Apple Crisp Mini Cheesecakes (Recipe for Printing)
Enjoy the perfect fall treat with apple crisp mini cheesecakes featuring cream cheese, graham cracker crust, fresh apples, and cinnamon streusel. Save & click.
# What You Need:
→ Crust
01 -
3/4 cup graham cracker crumbs
02 -
1 1/2 tablespoons granulated sugar
03 -
1/2 teaspoon ground cinnamon
04 -
3 tablespoons unsalted butter, melted
→ Cheesecake Filling
05 -
10 ounces cream cheese, softened
06 -
6 tablespoons granulated sugar
07 -
1 1/2 teaspoons vanilla extract
08 -
2 teaspoons all-purpose flour
09 -
1 large egg
→ Apple Mixture
10 -
2 medium-small apples, peeled and finely chopped
11 -
2 teaspoons freshly squeezed lemon juice
12 -
2 tablespoons light brown sugar
13 -
1 1/2 teaspoons ground cinnamon
14 -
1/4 teaspoon ground nutmeg
15 -
1 1/2 teaspoons cornstarch
→ Streusel Topping
16 -
1/3 cup all-purpose flour
17 -
1/3 cup light brown sugar
18 -
1/3 cup quick-cooking oats
19 -
3/4 teaspoon ground cinnamon
20 -
1/8 teaspoon ground nutmeg
21 -
2 1/2 tablespoons unsalted butter, melted
# How to Make It:
01 -
Line a standard 12-cup muffin pan with paper liners and preheat oven to 325°F (163°C).
02 -
Combine graham cracker crumbs, granulated sugar, and cinnamon in a mixing bowl. Add melted butter and stir until the mixture resembles wet sand. Press 2 tablespoons of crust into the base of each liner and refrigerate while preparing filling.
03 -
In a separate bowl, mix flour, light brown sugar, quick-cooking oats, ground cinnamon, and nutmeg. Stir in melted butter until coarse crumbs form. Place in the refrigerator until ready for use.
04 -
Beat softened cream cheese until smooth. Add granulated sugar, vanilla extract, and flour, mixing until fully incorporated. Add the egg and blend just until combined.
05 -
Spoon cheesecake filling over each prepared crust, filling each cup about two-thirds full.
06 -
In a small bowl, toss chopped apples with lemon juice, brown sugar, cornstarch, cinnamon, and nutmeg to coat evenly.
07 -
Distribute apple mixture evenly over cheesecake filling in each cup, pressing gently with your palm. Sprinkle generous portions of streusel topping over the apples.
08 -
Bake for 28 to 30 minutes, or until the cheesecake edges are set. Remove from oven and cool in the pan for 30 minutes.
09 -
Refrigerate cooled cheesecakes until thoroughly chilled. Serve with a drizzle of caramel sauce if desired.
# Extra Tips:
01 -
For smooth cheesecakes, ensure cream cheese is softened to room temperature before mixing.