Caramel Apple Crisp Mini Cheesecakes

Perhaps it’s one of those days where you just want to curl up on the couch all day and watch bad Lifetime movies, or maybe it’s your birthday and everyone forgot so there was no cake.
Okay, sorry, that last one was kind of depressing. Anyway, It’s necessary to wake up the day! Just a bite of something to make a strong impression and awaken our senses. Just a Bite!
What could be more successful than the smell of cinnamon or vanilla and apples ? Apple Crisp ? At this particular moment I cannot think of anything more delightful than a graham cracker crust cheesecake filled with apple crisp yumminess. Anyway, my point is, sometimes you just need a bite of cake to make things right. Just a bite.

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.
Still here ? Not yet baking mini cheesecakes ?
Here are a few more of reasons why you should make this caramel apple crisp mini cheesecakes :
It’s not very sweet. (If you want it sweeter, add more sugar.)
There is no eggs.
There are a lot of fruit variations. (so easy to customize to your tastes or to make a variety of flavours for guests!).

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

Preheat oven to 350 degrees.
In a mixing bowl combine graham cracker crumbs, rolled oats, melted butter and brown sugar together.
Line 16-18 muffin cups with liners.
Divide mixture and press inside the bottom of a muffin cups to form little crusts. (about 1 tablespoon)
Bake for 5 minutes. Remove from oven to cool.
Meanwhile in the bowl of your electric mixer blend together cream cheese, brown sugar, white sugar, cinnamon, ginger, cornstarch and vanilla.
Once well combined, pour on top of your mini graham cracker/oat crusts, leaving room at the top for fruit and streusel.
Combine all streusel ingredients and mix together until crumbly.
To start your apple layer, arrange the finely chopped apple on top of the cheesecake in a single layer.
Top with the Apple Crisp Topping. Bake at 350F for 25-30 minutes.
Once it's done cooking, cool for 15 minutes, then refrigerate overnight.
Top with caramel sauce and serve.