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.

Ingredients

Scale

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

Instructions

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.
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.
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.
Assemble cheesecake layer: Spoon the cheesecake filling over each chilled crust, filling the liners about two-thirds full.
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.
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.
Top with streusel: Generously sprinkle the prepared streusel mixture over each mini cheesecake, covering the apple layer fully.
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.
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.
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