Apple Crisp Mini Cheesecakes
A delightful twist on cheesecake and apple crisp, these mini cheesecakes feature a crunchy graham cracker crust, smooth cheesecake filling, and sweet apple topping, perfect for any occasion.
Prep Time 25 minutes mins
Cook Time 25 minutes mins
Total Time 2 hours hrs 50 minutes mins
Course Dessert
Cuisine American
Servings 12 pieces
Calories 220 kcal
Crust
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Filling
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 large eggs
Topping
- 2 cups diced apples
- 1 teaspoon cinnamon
- 1 tablespoon lemon juice
Prepare the crust by mixing graham cracker crumbs, granulated sugar, and melted butter. Press into muffin liners.
Make the cheesecake filling by beating cream cheese, powdered sugar, and vanilla until smooth. Add eggs one at a time.
Prepare the apple topping by tossing diced apples with cinnamon and lemon juice, then fold into the cheesecake filling.
Assemble the mini cheesecakes by spooning the filling over the crusts, filling each liner about 3/4 full.
Bake at 325°F for 20-25 minutes until edges are set and centers are slightly jiggly. Cool for 30 minutes, then refrigerate for at least 2 hours.
Calories: 220kcalCarbohydrates: 18gProtein: 3gFat: 12g
Keyword apple, cheesecake, mini