Description
Apple Crisp Mini Cheesecakes combine all your favorite fall flavors in one bite-sized dessert. With layers of graham cracker crust, creamy cheesecake, spiced apple filling, crunchy oat topping, and a caramel drizzle, these mini cheesecake bites are perfect for holidays, gatherings, or cozy nights in.
Ingredients
Graham Cracker Crust:
¾ cup graham cracker crumbs
1½ tbsp sugar
½ tsp cinnamon
3 tbsp melted unsalted butter
Crumb Topping:
⅓ cup all-purpose flour
⅓ cup light brown sugar
⅓ cup quick-cooking oats
¾ tsp cinnamon
⅛ tsp nutmeg
2½ tbsp melted unsalted butter
Apple Filling:
2 medium apples, peeled and finely chopped
2 tsp lemon juice
1½ tsp cinnamon
¼ tsp nutmeg
2 tbsp light brown sugar
1½ tsp cornstarch
Cheesecake Filling:
10 oz cream cheese, softened
6 tbsp sugar
1½ tsp vanilla extract
2 tsp all-purpose flour
1 large egg
To Finish:
Caramel sauce for drizzling
Instructions
Preheat oven to 325°F (165°C). Line a muffin tin with 9 paper liners.
Mix graham cracker crumbs, sugar, cinnamon, and melted butter. Press 2 tbsp into each liner. Chill.
For the topping, combine flour, oats, brown sugar, cinnamon, and nutmeg. Mix in melted butter until crumbly. Chill.
Beat cream cheese, sugar, vanilla, and flour until smooth. Add egg and mix until just combined. Fill liners ⅔ full with cheesecake mixture.
Toss apples with lemon juice, brown sugar, spices, and cornstarch. Spoon over cheesecake layer and press in gently.
Top with oat crumble and bake for 28–30 minutes until set.
Cool in pan 30 minutes, then refrigerate at least 2 hours.
Drizzle with caramel just before serving.
Notes
Use firm apples like Granny Smith for best texture.
Chill thoroughly before serving for clean layers and the best flavor.
Skip caramel for a lighter option or sub in whipped cream.
Freeze unfrosted and add caramel after thawing.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American