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Apple Crisp Mini Cheesecakes Recipe

★★★★★

4.6 from 114 reviews
  • Author: Victor
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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

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Find it online: https://tastywithvictor.com/apple-crisp-mini-cheesecakes-recipe/