Hey there, fellow dessert lovers! Today, I’m thrilled to share one of my favorite treats that perfectly marries the creamy delight of cheesecake with the comforting warmth of apple crisp. Yes, I’m talking about these delightful Apple Crisp Mini Cheesecakes. These little gems are so easy to whip up and will fill your kitchen with the most wonderful aroma that screams “fall”. They’re perfect for a cozy night in or as a show-stopping dessert for your next dinner party. Speaking of delicious combinations, you might also want to check out my Caramel Apple Pie.
Why you’ll love this recipe
These mini cheesecakes are incredibly easy to make yet impressive enough to wow your guests. The combination of creamy cheesecake with a crunchy apple topping is simply irresistible. Plus, they’re portion-sized, making them the perfect grab-and-go indulgence without the guilt of needing to cut “just one more slice” from a full-sized cheesecake!
Ingredients
Crust:
3/4 cup graham cracker crumbs
1 1/2 tablespoons suga
1/2 teaspoon cinnamon
3 tablespoons unsalted butter, melted
Cheesecake Filling:
10 oz cream cheese, softened
6 tablespoons sugar
1 1/2 teaspoons vanilla
2 teaspoons all-purpose flour
1 egg
Apple Topping:
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
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
Step-by-step instructions
Preparing the crust
- Prep your tools: Line a standard cupcake pan with paper liners and preheat your oven to 325°F.
- Mix the crust: Combine graham cracker crumbs, sugar, and cinnamon in a bowl. Stir in the melted butter until well combined. Press about 2 tablespoons of this mixture into each liner firmly and pop them into the refrigerator while you prep the rest.
Crafting the cheesecake filling
Beat it out: In a large bowl, use a mixer to beat the softened cream cheese, sugar, vanilla, and flour until smooth. Add in the egg and mix gently until just combined. Remember not to overbeat the mixture
Fill ’em up: Spoon the cheesecake filling over the prepared crusts, filling each about two-thirds full.
Apple topping goodness
Toss the apples: In another bowl, toss the chopped apples with lemon juice, brown sugar, cornstarch, cinnamon, and nutmeg until nicely coated.
Layer the love: Spoon the apple mixture evenly over the cheesecake layer and gently press them down
Streusel topping
- Coarse crumbs: Mix flour, brown sugar, oats, cinnamon, and nutmeg. Stir in melted butter until it forms coarse crumbs. Sprinkle this topping generously over each cheesecake.
Baking and cooling
- Bake the beauties: Pop these into your preheated oven and bake for about 28-30 minutes, or until the edges are set.
- Cool down: Allow them to cool in the pan for about 30 minutes, then refrigerate until ready to serve. Drizzle some luscious caramel sauce on top before serving.
Recipe tips & variations
– Make it your way: These mini cheesecakes can easily be customized. Try adding a handful of nuts to the streusel for extra crunch or use a different type of apple variety like Granny Smith for a tangier punch.
– Prepping Pro Tip: These can be made a day or two ahead. Just store them in the fridge, and drench them with caramel right before serving.
Storage & reheating
Store these mini cheesecakes in an airtight container in the refrigerator for up to 3 days. If you want to save them for longer, freeze them individually, wrapped in plastic wrap, and store in a zip-top bag for up to a month. To enjoy, thaw overnight in the fridge. No reheating required – just as scrumptious cold!
FAQs
You can make them up to two days in advance.
Cracking can happen if the batter is overmixed or baked too long. Keep an eye on them!
Absolutely! Use whatever apples you have; just remember that different types will affect the texture and sweetness slightly.
Yes, but you’ll need to adjust cooking times.
Recipes you may like
- Caramel and chocolate inspiration for ganache lovers.
- Strawberry shortcake variation for romantic themes.
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Apple Crisp Mini Cheesecakes
- Total Time: 50 minutes
- Yield: 12 mini cheesecakes 1x
- Diet: Vegetarian
Description
Delightful mini cheesecakes with a creamy filling and a crunchy apple topping, perfect for fall.
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
Instructions
- Prep your tools: Line a standard cupcake pan with paper liners and preheat your oven to 325°F.
- Mix the crust: Combine graham cracker crumbs, sugar, and cinnamon in a bowl. Stir in the melted butter until well combined. Press about 2 tablespoons of this mixture into each liner firmly and pop them into the refrigerator while you prep the rest.
- Beat it out: In a large bowl, use a mixer to beat the softened cream cheese, sugar, vanilla, and flour until smooth. Add in the egg and mix gently until just combined.
- Fill ’em up: Spoon the cheesecake filling over the prepared crusts, filling each about two-thirds full.
- Toss the apples: In another bowl, toss the chopped apples with lemon juice, brown sugar, cornstarch, cinnamon, and nutmeg until nicely coated.
- Layer the love: Spoon the apple mixture evenly over the cheesecake layer and gently press them down.
- Coarse crumbs: Mix flour, brown sugar, oats, cinnamon, and nutmeg. Stir in melted butter until it forms coarse crumbs. Sprinkle this topping generously over each cheesecake.
- Bake the beauties: Pop these into your preheated oven and bake for about 28-30 minutes, or until the edges are set.
- Cool down: Allow them to cool in the pan for about 30 minutes, then refrigerate until ready to serve. Drizzle some luscious caramel sauce on top before serving.
Notes
- Make it your way: These mini cheesecakes can easily be customized. Try adding a handful of nuts to the streusel for extra crunch or use a different type of apple variety like Granny Smith for a tangier punch.
- Prepping Pro Tip: These can be made a day or two ahead. Just store them in the fridge, and drench them with caramel right before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 220
- Sugar: 14g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg