Apple Crisp Mini Cheesecakes Recipe

ByAndria Russo
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Introduction

Apple Crisp Mini Cheesecakes combine the creamy richness of cheesecake with the comforting flavors of apple crisp. These individual treats are perfect for sharing or enjoying as a personal dessert, topped with a drizzle of caramel sauce for extra indulgence.

The image shows a close-up of small cheesecake cups with three visible layers on a white marbled surface. The bottom layer is a crumbly brown crust made from crushed cookies. The middle layer is smooth, creamy, and pale yellow cheesecake filling. On top, there is a layer of chunky, golden-brown streusel with bits of crumbly texture. Each cheesecake cup is topped with a tall swirl of fluffy white whipped cream, drizzled with shiny caramel sauce that slowly drips down the sides. The scene is softly lit, showing the detailed textures of crumbs, cream, and caramel in clear focus. Photo taken with an iphone --ar 4:5 --v 7

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

  1. Step 1: Line a standard cupcake pan with paper liners and preheat the oven to 325°F.
  2. Step 2: In a bowl, mix graham cracker crumbs, 1/2 teaspoon cinnamon, and 1 1/2 tablespoons sugar. Add melted butter and stir to combine. Press 2 tablespoons of this mixture into each liner and refrigerate.
  3. Step 3: For the streusel topping, combine 1/3 cup flour, 1/3 cup light brown sugar, oats, 3/4 teaspoon cinnamon, and 1/8 teaspoon nutmeg. Stir in melted butter until coarse crumbs form. Refrigerate the topping.
  4. Step 4: Beat the softened cream cheese with 6 tablespoons sugar, vanilla, and 2 teaspoons flour until smooth. Add the egg and mix just until combined.
  5. Step 5: Spoon the cheesecake filling over the chilled crusts, filling each about two-thirds full.
  6. Step 6: In a separate bowl, toss the chopped apples with lemon juice, 2 tablespoons light brown sugar, cornstarch, 1 1/2 teaspoons cinnamon, and nutmeg.
  7. Step 7: Spoon the apple mixture evenly over the cheesecake filling and gently press down with your palm.
  8. Step 8: Generously sprinkle the refrigerated streusel topping over each cheesecake.
  9. Step 9: Bake for 28-30 minutes until the edges are set but the centers still have a slight jiggle.
  10. Step 10: Allow to cool in the pan for 30 minutes, then refrigerate until chilled. Serve drizzled with caramel sauce.

Tips & Variations

  • Use tart apples like Granny Smith for a more balanced sweet-tart flavor.
  • For a gluten-free version, substitute the graham cracker crumbs and flour with gluten-free alternatives.
  • Add chopped nuts such as pecans or walnuts to the streusel for extra crunch.
  • Switch caramel sauce for maple syrup or a dusting of powdered sugar for a different finish.

Storage

Store these mini cheesecakes in an airtight container in the refrigerator for up to 3 days. They are best enjoyed chilled but can be brought to room temperature for 10-15 minutes before serving. Reheat is not recommended as it may affect the texture.

How to Serve

The image shows a group of mini cheesecakes on a white marbled surface. Each cheesecake has three visible layers: the bottom layer is a crumbly brown crust, the middle layer is a thick, smooth pale yellow cheesecake, and the top layer is a crumbly golden-brown streusel. On top of each cheesecake is a dollop of white whipped cream with light brown caramel sauce drizzled over it. The texture of the cheesecake layer looks creamy and soft, while the crust and streusel layers are rough and crunchy. Some caramel sauce drops are scattered on the white marbled surface around the cheesecakes. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheesecakes ahead of time?

Yes, you can prepare and bake them a day in advance. Keep them refrigerated and add the caramel sauce just before serving for the best taste and texture.

Can I freeze the mini cheesecakes?

Yes, freeze them in a single layer on a baking sheet until solid, then transfer to a freezer-safe container. They can be frozen for up to 1 month. Thaw overnight in the refrigerator before serving.

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Apple Crisp Mini Cheesecakes Recipe

★★★★★

4.8 from 68 reviews
  • Author: Andria
  • Total Time: 1 hour 5 minutes plus chilling time
  • Yield: 12 mini cheesecakes 1x
Print Recipe

Description

Apple Crisp Mini Cheesecakes combine creamy cheesecake with a sweet cinnamon apple topping and a crunchy streusel, all nestled on a graham cracker crust. These individual-sized desserts are perfect for serving at parties or as an indulgent treat, featuring layers of flavor and texture baked to perfection in a cupcake pan.

Ingredients

Scale

Crust

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

Cheesecake Filling

  • 10 oz cream cheese, softened
  • 6 tablespoons sugar
  • 1 1/2 teaspoons vanilla extract
  • 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

Instructions

  1. Prepare the crust: Line a standard cupcake pan with paper liners and preheat the oven to 325°F (163°C). In a bowl, mix the graham cracker crumbs, cinnamon, and sugar. Add melted butter and stir until combined. Press about 2 tablespoons of this mixture firmly into the bottom of each liner. Place the pan in the refrigerator to chill while you prepare other components.
  2. Make the streusel topping: In a separate bowl, combine the all-purpose flour, light brown sugar, oats, cinnamon, and nutmeg. Pour in melted butter and stir until coarse crumbs form. Refrigerate the streusel topping to firm up.
  3. Prepare the cheesecake filling: In a mixing bowl, beat the softened cream cheese with sugar, vanilla extract, and flour until smooth. Add the egg and mix just until combined, taking care not to overmix.
  4. Assemble the cheesecake layer: Spoon the cheesecake filling evenly over the chilled crusts, filling each liner about two-thirds full.
  5. Prepare the apple topping: Toss the finely chopped apples with freshly squeezed lemon juice, light brown sugar, cornstarch, cinnamon, and nutmeg in a bowl until well coated.
  6. Add the apple layer: Spoon the apple mixture over the cheesecake filling in each liner and gently press it down with your palm to compact it slightly.
  7. Add the streusel: Generously sprinkle the chilled streusel topping over each assembled mini cheesecake, covering the apple layer.
  8. Bake: Place the cupcake pan in the preheated oven and bake for 28 to 30 minutes, or until the edges of the cheesecakes are set and the streusel topping is golden brown.
  9. Cool and chill: Remove the pan from the oven and allow the mini cheesecakes to cool for 30 minutes in the pan. Then transfer them to the refrigerator to chill thoroughly before serving.
  10. Serve: Drizzle each apple crisp mini cheesecake with caramel sauce before serving for an indulgent finish.

Notes

  • Use medium-small apples for best texture and flavor; tart apples like Granny Smith work well.
  • Make sure the cream cheese is softened to room temperature for a smooth filling.
  • Do not overmix the cheesecake batter once the egg is added to prevent cracking.
  • Press the streusel lightly on top to keep crumbs from falling off during baking.
  • Chilling the pan during crust and streusel preparation helps maintain their texture.
  • Allow cheesecakes to chill completely in fridge for at least 2 hours before serving.
  • The caramel sauce can be homemade or store-bought according to preference.
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Apple Crisp, Mini Cheesecakes, Apple Dessert, Fall Dessert, Individual Cheesecakes, Streusel Topping, Caramel Drizzle

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