Description
These Apple Crisp Mini Cheesecakes combine creamy cheesecake with a sweet apple topping and a crumbly oat streusel, all baked in individual portions for a perfect fall dessert. Featuring a vanilla wafer crust and warm cinnamon-spiced apples, they are simple to make and ideal for serving at gatherings or as a delightful treat.
Ingredients
Scale
Crust
- 12 vanilla wafer cookies
Cheesecake Filling
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Apple Topping
- 1 medium apple, peeled and finely diced
- 1 tablespoon brown sugar
- ½ teaspoon ground cinnamon
Oat Streusel Topping
- ¼ cup quick oats
- 2 tablespoons all-purpose flour
- 2 tablespoons brown sugar
- 2 tablespoons cold unsalted butter, cut into small pieces
Optional Toppings
- Whipped cream
- Caramel sauce
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 325°F (163°C) and line a 12-cup muffin tin with paper liners. Place one vanilla wafer cookie at the bottom of each liner to form the base crust.
- Make Cheesecake Filling: In a mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the egg and vanilla extract, then mix until well combined and smooth.
- Assemble Cheesecake Layer: Evenly divide the cream cheese mixture over the vanilla wafer crusts in each muffin cup, smoothing the tops gently.
- Prepare Apple Topping: In a small bowl, toss the finely diced apple with 1 tablespoon brown sugar and ½ teaspoon ground cinnamon until evenly coated. Spoon the apple mixture evenly over the cheesecake layer in each muffin cup.
- Make Oat Streusel Topping: In another bowl, combine the quick oats, all-purpose flour, 2 tablespoons brown sugar, and cold unsalted butter. Use a fork or your fingers to mix until the mixture becomes crumbly.
- Add Streusel and Bake: Sprinkle the oat streusel evenly over each mini cheesecake. Bake in the preheated oven for 20 to 22 minutes or until the centers are set and the topping is lightly golden.
- Cool and Chill: Remove the mini cheesecakes from the oven and allow them to cool completely at room temperature. Once cooled, chill them in the refrigerator for at least 1 hour to set fully.
- Serve: Before serving, optionally top each mini cheesecake with whipped cream or drizzle with caramel sauce for an extra touch of sweetness and flavor.
Notes
- Use tart apples like Granny Smith for a nice contrast to the sweet topping.
- These mini cheesecakes can be made a day ahead and stored covered in the refrigerator.
- For a gluten-free version, use certified gluten-free oats and vanilla wafer cookies.
- Ensure the cream cheese is softened for the smoothest filling.
- Don’t overbake to prevent cracking; centers should be just set.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 180
- Sugar: 13 g
- Sodium: 110 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg
