Apple Crisp Mini Cheesecakes Recipe

Introduction

These Apple Crisp Mini Cheesecakes combine creamy cheesecake with a warm, spiced apple topping and a crunchy graham cracker crust. Perfectly portioned for gatherings or a delightful treat, they bring together classic fall flavors in every bite.

Ingredients

• Graham Cracker Crust:
• 3/4 cup graham cracker crumbs
• 1 and 1/2 Tablespoons sugar
• 1/2 teaspoon cinnamon
• 3 Tablespoons unsalted butter, melted
• Crumb 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 and 1/2 Tablespoons unsalted butter, melted
• Apple Filling:
• 2 medium-small apples, peeled and chopped finely
• 2 teaspoons freshly squeezed lemon juice
• 1 and 1/2 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 2 Tablespoons light brown sugar
• 1 and 1/2 teaspoons cornstarch
• Cheesecake Filling:
• 10 oz. cream cheese, softened
• 6 Tablespoons sugar
• 1 and 1/2 teaspoons vanilla
• 2 teaspoons all-purpose flour
• 1 egg
• Caramel sauce for serving

Instructions

1. Step 1: Preheat the oven to 325°F and line a standard cupcake pan with paper liners. This recipe makes 9 mini cheesecakes.
2. Step 2: In a bowl, mix graham cracker crumbs, sugar, and cinnamon. Add melted butter and stir well. Press about 2 tablespoons of this mixture into the bottom of each paper liner. Place the pan in the fridge to chill.
3. Step 3: For the crumb topping, combine flour, light brown sugar, oats, cinnamon, and nutmeg. Stir in melted butter until coarse crumbs form. Keep this mixture in the fridge 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. Spoon the cheesecake filling over the chilled crusts, filling each cup about two-thirds full.
5. Step 5: Toss chopped apples with lemon juice, brown sugar, cornstarch, cinnamon, and nutmeg. Spoon the apple mixture evenly over the cheesecake filling, filling nearly to the top of each cup. Gently press the apples down with your palm.
6. Step 6: Generously sprinkle the cinnamon oat crumb topping over the apples.
7. Step 7: Bake for 28 to 30 minutes until the topping is golden and the filling is set. Let the cheesecakes cool in the pan for 30 minutes before removing.
8. Step 8: Refrigerate the mini cheesecakes until ready to serve. Drizzle with caramel sauce just before serving for an extra touch of sweetness.

Tips & Variations

• Use tart apples like Granny Smith for a nice balance against the sweet topping.
• For a gluten-free option, substitute gluten-free graham cracker crumbs and oats.
• Try adding chopped nuts like pecans to the crumb topping for extra crunch.
• Make these ahead and freeze them before baking; just add a few extra minutes to the baking time when ready to bake.

Storage

Store the mini cheesecakes in an airtight container in the refrigerator for up to 4 days. Reheat slightly in the microwave for about 15-20 seconds if you prefer them warm, or enjoy them cold. Do not freeze after baking, as the texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of crust?

Yes, a vanilla wafer or digestive biscuit crust can be used as a substitute for graham cracker crust for a different flavor profile.

What kind of apples work best in this recipe?

Tart and firm apples like Granny Smith hold their shape well and complement the sweetness, but you can use any apple variety you prefer.

Apple Crisp Mini Cheesecakes Recipe

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★★★★★

4.9 from 82 reviews

These Apple Crisp Mini Cheesecakes combine the best of two classic desserts: creamy cheesecake and warm apple crisp. Each mini cheesecake features a graham cracker crust topped with a rich, smooth cheesecake filling, a luscious cinnamon-spiced apple layer, and a crumbly oat topping, finished with a drizzle of caramel sauce. Perfectly portioned as individual servings, these treat-sized desserts are ideal for gatherings or cozy fall evenings.

• Author: nova
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 20 minutes
• Yield: 9 mini cheesecakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Graham Cracker Crust:

• 3/4 cup graham cracker crumbs
• 1 and 1/2 Tablespoons sugar
• 1/2 teaspoon cinnamon
• 3 Tablespoons unsalted butter, melted

Crumb 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 and 1/2 Tablespoons unsalted butter, melted

Apple Filling:

• 2 medium-small apples, peeled and finely chopped
• 2 teaspoons freshly squeezed lemon juice
• 1 and 1/2 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 2 Tablespoons light brown sugar
• 1 and 1/2 teaspoons cornstarch

Cheesecake Filling:

• 10 oz. cream cheese, softened
• 6 Tablespoons sugar
• 1 and 1/2 teaspoons vanilla extract
• 2 teaspoons all-purpose flour
• 1 egg

For Serving:

• Caramel sauce (for drizzling)

Instructions

1. Prepare the crust: Line a standard cupcake pan with paper liners. In a bowl, mix graham cracker crumbs, sugar, and cinnamon with melted butter until well combined. Press about 2 tablespoons of this mixture into the bottom of each paper liner to form the crust. Place the pan in the refrigerator to chill.
2. Make the crumb topping: In a separate bowl, combine all-purpose flour, light brown sugar, quick-cooking oats, cinnamon, and nutmeg. Stir in melted butter until coarse crumbs form. Refrigerate until ready to use.
3. Prepare the cheesecake filling: Beat softened cream cheese with sugar, vanilla extract, and flour until smooth. Add the egg and mix just until combined, avoiding overmixing.
4. Assemble the cheesecakes: Spoon the cheesecake filling over the chilled crusts, filling each about two-thirds full.
5. Prepare apple filling: Toss the chopped apples with lemon juice, then mix in light brown sugar, cornstarch, cinnamon, and nutmeg until evenly coated. Spoon this apple mixture on top of the cheesecake filling, filling the cups nearly to the top, and gently press down with your palm.
6. Add the crumb topping: Generously sprinkle the cinnamon oat crumb topping over the apples.
7. Bake: Preheat the oven to 325°F (163°C). Bake the assembled mini cheesecakes for 28-30 minutes until the topping is golden and the cheesecake is set but slightly jiggly in the center.
8. Cool and chill: Allow the cheesecakes to cool in the pan for 30 minutes. Remove from the pan and transfer to the refrigerator to chill completely.
9. Serve: Before serving, drizzle with caramel sauce for added sweetness and flavor.

Notes

• Use medium-small firm apples like Honeycrisp or Fuji for the best texture.
• Make sure the cream cheese is fully softened to avoid lumps in the cheesecake filling.
• Do not overmix the cheesecake batter after adding the egg to prevent cracking while baking.
• You can prepare the crumb topping and crust a day ahead and keep refrigerated.
• Store leftover mini cheesecakes in an airtight container in the refrigerator for up to 3 days.
• For a gluten-free version, substitute gluten-free oats and flour.

Keywords: apple crisp, mini cheesecake, apple dessert, fall dessert, individual cheesecakes, caramel sauce, graham cracker crust