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Irresistible Apple Crisp Mini Cheesecakes

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These mini cheesecakes combine creamy cheesecake with a warm, cinnamon-spiced apple crisp topping, making a perfect easy Thanksgiving dessert that is quick to prepare and crowd-pleasing.

Ingredients

Scale
  • 1 cup graham cracker crumbs (about 100g)
  • 3 tablespoons unsalted butter, melted (about 42g)
  • 2 tablespoons granulated sugar
  • 16 oz (450g) cream cheese, softened
  • 1/2 cup granulated sugar (100g)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons sour cream
  • 2 medium apples, peeled and diced
  • 2 tablespoons butter (28g), cut into small pieces
  • 1/4 cup light brown sugar (50g)
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup old-fashioned oats (25g)
  • 2 tablespoons all-purpose flour (16g)
  • Pinch of salt

Instructions

  1. Preheat your oven to 325°F (163°C). Line a 12-cup mini muffin tin with paper liners and set aside.
  2. In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until crumbs are evenly coated and hold together when pressed.
  3. Press the crust mixture evenly into the bottom of each muffin liner, about 1 tablespoon per cup. Compact firmly.
  4. In a large bowl, beat softened cream cheese with sugar until smooth and creamy, about 2-3 minutes. Scrape down sides.
  5. Add egg and vanilla extract, beat until combined. Mix in sour cream until batter is silky and smooth. Avoid overmixing.
  6. Pour filling over crusts in muffin cups, filling about 3/4 full (roughly 2 tablespoons per cup). Tap pan gently to release air bubbles.
  7. In a small bowl, toss diced apples with cinnamon and a pinch of salt.
  8. In another bowl, combine brown sugar, oats, and flour.
  9. Add butter to dry mixture and crumble with fingers or fork until coarse crumbs form.
  10. Mix crumb topping gently with cinnamon-coated apples, then spoon evenly over each cheesecake cup, about 1 tablespoon per mini cheesecake.
  11. Bake for 18-22 minutes until edges are set but centers jiggle slightly and topping is bubbly and golden.
  12. Cool in pan for 10 minutes, then transfer to wire rack. Chill in refrigerator at least 2 hours before serving.

Notes

Do not overbake; centers should jiggle slightly when done. Use room temperature cream cheese and egg for smooth batter. Cold butter in topping creates crumbly texture. If apples release too much liquid, blot with paper towel before topping. For gluten-free, substitute crust and oats accordingly. Vegan adaptations available.

Nutrition

Keywords: apple crisp, mini cheesecakes, Thanksgiving dessert, easy dessert, fall dessert, holiday dessert, cinnamon apple, creamy cheesecake

Find it online: https://realityeats.com/irresistible-apple-crisp-mini-cheesecakes-easy-thanksgiving-dessert-recipe/