Apple Crisp Mini Cheesecakes

These Apple Crisp Mini Cheesecakes are the perfect blend of sweet apples, cinnamon crumbs, and cream cheese filling. These easy cheesecake desserts are baked in paper muffin liners or pretty porcelain ramekins.

Course Dessert

Cuisine American

Keyword Apple Dessert, apple pie, Cheesecake, Mini Cheesecakes

Prep Time 45

Cook Time 19

Servings Cheesecakes

Calories 536kcal

Equipment

6 Ramekins

Ingredients

Crust

16 vanilla wafers or ginger snap cookies

Cream Cheesecake Filling

8 oz cream cheese softened
6 tbs granulated sugar
1 egg
½ tsp vanilla extract
1½ tsp lemon juice

Crumble

⅓ cup granulated sugar
⅓ cup brown sugar
1 tsp ground cinnamon
¼ tsp salt
½ cup butter melted
1½ cups flour

Apple Filling

4 cups apples peeled and diced
⅓ cup brown sugar
1 tbsp cornstarch
2 tbsp water
½ tsp ground cinnamon

Instructions

Preheat oven to 375°

Crust

Crush cookies with a rolling pin. Place the crushed cookies on the bottom of greased (I use Crisco) ramekins. It works out about two cookies a cheesecake.

Crumble

Mix in a medium size bowl, granulated sugar, brown sugar, cinnamon, salt, and flour together.
Melt butter and mix in with the flour mixture. Set aside for later

Cheesecake Filling

Beat cream cheese, sugar, egg, lemon juice, and vanilla extract until light and fluffy.
Fill ramekins with cream cheese filling until ⅔ full.

Apple Filling

In a medium size sauce pan, mix diced apples, brown sugar, cornstarch, water and cinnamon. Cook until sauce thickens.
Top the apples with the crumble.

Bake

Bake for about 19 minutes. If you like you can melt extra butter and in the last couple minutes, drizzle it over the crumble and return back to the oven to crisp the topping.

Nutrition