Apple Crisp Mini Cheesecakes

🛒 Ingredients (Check Off As You Measure)

• 1 cup graham cracker crumbs
• 3 tbsp unsalted butter, melted
• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 cups diced apples (about 2 medium)
• 1/2 cup all-purpose flour
• 1/2 cup brown sugar, packed
• 1/2 cup rolled oats
• 1/2 tsp ground cinnamon
• 1/4 cup cold unsalted butter, cubed

🍳 Step-by-Step Instructions

1. Preheat oven to 325°F (165°C). Line a 12-cup muffin tin with paper liners. In a small bowl, mix graham cracker crumbs with melted butter. Press about 1 tablespoon of the mixture into the bottom of each liner. Bake for 5 minutes, then set aside to cool.
2. In a large bowl, beat cream cheese and granulated sugar until smooth. Add eggs one at a time, beating well after each, then stir in vanilla. Pour the cheesecake filling over the cooled crusts, filling each cup about 3/4 full.
3. In another bowl, combine diced apples, flour, brown sugar, oats, and cinnamon. Cut in cold butter with a pastry blender or your fingers until the mixture is crumbly. Sprinkle this crisp topping evenly over the cheesecake filling.
4. Bake for 20–25 minutes, or until the edges are set and the centers are slightly jiggly. The topping should be golden and bubbling. Remove from oven and let cool in the pan for 15 minutes.
5. Transfer to a wire rack and chill in the refrigerator for at least 2 hours before serving. Store leftovers in an airtight container in the fridge.