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Delicious Apple Crisp Mini Cheesecakes with an apple topping and crunchy texture

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.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
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.