Description
Creamy mini cheesecakes with a graham cracker crust, topped with cinnamon-spiced apples and a buttery oat crisp. A cozy fall-inspired dessert perfect for gatherings or a sweet treat at home.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners.
- Mix graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of each muffin liner to form the crust.
- In a bowl, beat softened cream cheese until smooth. Add sugar, eggs, and vanilla extract; mix until fully combined.
- Spoon the cheesecake batter over the crusts, filling each about ¾ full.
- In a separate bowl, toss diced apples with sugar and cinnamon. Spoon the apple mixture evenly over the cheesecake batter.
- For the crisp topping, mix flour, oats, brown sugar, cinnamon, and melted butter until crumbly. Sprinkle over the apples.
- Bake for 25–30 minutes, or until the filling is set and the tops are lightly golden.
- Allow the cheesecakes to cool completely, then refrigerate for at least 2 hours before serving.
Notes
- Use tart apples like Granny Smith for a balanced flavor.
- Ensure cream cheese is softened to avoid lumps in the filling.
- Store leftovers in the refrigerator for up to 5 days.
- Serve with a drizzle of caramel sauce for extra indulgence.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 290 kcal
- Sugar: 21 g
- Sodium: 160 mg
- Fat: 17 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 65 mg
