Caramel Apple Crisp Mini Cheesecakes Recipe


  • Graham/Oats Crust:
  • ¼ cup brown sugar
  • 1 cup graham cracker crumbs
  • ¾ cup rolled oats
  • ½ cup melted butter


  • 2 8oz package deal softened cream cheese
  • 2 tbsp corn starch
  • ¼ cup brown sugar
  • ¼ cup white sugar
  • ⅛ tsp ginger
  • 2 tsp vanilla extract
  • ½ tsp cinnamon

Apple Crisp Topping:

  • ¼ cup all motive flour
  • ¼ cup rolled oats
  • ¼ cup brown sugar
  • ½ tsp cinnamon
  • 2 tbsp coconut oil
  • 2 medium to huge apple, peeled cored and finely chopped
  • Caramel Topping, if preferred


  • Preheat oven to 350 tiers.
  • In a blending bowl integrate graham cracker crumbs, rolled oats, melted butter and brown sugar together.
  • Line 16-18 muffin cups with liners.
  • Divide aggregate and press in the backside of a muffin cups to form little crusts. (approximately 1 tablespoon)
  • Bake for 5 mins. Remove from oven to cool.
  • Meanwhile in the bowl of your electric powered mixer combination together cream cheese, brown sugar, white sugar, cinnamon, ginger, cornstarch and vanilla.
  • Once nicely combined, pour on top of your mini graham cracker/oat crusts, leaving room at the top for fruit and streusel.
  • Combine all streusel ingredients and blend collectively until crumbly.
  • To start your apple layer, set up the finely chopped apple on pinnacle of the cheesecake in a unmarried layer.
  • Top with the Apple Crisp Topping. Bake at 350F for 25-30 minutes.
  • Once it’s performed cooking, cool for 15 minutes, then refrigerate in a single day.
  • Top with caramel sauce and serve.