These Apple Crisp Cheesecakes are the perfect fall dessert. Mini cheesecakes are baked with a buttery graham cracker crust and topped with apples and crunchy streusel.
16ozcream cheese2 (8oz/250g) packages, room temperature
1cupgranulated sugar
½cupsour cream or plain Greek yogurt
2eggs
2teaspoonslemon juice
1teaspoonvanilla
1granny smith applepeeled and finely chopped
Streusel
3tablespoonssalted butter melted
⅓cupflour
½cupoats
½tspcinnamon
¼cupbrown sugar
Instructions
Preheat oven to 325 degrees F and line 20 muffin cups with paper liners.
In a medium bowl, combine the graham cracker crumbs and melted butter. Divide between liners and press into the bottom firmly. Bake for 8 minutes until dry in the center. Reduce oven temperature to 300 degrees F.
In a large bowl, beat cream cheese with an electric mixer until smooth.
Add the sugar, sour cream, eggs, lemon juice and vanilla and beat on medium-high speed until smooth, 2-3 minutes -- don't overmix!
Divide evenly between muffin cups (they should be about almost full). Top with chopped apple.
In a medium bowl, stir together oats, flour, sugar, butter and cinnamon until crumbly. Sprinkle over top of apples.
Bake for 20-22 minutes or until the centers are nearly set.
Remove from the oven and let cool in the pan for 15-20 minutes before removing to a wire rack to cool completely. Refrigerate for at least 3-4 hours until chilled before serving as desired.
Notes
These freeze wonderfully, and will keep for quite some time in the fridge or freezer before you need them.
Tips:
Use room temperature ingredients. Room temperature cream cheese and eggs work better for cheesecake. I recommend setting them out on the counter 30 minutes or so before you mix everything up.
Don't over-mix. Over-mixing the cheesecake mixture can create air bubbles which can cause the cheesecakes to crack when they're baking.
Cool completely. Cool the cheesecakes in the pan for 15-20 minutes, transfer them to a wire rack to cool completely, then chill them in the fridge for 3-4 hours to fully set up. Gradually cooling them helps prevent the tops from cracking.
Try another fruit. Make these into any fruit cheesecake you like. Try peach, cherry, blackberry, strawberry, you name it.
Storing:These mini apple cheesecakes will last in an airtight container in the fridge for 4-5 days.To freeze your cheesecakes, let them cool and chill completely, then wrap them tightly in plastic wrap and foil. Freeze for up to 2 months. When you're ready to serve, simply thaw in the fridge first.