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Apple Mini Cheesecakes

Apple Mini Cheesecakes are the perfect blend of creamy, tangy cheesecake and the sweet, crisp flavor of apples, beautifully presented in individual portions.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 12 servings

Equipment

  • Mixing Bowl
  • Muffin Tin
  • Oven

Ingredients
  

Crust

  • 1.5 cups Graham cracker crumbs These provide a crunchy base for your mini cheesecakes.
  • 0.5 cup Unsalted butter, melted This will help bind the crumbs together.
  • 0.25 cup Granulated sugar Adds sweetness to the crust.

Cheesecake Filling

  • 16 ounces Cream cheese, softened The star ingredient for creamy texture.
  • 0.5 cup Granulated sugar Sweetens the filling.
  • 1 teaspoon Vanilla extract Provides classic flavor.
  • 2 large Eggs Helps set the cheesecake.

Apple Topping

  • 2 medium Apples, peeled, cored, and diced Choose your favorite variety.
  • 0.25 cup Brown sugar Enhances the sweetness of the apples.
  • 1 teaspoon Cinnamon Adds warmth to the apple topping.
  • 1 tablespoon Lemon juice Brightens the flavors.

Garnish (optional)

  • Whipped cream Pairs perfectly with the cheesecake.
  • Cinnamon For sprinkling on top.
  • Caramel sauce Adds a decadent touch.

Instructions
 

  • Preheat your oven to 325°F (160°C). In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand. Line a muffin tin with paper liners or lightly grease it.
  • Divide the crust mixture evenly among the muffin cups, pressing it firmly into the bottom. Bake for about 8-10 minutes until lightly golden. Allow to cool.
  • In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar, then add vanilla extract and eggs one at a time, mixing just until combined.
  • Pour the cheesecake filling over the cooled crusts, filling each cup about three-quarters full.
  • In a separate bowl, combine diced apples, brown sugar, cinnamon, and lemon juice. Toss until evenly coated. Spoon the apple mixture on top of the cheesecake filling.
  • Bake for an additional 20-25 minutes until the centers are set but slightly jiggly. Turn off the oven and crack the door open, allowing to cool for about 30 minutes.
  • Transfer the muffin tin to the refrigerator and chill for at least 4 hours or overnight.
  • Gently remove the mini cheesecakes from the muffin tin. Top with whipped cream, a sprinkle of cinnamon, or a drizzle of caramel sauce if desired.

Notes

These mini cheesecakes can be made ahead of time and taste better after chilling. Store leftovers in an airtight container for up to five days.
Keyword Easy