Description
Delightful mini cheesecakes featuring creamy filling with fresh apples, nestled in a buttery graham cracker crust, topped with a crumbly apple crisp.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup sour cream
- 2 medium Granny Smith apples, grated
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 cup brown sugar
Instructions
- Preheat the oven to 325°F (160°C) and line a muffin tin with cupcake liners.
- Prepare the crust by mixing graham cracker crumbs with melted butter and granulated sugar, and press into the bottom of each muffin cup.
- In a mixing bowl, blend cream cheese, sugar, and egg until smooth. Stir in sour cream, cinnamon, nutmeg, and grated apples.
- Spoon the filling over the crust, filling each liner three-quarters full.
- Bake for 20-25 minutes, until edges are firm but centers jiggle slightly.
- Cool completely, then top with brown sugar and crumble for the apple crisp topping.
Notes
For a lighter option, substitute cream cheese with Neufchâtel. Use gluten-free cookies for a gluten-free version.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250
- Sugar: 12g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: apple, cheesecake, dessert, fall recipe, mini desserts