Apple Crisp Mini Cheesecakes
Mini cheesecakes meet apple crisp in this crowd-pleasing fall dessert. Creamy, crunchy, and perfectly portioned.
Equipment
- - 12-cup muffin tin
- Hand or stand mixer
- Mixing bowls
- Measuring cups & spoons
Ingredients
- **For the Crust:**
- - 1½ cups graham cracker crumbs
- - ¼ cup granulated sugar
- - 6 tbsp unsalted butter melted
- **For the Cheesecake Filling:**
- - 16 oz cream cheese softened
- - 1 cup granulated sugar
- - 2 large eggs
- - 1 tsp vanilla extract
- - ½ cup sour cream
- **For the Apple Crisp Topping:**
- - 1½ cups peeled sliced apples (Granny Smith or Honeycrisp)
- - ¼ cup all-purpose flour
- - ½ cup packed brown sugar
- - ¼ tsp cinnamon
- - ¼ tsp nutmeg
- - 4 tbsp unsalted butter cold and cubed
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 12-cup muffin tin.
- Mix crust ingredients and press into each muffin cup.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, then stir in vanilla and sour cream.
- Divide filling over crusts (¾ full).
- Toss apples with flour, brown sugar, and spices. Top each cheesecake with apple mixture. Dot with butter.
- Bake for 25–30 minutes or until set and golden on top.
- Cool completely, then chill at least 1 hour before serving.
Notes
Try adding chopped nuts to the topping for extra crunch. Store in the fridge for up to 3 days.