Apple Crisp Mini Cheesecakes Recipe
Introduction
Apple Crisp Mini Cheesecakes combine the creamy richness of cheesecake with the warm, spiced flavors of apple crisp. These individual desserts are perfect for fall gatherings or anytime you want a cozy sweet treat. Topped with a buttery streusel and drizzled with caramel, they’re sure to impress.
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 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
- 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
- Step 1: Line a standard cupcake pan with paper liners and preheat the oven to 325°F (163°C).
- Step 2: Mix graham cracker crumbs, 1 1/2 tablespoons sugar, and 1/2 teaspoon cinnamon. Add 3 tablespoons melted butter and stir well. Press about 2 tablespoons of this mixture into each paper liner to form the crust. Refrigerate while preparing the filling and topping.
- Step 3: For the streusel topping, combine 1/3 cup flour, 1/3 cup light brown sugar, oats, 3/4 teaspoon cinnamon, and 1/8 teaspoon nutmeg. Stir in 2 1/2 tablespoons melted butter until coarse crumbs form. Refrigerate the streusel until ready to use.
- Step 4: In a bowl, beat the softened cream cheese with 6 tablespoons sugar, 1 1/2 teaspoons vanilla, and 2 teaspoons flour until smooth. Add the egg and mix just until combined.
- Step 5: Spoon the cheesecake filling over the chilled crusts, filling each about two-thirds full.
- Step 6: Toss the chopped apples with lemon juice, 2 tablespoons light brown sugar, cornstarch, 1 1/2 teaspoons cinnamon, and 1/4 teaspoon nutmeg until evenly coated.
- Step 7: Spoon the apple mixture over the cheesecake filling in each cupcake liner. Gently press down with your palm to compact.
- Step 8: Generously sprinkle the refrigerated streusel topping over each cheesecake cup.
- Step 9: Bake for 28 to 30 minutes, until the edges are set but the center still slightly jiggles.
- Step 10: Allow the cheesecakes to cool for 30 minutes in the pan, then refrigerate until chilled. Serve drizzled with caramel sauce.
Tips & Variations
- Use tart apples like Granny Smith for a nice balance with the sweet cheesecake and streusel.
- To make mini cheesecakes without liners, grease the pan well and gently press the crust to avoid sticking.
- Try adding chopped nuts like walnuts or pecans to the streusel topping for added crunch.
- For a gluten-free version, substitute the graham crumbs and flour with gluten-free alternatives.
Storage
Store leftover mini cheesecakes in an airtight container in the refrigerator for up to 4 days. Before serving, let them sit at room temperature for 10 to 15 minutes for the best texture. Reheat gently in a microwave for about 10 seconds if you prefer them warm, then add caramel sauce.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare these mini cheesecakes in advance?
Yes, you can prepare them up to the baking step, cover, and refrigerate for a few hours before baking. After baking, store them chilled and serve within a few days.
What type of caramel sauce works best?
A thick, buttery caramel sauce adds the perfect richness and complements the spiced apples. Store-bought caramel or homemade caramel sauce both work great.
Print
Apple Crisp Mini Cheesecakes Recipe
- Total Time: 1 hour 10 minutes
- Yield: 12 mini cheesecakes 1x
Description
Apple Crisp Mini Cheesecakes combine creamy cheesecake with tender, spiced apples and a crunchy oat streusel topping for a perfect individual fall dessert. These mini treats feature a graham cracker crust, a luscious cream cheese filling, a cinnamon-spiced apple layer, and a buttery streusel, baked to perfection and served with caramel sauce for an extra indulgent touch.
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 and preheat your oven to 325°F (163°C). In a bowl, mix together graham cracker crumbs, cinnamon, and sugar. Add melted butter and stir until evenly combined. Press about 2 tablespoons of this mixture into the bottom of each liner to form the crust. Place the pan in the refrigerator to chill while preparing the other components.
- Make Streusel Topping: In a separate bowl, combine flour, light brown sugar, quick-cooking oats, cinnamon, and nutmeg. Add the melted butter and mix until coarse crumbs form. Refrigerate the streusel topping until ready to use to maintain texture and prevent melting before baking.
- Prepare Cheesecake Filling: Using an electric mixer, beat softened cream cheese with sugar, vanilla extract, and all-purpose flour until smooth and creamy. Add the egg and mix just until incorporated, being careful not to overmix to keep the filling tender.
- Assemble Filling on Crust: Remove the crust-lined cupcake pan from the refrigerator. Spoon the cheesecake filling over the chilled crusts, filling each about two-thirds full to leave room for the apple topping and streusel.
- Prepare Apple Mixture: In a bowl, toss the finely chopped peeled apples with freshly squeezed lemon juice, cinnamon, nutmeg, light brown sugar, and cornstarch. The lemon juice prevents browning while the cornstarch helps thicken the apple topping as it bakes.
- Add Apple Topping: Spoon the apple mixture evenly over the cheesecake filling in each cupcake liner. Gently press the apples down with your palm to help them settle and adhere to the filling.
- Add Streusel Topping: Generously sprinkle the chilled streusel mixture over the apples on each mini cheesecake, ensuring an even and ample layer for a satisfying crunch.
- 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 and the streusel topping is golden brown.
- Cool and Chill: Remove the pan from the oven and allow the mini cheesecakes to cool for 30 minutes in the pan. Then transfer to the refrigerator to chill thoroughly before serving, allowing flavors to meld and texture to firm up.
- Serve: Drizzle each mini cheesecake with caramel sauce just before serving for an extra layer of sweetness and decadence.
Notes
- Ensure cream cheese is softened to room temperature for a smooth filling.
- Press crust firmly to avoid crumbling when assembling and serving.
- Do not overmix the cheesecake filling to prevent cracks and dense texture.
- Use tart apples like Granny Smith for balance with sweetness.
- Chill cheesecakes adequately before serving to enhance flavor and texture.
- Store leftovers covered in the refrigerator for up to 3 days.
- Feel free to substitute caramel sauce with maple syrup or honey for a different flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: apple crisp mini cheesecakes, fall desserts, individual cheesecakes, apple dessert, streusel topping cheesecake, caramel cheesecake bites
