Apple Crisp Mini Cheesecakes Recipe
There is something utterly charming about Apple Crisp Mini Cheesecakes. These delightful little desserts bring together everything you love about autumn’s classic apple crisp with the creamy goodness of cheesecake, all tucked into a perfectly portioned mini treat. Imagine the cozy warmth of cinnamon, nutmeg, and tender baked apples combined with a creamy cheesecake filling atop a buttery graham cracker crust, finished with a crumbly, buttery streusel topping. Each bite is a perfect balance of textures and flavors, making these mini cheesecakes an irresistible treat for yourself or a crowd.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and the high-quality ingredients that truly make each layer shine. Every component has its role: the graham cracker crust provides a crisp base, the cheesecake layer brings silky smoothness, the apple mixture adds fresh fruity sweetness, and the streusel topping delivers that signature crunch and spice.
- Graham cracker crumbs: The base of your crust offering a subtle crunch and toasty flavor.
- Sugar and cinnamon (for crust): Sweetens and spices the crust perfectly to complement the apples.
- Unsalted butter, melted: Binds the crust and streusel together with richness.
- Cream cheese, softened: The creamy star of the cheesecake filling that makes each bite luscious.
- Sugar (for filling): Balances the tartness of the apples in the cheesecake mixture.
- Vanilla extract: Adds warmth and depth to the cheesecake layer.
- All-purpose flour (for filling and streusel): Stabilizes the cheesecake and forms the crumbly topping.
- Egg: Binds the cheesecake filling for a smooth, firm texture.
- Apples, peeled and finely chopped: The fresh, juicy core of the dessert bringing that classic crisp flavor.
- Lemon juice: Keeps the apples bright and prevents browning while adding a refreshing tang.
- Brown sugar and cornstarch: Sweeten and thicken the apple filling beautifully.
- Quick-cooking oats: Give the streusel topping a rustic, comforting texture.
- Spices like cinnamon and nutmeg: Elevate every spoonful with autumnal warmth and aroma.
- Caramel sauce: The perfect optional finishing touch to drizzle on top for an extra layer of indulgence.
How to Make Apple Crisp Mini Cheesecakes
Step 1: Prepare the Crust
Start by lining a standard cupcake pan with paper liners and preheat your oven to 325°F. Combining the graham cracker crumbs with sugar and cinnamon gives the crust a sweet and warmly spiced foundation. Adding melted unsalted butter transforms the dry crumbs into a moldable, crumbly base that you press firmly into each liner. Chill these crusts to help them set, making sure each mini cheesecake will hold together perfectly when baked.
Step 2: Make the Streusel Topping
Next, create that irresistible crunchy topping by mixing flour, brown sugar, oats, cinnamon, and nutmeg. The melted butter blends these ingredients into coarse crumbs that bake into a golden, flavorful crust of their own. Set the streusel aside in the fridge so it stays ready to add its signature texture later.
Step 3: Prepare the Cheesecake Filling
Beat softened cream cheese with sugar, vanilla, and flour until smooth and creamy. Incorporate the egg last, mixing just until combined to keep the filling light but firm once baked. This luscious layer will settle beautifully on top of your chilled crust.
Step 4: Assemble the Apple Crisp Mini Cheesecakes
Spoon the cheesecake filling over the crusts, filling each about two-thirds full to leave room for the apples and streusel. Toss the finely chopped apples with lemon juice, brown sugar, cornstarch, cinnamon, and nutmeg to ensure the fruit stays juicy, tender, and perfectly spiced. Spoon this apple mixture evenly on top of the cheesecake layer, gently pressing it down to nestle it in.
Step 5: Add the Streusel and Bake
Generously sprinkle the chilled streusel topping over each assembled mini cheesecake. Bake everything together for about 28 to 30 minutes until the edges are set, the apples are cooked through, and the streusel is beautifully golden and crisp. Let them cool in the pan before chilling in the refrigerator to fully set and develop flavors.
How to Serve Apple Crisp Mini Cheesecakes
Garnishes
Never underestimate the power of a simple garnish. A drizzle of warm caramel sauce over the top adds that extra touch of decadence and a glossy finish that invites you to dig in. For a fresh contrast, sprinkle chopped toasted pecans or a dusting of powdered sugar right before serving.
Side Dishes
These Apple Crisp Mini Cheesecakes shine on their own, but pairing them with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream takes them to new heights. A cup of spiced apple cider or a hot cup of coffee can also complement the warm spices and creamy texture wonderfully.
Creative Ways to Present
For a stunning presentation, serve these mini cheesecakes on a rustic wooden board lined with autumn leaves or in clear glass dessert cups layered with extra caramel or whipped cream. They also work beautifully as individual desserts during holiday gatherings where everyone can grab their own personal treat.
Make Ahead and Storage
Storing Leftovers
Keep any uneaten Apple Crisp Mini Cheesecakes refrigerated in an airtight container for up to 4 days. This helps maintain their fresh texture and the flavor’s brightness, so they’re just as delicious when you enjoy them later.
