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

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 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