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Easy Apple Crisp Mini Cheesecakes

Easy Apple Crisp Mini Cheesecakes
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Enjoy Easy Apple Crisp Mini Cheesecakes with 5 layers of creamy crunchy and fruity goodness that satisfy your sweet tooth perfectly

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs (about 12 full sheets, crushed finely)
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter (melted)
  • 16 ounces cream cheese (softened)
  • 1/2 cup granulated sugar (for filling)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 2 medium apples (peeled, cored, and diced into small, 1/4-inch pieces)
  • 1/4 cup packed brown sugar (light or dark)
  • 1 teaspoon ground cinnamon
  • 1 tablespoon lemon juice
  • 1/2 cup old-fashioned oats
  • 1/4 cup all-purpose flour
  • 1/4 cup packed brown sugar (for crisp topping)
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter (cold and diced)

Instructions

  • Prepare the crust: Preheat the oven to 325°F (160°C). Mix graham cracker crumbs with sugar and melted butter until the mixture resembles damp sand. Press about 2 tablespoons firmly into the bottom of each cup in a 12-cup muffin pan lined with paper liners or greased well. Set aside.
  • Make the filling: Beat softened cream cheese with sugar until creamy and smooth. Add eggs one at a time, blending well after each. Stir in vanilla extract and sour cream until just combined. Avoid overmixing.
  • Cook the apples: Toss diced apples with lemon juice, brown sugar, and cinnamon in a medium saucepan. Cook over medium heat for 5 to 7 minutes, stirring until apples soften slightly but hold their shape. Remove from heat and let cool.
  • Make the crisp topping: Combine oats, flour, brown sugar, and salt in a bowl. Cut in cold diced butter using a fork or pastry cutter until mixture is clumpy like coarse crumbs.
  • Assemble your cheesecakes: Pour about 2 tablespoons of cream cheese filling into each crust-lined cup. Spoon about 1 tablespoon of cooked apple mixture on top, then sprinkle evenly with the oat crisp topping.
  • Bake: Bake at 325°F (160°C) for 20 to 25 minutes, or until edges are set but centers still slightly jiggle for creamy texture.
  • Cool and chill: Let cheesecakes cool in the pan for 15 minutes, transfer to a wire rack and cool completely, then refrigerate for at least 3 hours or overnight.

Find it online: https://mekara.info/easy-apple-crisp-mini-cheesecakes-recipe/