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.

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 Pan and Preheat Oven: Line a standard cupcake pan with paper liners and preheat your oven to 325°F (163°C).
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.
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.
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.
Fill Crusts with Cheesecake: Spoon the cheesecake filling over the chilled crusts, filling each cupcake liner about two-thirds full.
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.
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.
Apply Streusel Topping: Generously sprinkle the chilled streusel mixture over the apple layer on each cheesecake.
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.
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.
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