Description
These Apple Crisp Mini Cheesecakes combine a creamy cheesecake filling with a delightful apple crisp topping for a perfect individual fall dessert. Featuring a vanilla wafer crust, tender diced apples with cinnamon, and a crumbly oat topping, these mini cheesecakes are easy to make and perfect for serving at parties or as an everyday 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 Crumble 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 or caramel sauce, for serving
Instructions
- Prepare the Oven and Muffin Tin: Preheat the 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 crust.
- Make the 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, mixing thoroughly until well combined and smooth.
- Fill the Muffin Cups: Evenly divide the cream cheese mixture over each vanilla wafer-lined cup, smoothing the surface gently.
- Prepare the Apple Mixture: In a small bowl, toss the finely diced apple with 1 tablespoon of brown sugar and ground cinnamon until evenly coated. Spoon the apple mixture evenly over the cheesecake filling in each muffin cup.
- Make the Oat Crumble: In another bowl, combine the quick oats, all-purpose flour, 2 tablespoons brown sugar, and cold butter pieces. Use a fork or your fingers to mix until the mixture becomes crumbly and small clumps form.
- Top the Cheesecakes: Sprinkle the oat crumble mixture evenly over each muffin cup to cover the apple layer.
- Bake: Bake the mini cheesecakes in the preheated oven for 20 to 22 minutes, or until the centers are set and the edges are slightly golden.
- Cool and Chill: Allow the cheesecakes to cool completely at room temperature. Once cooled, refrigerate for at least 1 hour to set before serving.
- Serve: Before serving, optionally top each mini cheesecake with whipped cream or drizzle with caramel sauce for added indulgence.
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 gluten-free vanilla wafer cookies.
