Prep time: 30 mins | Cook time: 30 mins | Total time: 1 hour | Serves: 16-18
This dessert is genius – traditional apple crisp in a graham cracker crust cheesecake. These minis are the definition of perfectly sweet with caramel goodness grab-and-go fall dessert.
Ingredients
Graham/Oats Crust:
¼ cup brown sugar
1 cup graham cracker crumbs
¾ cup rolled oats
½ cup melted butter
Cheesecake:
2 8oz package softened cream cheese
2 tbsp corn starch
¼ cup brown sugar
¼ cup white sugar
⅛ tsp ginger
2 tsp vanilla extract
½ tsp cinnamon
Apple Crisp Topping:
¼ cup all-purpose flour
¼ cup rolled oats
¼ cup brown sugar
½ tsp cinnamon
2 tbsp coconut oil
2 medium to large apple, peeled cored and finely chopped
Caramel Topping, if desired
How to make Caramel Apple Crisp Mini Cheesecakes
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: Combine the graham cracker crumbs, rolled oats, melted butter, and brown sugar in a mixing bowl.
Step 3: Using liners, line 16 to 18 muffin cups.
Step 4: Distribute the mixture into the muffin cups. Form about a tbsp of little crusts in the bottom of each muffin cup.
Step 5: Place inside the preheated oven and bake for about 5 minutes.
Step 6: Remove from the oven and allow to cool.
Step 7: In the meantime, add the cream cheese, brown sugar, white sugar, cinnamon, ginger, cornstarch, and vanilla in a bowl. Cream using an electric mixer.
Step 8: Then, pour into the tops of the mini graham cracker-oat crusts. Make sure to leave enough room on top to put the fruit and streusels.
Step 9: In a bowl, combine the streusels ingredients until crumbly.
Step 10: To make the apple layer, first finely chop the apple, then, arrange in a single layer over the cheesecake.
Step 11: And top it off with the Apple Crisp Topping.
Step 12: Place in the oven and bake for about 25 to 30 minutes at 350 degrees F.
Step 13: Remove from the oven and let the mini cheesecakes cool for at least 15 minutes before refrigerating overnight.
Step 14: Before serving, top with caramel sauce. Enjoy!
Ingredients
- Graham/Oats Crust:
- ¼ cup brown sugar
- 1 cup graham cracker crumbs
- ¾ cup rolled oats
- ½ cup melted butter
- Cheesecake:
- 2 8oz package softened cream cheese
- 2 tbsp corn starch
- ¼ cup brown sugar
- ¼ cup white sugar
- ⅛ tsp ginger
- 2 tsp vanilla extract
- ½ tsp cinnamon
- Apple Crisp Topping:
- ¼ cup all-purpose flour
- ¼ cup rolled oats
- ¼ cup brown sugar
- ½ tsp cinnamon
- 2 tbsp coconut oil
- 2 medium to large apple, peeled cored and finely chopped
- Caramel Topping, if desired
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: Combine the graham cracker crumbs, rolled oats, melted butter, and brown sugar in a mixing bowl.
Step 3: Using liners, line 16 to 18 muffin cups.
Step 4: Distribute the mixture into the muffin cups. Form about a tbsp of little crusts in the bottom of each muffin cup.
Step 5: Place inside the preheated oven and bake for about 5 minutes.
Step 6: Remove from the oven and allow to cool.
Step 7: In the meantime, add the cream cheese, brown sugar, white sugar, cinnamon, ginger, cornstarch, and vanilla in a bowl. Cream using an electric mixer.
Step 8: Then, pour into the tops of the mini graham cracker-oat crusts. Make sure to leave enough room on top to put the fruit and streusels.
Step 9: In a bowl, combine the streusels ingredients until crumbly.
Step 10: To make the apple layer, first finely chop the apple, then, arrange in a single layer over the cheesecake.
Step 11: And top it off with the Apple Crisp Topping.
Step 12: Place in the oven and bake for about 25 to 30 minutes at 350 degrees F.
Step 13: Remove from the oven and let the mini cheesecakes cool for at least 15 minutes before refrigerating overnight.
Step 14: Before serving, top with caramel sauce. Enjoy!
