Ingredients
Crust:
– 1 cup graham cracker crumbs
– 3 tbsp sugar
– 4 tbsp melted butter
Cheesecake Filling:
– 8 oz cream cheese (softened)
– 1/4 cup sugar
– 1 egg
– 1/2 tsp vanilla extract
Apple Topping:
– 2 small apples, diced
– 2 tbsp brown sugar
– 1/2 tsp cinnamon
– 1/8 tsp nutmeg
– 1 tsp lemon juice
– 1 tsp cornstarch
Crisp Topping:
– 1/3 cup old-fashioned oats
– 1/4 cup flour
– 1/4 cup brown sugar
– 1/4 tsp cinnamon
– 3 tbsp cold butter, cubed
Instructions
1. Preheat oven to 325°F. Line a muffin tin with cupcake liners.
2. Mix graham cracker crumbs, sugar, and butter. Press into liners. Bake 5 min.
3. Cook diced apples with brown sugar, cinnamon, lemon juice, and cornstarch until soft. Cool.
4. Beat cream cheese and sugar until smooth. Add egg and vanilla. Mix just until combined.
5. Spoon cheesecake filling over crusts. Top with apples. Sprinkle oat crisp on top.
6. Bake 18–20 minutes until set. Cool completely, then chill 2 hours or overnight before serving.
Notes
You can use canned pie filling to save time.
Add a caramel drizzle for extra richness.
Store in fridge for 5 days or freeze for 1 month.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 220
- Sugar: 16g
- Sodium: 135mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg