mini apple cheesecakes

*recipe derived from Delish, with tweaks made*


for cheesecake crust:

1 cup of graham cracker crumbs

¼ cup of white sugar

1 tbsp of warm spice mix (available from me)

8 tbsps of butter, melted

for cheesecake filling:

2 – 8oz blocks of cream cheese, brought to room temperature

2 eggs

¼ cup of sour cream

½ cup of white sugar

1 tsp of vanilla

1 tsp of warm spice mix (available from me)

for cheesecake topping:

2 apples, peeled and chopped

¾ cup of brown sugar

½ cup of flour

½ cup of old fashioned oats

½ cup of butter, softened

Whipped cream, optional


Preheat your oven to 325, and line your muffin tin with cupcake liners. In a bowl, mix the ingredients for the cheesecake crust, and press into the bottom of the paper liners. Set aside. In another bowl, mix the ingredients for the cheesecake filling together. A hand mixer or stand mixer will work best. Once mixed, scoop filling over the graham cracker crust. Top with chopped apples. Mix the remaining ingredients for the cheesecake topping, cutting the butter into the mixture with a fork or pastry cutter. Sprinkle the topping over the apples. Bake in the oven for 30 minutes. Let cool on the counter for about 30 minutes, then refrigerate for at least 2 hours before serving. Serve topped with whipped cream, if desired.

*Note: this recipe can yield 12-18 mini cheesecakes, depending how you fill the cupcake liners. This can also be made into a regular cheesecake, instead of minis. Baking time would be adjusted to 40 minutes.