These reduced-sugar mini cheesecakes, made with Truvia sweeteners, are the cutest individual Thanksgiving desserts. Far easier to make than a classic cheesecake, they’re a great dessert to make ahead of time! We are obsessed with the apple crisp-like topping on these—and think everyone you serve them to will be as well.
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Yields:
16
servings
Prep Time:
0
hours
20
mins
Total Time:
3
hours
30
mins
For the Crust
c.
graham cracker crumbs
For the Cheesecake
(8-oz.) blocks cream cheese, softened
tsp.
pure vanilla extract
medium apples, peeled, cored, and sliced
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- Make crust: Preheat oven to 350°. Line 2 standard muffin tins with paper liners. In a medium bowl, combine graham cracker crumbs, oats, sweetener, and melted butter. Spoon about 1 tablespoon mixture into each liner and press firmly to form a crust.
- Make cheesecake: In a large bowl using a hand mixer, beat cream cheese and sweeteners together until smooth. Add eggs and vanilla and beat to combine. Beat in cornstarch, cinnamon, and ginger. Fold in apples. Divide batter evenly among crusts.
- Make topping: In a medium bowl, combine flour, oats, sweetener, melted butter and cinnamon. Sprinkle over cheesecakes.
- Bake until topping is golden and cheesecakes are just set, 20 to 25 minutes. Let cool to room temperature then refrigerate until chilled, at least 2 hours. Cheesecakes will keep, tightly wrapped in the refrigerator for up to 2 days.
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