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Apple Crisp Mini Cheesecakes

Irresistible Apple Crisp Mini Cheesecakes for Fall Bliss

Delight in these Apple Crisp Mini Cheesecakes that combine creamy cheesecake, spiced apples, and buttery oat streusel in individual portions.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 12 cheesecakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Consider using digestive biscuits for a similar flavor.
  • 2 tbsp Sugar Substitute with brown sugar for a richer flavor.
  • 1 tsp Cinnamon Use nutmeg for a unique twist.
  • 1/2 cup Butter Replace with coconut oil for a dairy-free option.
For the Cheesecake Filling
  • 8 oz Cream Cheese Ensure it’s at room temperature for smoothness.
  • 1/2 cup Granulated Sugar Can be substituted with a sugar alternative for a lower-calorie version.
  • 1 tsp Vanilla Extract Use vanilla bean paste for a more intense essence.
  • 2 tbsp All-Purpose Flour Almond flour can be a gluten-free substitute.
  • 1 large Egg Substitute with a flax egg for a vegan option.
For the Apple Filling
  • 3 cups Golden Delicious Apples Honeycrisp or Gala apples can be used for added flavor.
  • 1 tbsp Cornstarch Thickens the apple filling and prevents sogginess.
  • 1 tbsp Brown Sugar Replace with maple syrup for a different flavor.
  • 1 tsp Additional Spices (Cinnamon/Nutmeg) Cardamom can add an interesting depth of flavor.
For the Topping
  • 1 cup Oats Use gluten-free oats if necessary.
  • 1/4 cup Butter Coconut oil can be a great alternative.
Optional Garnish
  • 1/2 cup Caramel Sauce Drizzle for serving to add sweetness and a luxurious finish.

Equipment

  • muffin pan
  • Mixing bowls
  • Cupcake liners

Method
 

Step-by-Step Instructions for Apple Crisp Mini Cheesecakes
  1. Preheat your oven to 325°F (163°C).
  2. In a mixing bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter until evenly blended. Press this into the bottom of cupcake liners and chill.
  3. Beat softened cream cheese until smooth. Gradually add sugar, vanilla, flour, and egg, mixing until creamy.
  4. Peel and dice the apples. Toss them with lemon juice, cornstarch, brown sugar, and spices until well-coated.
  5. Spoon the cheesecake filling into lined cupcake holders halfway, then add the apple mixture on top.
  6. Mix oats, flour, brown sugar, and softened butter until crumbly. Sprinkle over each cheesecake.
  7. Bake for 28-30 minutes until edges are set and centers have a slight jiggle.
  8. Let cool in the pan for about 30 minutes before transferring to the refrigerator to chill completely.
  9. Once chilled, drizzle with warm caramel sauce and serve.

Nutrition

Serving: 1cheesecakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 15gVitamin A: 200IUVitamin C: 3mgCalcium: 50mgIron: 0.5mg

Notes

Use room temperature ingredients for a smooth filling. Chill crust for best texture and avoid overflow when filling.

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