Caramel Apple Crisp Mini Cheesecakes

All of the sweet and caramely goodness of a traditional apple crisp, baked on graham cracker crust cheesecake packed into perfect portable fall dessert – Caramel Apple Crisp Mini Cheesecakes.

Mini portions are ideal for a few reasons: most guests won’t want to eat an entire slice of cheesecake, miniature desserts typically appear more elegant, and perhaps most importantly – portion control. So even if the calories presented in each choice are the same, we perceive the amount to be greater if the food is portioned into smaller pieces, and thus are more satiated with small pieces rather than one big piece.

INGREDIENTS

• Graham/Oats Crust:
• ¼ cup brown sugar
• 1 cup graham cracker crumbs
• ¾ cup rolled oats
• ½ cup melted butter
• Cheesecake:
• 2 8oz package 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 purpose flour
• ¼ cup rolled oats
• ¼ cup brown sugar
• ½ tsp cinnamon
• 2 tbsp coconut oil
• 2 medium to large apple, peeled cored and finely chopped
• Caramel Topping, if desired

INSTRUCTIONS

1. Preheat oven to 350 degrees.
2. In a mixing bowl combine graham cracker crumbs, rolled oats, melted butter and brown sugar together.
3. Line 16-18 muffin cups with liners.
4. Divide mixture and press inside the bottom of a muffin cups to form little crusts. (about 1 tablespoon)
5. Bake for 5 minutes. Remove from oven to cool.
6. Meanwhile in the bowl of your electric mixer blend together cream cheese, brown sugar, white sugar, cinnamon, ginger, cornstarch and vanilla.
7. Please visit Caramel Apple Crisp Mini Cheesecakes for full instructions.