Name: Apple Crisp Mini Cheesecakes Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 15 min
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 extract; 2 teaspoons all-purpose flour; 1 egg; 2 medium-small apples, peeled and finely chopped; 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

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

Step 1: Line a standard cupcake pan with paper liners and preheat the oven to 325°F (163°C).

Step 2: In a bowl, mix graham cracker crumbs, cinnamon, and sugar. Add melted butter and stir until combined. Press about 2 tablespoons of this mixture firmly into each paper liner to form the crust. Refrigerate while preparing toppings.

Step 3: For the streusel topping, combine flour, brown sugar, oats, cinnamon, and nutmeg in a bowl. Add melted butter and stir until coarse crumbs form. Refrigerate until ready to use.

Step 4: Beat the softened cream cheese with sugar, vanilla, and flour until smooth. Add the egg and mix just until combined; avoid overmixing.

Step 5: Spoon the cheesecake filling over the chilled crusts, filling each about two-thirds full.

Step 6: In a separate bowl, toss the finely chopped apples with lemon juice, brown sugar, cornstarch, cinnamon, and nutmeg until evenly coated.

Step 7: Spoon the apple mixture evenly over the cheesecake filling, gently pressing down with your palm to compact it slightly.

Step 8: Generously sprinkle the prepared streusel topping over each cheesecake.

Step 9: Bake the mini cheesecakes for 28 to 30 minutes, or until the edges are set and the center is slightly jiggly.

Step 10: Allow the cheesecakes 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 tangy contrast to the sweet filling.

If you prefer a gluten-free option, substitute gluten-free flour and oats for the streusel topping and crust.

To save time, prepare the crust and streusel topping a day ahead and keep refrigerated.

For extra flavor, add a pinch of ground cloves or ginger to the apple mixture.

Storage

Store these mini cheesecakes covered in the refrigerator for up to 4 days. They keep well chilled and can be made a day in advance. When ready to serve, allow them to sit at room temperature for about 10 minutes or warm gently in the oven to soften the topping slightly. Avoid freezing, as the texture may change.

FAQs

Can I use large apples instead of medium-small apples?

Yes, you can use large apples; just adjust the quantity to about 1 to 1 1/2 cups of finely chopped apples so it fits well within the mini cheesecakes.

What can I substitute for cream cheese if needed?

For a lighter option, you can try mascarpone cheese, but the texture and flavor will be slightly different. Avoid using low-fat cream cheese as it may alter the consistency.