Description
These mini apple crisp cheesecakes are a perfect fall dessert. They combine the creamy texture of cheesecake with the warm spice of apple crisp. Easy to make and delicious to eat.
Ingredients
Scale
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chopped apples
- 1/4 cup graham cracker crumbs
- 2 tablespoons melted butter
- 1 tablespoon brown sugar
- 1/2 teaspoon cinnamon
Instructions
- Preheat oven to 325°F (160°C). Line a mini muffin tin with liners.
- In a bowl, beat cream cheese and granulated sugar until smooth.
- Beat in eggs one at a time, then stir in vanilla extract.
- In a separate small bowl, combine graham cracker crumbs, melted butter, brown sugar, and cinnamon.
- Press about 1 teaspoon of the crumb mixture into the bottom of each mini muffin liner.
- Top the crumb mixture with about 2 tablespoons of the cream cheese mixture.
- Spoon about 1 teaspoon of chopped apples over the cream cheese mixture.
- Bake for 18-20 minutes, or until the edges are set and the centers are almost set.
- Let cool completely in the tin, then refrigerate for at least 2 hours before serving.
Notes
- You can use your favorite apple variety. Granny Smith apples work well for their tartness.
- For a smoother topping, you can finely dice the apples.
- These can be made a day in advance.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 150
- Sugar: 12g
- Sodium: 75mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg