Description
Delicious mini cheesecakes with a creamy apple filling and a crispy oat topping, perfect for dessert lovers.
Ingredients
Scale
- 1 cup crushed graham crackers
- 3 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup finely chopped apples (about 2 medium apples)
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup brown sugar
- 1/2 cup rolled oats
- 1/4 cup flour
- 1/4 cup cold unsalted butter, cubed
Instructions
- Preheat your oven to 325°F (160°C). Line a cupcake pan with paper liners or lightly grease with cooking spray to prevent sticking.
- In a medium bowl, combine the crushed graham crackers, granulated sugar, and melted butter. Mix until all crumbs are coated with butter and the mixture resembles wet sand.
- Press a spoonful of the graham cracker mixture into the bottom of each cupcake liner to form a firm crust. Use the back of a spoon to pack it down evenly.
- In a large mixing bowl, beat the softened cream cheese and 1/2 cup of granulated sugar together using an electric mixer until smooth and creamy.
- Add the vanilla extract and the egg to the cream cheese mixture, and mix until fully incorporated and a smooth batter forms.
- In a separate bowl, combine the chopped apples, cinnamon, nutmeg, and 1/4 cup of brown sugar. Stir to coat the apples evenly.
- Gently fold the apple mixture into the cream cheese batter until well combined.
- Spoon the apple cheesecake mixture over the prepared crusts in the cupcake pan, filling each liner about halfway.
- In another bowl, mix the remaining brown sugar, rolled oats, and flour. Cut in the cold, cubed butter until crumbly.
- Sprinkle the oat mixture evenly over the tops of the filled cheesecake cups.
- Bake in the preheated oven for 20-25 minutes, or until the tops are light golden brown and the cheesecake is set.
- Remove the mini cheesecakes from the oven and let them cool in the pan for about 10 minutes. Transfer to a wire rack to cool completely.
- Once cooled, refrigerate for at least 2 hours before serving to allow them to set properly.
Notes
- For best results, use room temperature cream cheese.
- Make sure to refrigerate the mini cheesecakes for at least two hours to ensure they set properly.
- You can substitute the apples with other fruits like pears or peaches for variation.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 180
- Sugar: 14g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg