamy filling, spiced apples, and a crispy oat topping, perfect for family gatherings or cozy evenings.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 245
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup crushed graham crackers Use to form the base
  • 4 tablespoons unsalted butter, melted Helps bind the crust
For the cheesecake filling
  • 2 cups cream cheese, softened
  • 1/2 cup sugar
  • 2 pieces eggs Add one at a time
  • 1 teaspoon vanilla extract
For the apple topping
  • 2 cups diced apples Use your preferred variety
  • 1 teaspoon cinnamon
  • 1/2 cup brown sugar
For the topping
  • 1/4 cup rolled oats Sprinkle on top before baking

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. In a medium bowl, mix the crushed graham crackers with melted butter until combined. Press the mixture firmly into the bottom of muffin tins lined with cupcake liners, creating a solid base. Bake for 5 minutes and set aside to cool slightly.
  3. In a large mixing bowl, beat the cream cheese with sugar until smooth. Add the eggs one at a time, beating well after each addition. Finally, blend in the vanilla extract until fully combined.
  4. In another bowl, toss the diced apples with cinnamon and brown sugar.
Assembly and Baking
  1. Spoon the cheesecake filling over the cooled crusts, filling each cup about halfway.
  2. Add a layer of the spiced apple mixture on top, then sprinkle the rolled oats over each mini cheesecake.
  3. Bake for 20-25 minutes or until the cheesecake is set but still slightly jiggly in the center. Allow them to cool before refrigerating for at least an hour.
Serving
  1. Once chilled, remove the cheesecakes from their liners, serve them on a platter, and prepare for compliments!

Notes

For best results, experiment with different apple varieties and adjust sweetness based on their flavor. These cheesecake bites can be stored in an airtight container in the refrigerator for up to five days or frozen for up to three months.