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Apple Crisp Mini Cheesecakes Recipe

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★★★★★

4.9 from 142 reviews

These Apple Crisp Mini Cheesecakes combine a creamy cheesecake base with a sweet, cinnamon-spiced apple topping and a crunchy oat streusel. Perfectly portioned in a cupcake pan, they offer the comforting flavors of apple crisp with the indulgence of cheesecake, finished with a drizzle of caramel sauce for extra decadence.

Ingredients

Scale

Crust Ingredients

  • 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 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

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 Pan and Crust: Line a standard cupcake pan with paper liners and preheat your oven to 325°F (163°C). In a bowl, mix graham cracker crumbs, cinnamon, and sugar, then stir in melted butter. Press about 2 tablespoons of this mixture firmly into each liner to form the crust base, then refrigerate to set.
  2. Make the Streusel Topping: In another bowl, combine flour, brown sugar, oats, cinnamon, and nutmeg. Add melted butter and stir until coarse crumbs form. Place it in the refrigerator to chill while you prepare other components.
  3. Prepare the Cheesecake Filling: Beat softened cream cheese together with sugar, vanilla extract, and flour until smooth. Add the egg and mix just until combined, being careful not to overmix.
  4. Assemble the Cheesecakes: Spoon the cheesecake filling evenly over the chilled crusts, filling each about two-thirds full.
  5. Prepare the Apple Topping: Toss the finely chopped apples with lemon juice, brown sugar, cornstarch, cinnamon, and nutmeg until well coated.
  6. Add the Apple Layer: Spoon the apple mixture over the cheesecake filling in each cup, gently pressing down with your palm to compact the apples slightly.
  7. Add Streusel and Bake: Generously sprinkle the chilled streusel topping over each mini cheesecake. Bake in the preheated oven for 28 to 30 minutes, until the edges are set and the center is slightly wobbly.
  8. Cool and Serve: Allow the cheesecakes to cool in the pan for 30 minutes, then refrigerate to chill completely. Serve drizzled with caramel sauce for an indulgent finish.

Notes

  • Use tart apples like Granny Smith for the best balance of sweetness and acidity.
  • Ensure cream cheese is softened to avoid lumps in the cheesecake filling.
  • Do not overfill the cupcake liners to prevent overflow during baking.
  • Chilling the crust and streusel helps maintain their texture after baking.
  • Can be made a day ahead and stored in the refrigerator.
  • For a gluten-free version, use gluten-free graham cracker crumbs and flour alternatives.

Keywords: apple crisp, mini cheesecakes, dessert, fall recipes, caramel sauce, streusel topping, creamy cheesecake

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