1 1/2cupsfinely diced applesGranny Smith or Honeycrisp work well 1 tbsp brown sugar
1/2teaspooncinnamon 1 tsp lemon juice
For the Crisp Topping:
1/3cupold-fashioned oats 1/4 cup brown sugar
1/4cupall-purpose flour 1/2 tsp cinnamon
Pinchof salt
3tablespooncold buttercut into cubes
Instructions
Preheat the oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners and lightly spray with nonstick spray.
Make Crust: Mix graham cracker crumbs, brown sugar, and melted butter. Press 1 heaping tablespoon into each liner and press down firmly. Bake for 5 minutes. Set aside.
Cheesecake Filling: Beat cream cheese until smooth. Add sugar, sour cream, vanilla, and salt. Mix well, then beat in the egg until just combined. Spoon evenly over crusts (about 2 tablespoons each).
Apple Layer: Toss diced apples with brown sugar, cinnamon, and lemon juice. Spoon over cheesecake layer.
Crisp Topping: In a small bowl, combine oats, flour, brown sugar, cinnamon, and salt. Cut in butter with a fork until crumbly. Sprinkle over apples.
Bake for 20–22 minutes until centers are just set. Cool in pan, then refrigerate at least 2 hours.
Notes
Store them in the fridge in an airtight container for up to 3 days.
Keyword Apple crisp mini cheesecake with graham cracker crust and crumble topping