Crisp Mini Cheesecakes (Printable Version)
Smooth cheesecakes with a graham layer, cinnamon-spiced apples on top, and crispy oatmeal crumble. Perfect for fall, all in a small size.
# What You'll Need:
01 -
1 1/2 tablespoons granulated sugar.
02 -
3/4 cup crushed graham crackers.
03 -
3 tablespoons unsalted butter, melted.
04 -
1/2 teaspoon cinnamon powder.
05 -
1/8 teaspoon nutmeg, ground.
06 -
1/4 teaspoon freshly ground nutmeg.
07 -
2 small peeled apples, cut into tiny pieces.
08 -
1 1/3 cup loosely packed brown sugar.
09 -
3/4 teaspoon cinnamon, ground.
10 -
2 1/2 tablespoons softened butter.
11 -
1 1/2 teaspoons cornstarch.
12 -
10 ounces softened cream cheese.
13 -
6 tablespoons castor sugar.
14 -
1 large egg, beaten lightly.
15 -
2 teaspoons lemon juice, freshly squeezed.
16 -
2 teaspoons plain flour.
17 -
Caramel drizzle for garnish.
18 -
1 1/2 teaspoons pure vanilla extract.
19 -
1/3 cup all-purpose flour.
20 -
1/3 cup quick oats.
# Steps to Follow:
01 -
Set cupcake liners in each slot of the pan. Crank your oven up to 325°F to preheat.
02 -
Mix graham cracker crumbs with cinnamon and sugar. Stir in the melted butter, press into liners firmly, and chill.
03 -
Stir flour, quick oats, spices, and brown sugar together. Toss in butter and mix gently until crumbly. Refrigerate it.
04 -
Blend cream cheese, sugar, flour, and vanilla until silky. Mix in the egg until just combined. Pour it over the crust in liners.
05 -
Stir diced apples with lemon juice, then toss in sugar, cinnamon, nutmeg, and cornstarch, mixing until coated. Place over the cream cheese filling.
06 -
Scatter the oat mixture over the apples. Bake at 325°F for 30 minutes or so.
07 -
Cool them in the pan for half an hour. Then stick them in the fridge. Drizzle caramel when you're ready to eat.
# Additional Notes:
01 -
Made in bite-sized portions.
02 -
An amazing dessert for autumn.
03 -
Can be prepared in advance.
04 -
Perfect for gatherings.