Apple Crisp Mini Cheesecakes 
These bite-sized cheesecakes combine the creamy richness of cheesecake with the comforting flavors of apple crisp. Perfect for fall gatherings or a delightful dessert any time of the year!
Ingredients:
For the Crust:
2 tablespoons sugar
¼ cup melted butter
For the Cheesecake Filling:
2 cups cream cheese, softened
½ cup sugar
2 large eggs
1 teaspoon vanilla extract
For the Apple Topping:
2 cups diced apples (preferably Granny Smith)
¼ cup sugar
½ teaspoon cinnamon
For the Crisp Topping:
½ cup rolled oats
¼ cup all-purpose flour
¼ cup brown sugar
¼ teaspoon cinnamon
¼ cup cold unsalted butter, cubed
Instructions:
Make the Crust:
Preheat your oven to 325°F (163°C). Line a muffin tin with paper liners.
In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
Press about 1 tablespoon of the mixture into the bottom of each liner. Bake for 5 minutes, then set aside to cool.
Prepare the Cheesecake Filling:
In a large bowl, beat softened cream cheese and sugar until smooth.
Add eggs one at a time, mixing well after each addition.
Stir in vanilla extract.
Prepare the Apple Topping:
In a bowl, toss diced apples with sugar and cinnamon. Set aside.
Make the Crisp Topping:
In a small bowl, combine oats, flour, brown sugar, and cinnamon. Cut in cold butter using a fork or pastry cutter until the mixture resembles coarse crumbs.
Assemble the Mini Cheesecakes:
Spoon cheesecake filling over the crusts, filling each liner about ¾ full.
Add a layer of diced apples on top of the cheesecake filling.
Sprinkle the crisp topping over the apples.
Bake:
Bake in the preheated oven for 20-25 minutes, or until the centers are set.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Chill in the refrigerator for at least 2 hours before serving.
Tips:
For extra flavor, drizzle with caramel sauce before serving.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Prep Time: 20 minutes
Cook Time: 25 minutes
Chill Time: 2 hours
Total Time: About 3 hours
Servings: 12 mini cheesecakes
