Ingredients:

  • 1/2 cup (60 g) All-Purpose Flour, sifted
  • 1/2 cup (45 g) Rolled Oats (not instant)
  • 1/4 cup, packed (50 g) Light Brown Sugar
  • Pinch (1 g) Fine sea salt
  • 1/4 cup (4 Tbsp, 56 g) Unsalted Butter, melted and cooled slightly
  • 16 oz (450 g) Full-Fat Cream Cheese, fully softened
  • 1/2 cup (100 g) Granulated Sugar
  • 1 teaspoon (5 ml) Pure Vanilla Extract
  • 1 Large Egg (50 g), room temperature
  • 1/2 teaspoon (2 g) Freshly zested Lemon Zest
  • 2 medium (Approx. 300 g) Baking Apples, peeled, cored, and diced small
  • 1 tablespoon (14 g) Unsalted Butter
  • 2 tablespoons (25 g) Light Brown Sugar
  • 1/2 teaspoon (2.5 ml) Ground Cinnamon
  • Pinch (0.5 ml) Ground Nutmeg
  • 1 teaspoon (5 ml) Freshly squeezed Lemon Juice

Instructions:

  1. Preheat oven to 325°F (160°C). Line a standard 12-cup muffin tin with paper liners.
  2. In a medium bowl, combine the flour, oats, brown sugar, and salt. Pour in the melted butter and mix until coarse, sandy crumbs form and the mixture holds together when squeezed.
  3. Scoop approximately 1.5 tablespoons of the crust mixture into the bottom of each lined muffin cup. Press firmly using the bottom of a glass or measuring spoon to create a solid base.
  4. Using a stand mixer or hand mixer, beat the softened cream cheese on medium speed until completely smooth (about 2 minutes). Scrape down the bowl.
  5. Add the granulated sugar, vanilla extract, and lemon zest. Beat until just combined.
  6. Crack the egg into the bowl. Beat only until the egg yolk disappears and the mixture is uniform. Do not overmix.
  7. Evenly distribute the cheesecake filling over the crusts, filling each cup about three-quarters full.
  8. Bake for 20–22 minutes. The edges should appear set, but the centres should still have a slight jiggle.
  9. Turn the oven off and prop the door open slightly (using a wooden spoon). Leave the cheesecakes inside for 15 minutes for a slow cool-down.
  10. Remove the cheesecakes from the oven and let them cool completely on a wire rack for 45 minutes.
  11. While the cheesecakes are cooling, melt the butter in a small saucepan over medium heat. Add the diced apples, brown sugar, cinnamon, nutmeg, and lemon juice.
  12. Cook the apple mixture for 5–7 minutes, stirring occasionally, until the apples are tender-crisp. Remove from heat and allow the mixture to cool completely (approx. 20 minutes).
  13. Once the cheesecakes are cool, gently spoon the cooled spiced apple topping evenly over the surface of each mini cheesecake.
  14. Transfer the muffin tin to the refrigerator and chill for a minimum of 4 hours, or ideally overnight, until the Apple Crisp Mini Cheesecakes are fully set.
  15. Carefully lift the mini cheesecakes out of the muffin tin using the paper liners and serve.