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

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.
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.
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.
Assemble the cheesecake layer: Spoon the cheesecake filling evenly over the chilled crusts, filling each liner about two-thirds full.
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.
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.
Add the streusel: Generously sprinkle the chilled streusel topping over each assembled mini cheesecake, covering the apple layer.
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.
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.
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