Apple Crisp Mini Cheesecakes Recipe

Introduction

These Apple Crisp Mini Cheesecakes combine creamy cheesecake with a tender apple topping and a crunchy streusel. Perfect for individual servings, they offer a delightful balance of flavors and textures that are sure to impress your guests or satisfy your sweet tooth.

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 graham cracker crumbs, sugar, and cinnamon. Add melted butter and stir until combined. Press about 2 tablespoons of this mixture into each liner to form the crust. Refrigerate while preparing the other components.
3. Step 3: For the streusel topping, combine flour, light brown sugar, oats, cinnamon, and nutmeg. Add melted butter and stir until coarse crumbs form. Set aside in the refrigerator.
4. Step 4: Beat the softened cream cheese with sugar, vanilla, and flour until smooth. Add the egg and mix just until incorporated.
5. Step 5: Spoon the cheesecake filling over the chilled crusts, filling each about two-thirds full.
6. Step 6: In a separate bowl, toss the chopped apples with lemon juice, light brown sugar, cornstarch, cinnamon, and nutmeg until coated evenly.
7. Step 7: Spoon the apple mixture over the cheesecake filling, gently pressing down to level.
8. Step 8: Generously sprinkle the streusel topping over each mini cheesecake.
9. Step 9: Bake in the preheated oven for 28 to 30 minutes, or until the edges are set but the center still has a slight jiggle.
10. Step 10: Cool the mini cheesecakes in the pan for 30 minutes, then refrigerate until chilled. Serve drizzled with caramel sauce for an extra touch of sweetness.

Tips & Variations

• Use tart apples like Granny Smith for a nice balance with the sweetness of the cheesecake and caramel.
• For a gluten-free version, substitute the graham cracker crumbs and flour with gluten-free alternatives.
• Add chopped nuts such as walnuts or pecans to the streusel topping for extra texture.
• Make these mini cheesecakes a day ahead to allow flavors to meld and simplify serving.

Storage

Store the mini cheesecakes covered in the refrigerator for up to 3 days. They can also be frozen for up to one month; thaw thoroughly in the fridge before serving. Reheat gently at room temperature, but serve chilled for best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different fruit instead of apples?

Yes, pears or peaches work well in place of apples, offering a similar texture and complementing the cinnamon and nutmeg flavors.

Do I need to use paper liners in the cupcake pan?

Paper liners make removing the mini cheesecakes easier and help keep the pan clean, but you can omit them if you grease the pan well instead.

Apple Crisp Mini Cheesecakes Recipe

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★★★★★

4.7 from 103 reviews

• Author: Victor
• Total Time: 50 minutes
• Yield: 12 mini cheesecakes 1x

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Description

These Apple Crisp Mini Cheesecakes are the perfect handheld dessert combining creamy cheesecake, tender spiced apples, and a crunchy oat streusel topping all nestled in a graham cracker crust. Ideal for fall gatherings or anytime you crave a comforting yet elegant sweet treat, each mini cheesecake is finished with a drizzle of caramel sauce for extra indulgence.

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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 Pan and Preheat Oven: Line a standard cupcake pan with paper liners and preheat your oven to 325°F (163°C).
2. Make the Crust: In a bowl, combine graham cracker crumbs, cinnamon, and sugar. Stir in melted butter until the mixture is evenly moistened. Press about 2 tablespoons of this mixture into the bottom of each paper liner to form the crust. Place the pan in the refrigerator to chill while preparing other components.
3. Prepare Streusel Topping: Mix together flour, light brown sugar, oats, cinnamon, and nutmeg in a bowl. Add melted butter and stir until coarse crumbs form. Refrigerate this mixture until ready to use.
4. Make Cheesecake Filling: Beat softened cream cheese with sugar, vanilla extract, and flour until smooth. Add the egg and mix just until combined, avoiding overmixing to keep the texture creamy.
5. Fill Crusts with Cheesecake: Spoon the cheesecake filling over the chilled crusts, filling each cupcake liner about two-thirds full.
6. Prepare Apple Topping: In a separate bowl, toss the finely chopped apples with lemon juice, brown sugar, cornstarch, cinnamon, and nutmeg ensuring apples are evenly coated.
7. Add Apple Layer: Spoon the apple mixture evenly over the cheesecake filling in each cup and gently press down with your palm to create an even layer.
8. Apply Streusel Topping: Generously sprinkle the chilled streusel mixture over the apple layer on each cheesecake.
9. Bake: Place the cupcake pan in the oven and bake for 28-30 minutes or until the edges are set and the streusel is golden.
10. Cool and Chill: Allow the mini cheesecakes to cool in the pan for 30 minutes, then transfer to the refrigerator to chill thoroughly before serving.
11. Serve: Drizzle each mini cheesecake with caramel sauce just before serving for a rich finishing touch.

Notes

• Use room temperature cream cheese for smooth filling without lumps.
• Finely chopping apples helps them cook evenly and layer well over the cheesecake.
• Refrigerating the crust and streusel helps maintain texture during baking.
• Caramel sauce can be homemade or store-bought for convenience.
• Mini cheesecakes can be stored covered in the refrigerator for up to 3 days.
• Ensure not to overbake to keep the cheesecake creamy inside.

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

Keywords: apple crisp cheesecake, mini cheesecakes, fall dessert, individual cheesecakes, caramel apple dessert, easy cheesecake recipe