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Creamy Apple Crisp Mini Cheesecakes

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These creamy apple crisp mini cheesecakes combine the comfort of spiced apple crisp with the richness of cheesecake, finished with a crunchy streusel topping. Perfect for parties, potlucks, or a cozy family dessert, they’re easy to make and endlessly adaptable.

Ingredients

Scale
  • 1 cup graham cracker crumbs (use gluten-free if needed)
  • 2 tbsp unsalted butter, melted
  • 16 oz cream cheese, softened
  • 1/3 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 1/4 cup sour cream or Greek yogurt
  • 2 medium apples, peeled and diced (Granny Smith or Honeycrisp)
  • 2 tbsp brown sugar
  • 1/2 tsp ground cinnamon
  • 1 tsp lemon juice
  • 1 tbsp all-purpose flour (or almond flour for gluten-free)
  • 1/3 cup old-fashioned oats
  • 1/3 cup all-purpose flour
  • 1/4 cup light brown sugar
  • 1/4 tsp salt
  • 3 tbsp unsalted butter, cold and diced
  • Optional: 1/4 cup chopped walnuts or pecans

Instructions

  1. Preheat oven to 325°F (163°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, mix graham cracker crumbs and melted butter until evenly coated. Spoon about 1 tablespoon into each liner and press firmly for an even crust.
  3. In a small saucepan over medium heat, combine diced apples, brown sugar, cinnamon, lemon juice, and flour. Cook, stirring often, until apples soften and mixture thickens (about 5–7 minutes). Set aside to cool slightly.
  4. In a large bowl, beat cream cheese and granulated sugar until smooth (about 2 minutes). Add eggs, vanilla, and sour cream; mix until just combined.
  5. Spoon about 2 tablespoons cheesecake batter into each liner over the crust. Top each with a spoonful of apple filling, lightly swirling with a toothpick for a marbled effect.
  6. In a bowl, combine oats, flour, brown sugar, and salt. Add cold butter and cut in until pea-sized crumbs form. Stir in nuts if using. Spoon about 1 tablespoon streusel onto each cheesecake, pressing gently.
  7. Bake for 20–25 minutes, until centers are slightly jiggly and edges set. Check at 18 minutes if your oven runs hot.
  8. Cool cheesecakes in the tin for 15–20 minutes, then transfer to a rack. Chill in the fridge for at least 2 hours before serving.

Notes

For gluten-free, use gluten-free graham crackers and almond flour. Don’t overmix the cheesecake batter to keep it creamy. Chill cheesecakes before serving for best texture. Apples can be swapped for pears or peaches. Streusel can be made nut-free. Rotate muffin tin halfway through baking for even browning.

Nutrition

Keywords: apple crisp, mini cheesecakes, streusel topping, fall dessert, party dessert, easy cheesecake, apple dessert, bite-sized cheesecake, holiday dessert

Find it online: https://norasfoods.com/creamy-apple-crisp-mini-cheesecakes-recipe-easy-streusel-topping-dessert/