Apple Crisp Mini Cheesecakes Recipe

Introduction

Apple Crisp Mini Cheesecakes combine the creamy richness of cheesecake with the comforting flavors of spiced apples and crispy streusel topping. These individual-sized desserts are perfect for sharing or enjoying as a special treat any time of year.

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 your oven to 325°F (163°C).
2. Step 2: In a bowl, mix graham cracker crumbs, cinnamon, and sugar. Stir in melted butter. Press 2 tablespoons of this mixture into each cupcake liner to form the crust. Refrigerate to set.
3. Step 3: Make the streusel topping by combining flour, brown sugar, oats, cinnamon, and nutmeg. Add melted butter and mix until coarse crumbs form. Refrigerate until ready to use.
4. Step 4: Beat softened cream cheese with sugar, vanilla, and flour until smooth. Add the egg and mix just until combined, careful not to overmix.
5. Step 5: Spoon the cheesecake filling over the prepared crusts, filling each about two-thirds full.
6. Step 6: Toss chopped apples with lemon juice, brown sugar, cornstarch, cinnamon, and nutmeg until evenly coated.
7. Step 7: Spoon the apple mixture over the cheesecake filling in each cup, then gently press down with your palm to pack it lightly.
8. Step 8: Generously sprinkle the chilled streusel topping over each cheesecake.
9. Step 9: Bake the mini cheesecakes for 28-30 minutes, or until the edges are set but the centers still have a slight jiggle.
10. Step 10: Let them cool in the pan for 30 minutes, then refrigerate until fully chilled. Serve drizzled with caramel sauce.

Tips & Variations

• Use tart apples like Granny Smith for a balanced sweet-tart flavor that complements the creamy cheesecake.
• If you prefer, substitute the caramel sauce with a drizzle of maple syrup or honey for a different sweetness.
• For extra texture, add chopped pecans or walnuts to the streusel topping.
• Make sure to soften cream cheese well at room temperature to avoid lumps in the filling.

Storage

Store the mini cheesecakes in an airtight container in the refrigerator for up to 3 days. They can be served chilled or brought to room temperature. Reheat gently in a warm oven if you prefer a softer texture, but avoid microwaving as it can affect the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of crust instead of graham crackers?

Yes, you can use crushed digestive biscuits or vanilla wafers as a substitute for graham cracker crumbs. Just maintain the same quantity and adjust the sugar level if needed.

Can these mini cheesecakes be frozen?

Yes, you can freeze them. Wrap each cheesecake individually in plastic wrap and store in a freezer-safe container for up to one month. Thaw overnight in the refrigerator before serving.

Apple Crisp Mini Cheesecakes Recipe

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★★★★★

4.8 from 139 reviews

• Author: Ella
• Total Time: 1 hour (including cooling and refrigeration)
• Yield: 12 mini cheesecakes 1x
• Diet: Vegetarian

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Description

These Apple Crisp Mini Cheesecakes combine creamy cheesecake filling with a warm spiced apple topping and a crunchy streusel, all nestled on a buttery graham cracker crust. Perfectly portioned in a cupcake pan, they make a delightful individual dessert bursting with classic autumn flavors.

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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
• 2 teaspoons all-purpose flour
• 1 egg

Apple Topping

• 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

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 Pan and Oven: Line a standard cupcake pan with paper liners and preheat the oven to 325°F (163°C).
2. Make Crust: In a bowl, mix graham cracker crumbs, cinnamon, and sugar. Stir in melted butter until combined. 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 set while preparing the rest.
3. Prepare Streusel: Combine flour, brown sugar, oats, cinnamon, and nutmeg in a bowl. Add melted butter and stir until coarse crumbs form. Refrigerate the streusel mixture until ready to use.
4. Mix Cheesecake Filling: Beat softened cream cheese with sugar, vanilla, and flour until smooth. Add the egg and mix just until combined, avoiding overmixing.
5. Assemble Filling: Spoon the cheesecake filling over the crusts in the cupcake liners, filling each about two-thirds full.
6. Prepare Apple Topping: Toss the finely chopped peeled apples with lemon juice, brown sugar, cornstarch, cinnamon, and nutmeg to evenly coat.
7. Add Apple Layer: Spoon the apple mixture over the cheesecake filling in each cup, gently pressing down with the palm to compact slightly.
8. Top with Streusel: Generously sprinkle the chilled streusel topping over each cheesecake cup to cover the apples.
9. Bake: Place the cupcake pan in the preheated oven and bake for 28 to 30 minutes, or until the edges are set and the topping is golden.
10. Cool and Serve: Allow cheesecakes to cool in the pan for about 30 minutes, then refrigerate until chilled. Serve drizzled with caramel sauce for added sweetness and flavor.

Notes

• Make sure the cream cheese is softened to avoid lumps in the filling.
• Finely chopping the apples ensures they cook evenly during baking.
• Refrigerating the crust and streusel mixture helps maintain their texture after baking.
• Use paper liners in the cupcake pan for easy removal and serving.
• Caramel sauce adds a rich complementary flavor, but can be omitted or substituted with maple syrup if preferred.

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

Keywords: apple crisp cheesecake recipe, mini cheesecakes, fall desserts, apple dessert, individual cheesecakes, streusel topping