Apple Crisp Cheesecakes Mini
Amazing mini apple cheesecakes Easy crisp recipe uses simple steps Try this apple crisp cheesecake tech for your next party
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12
- Category: Dessert
- Cuisine: English
Ingredients
Scale
- 150g digestive biscuits, crushed
- 50g unsalted butter, melted
- 300g full-fat cream cheese, softened
- 75g caster sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp double cream
- 2 medium apples (such as Braeburn or Granny Smith), peeled, cored, and diced
- 25g unsalted butter, cold and cubed
- 50g plain flour
- 25g light brown sugar
- 1/2 tsp ground cinnamon
- Pinch of ground nutmeg
Instructions
- Prepare the Base: In a medium bowl, combine the crushed digestive biscuits and melted butter. Mix well until the crumbs are evenly moistened.
- Press into Muffin Tins: Line a 12-cup muffin tin with paper liners. Divide the biscuit mixture evenly among the liners and press firmly into the bottom of each to create a compact base.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese and caster sugar together until smooth and creamy. It’s important to ensure the cream cheese is properly softened to avoid any lumps.
- Add the Remaining Filling Ingredients: Beat in the egg, vanilla extract, and double cream until just combined. Be careful not to overmix, as this can lead to cracks in the cheesecakes.
- Prepare the Apple Crisp Topping: In a separate bowl, combine the diced apples, cubed butter, plain flour, brown sugar, cinnamon, and nutmeg. Use your fingertips to rub the butter into the flour mixture until it resembles coarse breadcrumbs.
- Assemble the Cheesecakes: Spoon the cheesecake filling evenly over the biscuit bases in the muffin liners. Then, sprinkle the apple crisp topping generously over each cheesecake.
- Bake: Bake in a preheated oven at 180°C (160°C fan/Gas Mark 4) for 20-25 minutes, or until the topping is golden brown and the cheesecake filling is set around the edges but still slightly wobbly in the centre. The wobble will disappear as they cool.
- Cool and Chill: Remove the muffin tin from the oven and let the cheesecakes cool completely in the tin. Once cooled, transfer them to the refrigerator and chill for at least 2 hours before serving. This allows the filling to set properly and the flavours to meld together beautifully.