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.

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 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

Instructions

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.
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.
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.
Assemble cheesecakes: Spoon the cheesecake filling over the chilled crusts, filling each about two-thirds full.
Prepare the apple topping: In a bowl, toss the chopped apples with lemon juice, brown sugar, cornstarch, cinnamon, and nutmeg until evenly coated.
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.
Add streusel topping: Generously sprinkle the prepared streusel topping over each apple-topped cheesecake.
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.
Cool and chill: Allow the mini cheesecakes to cool in the pan for 30 minutes, then refrigerate until fully chilled and set.
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