Print Friendly, PDF & Email


  • +Crust:

  • °1⅓ c graham cracker crumbs (I like Honeymaid)
  • °2½ c sugar
  • °6 tsp salted butter
  • °Streusel Topping:
  • °½ c flour
  • °¼ c cooking oats
  • °¼ cup + 2 tbsp light brown sugar°
  • °¼ teaspoon ground cinnamon
  • °⅛ tsp salt
  • °¼ c butter,


  • °16 ounces cream cheese softened
  • °⅔ cup sugar
  • °2 eggs
  • °¼ cup sour cream
  • °1 teaspoon vanilla extract
  • °1 lb apples, peeled, cored and finely chopped* (I used Gingergold)
  • Garnish
  • Salted butter caramel sauce, homemade or in a jar
  • Instructions:

Chocolate Cherry Cheesecake

Preheat oven 325 degrees. Line 18 muffin cups with cups.
In a mixing bowl, combine the melted butter, graham cracker crumbs, and sugar.
Divide the mixture into molds and press firmly to form small crusts.
Cook for 5 minutes and cool.
In the melted butter, stir in the flour, rolled oats, brown sugar, cinnamon, and salt. Stir until lumps form and store in the refrigerator while you prepare the filling.
Filling: Whisking cream cheese with sugar to smooth.
Adding eggs to smooth.
Add sour cream & vanilla.
To assemble
Spoon cheesecake batters evenly over mini crusts.
Top evenly with chopped apples.
Sprinkle with streusel topping.
Bake for about 25 mins.
Leave to cool and refrigerate for a few hours.
Top with caramel!



By KhaliL