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Apple Crisp Mini Cheesecakes Recipe

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4.2 from 239 reviews

These Apple Crisp Mini Cheesecakes blend the classic flavors of apple crisp with creamy cheesecake in perfect individual servings. Featuring a graham cracker crust, a smooth cheesecake filling, and a spiced apple topping with a crumbly oat streusel, these bite-sized desserts are ideal for fall or any cozy occasion. Finished with a drizzle of caramel sauce, they offer a delightful balance of textures and flavors in every mini cupcake.

  • Total Time: 50 minutes
  • Yield: 9 mini cheesecakes

Ingredients

Crust

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

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
  • 2 Tablespoons light brown sugar
  • 1 and 1/2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 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

Instructions

  1. Prepare the crust: Preheat the oven to 325°F. Line a standard cupcake pan with paper liners (this recipe makes 9 cupcakes). In a bowl, combine graham cracker crumbs, sugar, and cinnamon. Stir in melted butter until the mixture is well coated. Press about 2 tablespoons of this mixture firmly into the bottom of each paper liner. Place the pan in the refrigerator to chill the crust while you prepare other components.
  2. Make the topping: In another bowl, mix together all-purpose flour, light brown sugar, quick-cooking oats, cinnamon, and nutmeg. Stir in melted butter until coarse crumbs form. Refrigerate this topping mixture until ready to use.
  3. Create the cheesecake filling: In a mixing bowl, beat softened cream cheese with sugar, vanilla extract, and flour until smooth. Add the egg and mix just until combined, taking care not to overmix. Spoon the cheesecake filling over the chilled crusts, filling about two-thirds of each cupcake liner.
  4. Prepare the apple filling: Toss the finely chopped peeled apples with lemon juice to prevent browning. Add light brown sugar, cornstarch, cinnamon, and nutmeg to the apples and stir well to coat. Spoon the apple mixture evenly over the cheesecake filling, filling cups almost to the top. Gently press the apple layer down with your palm to compact it slightly.
  5. Add the crumble topping: Generously sprinkle the cinnamon oat crumb mixture over the apple layer in each cupcake cup.
  6. Bake: Place the cupcake pan in the preheated oven and bake for 28-30 minutes, or until the cheesecake filling is set and the topping is golden brown and crisp.
  7. Cool and chill: Allow the mini cheesecakes to cool in the pan for about 30 minutes. After cooling, carefully remove them from the pan and transfer them to the refrigerator to chill thoroughly before serving.
  8. Serve: Just before serving, drizzle each mini cheesecake with caramel sauce for an extra touch of sweetness and indulgence.

Notes

  • Ensure the cream cheese is softened to room temperature for smooth filling without lumps.
  • Use freshly peeled and finely chopped apples for the best texture in the apple layer.
  • Letting the crust chill before filling helps it set and maintain structure during baking.
  • The mini cheesecakes can be stored covered in the refrigerator for up to 3 days.
  • For added texture, nuts can be mixed into the crumble topping if desired.
  • Adjust sugar quantities in the apple filling depending on the sweetness of your apples.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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