Apple Crisp Mini Cheesecakes

Apple Crisp Mini Cheesecakes are a delightful treat that brings together the creamy texture of cheesecake, the sweet and spiced flavor of baked apples, and the crunchy topping reminiscent of traditional apple crisp. These mini desserts are perfect for sharing at parties or enjoying as a cozy evening snack. They are easy to make and offer a comforting taste of fall in every bite.

How to Make Apple Crisp Mini Cheesecakes

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

Directions

1. Line a standard cupcake pan with paper liners and preheat the oven to 325°F.
2. In a bowl, mix graham cracker crumbs, cinnamon, and sugar. Add melted butter and stir until combined. Press 2 tablespoons of this mixture into each liner and refrigerate.
3. For the streusel topping, combine flour, brown sugar, oats, cinnamon, and nutmeg in a separate bowl. Add melted butter and stir until coarse crumbs form. Refrigerate this mixture as well.
4. In another bowl, beat the softened cream cheese with sugar, vanilla, and flour until smooth. Add the egg and mix until just combined.
5. Spoon the cheesecake filling over the crusts, filling each about 2/3 full.
6. Toss the chopped apples with lemon juice, brown sugar, cornstarch, cinnamon, and nutmeg.
7. Spoon the apple mixture over the cheesecake filling and gently press down with your palm.
8. Generously sprinkle the streusel topping over each mini cheesecake.
9. Bake for 28-30 minutes, or until the edges are set.
10. Let them cool in the pan for 30 minutes before refrigerating. Serve drizzled with caramel sauce.

How to Serve Apple Crisp Mini Cheesecakes

Apple Crisp Mini Cheesecakes are best served chilled. You can add a drizzle of caramel sauce on top for an extra touch of sweetness. They can be enjoyed as a stand-alone dessert or paired with a scoop of vanilla ice cream for a delightful treat.

How to Store Apple Crisp Mini Cheesecakes

To store leftover mini cheesecakes, keep them in an airtight container in the refrigerator. They will remain fresh for about 3-4 days. If you want to keep them longer, you can freeze them. Wrap each cheesecake tightly in plastic wrap and place them in a freezer-safe container. They can be frozen for up to 2 months. Thaw in the refrigerator before enjoying.

Tips to Make Apple Crisp Mini Cheesecakes

• Use room temperature cream cheese to avoid lumps in your filling.
• Don’t skip the refrigeration step for the crust and streusel topping as it helps them hold their shape.
• Experiment with different apple varieties for different flavors and textures.

Variation

You can change the recipe by adding nuts to the streusel topping for extra crunch or using different fruits, like pears or berries, instead of apples for a new twist.

FAQs

1. Can I make these cheesecakes ahead of time?
Yes, you can make them a day in advance and store them in the refrigerator until you are ready to serve.

2. How can I prevent the crust from being too soggy?
Make sure to bake the crust for a few minutes before adding the cheesecake filling to help it set properly.

3. Can I use a different type of cheese?
While cream cheese gives the best flavor and texture, you can try using ricotta or mascarpone, but keep in mind that the texture may be different.

Apple Crisp Mini Cheesecakes

Delightful mini cheesecakes with creamy filling, spiced apple chunks, and a crunchy streusel topping, perfect for fall gatherings or cozy evenings.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 12 servings

Course: Dessert, Snack

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

Crust

• 3/4 cup graham cracker crumbs For base of the cheesecake.
• 1 1/2 tablespoons sugar
• 1/2 teaspoon cinnamon
• 3 tablespoons unsalted butter, melted Helps bind the crust.

Cheesecake Filling

• 10 oz cream cheese, softened Use room temperature to avoid lumps.
• 6 tablespoons sugar
• 1 1/2 teaspoons vanilla Extract for flavor.
• 2 teaspoons all-purpose flour
• 1 large egg For binding.
• 2 medium-small apples, peeled and chopped finely Use your preferred variety.
• 2 teaspoons freshly squeezed lemon juice To prevent browning of apples.
• 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 Stir into dry ingredients to form crumbs.

Garnish

• to taste Caramel sauce For drizzling on top when serving.

Method

 

Preparation

1. Line a standard cupcake pan with paper liners and preheat the oven to 325°F.
2. In a bowl, mix graham cracker crumbs, sugar, and cinnamon. Add melted butter and stir until combined.
3. Press 2 tablespoons of the mixture into each liner and refrigerate.
4. For the streusel topping, combine flour, brown sugar, oats, cinnamon, and nutmeg in a separate bowl. Add melted butter and stir until coarse crumbs form. Refrigerate.

Cheesecake Filling

1. In another bowl, beat the softened cream cheese with sugar, vanilla, and flour until smooth.
2. Add the egg and mix until just combined.
3. Spoon the cheesecake filling over the crusts, filling each about 2/3 full.
4. Toss the chopped apples with lemon juice, brown sugar, cornstarch, cinnamon, and nutmeg.
5. Spoon the apple mixture over the cheesecake filling and gently press down.
6. Generously sprinkle the streusel topping over each mini cheesecake.

Baking

1. Bake for 28-30 minutes, or until the edges are set.
2. Let them cool in the pan for 30 minutes before refrigerating.
3. Serve drizzled with caramel sauce.

Notes

Store leftover mini cheesecakes in an airtight container in the refrigerator for 3-4 days or freeze tightly wrapped for up to 2 months.