Bite-Sized Brown Betty Cheesecakes

By Maureen | 18th May

Two yummy desserts are combined to make these amazing Bite-Sized Brown Betty Cheesecakes!


For the graham/oats crust:
¼ cup brown sugar
1 cup graham cracker crumbs
¾ cup rolled oats
½ cup melted butter

For the cheesecake:
2 8 ounce packages cream cheese, softened
2 tablespoons cornstarch
¼ cup brown sugar
¼ cup white sugar
⅛ teaspoon ginger
2 teaspoons vanilla extract
½ teaspoon cinnamon

For the apple crisp topping:
¼ cup all purpose flour
¼ cup rolled oats
¼ cup brown sugar
½ teaspoon cinnamon
2 tablespoons coconut oil
2 medium to large apples, peeled, cored and finely chopped
Caramel topping, if desired

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, using a hand 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 apple crisp topping.

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 350 degrees for 25-30 minutes.

Once it's done cooking, cool for 15 minutes, then refrigerate overnight.

Top with caramel sauce and serve.

Source: Shared Food 

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