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.

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 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

Instructions

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.
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.
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.
Assemble the cheesecake layer: Spoon the cheesecake filling over the chilled crusts, filling each liner about two-thirds full.
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.
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.
Top with streusel: Generously sprinkle the chilled streusel topping over the apples in each cupcake liner.
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.
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.
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