Description
Delightful bite-sized treats combining the rich flavors of cheesecake with the warm spices of apple crisp. Perfect for gatherings and seasonal celebrations.
Ingredients
Scale
- 180 g graham cracker crumbs
- 13 g granulated sugar
- 2 g ground cinnamon
- 115 g butter, melted
- 450 g cream cheese, at room temperature
- 150 g granulated sugar
- 2 g ground cinnamon
- 10 ml vanilla extract
- 2 large eggs
- 2 medium apples, diced
- 10 ml fresh lemon juice
- 3 g ground cinnamon
- 0.5 g ground nutmeg
- 28 g brown sugar, packed
- 5 g cornstarch
- 62 g all-purpose flour
- 20 g quick oats
- 28 g brown sugar, packed
- 2 g ground cinnamon
- 28 g butter, melted
- Caramel sauce, for serving (optional)
Instructions
- Preheat your oven to 175°C (350°F). Line 16 muffin cups with paper liners and set them aside.
- In a food processor, pulse the graham crackers until they turn into fine crumbs. Combine these crumbs with 13 g granulated sugar, 2 g ground cinnamon, and 115 g melted butter. Mix until uniform.
- Portion about 1 tablespoon of the crust mixture into each muffin cup. Press it firmly to form the base.
- In a stand mixer with a paddle attachment, beat 450 g cream cheese for 4–5 minutes until completely smooth. Add in 150 g granulated sugar, 2 g ground cinnamon, and 10 ml vanilla extract; mix until fully combined. Scrape down the sides of the bowl and blend again for 1 minute.
- Add the eggs one at a time, mixing gently until just combined. Be careful not to overmix.
- Spoon approximately 3 tablespoons of the cheesecake batter into each muffin cup over the prepared crust.
- In a medium bowl, toss the diced apples with 10 ml lemon juice. Add 3 g ground cinnamon, 0.5 g ground nutmeg, 28 g brown sugar, and 5 g cornstarch; stir until the apples are evenly coated.
- Add 1–2 tablespoons of the apple mixture on top of each cheesecake batter portion.
- In another bowl, whisk together 62 g all-purpose flour, 20 g quick oats, 28 g brown sugar, and 2 g ground cinnamon. Pour in 28 g melted butter and mix with a fork until you form a crumbly texture.
- Sprinkle this crumble mixture evenly over the apple topping on each cheesecake.
- Bake in the preheated oven for 25–30 minutes or until the centers are slightly set with a gentle jiggle.
- Remove the cheesecakes from the oven and let them cool completely on a wire rack. Refrigerate until you’re ready to serve.
- Optionally, drizzle with caramel sauce before serving.
Notes
Store in an airtight container in the refrigerator for up to five days or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 220
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg