Description
These delightful mini cheesecakes combine the creamy richness of traditional cheesecake with the warm, comforting flavors of apple crisp. Each bite features a buttery graham cracker crust, a smooth cheesecake filling, spiced apple topping, and a crunchy oat crumble, all drizzled with caramel sauce. Perfect for fall gatherings or any occasion that calls for a sweet, individual dessert.
Ingredients
Graham Cracker Crust:
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¾ cup graham cracker crumbs
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1½ tablespoons sugar
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½ teaspoon cinnamon
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3 tablespoons unsalted butter, melted
Crumb Topping:
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⅓ cup all-purpose flour
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⅓ cup light brown sugar
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⅓ cup quick-cooking oats
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¾ teaspoon cinnamon
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⅛ teaspoon nutmeg
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2½ tablespoons unsalted butter, melted
Apple Filling:
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2 medium-small apples, peeled and finely chopped
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2 teaspoons freshly squeezed lemon juice
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1½ teaspoons cinnamon
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¼ teaspoon nutmeg
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2 tablespoons light brown sugar
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1½ teaspoons cornstarch
Cheesecake Filling:
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10 oz cream cheese, softened
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6 tablespoons sugar
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1½ teaspoons vanilla extract
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2 teaspoons all-purpose flour
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1 egg
For Serving:
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Caramel sauce (optional)
Instructions
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Preheat the oven to 325°F (160°C). Line a standard cupcake pan with paper liners (this recipe makes 9 cupcakes).
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In a bowl, combine graham cracker crumbs, sugar, and cinnamon. Add melted butter and stir well. Press almost 2 tablespoons of the mixture into the bottom of each liner. Place in the fridge to chill.
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For the topping, stir together all-purpose flour, light brown sugar, quick-cooking oats, cinnamon, and nutmeg. Add melted butter and stir until coarse crumbs form. Place in the fridge until ready to use.
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For the cheesecake filling, beat softened cream cheese with sugar, vanilla, and flour. Add egg and mix just to combine. Spoon the filling over the crusts (fill about ⅔ of the paper cup full).
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Toss chopped apples with lemon juice. Add light brown sugar, cornstarch, cinnamon, and nutmeg, and stir well. Spoon apples over cheesecake filling to fill the cups almost to the top. Gently press the apples with your palm.
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Generously sprinkle cinnamon oat crumbs on top.
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Bake for about 28–30 minutes.
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Cool for 30 minutes in the pan, then remove from the pan and store in the fridge.
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For serving, drizzle with caramel sauce.
Notes
For a lower-carb version, substitute the graham cracker crust with crushed nuts or a sugar-free alternative.
These mini cheesecakes can be made ahead and stored in the refrigerator for up to 3 days.
If you prefer a firmer texture, you can bake these cheesecakes in a water bath to prevent cracking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: mini cheesecakes, apple crisp, fall desserts, individual desserts, caramel sauce