Caramel Apple Crisp Mini Cheesecakes

Ingredients

• Brown sugar

  ¼ cup packed or 55g

• Graham crackers

  Cookies, plain or honey (includes cinnamon)

  1 cup, crushed or 84g

• Rolled oats

  Plain, dry oatmeal

  ¾ cup or 60g

• Butter

  Unsalted

  ½ cup or 114g

• Cream cheese

  Fat free

  2 package (8 oz) or 454g

• Cornstarch

  2 tbsp or 15g

• Brown sugar

  ¼ cup packed or 55g

• Sugar

  White, granulated sugar

  ¼ cup or 50g

• Ginger

  Spices, ground

  ⅛ tsp or 0.2g

• Vanilla extract

  2 tsp or 8g

• Cinnamon

  Spices, ground

  ½ tsp or 1g

• Wheat flour

  White, all-purpose, unenriched

  ¼ cup or 31g

• Rolled oats

  Plain, dry oatmeal

  ¼ cup or 20g

• Brown sugar

  ¼ cup packed or 55g

• Cinnamon

  Spices, ground

  ½ tsp or 1g

• Coconut oil

  2 tbsp or 27g

• Apples

  With skin

  2 medium or 364g

Directions

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. Once well combined, pour on top of your mini graham cracker/oat crusts, leaving room at the top for fruit and streusel.
8. Combine all streusel ingredients and mix together until crumbly.
9. To start your apple layer, arrange the finely chopped apple on top of the cheesecake in a single layer.
10. Top with the Apple Crisp Topping. Bake at 350F for 25-30 minutes.
11. Once it's done cooking, cool for 15 minutes, then refrigerate overnight.
12. Top with caramel sauce and serve.
13. Recipe by: CakesCottage (source: https://cakescottage.com/2016/08/02/caramel-apple-crisp-mini-cheesecakes/)