Combine the flour, butter, and salt in a food processor and pulse until the butter is finely chopped. Add the ice water one teaspoon at a time, pulsing in between each addition, until the dough comes together.
Form the dough into a disk, wrap in plastic wrap, and chill for 30 minutes. Roll the dough out between two sheets of parchment or wax paper until it is 1/8-inch thick. Cut out circles just slightly larger than the bottom of a cupcake pan. Place the dough in a paper-lined cupcake pan and prick the dough using a fork. Bake at 350 degrees F for 15 minutes. Set aside to cool.
Combine all of the dry streusel ingredients in a bowl and whisk to combine. Using your fingertips, blend the butter into the dry ingredients until it is incorporated in pea-sized pieces. Chill in the refrigerator while the cheesecake and apples are prepared.
Beat the cream cheese in the mixing bowl of an electric mixer on medium speed until smooth and fluffy, scraping the bowl a few times to avoid any clumps. Add the sour cream, SweetLeaf, and vanilla extract and beat to combine. Add the eggs one at a time, scraping the bowl after each addition.
Toss the apple pieces in the flour, lemon juice, Vanilla Sweet Drops, and cinnamon until combined.
Divide the cheesecake batter among the 12 cupcake liners with the prebaked crusts at the bottom. Make sure there is still at least 1/4 inch of space for the other toppings. Divide the apple mixture evenly over the cheesecake batter, then top with the streusel topping. Bake the cheesecakes at 350 degree F for 25 minutes. Cool at room temperature and then chill for 2-4 hours, or overnight, before serving.
- Per Serving: 1 cheesecake bite
- Calories: 271
- Fat: 19g
- Sodium: 282mg
- Carbohydrates: 18g
- Dietary fiber: 0g
- Sugars: 3g
- Protein: 7g
- Vitamin A: 14%
- Vitamin C: 0%
- Calcium: 5%
- Iron: 5%