Apple Crisp Mini Cheesecakes Recipe

Introduction

These Apple Crisp Mini Cheesecakes combine the creamy richness of cheesecake with the warm spices of apple crisp, all in a convenient handheld size. Perfect for fall gatherings or anytime you want a deliciously comforting dessert.

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 (163°C).
2. Step 2: In a bowl, mix the graham cracker crumbs, cinnamon, and sugar. Add the melted butter and stir to combine. Press about 2 tablespoons of this mixture into the bottom of each liner. Refrigerate to set.
3. Step 3: For the streusel topping, combine the flour, brown sugar, oats, cinnamon, and nutmeg in a bowl. Add melted butter and stir until coarse crumbs form. Refrigerate until ready to use.
4. Step 4: Beat the softened cream cheese with the 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: In a separate bowl, toss the chopped apples with lemon juice, brown sugar, cornstarch, cinnamon, and nutmeg.
7. Step 7: Spoon the apple mixture evenly over the cheesecake filling and gently press down with your palm.
8. Step 8: Generously sprinkle the prepared streusel topping over each cheesecake.
9. Step 9: Bake for 28-30 minutes, or until the edges are set and the tops are lightly golden.
10. Step 10: Let cool in the pan for 30 minutes, then refrigerate until chilled. Serve drizzled with caramel sauce for added sweetness.

Tips & Variations

• Use tart apples like Granny Smith for a balanced sweet-tart flavor.
• For a nutty crunch, add chopped pecans or walnuts to the streusel topping.
• Swap caramel sauce with a drizzle of maple syrup or honey for a different twist.
• Make mini cheesecakes in silicone muffin cups for easy removal without liners.

Storage

Store the mini cheesecakes covered in the refrigerator for up to 3 days. They are best enjoyed chilled. To serve, you can let them sit at room temperature for 10-15 minutes before eating. Avoid freezing as it may affect the creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of apples in this recipe?

Yes, you can choose any apple variety you prefer. Tart apples like Granny Smith hold up well and balance the sweetness, while sweeter varieties like Fuji will give a milder flavor.

Can these mini cheesecakes be made ahead of time?

Absolutely. You can assemble them a day in advance and refrigerate. Just add the streusel topping before baking to keep it crisp and fresh.

Apple Crisp Mini Cheesecakes Recipe

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★★★★★

4.9 from 105 reviews

• Author: Lily
• Total Time: 1 hour 20 minutes
• Yield: 12 mini cheesecakes 1x

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Description

Apple Crisp Mini Cheesecakes are the perfect individual fall dessert, combining creamy cheesecake filling with spiced apple topping and a crunchy streusel, all set on a buttery graham cracker crust. These mini cheesecakes are baked in a cupcake pan and served chilled with a drizzle of caramel sauce for an indulgent finish.

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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 finely chopped
• 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

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

For Serving

• Caramel sauce

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Instructions

1. Prepare the crust: Line a standard cupcake pan with paper liners. Preheat the oven to 325°F (163°C). In a bowl, mix graham cracker crumbs, cinnamon, and sugar. Add melted butter and stir to combine. Press about 2 tablespoons of the mixture into the bottom of each liner to form the crust. Refrigerate to firm up.
2. Make the streusel topping: In a separate bowl, combine flour, brown sugar, oats, cinnamon, and nutmeg. Add melted butter and stir until the mixture forms coarse crumbs. Refrigerate the streusel topping while preparing the filling.
3. Prepare the cheesecake filling: Beat the softened cream cheese with sugar, vanilla extract, and flour until smooth. Add the egg and mix just until combined, avoiding overmixing.
4. Assemble cheesecakes: Spoon the cheesecake filling over the chilled crusts, filling each about two-thirds full.
5. Prepare the apple topping: In a bowl, toss the chopped apples with lemon juice, brown sugar, cornstarch, cinnamon, and nutmeg until evenly coated.
6. Add apple topping: Spoon the apple mixture evenly over the cheesecake filling in each cupcake liner and gently press down with your palm to compact slightly.
7. Add streusel topping: Generously sprinkle the prepared streusel topping over each apple-topped cheesecake.
8. Bake: Bake in the preheated oven for 28 to 30 minutes or until the edges of the cheesecakes are set and the toppings are lightly browned.
9. Cool and chill: Allow the mini cheesecakes to cool in the pan for 30 minutes, then refrigerate until fully chilled and set.
10. Serve: Drizzle with caramel sauce before serving for an extra sweet finish.

Notes

• Use medium-small apples for the best topping texture; Granny Smith or Honeycrisp work well.
• Do not overmix the cheesecake batter to keep it creamy and prevent cracks.
• Chilling the crust and streusel toppings before baking helps maintain their texture.
• For a nuttier streusel, you can add chopped pecans or walnuts.
• Mini cheesecakes can be stored covered in the refrigerator for up to 3 days.
• Caramel sauce can be homemade or store-bought according to preference.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

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