Apple Crisp Mini Cheesecakes
250kcal
Ingredients
For the crust
- 1/2 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
For the cheesecake filling
- 8 oz cream cheese, softened Use room temperature for easier mixing
- 1/2 cup sugar Adjust sweetness according to taste
- 1 tsp vanilla extract
- 1 cup heavy cream Whip until soft peaks form
For the apple crisp topping
- 1 1/2 cups peeled and diced apples Chop into small, even pieces
- 1/2 cup rolled oats
- 1/2 cup brown sugar
- 1/2 tsp cinnamon Add a sprinkle for garnish if desired
Method
Preparation
- Preheat the oven to 350°F (175°C).
- Mix graham cracker crumbs with melted butter and press into the bottom of cupcake liners in a muffin tin.
- In another bowl, beat together cream cheese, sugar, and vanilla until smooth.
- In a separate bowl, whip the heavy cream until soft peaks form, then fold it into the cream cheese mixture.
- Pour the cheesecake mixture over the graham cracker crust and chill in the refrigerator.
Making the topping
- Combine diced apples, oats, brown sugar, and cinnamon in a bowl.
- Spoon the apple mixture over the cheesecake filling.
Baking
- Bake for about 20-25 minutes or until apples are tender.
- Let cool and serve chilled.
Nutrition
Serving1gCalories250kcalCarbohydrates30gProtein3gFat14gSaturated Fat8gSodium180mgFiber1gSugar15g
Notes
Serve these mini cheesecakes chilled for the best taste. They can be enjoyed on their own or with vanilla ice cream. For a lovely touch, garnish with cinnamon or caramel sauce. Store in an airtight container in the refrigerator for up to five days, or freeze for longer storage.