The Best Apple Crisp Mini Cheesecakes
Cheesecake is a staple desert in our house, we make it at least once or twice a month. When you make as much cheesecake as we do, a new topping to give our tried and true recipe a twist has never upset either of us! Our Apple Crisp Cheesecake is rich, creamy, and just a little crunchy thanks to our gluten free graham cracker crust and apple crisp topping! Add just a teaspoon of cinnamon and you will be in heaven too!
We like to make our cheesecakes in the oven, but without a water bath method. If cooked according to our method, your cheesecake will come out of the oven crack free! When Dean and I first made this I combined two different recipes that we had made in the past (One for our Cheesecake + one of our Apple Crisp) and it turned out A-M-A-ZING! Of course I never write things down the 1st time around, but I am learning my lessons! I have practiced and practiced to get the same results again and I think Dean and I have mastered this one!
Let’s get started!
The cheesecakes and the apple crisp topping are baked together, but made in two separate parts so bare with us because it is well worth the effort!
First, lets make the crust!
If you are starting with whole graham crackers I recommend throwing those bad boys into a food processor and grinding them up until they are a dry sand-like consistency. If you do not have a food processor you can use a strainer to break up your crumbs into small evenly sized pieces. After we grind up our graham crackers, then it’s time to add the brown sugar and melted butter. Mix this together with a fork until you have a wet sand-like consistency, then take your crust mix and separate it evenly into 18 lined muffin cups, tamping the mix down to form little crusts.
Second, let’s make the cheesecake filling. Start by taking your room temperature cream cheese and mixing it on med-high for 1-2 minutes, or until smooth. It is important to use room temperature cream cheese because it cuts down on the amount of lumps you will see in your final mix. Next, add in your sugar and beat until smooth. Add in your eggs and vanilla and mix once more, before hand folding in your sour cream. I like to hand mix in the sour cream because at this point it is really easy to over mix your filling and end up with tough cheesecakes that crack!
After your filling is well mixed, add it to the prepared muffin pans layering right on top of the crusts. Then we can get started on our apple filling! Wash your apples, then grate using a standard size cheese grater. Make sure to drain the juice from your grated apple to avoid making the crust soggy while baking! Sprinkle with flour, then mix in the sugar, lemon juice, and cinnamon, stirring together thoroughly. Layer on top of cheesecake filling and set aside.
Last, but not least! It’s time to put together the apple crisp topping and finish putting everything together. In a small bowl mix rolled oats, gluten free flour, sugar, baking powder, cinnamon, melted butter, and a pinch of salt. Sprinkle this mix on top of all of the mini cheesecakes with apple filling and bake for 22-25min. The centers will still be a little jiggly when done. Allow them to cool for 45 min. at room temperature and then put in the refrigerator to chill for 2-3 hours or overnight.
Store for up to 3-4 days. Enjoy!
The Best Apple Crisp Mini Cheesecakes
Prep Time: 69min // Cook Time: 69min // Servings: 24
Crust:
2 Cups - Gluten Free Graham Crackers
5 Tbsp. - Brown Sugar
4 1/2 Tbsp. - Butter
Cheesecake Filling:
16 oz - Cream Cheese
2/3 Cup - Sugar
2 large Eggs
2/3 Cup Sour Cream
1 Dash Vanilla Extract
Apple Filling:
2 Lbs Apples
1 Tsp Gluten Free Flour
1/2 Cup Sugar
2 Tsp Lemon Juice
1/2 Tsp Ground Cinnamon
Crisp Topping
1/2 Cup Rolled Oats (Gluten Free)
1/2 Cup Gluten Free Flour
1/2 Cup Brown Sugar
1/4 Tsp Baking Powder
1/2 Tsp Cinnamon
1/4 Cup Butter, Melted
1 Pinch of Salt
Directions:
Preheat oven to 350 degrees fahrenheit.
Stir together graham cracker crumbs, brown sugar, and melted butter.
Press around 2 Tbsp of the crumbs into 18 paper lined muffin cups.
Beat cream cheese on medium speed until smooth.
Add sugar, and beat until light and fluffy.
Add egg and vanilla, and beat until creamy.
Hand stir in sour cream. Do not over mix!
Equally divide cheese cake filling amongst the 18 muffin cups (about 2 Tbsp each)
Set aside prepared cheese cakes and begin to grate apples.
Drain juice, place grated apples in a bowl.
Sprinkle the grated apples with flour, sugar, and cinnamon. Then, pour over lemon juice. Toss, then spread out over mini cheesecakes.
Place all topping ingredients in a bowl. Mix until clumps form, like wet sand. Spread this mixture over the grated apples evenly to coat.
Bake on the middle rack for 22-25 Minutes. Cheesecake should still jiggle in the center when done.
Remove and set on a cooling rack, allow 45 minutes to cool. Then refrigerate for at least 3 hours.
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