Description
Apple Crisp Mini Cheesecakes are the ultimate fall indulgence, marrying the creamy richness of cheesecake with a delightful apple crisp topping. These charming mini treats feature a buttery graham cracker crust and are infused with warm spices, evoking the cozy essence of autumn. Perfect for gatherings or a quiet night in, each bite delivers nostalgic flavors that transport you to crisp orchard days.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 4 tbsp unsalted butter, melted
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 2 cups apples, peeled and chopped (such as Granny Smith or Honeycrisp)
- 1/4 cup brown sugar
- 1 tsp cinnamon
Instructions
- Preheat oven to 350°F (175°C). In a bowl, mix graham cracker crumbs and melted butter; press into muffin tins lined with cupcake liners.
- Beat cream cheese until smooth; gradually add sugar and mix well. Add eggs one at a time, then stir in sour cream until fully combined.
- Spoon the filling over the crusts; bake for 20-25 minutes until set but slightly jiggly in the center.
- Toss apples with brown sugar and cinnamon; spoon over cheesecakes and return to oven for an additional 10 minutes.
- Allow to cool completely before refrigerating for at least two hours before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 14g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Use room-temperature cream cheese for a smoother filling. Substitute apples with pears or berries for different flavor profiles. Drizzle caramel on top for an extra touch of sweetness.