Apple Crisp Mini Cheesecakes Recipe

Introduction

These Apple Crisp Mini Cheesecakes combine creamy cheesecake with a sweet apple topping and a crunchy streusel, all nestled in a graham cracker crust. Perfect as an individual dessert, they offer a delicious twist on classic apple crisp and cheesecake flavors.

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 (165°C).
2. Step 2: In a bowl, mix graham cracker crumbs, cinnamon, and sugar. Add melted butter and stir until combined. Press about 2 tablespoons of this mixture into each liner firmly and refrigerate to set.
3. Step 3: For the streusel topping, combine flour, light brown sugar, oats, cinnamon, and nutmeg in a bowl. Add melted butter and stir until coarse crumbs form. Refrigerate until ready to use.
4. Step 4: Beat the softened cream cheese with sugar, vanilla, and flour until smooth. Add the egg and mix just until combined.
5. Step 5: Spoon the cheesecake filling evenly over the chilled crusts, filling each about two-thirds full.
6. Step 6: Toss the chopped apples with lemon juice, brown sugar, cornstarch, cinnamon, and nutmeg until well coated.
7. Step 7: Spoon the apple mixture over the cheesecake filling and gently press down to flatten slightly.
8. Step 8: Generously sprinkle the streusel topping over each mini cheesecake.
9. Step 9: Bake for 28 to 30 minutes, or until the edges are set and the topping is golden.
10. Step 10: Let cool 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 against the sweet cheesecake and streusel.
• For a gluten-free version, substitute gluten-free graham crackers and oats.
• Make these mini cheesecakes a day ahead; flavors meld beautifully after resting in the fridge overnight.
• Add chopped nuts like pecans or walnuts to the streusel for extra crunch and flavor.

Storage

Store the mini cheesecakes covered in the refrigerator for up to 3 days. To reheat, allow them to come to room temperature for about 30 minutes or warm gently in a microwave for a few seconds. Add caramel sauce just before serving for best results.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of crust?

Yes, you can substitute the graham cracker crust with crushed digestive biscuits or even cookie crumbs of your choice, just adjust the sugar accordingly to maintain the right sweetness.

Can I prepare these mini cheesecakes without apples?

While the apples provide a signature apple crisp flavor, you can swap them for other fruits like pears or berries. Adjust the spices to complement your chosen fruit for best flavor.

Apple Crisp Mini Cheesecakes Recipe

Print Recipe

★★★★★

4.8 from 121 reviews

These Apple Crisp Mini Cheesecakes combine a creamy cheesecake layer with sweet, spiced apples and a buttery streusel topping, all nestled in a crunchy graham cracker crust. Perfectly portioned in a cupcake pan, these delightful treats are baked to golden perfection and served with a drizzle of caramel sauce for an irresistible dessert experience.

• Author: Lena
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 3 hours 0 minutes
• Yield: 12 mini cheesecakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

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

Instructions

1. Prepare the crust: Line a standard cupcake pan with paper liners. Preheat the oven to 325°F (163°C). In a bowl, combine graham cracker crumbs, cinnamon, and sugar. Stir in the melted butter. Press about 2 tablespoons of this mixture into the bottom of each cupcake liner to form the crust. Place the pan in the refrigerator to chill while preparing the other components.
2. Make the streusel topping: In a separate bowl, mix together the flour, brown sugar, oats, cinnamon, and nutmeg. Add the melted butter and stir until the mixture forms coarse crumbs. Refrigerate the streusel topping until ready to use to keep it firm.
3. Prepare the cheesecake filling: Using a mixer, beat the softened cream cheese with sugar, vanilla extract, and flour until smooth. Add the egg and mix just until combined, being careful not to overmix.
4. Assemble the cheesecakes: Remove the pan from the refrigerator. Spoon the cheesecake filling over the chilled crusts, filling each about two-thirds full.
5. Prepare the apple topping: In a bowl, toss the finely chopped apples with lemon juice, brown sugar, cornstarch, cinnamon, and nutmeg until evenly coated. Spoon this apple mixture over the cheesecake layer in each cup, gently pressing the apples down with the palm of your hand to compact them slightly.
6. Add streusel topping: Generously sprinkle the chilled streusel crumbs over the apples on each cheesecake cup.
7. Bake: Place the cupcake pan in the preheated oven and bake for 28-30 minutes, or until the edges of the cheesecakes are set and the streusel topping is lightly golden.
8. Cool and chill: Remove the pan from the oven and allow the mini cheesecakes to cool for about 30 minutes in the pan. Then transfer to the refrigerator to chill thoroughly for at least 2 hours before serving.
9. Serve: Drizzle caramel sauce over each mini cheesecake just before serving for an added touch of sweetness and richness.

Notes

• Ensure the cream cheese is fully softened to avoid lumps in the filling.
• Use tart apples like Granny Smith or Honeycrisp for a nice balance of sweetness and acidity.
• Do not overmix the cheesecake batter once the egg is added to prevent cracking during baking.
• Chilling the crust and streusel helps maintain the texture and prevents sogginess.
• The mini cheesecakes can be stored in the refrigerator for up to 3 days.
• For easier removal, use high-quality cupcake liners or silicone liners.

Keywords: apple crisp mini cheesecakes, apple cheesecake, mini cheesecakes, fall dessert, streusel topping, caramel cheesecake