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Easy Mini Cheesecake

Easy Mini Cheesecake: Sweet Fall Bites to Savor

Enjoy these Easy Mini Cheesecakes that celebrate fall flavors with rich, creamy cheesecake and spiced apples.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 2 hours
Total Time 3 hours
Servings: 12 mini cheesecakes
Course: Desserts
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Can be swapped with gluten-free crumbs
  • 2 tablespoons Granulated Sugar Coconut sugar can be used for a healthier alternative
  • 4 tablespoons Melted Butter Can be replaced with coconut oil for a dairy-free option
For the Apple Filling
  • 2 cups Apples (Golden Delicious or Granny Smith) Choose apples that maintain their texture during baking
  • 1 teaspoon Cinnamon Adjust to taste based on preference
  • 1 tablespoon Lemon Juice Use freshly squeezed for the best taste
For the Cheesecake Filling
  • 16 ounces Cream Cheese Ensure it’s softened for easy mixing
  • 1/2 cup Granulated Sugar Brown sugar can be substituted for a deeper flavor
  • 2 tablespoons All-Purpose Flour Almond flour can replace it for a gluten-free version
  • 1 teaspoon Vanilla Extract Opt for pure extract for the best results
  • 1 large Egg Use a flax egg for a vegan alternative
For the Streusel Topping
  • 1 cup Quick-Cooking Oats Rolled oats can be used as a substitute
  • 1/4 cup Brown Sugar Regular sugar is a suitable swap
  • 1 teaspoon Cinnamon Feel free to add nutmeg for extra spice!
  • 4 tablespoons Melted Butter Vegan butter can be used as a substitute

Equipment

  • Muffin pan
  • Mixing bowls
  • whisk
  • Spoon

Method
 

Instructions
  1. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and cinnamon until well mixed. Stir in melted butter until moistened. Press firmly into muffin pan liners to form an even crust. Refrigerate for 15 minutes.
  2. In a separate bowl, whisk together flour, quick-cooking oats, brown sugar, and cinnamon. Pour in melted butter and mix until crumbly. Set aside.
  3. Peel and chop the apples, toss with lemon juice and cinnamon. Allow to sit for 10 minutes.
  4. Beat softened cream cheese with granulated sugar, all-purpose flour, and vanilla extract until smooth. Add in egg and mix just until combined.
  5. Spoon cheesecake filling into crusts, filling each liner two-thirds full. Top with apple mixture, then sprinkle with streusel topping.
  6. Preheat oven to 325°F. Bake for 28-30 minutes until slightly jiggly in center. Streusel should be golden brown.
  7. Cool at room temperature for 30 minutes, then transfer to refrigerator to chill for at least 2 hours.
  8. Drizzle with caramel sauce and optional whipped cream before serving. Enjoy chilled for the best flavor!

Nutrition

Serving: 1mini cheesecakeCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 45mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 2mgCalcium: 40mgIron: 0.5mg

Notes

These mini cheesecakes are easy to make ahead and customizable with various toppings.

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