Ingredients:

  • 5 oz Digestive Biscuits (or Graham Crackers) (approx. 15 biscuits)
  • 4 Tbsp Unsalted Butter, melted
  • 1 Tbsp Granulated Sugar (optional, for texture)
  • 16 oz Full-Fat Cream Cheese, softened (two 8-oz blocks)
  • 1/2 cup Granulated Sugar
  • 1/4 cup Greek Yogurt or Sour Cream
  • 1 Large Egg, room temperature
  • 1 tsp Vanilla Extract
  • 1/2 tsp Lemon Juice (freshly squeezed)
  • 2 medium Baking Apples (e.g., Braeburn, Cox), diced
  • 1 Tbsp Unsalted Butter
  • 2 Tbsp Light Brown Sugar
  • 1/2 tsp Ground Cinnamon
  • 1 Tbsp Water
  • 1/4 cup All-Purpose Flour
  • 1/4 cup Rolled Oats (not instant)
  • 1/4 cup Light Brown Sugar, packed
  • 1/4 tsp Ground Cinnamon
  • 2 Tbsp Unsalted Butter, cold and cubed

Instructions:

  1. Preheat the oven to 165°C (325°F). Line a standard 12-cup muffin tin with paper cupcake liners/muffin wrappers.
  2. Make the Streusel: In a small bowl, combine the flour, oats, brown sugar, and cinnamon. Cut in the cold butter until the mixture resembles coarse crumbs. Chill the streusel in the refrigerator.
  3. Prepare the Crust: Crush the Digestive biscuits until fine crumbs are achieved. Combine with 4 Tbsp melted butter and 1 Tbsp of sugar (if using).
  4. Press the Crust: Scoop 1 level tablespoon of the crust mixture into the bottom of each lined muffin cup. Press firmly with the back of a small measuring spoon to create a flat base.
  5. Mix the Filling: Using an electric mixer, beat the softened cream cheese and 1/2 cup sugar together on low speed until perfectly smooth (1-2 minutes). Scrape down the bowl frequently. Beat in the Greek yogurt/sour cream, vanilla, and lemon juice until just combined.
  6. Add Egg: Gently beat in the room-temperature egg just until it disappears into the mixture. Do not overmix, as this introduces air and can cause cracking.
  7. Fill the Tins: Divide the filling evenly among the 12 crusts, filling each liner about 3/4 full.
  8. Bake: Bake for 18–22 minutes. The edges should appear set and slightly puffed, but the centre should still have a slight wobble. Turn off the oven, crack the door, and let them cool inside for 10 minutes.
  9. Chill: Remove from the oven and cool completely to room temperature (about 1 hour). Transfer the cheesecakes to the refrigerator and chill for a minimum of 3 hours, or preferably overnight, until fully set.
  10. Sauté the Apples: Melt 1 Tbsp butter in a small pan over medium heat. Add the diced apples, brown sugar, cinnamon, and 1 Tbsp water. Cook for 5–7 minutes, stirring, until the apples are tender but hold their shape. Remove and cool completely.
  11. Bake the Streusel: While the apples cool, spread the chilled streusel crumbs on a small, lined baking sheet. Bake for 8–10 minutes, or until golden brown and crispy. Let cool completely.
  12. Serve: Once the cheesecakes are set and the apples/streusel are cool, top each cheesecake with a generous spoonful of spiced apples, followed by a sprinkle of the crunchy streusel. Serve immediately.