Description
Delicious and delightful Apple Crisp Mini Cheesecakes with a crumbly topping and rich apple filling.
Ingredients
Scale
- 90 g graham cracker crumbs
- 18 g granulated sugar
- 0.5 g ground cinnamon
- 42 g unsalted butter, melted
- 45 g all-purpose flour
- 45 g light brown sugar
- 30 g quick-cooking oats
- 1.5 g ground cinnamon
- 0.25 g ground nutmeg
- 35 g unsalted butter, melted
- 2 medium apples, peeled and finely chopped
- 10 ml freshly squeezed lemon juice
- 3 g ground cinnamon
- 0.5 g ground nutmeg
- 27 g light brown sugar
- 5 g cornstarch
- 280 g cream cheese, softened
- 72 g granulated sugar
- 6 ml vanilla extract
- 6 g all-purpose flour
- 1 large egg
- Caramel sauce for serving
Instructions
- Line a standard muffin pan with 9 paper cupcake liners.
- Preheat the oven to 163°C (325°F).
- Combine graham cracker crumbs, sugar, and cinnamon in a bowl. Add melted butter and mix well. Press approximately 2 tablespoons of mixture firmly into the bottom of each liner. Refrigerate while preparing the next components.
- In a bowl, combine flour, light brown sugar, oats, cinnamon, and nutmeg. Add melted butter and stir until mixture forms coarse crumbs. Refrigerate until needed.
- Using an electric mixer, beat softened cream cheese with sugar, vanilla extract, and flour until smooth. Add the egg and mix just until combined. Spoon the filling over each crust, filling each cup about two-thirds full.
- Toss chopped apples with lemon juice in a bowl. Add light brown sugar, cornstarch, cinnamon, and nutmeg. Stir well to coat apples evenly.
- Spoon the prepared apple mixture over the cheesecake filling, filling the cups almost to the top. Press apples gently with your palm.
- Generously sprinkle the cinnamon oat crumbs over the apple layer.
- Bake in the preheated oven for 28 to 30 minutes, or until centers are set.
- Allow cheesecakes to cool in the pan for 30 minutes. Remove from the pan and refrigerate until thoroughly chilled.
- Before serving, drizzle with caramel sauce.
Notes
- Ensure the cream cheese is softened for smooth mixing.
- You can use any variety of apples you prefer for the filling.
- For a bit more flavor, consider adding chopped nuts to the crumb topping.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 240
- Sugar: 15 g
- Sodium: 200 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg