Prep Time: 30 mins | Cook Time: 30 mins | Total Time: 1 hr | Yield: 16 to 18 Servings
Different layers of amazing flavors in each of these Caramel Apple Crisp Mini Cheesecakes! You will surely love these heavenly treats that are ready in just an hour!
Ingredients:
Graham/Oats Crust:
½ c melted butter
¾ c rolled oats
¼ c brown sugar
1 c Graham cracker crumbs
Cheesecake:
½ teaspoon cinnamon
¼ c brown sugar
2 tablespoons cornstarch
¼ c white sugar
⅛ c ginger
2 8 ounces packages of softened cream cheese
2 teaspoons vanilla extract
Apple Crisp Topping:
½ teaspoon cinnamon
¼ c rolled oats
2 medium to large apples, peeled, cored and finely chopped
2 tablespoons coconut oil
¼ c brown sugar
Caramel Topping, if desired
¼ c all-purpose flour
Directions:
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
Add melted butter, rolled oats, Graham cracker crumbs, and brown sugar into a large mixing bowl. Beat everything until well incorporated.
Line each cup of a muffin tin with paper liners. Fill each muffin cup with the batter.
Place the muffin tin in the preheated oven and bake for 5 minutes. Remove from the oven and let them cool.
Add ginger, white sugar, cream cheese, cornstarch, vanilla, and brown sugar into the bowl of an electric mixer. Beat for a few minutes until the texture becomes smooth.
Top each crust with the cream cheese mixture, but make sure not to overfill them.
In another mixing bowl, add all the ingredients for the streusel and stir to combine. Top each cheesecake with apple slices.
Bake for 30 minutes or until done. Remove from the oven and allow them to cool completely at room temperature for at least 15 minutes. Let them chill in the fridge overnight.
Top each cheesecake with caramel sauce.
Serve and enjoy!
Ingredients
- Graham/Oats Crust:
- ½ c melted butter
- ¾ c rolled oats
- ¼ c brown sugar
- 1 c Graham cracker crumbs
- Cheesecake:
- ½ teaspoon cinnamon
- ¼ c brown sugar
- 2 tablespoons cornstarch
- ¼ c white sugar
- ⅛ c ginger
- 2 8 ounces packages of softened cream cheese
- 2 teaspoons vanilla extract
- Apple Crisp Topping:
- ½ teaspoon cinnamon
- ¼ c rolled oats
- 2 medium to large apples, peeled, cored and finely chopped
- 2 tablespoons coconut oil
- ¼ c brown sugar
- Caramel Topping, if desired
- ¼ c all-purpose flour
Instructions
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
Add melted butter, rolled oats, Graham cracker crumbs, and brown sugar into a large mixing bowl. Beat everything until well incorporated.
Line each cup of a muffin tin with paper liners. Fill each muffin cup with the batter.
Place the muffin tin in the preheated oven and bake for 5 minutes. Remove from the oven and let them cool.
Add ginger, white sugar, cream cheese, cornstarch, vanilla, and brown sugar into the bowl of an electric mixer. Beat for a few minutes until the texture becomes smooth.
Top each crust with the cream cheese mixture, but make sure not to overfill them.
In another mixing bowl, add all the ingredients for the streusel and stir to combine. Top each cheesecake with apple slices.
Bake for 30 minutes or until done. Remove from the oven and allow them to cool completely at room temperature for at least 15 minutes. Let them chill in the fridge overnight.
Top each cheesecake with caramel sauce.
Serve and enjoy!
