Ingredients
Scale
- Crust:
- 1 cup graham cracker crumbs
- 2 tbsp sugar
- 4 tbsp melted butter
- Filling:
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 1 tsp vanilla extract
- 2 large eggs
- Topping:
- 2 large apples, sliced
- 1/4 cup brown sugar
- 1 tsp cinnamon
- Crumble:
- 1/2 cup oats
- 1/4 cup brown sugar
- 1/4 cup flour
- 1/4 cup cold butter, cubed
Instructions
- Prepare crust: Mix graham cracker crumbs, sugar, and melted butter. Press into mini muffin tins to form crusts. Bake at 350°F for 8 minutes.
- Make filling: Beat cream cheese with sugar and vanilla until smooth. Add eggs one at a time, mixing well. Spoon over pre-baked crusts.
- Slice apples thinly; toss with brown sugar and cinnamon. Arrange on top of filling.
- Make crumble: Combine oats, brown sugar, flour, and butter; cut in until crumbly. Sprinkle over apples.
- Bake at 350°F for 20-25 minutes until set and golden.
- Cool before serving. Garnish with whipped cream if desired.
Notes
- Use firm apples like Fuji or Honeycrisp for best texture.
- Chill cheesecakes for at least 2 hours before serving for optimal consistency.
- Decorate with caramel drizzle or additional cinnamon for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 290 Kcal
- Sugar: 15g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg