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.

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
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

Instructions

Prepare Pan and Oven: Line a standard cupcake pan with paper liners and preheat the oven to 325°F (163°C).
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.
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.
Mix Cheesecake Filling: Beat softened cream cheese with sugar, vanilla, and flour until smooth. Add the egg and mix just until combined, avoiding overmixing.
Assemble Filling: Spoon the cheesecake filling over the crusts in the cupcake liners, filling each about two-thirds full.
Prepare Apple Topping: Toss the finely chopped peeled apples with lemon juice, brown sugar, cornstarch, cinnamon, and nutmeg to evenly coat.
Add Apple Layer: Spoon the apple mixture over the cheesecake filling in each cup, gently pressing down with the palm to compact slightly.
Top with Streusel: Generously sprinkle the chilled streusel topping over each cheesecake cup to cover the apples.
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.
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