Mini Apple Cheesecake Bites (Printable Version)
Tasty bite-sized treats with smooth cheesecake base topped with spiced apple crumble.
# What You'll Need:
→ Graham Cracker Base
01 -
3/4 cup crushed graham crackers
02 -
1 and 1/2 tablespoons granulated sugar
03 -
1/2 teaspoon ground cinnamon
04 -
3 tablespoons melted unsalted butter
→ Crunchy Topping
05 -
1/3 cup plain flour
06 -
1/3 cup packed brown sugar
07 -
1/3 cup quick oats
08 -
3/4 teaspoon ground cinnamon
09 -
1/8 teaspoon ground nutmeg
10 -
2 and 1/2 tablespoons melted unsalted butter
→ Apple Mix
11 -
2 small-medium apples, skinned and diced small
12 -
2 teaspoons fresh lemon juice
13 -
1 and 1/2 teaspoons ground cinnamon
14 -
1/4 teaspoon ground nutmeg
15 -
2 tablespoons packed brown sugar
16 -
1 and 1/2 teaspoons cornstarch
→ Cheese Mixture
17 -
10 oz softened cream cheese
18 -
6 tablespoons granulated sugar
19 -
1 and 1/2 teaspoons vanilla extract
20 -
2 teaspoons plain flour
21 -
1 egg
→ Serving (optional)
22 -
Caramel drizzle, for finishing
# Step-by-Step Guide:
01 -
Put paper liners in a regular cupcake tin. You'll make 9 cupcakes total.
02 -
Turn your oven on to 325°F (160°C).
03 -
Mix graham cracker crumbs with cinnamon and sugar using a fork. Pour in melted butter and combine thoroughly. Push about 2 tablespoons of mix into each liner bottom and stick in the fridge.
04 -
Stir together plain flour, brown sugar, quick oats, cinnamon, and nutmeg in a bowl. Add melted butter and mix until you get chunky crumbs. Pop in the fridge for later.
05 -
Beat cream cheese with sugar, vanilla, and flour in a bowl until creamy. Mix in the egg just until everything's combined. Share this mix evenly on top of the crusts, filling cups about 2/3 full.
06 -
Combine diced apples with lemon juice in a small bowl. Add brown sugar, cornstarch, cinnamon, and nutmeg, stirring well. Spoon this apple mix over the cheese layer, filling almost to the top, then gently press down the apples.
07 -
Load the cinnamon oat crumbs generously on top of each little cake.
08 -
Put in the hot oven and bake for about 28-30 minutes.
09 -
Let your mini cheesecakes cool in the tin for 30 minutes, then take them out and put them in the fridge.
10 -
When you're ready to eat, pour some caramel sauce over each mini cheesecake.