Apple Crisp Mini Cheesecakes Recipe

Introduction

Apple Crisp Mini Cheesecakes combine the creamy richness of cheesecake with the cozy flavors of apple crisp. These bite-sized treats are perfect for any occasion and are sure to impress family and friends.

Ingredients

• 3/4 cup graham cracker crumbs
• 1 1/2 tablespoons sugar
• 1/2 teaspoon cinnamon
• 3 tablespoons unsalted butter, melted
• 10 oz cream cheese, softened
• 6 tablespoons sugar
• 1 1/2 teaspoons vanilla
• 2 teaspoons all-purpose flour
• 1 egg
• 2 medium-small apples, peeled and chopped finely
• 2 teaspoons freshly squeezed lemon juice
• 1 1/2 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 2 tablespoons light brown sugar
• 1 1/2 teaspoons cornstarch
• 1/3 cup all-purpose flour
• 1/3 cup light brown sugar
• 1/3 cup quick-cooking oats
• 3/4 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 2 1/2 tablespoons unsalted butter, melted
• Caramel sauce for serving

Instructions

1. Step 1: Line a standard cupcake pan with paper liners and preheat the oven to 325°F.
2. Step 2: Mix graham cracker crumbs, cinnamon, and sugar in a bowl. Add melted butter and stir to combine. Press about 2 tablespoons of this mixture into each cupcake liner. Refrigerate to set.
3. Step 3: Prepare the streusel topping by combining flour, brown sugar, oats, cinnamon, and nutmeg. Add melted butter and stir until coarse crumbs form. Refrigerate until ready to use.
4. Step 4: Beat the softened cream cheese with sugar, vanilla, and flour until smooth. Add the egg and mix just until combined.
5. Step 5: Spoon the cheesecake filling over the prepared crusts, filling each about two-thirds full.
6. Step 6: Toss the chopped apples with lemon juice, brown sugar, cornstarch, cinnamon, and nutmeg.
7. Step 7: Spoon the apple mixture over the cheesecake filling, gently pressing it down with your palm.
8. Step 8: Generously sprinkle the streusel topping over each cheesecake.
9. Step 9: Bake for 28 to 30 minutes until the edges are set.
10. Step 10: Let the cheesecakes cool in the pan for 30 minutes, then refrigerate before serving. Drizzle with caramel sauce just before serving.

Tips & Variations

• Use tart apples like Granny Smith for a balanced sweetness and a bit of tang.
• Swap the graham cracker crust for crushed ginger snaps for a spicier base.
• Make sure the cream cheese is fully softened to avoid lumps in the filling.
• You can prepare the streusel and crust mixtures a day ahead and refrigerate to save time.

Storage

Store leftover mini cheesecakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave for 10-15 seconds if you prefer them slightly warm, although they are delicious served cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen apples for this recipe?

Fresh apples are best for texture and flavor. If using frozen, thaw and drain them well to avoid excess moisture that could affect the cheesecake consistency.

Can I make these cheesecakes dairy-free?

Yes, try substituting cream cheese and butter with your favorite dairy-free alternatives, such as plant-based cream cheese and margarine. Keep in mind the texture and flavor may vary slightly.

Apple Crisp Mini Cheesecakes Recipe

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★★★★★

4.5 from 148 reviews

• Author: Olivia
• Total Time: 2 hours 55 minutes
• Yield: 12 mini cheesecakes 1x
• Diet: Vegetarian

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Description

These Apple Crisp Mini Cheesecakes combine the creamy richness of classic cheesecake with the warm, spiced flavors of a traditional apple crisp. Individual servings feature a graham cracker crust topped with a luscious cream cheese filling, a layer of cinnamon-sweetened cooked apples, and a crumbly oat streusel topping, all baked to perfection. Finished with a drizzle of caramel sauce, these mini desserts are perfect for cozy gatherings or elegant treats.

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Ingredients

Scale 1x2x3x

Crust

• 3/4 cup graham cracker crumbs
• 1 1/2 tablespoons sugar
• 1/2 teaspoon cinnamon
• 3 tablespoons unsalted butter, melted

Cheesecake Filling

• 10 oz cream cheese, softened
• 6 tablespoons sugar
• 1 1/2 teaspoons vanilla extract
• 2 teaspoons all-purpose flour
• 1 egg

Apple Topping

• 2 medium-small apples, peeled and chopped finely
• 2 teaspoons freshly squeezed lemon juice
• 2 tablespoons light brown sugar
• 1 1/2 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 1 1/2 teaspoons cornstarch

Streusel Topping

• 1/3 cup all-purpose flour
• 1/3 cup light brown sugar
• 1/3 cup quick-cooking oats
• 3/4 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 2 1/2 tablespoons unsalted butter, melted

Additional

• Caramel sauce for serving

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Instructions

1. Prepare the crust: Line a standard cupcake pan with paper liners and preheat your oven to 325°F (163°C). In a bowl, mix graham cracker crumbs, sugar, and cinnamon. Add the melted butter and stir until the mixture is evenly moistened. Press about 2 tablespoons of this mixture firmly into the bottom of each paper liner to form the crust. Place the pan in the refrigerator to chill while preparing other components.
2. Make the streusel topping: In a separate bowl, combine the flour, light brown sugar, oats, cinnamon, and nutmeg. Add the melted butter and stir until coarse crumbs form. Refrigerate this mixture to keep it firm until ready to use.
3. Prepare the cheesecake filling: Using a mixer, beat the softened cream cheese with sugar, vanilla extract, and flour until smooth and creamy. Add the egg and mix just until combined—avoid overmixing to keep a tender texture.
4. Assemble cheesecake layer: Spoon the cheesecake filling over each chilled crust, filling the liners about two-thirds full.
5. Prepare apple topping: Toss the finely chopped apples with freshly squeezed lemon juice, light brown sugar, cornstarch, ground cinnamon, and nutmeg to evenly coat and prevent browning.
6. Add apple layer: Spoon the apple mixture evenly over the cheesecake filling. Gently press the apples down with your palm to compact the layer slightly.
7. Top with streusel: Generously sprinkle the prepared streusel mixture over each mini cheesecake, covering the apple layer fully.
8. Bake: Place the cupcake pan in the preheated oven and bake for 28 to 30 minutes, or until the edges of the cheesecakes are set but the center still has a slight jiggle.
9. Cool and chill: Remove the pan from the oven and cool the cheesecakes for 30 minutes at room temperature. Then transfer to the refrigerator and chill thoroughly before serving, about 2 hours.
10. Serve: Drizzle each mini cheesecake with caramel sauce just before serving for an extra touch of sweetness and flavor.

Notes

• Use medium-small apples for the topping to ensure they cook evenly and fit well on the mini cheesecakes.
• Make sure the cream cheese is softened to room temperature for a smooth filling.
• Chilling both the crust and streusel helps maintain texture and prevents melting during baking.
• If desired, the caramel sauce can be homemade or store-bought.
• For best results, use paper liners to prevent sticking and make removal easier.

• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: apple crisp cheesecake, mini cheesecakes, fall desserts, autumn dessert, individual cheesecake, apple dessert, streusel topping