Caramel Apple Crisp Mini Cheesecakes
All of the sweet and caramely goodness of a traditional apple crisp, baked on graham cracker crust cheesecake packed into perfect portable fall dessert – Caramel Apple Crisp Mini Cheesecakes.
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Servings: 16 -18
Ingredients
- Graham/Oats Crust:
- 1/4 cup brown sugar
- 1 cup graham cracker crumbs
- 3/4 cup rolled oats
- 1/2 cup melted butter
- Cheesecake:
- 2 8 oz package softened cream cheese
- 2 tbsp corn starch
- 1/4 cup brown sugar
- 1/4 cup white sugar
- 1/8 tsp ginger
- 2 tsp vanilla extract
- 1/2 tsp cinnamon
- Apple Crisp Topping:
- 1/4 cup all purpose flour
- 1/4 cup rolled oats
- 1/4 cup brown sugar
- 1/2 tsp cinnamon
- 2 tbsp coconut oil
- 2 medium to large apple peeled cored and finely chopped
- Caramel Topping if desired
Instructions
- Preheat oven to 350 degrees.
- In a mixing bowl combine graham cracker crumbs, rolled oats, melted butter and brown sugar together.
- Line 16-18 muffin cups with liners.
- Divide mixture and press inside the bottom of a muffin cups to form little crusts. (about 1 tablespoon)
- Bake for 5 minutes. Remove from oven to cool.
- Meanwhile in the bowl of your electric mixer blend together cream cheese, brown sugar, white sugar, cinnamon, ginger, cornstarch and vanilla.
- Once well combined, pour on top of your mini graham cracker/oat crusts, leaving room at the top for fruit and streusel.
- Combine all streusel ingredients and mix together until crumbly.
- To start your apple layer, arrange the finely chopped apple on top of the cheesecake in a single layer.
- Top with the Apple Crisp Topping. Bake at 350F for 25-30 minutes.
- Once it's done cooking, cool for 15 minutes, then refrigerate overnight.
- Top with caramel sauce and serve.