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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.

Ingredients

Scale

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

Find it online: https://tastybynova.com/apple-crisp-mini-cheesecakes-recipe/