Description

These Apple Crisp Mini Cheesecakes combine the creamy texture of cheesecake with the warm, spiced flavors of apple crisp, all in a convenient cupcake-sized portion. A graham cracker crust forms the base, topped with a smooth cream cheese filling, layered with a cinnamon-spiced apple mixture, and finished with a crunchy oat streusel. Served with a drizzle of caramel sauce, these mini cheesecakes make a perfect dessert for any occasion.

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 Layer

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

To Serve

Caramel sauce

Instructions

Prepare the pan: Line a standard cupcake pan with paper liners. Preheat your oven to 325°F (163°C) to ensure it reaches the proper temperature by the time you’re ready to bake.
Make the crust: In a bowl, mix graham cracker crumbs, cinnamon, and sugar together. Add the melted butter and stir until the mixture is evenly combined. Press about 2 tablespoons of this mixture into the bottom of each cupcake liner to form the crust. Place the pan in the refrigerator to chill and set while you prepare the other components.
Prepare streusel topping: Combine flour, brown sugar, oats, cinnamon, and nutmeg in a separate bowl. Add melted butter and stir until the mixture forms coarse crumbs. Refrigerate this streusel topping until ready to use to keep the butter firm.
Make cheesecake filling: Beat softened cream cheese with sugar, vanilla extract, and flour until smooth and creamy. Add the egg and mix just until combined, taking care not to overmix to maintain a smooth texture.
Fill crusts: Spoon the cheesecake filling evenly over the chilled crusts, filling each about two-thirds full.
Prepare apple layer: In a bowl, toss the finely chopped apples with lemon juice, brown sugar, cornstarch, cinnamon, and nutmeg. This mixture will give the apples their sweet spice and help thicken the juices during baking.
Add apple layer: Spoon the apple mixture evenly over the cheesecake filling in each cupcake liner. Gently press down with your palm to ensure an even layer and good contact with the cheesecake.
Add streusel topping: Generously sprinkle the chilled streusel topping over the apple layer in each mini cheesecake.
Bake: Bake the mini cheesecakes in the preheated oven for 28 to 30 minutes, or until the edges of the cheesecake filling are set and the topping is golden.
Cool and chill: Allow the mini cheesecakes to cool in the pan for 30 minutes to set. After cooling, refrigerate them until cold and firm.
Serve: Before serving, drizzle each mini cheesecake with caramel sauce for an extra layer of sweetness and richness.

Notes

Use room temperature cream cheese to ensure a smooth cheesecake filling without lumps.
Press the crust firmly into the liners to create a sturdy base that won’t crumble when serving.
Refrigerating the crust and streusel helps maintain their texture during baking.
Do not overmix the cheesecake batter; overmixing can incorporate too much air and cause cracking.
Use tart apples like Granny Smith for better balance with the sweet topping.
Mini cheesecakes can be stored in the refrigerator for up to 3 days.
For a gluten-free version, substitute graham crackers and all-purpose flour with gluten-free alternatives.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

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