Apple Crisp Mini Cheesecakes Recipe

Introduction

These Apple Crisp Mini Cheesecakes combine the creamy richness of cheesecake with the warm, spiced flavors of apple crisp. Perfect as individual fall desserts, they offer a delightful contrast of textures with a crunchy graham cracker crust, tender apples, and crumbly streusel topping.

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 extract
• 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 (163°C).
2. Step 2: In a bowl, mix graham cracker crumbs, 1/2 teaspoon cinnamon, and 1 1/2 tablespoons sugar. Stir in melted butter. Press about 2 tablespoons of this mixture into the bottom of each liner to form the crust. Refrigerate to set.
3. 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. Add melted butter and stir until coarse crumbs form. Refrigerate until ready to use.
4. Step 4: Beat the softened cream cheese with 6 tablespoons sugar, vanilla, and 2 teaspoons flour until smooth. Add the egg and mix just until combined.
5. Step 5: Spoon the cheesecake filling over the chilled crusts, filling each about two-thirds full.
6. Step 6: In a separate bowl, toss the chopped apples with lemon juice, 2 tablespoons light brown sugar, cornstarch, 1 1/2 teaspoons cinnamon, and 1/4 teaspoon nutmeg.
7. Step 7: Spoon the apple mixture evenly over the cheesecake filling in each liner, then gently press down with your palm to compact slightly.
8. Step 8: Generously sprinkle the prepared streusel topping over each cheesecake.
9. Step 9: Bake for 28–30 minutes, or until the edges are set but the centers still slightly jiggle.
10. Step 10: Cool the cheesecakes in the pan for 30 minutes, then refrigerate until fully chilled. Serve drizzled with caramel sauce for an extra indulgent touch.

Tips & Variations

• Use tart apples like Granny Smith for a nice balance of sweetness and acidity.
• For a nutty twist, add chopped pecans or walnuts to the streusel topping.
• Ensure cream cheese is softened to avoid lumps in the filling.
• Line the cupcake pan with sturdy liners to support the moist filling and topping.
• Try drizzling with warm caramel or a cinnamon glaze for additional flavor.

Storage

Store these mini cheesecakes in an airtight container in the refrigerator for up to 4 days. They are best served chilled. To reheat, allow to sit at room temperature for 10–15 minutes or warm gently for a few seconds in the microwave, but avoid overheating to preserve texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these mini cheesecakes ahead of time?

Yes, you can prepare them a day in advance and keep them refrigerated until serving. This actually helps the flavors meld and the cheesecake set perfectly.

Can I use regular apples instead of the specified ones?

Absolutely. Use any variety you like, but keep in mind that sweeter apples will make the filling sweeter, while tart apples add a nice contrast.

Apple Crisp Mini Cheesecakes Recipe

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★★★★★

4.6 from 143 reviews

• Author: Ella
• Total Time: 50 minutes plus chilling time
• Yield: 12 mini cheesecakes 1x

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Description

These Apple Crisp Mini Cheesecakes combine the creamy richness of cheesecake with the warm, spiced flavors of apple crisp. Perfect for fall, these individual desserts feature a graham cracker crust, a smooth cream cheese filling, a tender cinnamon-spiced apple layer, and a buttery oat streusel topping. Finished with a drizzle of caramel sauce, they offer a delightful balance of textures and flavors in a convenient cupcake-sized treat.

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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 Layer

• 2 medium-small apples, peeled and finely chopped
• 2 teaspoons freshly squeezed lemon juice
• 2 tablespoons light brown sugar
• 1 1/2 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 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

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Instructions

1. Prepare the crust: Line a standard cupcake pan with paper liners and preheat the oven to 325°F (163°C). Mix together graham cracker crumbs, cinnamon, and sugar. Add melted butter and stir until combined. Press about 2 tablespoons of the mixture firmly into the bottom of each liner. Place the pan in the refrigerator while preparing the other components.
2. Make the streusel topping: In a bowl, combine flour, light brown sugar, oats, cinnamon, and nutmeg. Add melted butter and mix until coarse crumbs form. Refrigerate until ready to use.
3. Prepare the cheesecake filling: Beat softened cream cheese with sugar, vanilla, and flour until smooth and creamy. Add the egg and mix just until combined; avoid overmixing to maintain a smooth texture.
4. Assemble the cheesecake layer: Spoon the cheesecake filling over the chilled crusts, filling each liner about two-thirds full.
5. Prepare the apple layer: In a separate bowl, toss the finely chopped apples with lemon juice, light brown sugar, cornstarch, cinnamon, and nutmeg until evenly coated.
6. Add the apples: Spoon the apple mixture evenly over the cheesecake filling in each liner, then gently press the apples down with your palm to compact slightly.
7. Top with streusel: Generously sprinkle the chilled streusel topping over the apples in each cupcake liner.
8. Bake: Place the pan in the preheated oven and bake for 28 to 30 minutes, or until the edges of the cheesecake are set and the streusel is lightly browned.
9. 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.
10. Serve: Drizzle with caramel sauce just before serving for a delicious finishing touch.

Notes

• Be sure to use softened cream cheese to ensure a smooth cheesecake filling.
• Press the crust firmly to prevent it from crumbling after baking.
• Tossing the apples with lemon juice prevents browning and adds brightness.
• Do not overmix the cheesecake batter to avoid cracking.
• Chilling the cheesecakes after baking helps them set properly for clean slices.
• Caramel sauce adds a delightful sweetness that complements the spiced apples.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: apple crisp, mini cheesecakes, fall desserts, individual cheesecakes, spiced apples, streusel topping, caramel sauce