Name: Apple Crisp Mini Cheesecakes
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
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

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Why make this recipe

Apple Crisp Mini Cheesecakes are a delightful combination of creamy cheesecake and sweet apple crisp. They bring together the rich flavors of cheesecake with the warm, comforting taste of cinnamon apples and a crunchy topping. These mini desserts are perfect for any occasion, from family gatherings to potlucks, and they have the added benefit of being easy to serve and eat.

How to make Apple Crisp Mini Cheesecakes

Making Apple Crisp Mini Cheesecakes is a straightforward process that anyone can follow. You will prepare a graham cracker crust, a creamy cheesecake filling, and a delicious apple topping. Finally, you will add a crunchy streusel topping before baking.

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:

Line a standard cupcake pan with paper liners. Preheat your oven to 325°F (160°C).
In a bowl, mix graham cracker crumbs, cinnamon, and sugar. Add the melted butter and stir. Press 2 tablespoons of this mixture into each liner and refrigerate.
For the streusel topping, combine flour, brown sugar, oats, cinnamon, and nutmeg in a bowl. Add melted butter and stir until you have coarse crumbs. Refrigerate.
In another bowl, beat the softened cream cheese with sugar, vanilla, and flour. Mix in the egg just until combined.
Spoon the cheesecake filling over the crusts until they are about 2/3 full.
Toss the chopped apples with lemon juice, brown sugar, cornstarch, cinnamon, and nutmeg.
Spoon the apple mixture over the cheesecake filling and gently press down with your palm.
Generously sprinkle the streusel topping over each cheesecake.
Bake for 28-30 minutes, or until the edges are set.
Cool for 30 minutes in the pan, then transfer to the refrigerator. Serve drizzled with caramel sauce.

How to serve Apple Crisp Mini Cheesecakes

Apple Crisp Mini Cheesecakes can be served directly in their cupcake liners for easy enjoyment. Just drizzle a little caramel sauce on top before serving for an extra touch of sweetness. These mini delights pair wonderfully with coffee or a scoop of vanilla ice cream.

How to store Apple Crisp Mini Cheesecakes

To store your Apple Crisp Mini Cheesecakes, place them in an airtight container in the refrigerator. They will stay fresh for up to four days. If you want to store them longer, consider freezing them. Wrap each cheesecake tightly in plastic wrap, then place them in a freezer-safe container. They can be frozen for up to three months.

Tips to make Apple Crisp Mini Cheesecakes

Make sure your cream cheese is at room temperature for easy mixing.
Feel free to experiment by adding nuts or different spices to the apple mixture for more flavor.
If you don’t have graham crackers, you can use crushed cookies or vanilla wafers for the crust.

Variation

You can switch up the fruit by using pears or berries instead of apples for a different flavor. For a spicier touch, add a pinch of ginger to the apple mixture.

FAQs

Q: Can I make these mini cheesecakes ahead of time?
A: Yes! You can make them a day ahead and store them in the refrigerator until you are ready to serve.

Q: Can I skip the streusel topping?
A: Yes, you can enjoy them without the streusel, but it adds a nice crunch that complements the soft cheesecake.

Q: What if I’m allergic to nuts?
A: This recipe does not call for nuts, but always check your ingredients to ensure there are no allergens that you need to avoid.

Apple Crisp Mini Cheesecakes

Author: lu-ann
Total Time: 60 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

A delightful combination of creamy cheesecake and sweet apple crisp served in mini portions, perfect for any occasion.

Instructions

Line a standard cupcake pan with paper liners. Preheat your oven to 325°F (160°C).
In a bowl, mix graham cracker crumbs, cinnamon, and sugar. Add the melted butter and stir. Press 2 tablespoons of this mixture into each liner and refrigerate.
For the streusel topping, combine flour, brown sugar, oats, cinnamon, and nutmeg in a bowl. Add melted butter and stir until you have coarse crumbs. Refrigerate.
In another bowl, beat the softened cream cheese with sugar, vanilla, and flour. Mix in the egg just until combined.
Spoon the cheesecake filling over the crusts until they are about 2/3 full.
Toss the chopped apples with lemon juice, brown sugar, cornstarch, cinnamon, and nutmeg.
Spoon the apple mixture over the cheesecake filling and gently press down with your palm.
Generously sprinkle the streusel topping over each cheesecake.
Bake for 28-30 minutes, or until the edges are set.
Cool for 30 minutes in the pan, then transfer to the refrigerator. Serve drizzled with caramel sauce.