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Thanksgiving Apple Crisp Mini Cheesecakes

Thanksgiving Apple Crisp Mini Cheesecakes for Sweet Joy

Thanksgiving Apple Crisp Mini Cheesecakes combine creamy cheesecake with warm spiced apples and crunchy oat topping, perfect for the holiday season.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 2 hours
Total Time 2 hours 55 minutes
Servings: 12 mini cheesecakes
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Substitute with crushed cookies for a different flavor.
  • 1/2 cup Butter Use unsalted butter for better control over saltiness.
  • 1/4 cup Sugar Substitute with brown sugar for a deeper flavor.
For the Filling
  • 8 oz Cream Cheese Use a full-fat version for best results.
  • 1 large Egg A flax egg can work as a vegan alternative.
  • 1 tsp Vanilla Extract Optional but highly recommended.
For the Spiced Apples
  • 3 cups Apples (peeled and diced) Granny Smith offers tartness while Honeycrisp gives sweetness.
  • 1 tsp Cinnamon Enhances the fall flavor profile.
For the Topping
  • 1 cup Oats Crushed graham crackers can be used as an alternative.
  • 1/2 cup Brown Sugar Enhances the richness of the topping.
  • 1/4 cup Additional Butter Using cold butter maintains the crunch after baking.

Equipment

  • Muffin tin
  • Mixing Bowl
  • skillet

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C).
  2. Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press into muffin tin and bake for 5 minutes. Set aside to cool.
  3. Beat cream cheese until smooth. Gradually add sugar, egg, and vanilla, mixing until velvety. Spoon over crusts, filling 3/4 full.
  4. In a skillet, melt butter. Add apples, sugar, and cinnamon. Sauté for 3-4 minutes until tender, then cool.
  5. Mix oats, flour, brown sugar, and cold butter until crumbly. Sprinkle over cheesecake layers.
  6. Bake for 18-20 minutes until edges are set and centers jiggle. Let cool for 10 minutes, then refrigerate for at least 2 hours.

Nutrition

Serving: 1mini cheesecakeCalories: 180kcalCarbohydrates: 24gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 30mgSodium: 150mgPotassium: 90mgFiber: 1gSugar: 10gVitamin A: 250IUVitamin C: 2mgCalcium: 50mgIron: 0.5mg

Notes

Using cold butter is key for a crumbly topping. Don't overfill crusts to avoid spillage. Chill for at least 2 hours for best flavor.

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