Delicious Apple Crisp Mini Cheesecakes for Fall Treats
Apple Crisp Mini Cheesecakes made approachable with clear cues, pantry staples, and flexible swaps.
Ingredients
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter melted
- 2 cups cream cheese softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 medium apples peeled and diced
- 1 teaspoon ground cinnamon
- 1/4 cup brown sugar
- 1/4 cup rolled oats
Instructions
- Preheat the oven to 350°F (175°C).
- In a medium bowl, mix graham cracker crumbs and melted butter.
- Press the mixture into the bottom of a lined muffin tin to form the crust.
- In a large mixing bowl, beat the softened cream cheese and sugar until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- Spoon the cheesecake mixture over the prepared crust in the muffin tin.
- In a separate bowl, combine diced apples, cinnamon, brown sugar, and oats.
- Distribute the apple mixture evenly on top of the cheesecake layers.
- Bake for 25-30 minutes until the filling is set and the tops are lightly golden.
- Allow the mini cheesecakes to cool before removing them from the muffin tin.
- Once cooled, refrigerate for at least 2 hours before serving.