Freezing
These mini cheesecakes freeze beautifully! Wrap each cheesecake individually in plastic wrap and store them inside a freezer-safe container or bag for up to 2 months. When you’re ready to indulge again, thaw them overnight in the fridge to preserve their creamy texture and flavor.
Reheating
If you prefer your Apple Crisp Mini Cheesecakes slightly warm, gently reheat them in a low-temperature oven (around 300°F) for 5-10 minutes after thawing. Avoid the microwave to prevent changing the texture of the cheesecake or making the crust soggy.
FAQs
Can I use different types of apples for this recipe?
Absolutely! Tart apples like Granny Smith hold their shape well and provide a nice contrast to the sweet cheesecake, but sweeter apples like Fuji or Honeycrisp can also work if you want a milder apple flavor. Feel free to mix varieties for a more complex taste.
Do I have to use paper liners for the cupcake pan?
While paper liners make it easier to remove the mini cheesecakes and keep cleanup simple, you can also lightly grease the pan and bake without liners. Just be gentle when removing the cheesecakes to avoid breaking the crust or topping.
Can I make these mini cheesecakes vegan or dairy-free?
With some ingredient substitutions like vegan cream cheese and plant-based butter, you could adapt this recipe. Keep in mind the texture and flavor may vary slightly, but they will still be delicious.
What’s the best way to peel and chop apples finely?
Peeling with a sharp vegetable peeler is easiest to remove the skin thinly. For finely chopping, cut the apple into slices, then dices; keeping the pieces uniformly small helps the apples cook evenly inside the mini cheesecakes.
Can I double this recipe for a larger batch?
Definitely! This recipe scales very well. Just be sure to have enough cupcake liners and adjust your baking time slightly if your oven is fuller. Keep an eye to prevent over or under baking.
Final Thoughts
If you’re looking for a cozy, crowd-pleasing dessert that combines the best of cheesecake and apple crisp, you absolutely must try these Apple Crisp Mini Cheesecakes. They’re perfect for sharing or indulging on your own when you want something warm, comforting, and just a little bit special. You’re going to love how these little delights bring a touch of autumn magic to your kitchen year-round.
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Apple Crisp Mini Cheesecakes Recipe
- Total Time: 1 hour 10 minutes
- Yield: 12 mini cheesecakes 1x
- Diet: Vegetarian
Description
These Apple Crisp Mini Cheesecakes combine the creamy richness of cheesecake with a spiced apple topping and a crunchy streusel, all in a convenient cupcake-sized treat. Perfect for fall desserts or anytime you want a comforting, flavorful bite with a caramel drizzle to finish.
Ingredients
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 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
To Serve
- Caramel sauce
Instructions
- Prepare Pan and Preheat Oven: Line a standard cupcake pan with paper liners and preheat your oven to 325°F (163°C) to ensure it’s ready for baking.
- Make the Crust: In a bowl, mix the graham cracker crumbs, cinnamon, and sugar. Add melted butter and stir well. Press about 2 tablespoons of this mixture firmly into the bottom of each lined cupcake cup. Place the pan in the refrigerator to chill and set while you prepare other components.
- Prepare Streusel Topping: Combine flour, brown sugar, oats, cinnamon, and nutmeg in a bowl. Add melted butter and mix until coarse crumbs form. Refrigerate the streusel to keep it firm until topping.
- Mix Cheesecake Filling: Beat softened cream cheese with sugar, vanilla extract, and flour until smooth and creamy. Add the egg and mix just until combined to avoid overmixing, which can cause cracks during baking.
- Fill the Crust: Spoon the cheesecake filling over the chilled crusts, filling each about two-thirds full to leave room for the apple topping and streusel.
- Prepare Apple Topping: Toss the finely chopped apples with lemon juice, brown sugar, cornstarch, cinnamon, and nutmeg to evenly coat and prevent browning while adding flavor and thickening during baking.
- Add Apple Mixture: Spoon the apple mixture evenly over the cheesecake filling and gently press down with the palm of your hand to pack the apples slightly and create a compact layer.
- Top with Streusel: Generously sprinkle the chilled streusel topping over each filled cupcake, covering the apple layer completely for a crisp finish.
- Bake: Bake in the preheated oven for 28-30 minutes, or until the edges of the cheesecakes are set and the topping is golden brown.
- Cool and Serve: Allow the cheesecakes to cool in the pan for 30 minutes, then transfer to the refrigerator to chill thoroughly. Serve cold, drizzled with caramel sauce for an added layer of sweetness and richness.
Notes
- Make sure the cream cheese is softened to room temperature to ensure a smooth filling without lumps.
- Do not overmix the cheesecake filling after adding the egg to prevent cracks during baking.
- Use tart apples like Granny Smith for a nice balance of sweetness and acidity.
- Refrigerate the mini cheesecakes for at least 2 hours before serving for the best texture and flavor.
- You can prepare the components a day ahead and assemble just before baking to save time.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 280 kcal
- Sugar: 22 g
- Sodium: 120 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
Keywords: apple crisp, mini cheesecake, fall dessert, apple dessert, streusel topping, caramel drizzle
