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Apple Crisp Mini Cheesecakes Recipe

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★★★★★

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.

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. 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

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