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Apple Crisp Mini Cheesecakes

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Looking for a delightful combination of creamy cheesecake and sweet apple crisp? These Apple Crisp Mini Cheesecakes offer just that. Packed with all the flavors of a classic fall dessert but served in perfect bite-sized portions, they’re ideal for gatherings, parties, or just as a personal treat. This recipe brings a medley of textures—creamy cheesecake, soft spiced apples, and a crunchy oat crumb topping, all finished with a drizzle of caramel sauce.

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Apple Crisp Mini Cheesecakes

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Looking for a delightful combination of creamy cheesecake and sweet apple crisp? These Apple Crisp Mini Cheesecakes offer just that. Packed with all the flavors of a classic fall dessert but served in perfect bite-sized portions, they’re ideal for gatherings, parties, or just as a personal treat. This recipe brings a medley of textures—creamy cheesecake, soft spiced apples, and a crunchy oat crumb topping, all finished with a drizzle of caramel sauce.

  • Total Time: 50 minutes
  • Yield: 9 cupcakes 1x

Ingredients

Scale

Graham Cracker Crust Ingredients:

  • 3/4 cup graham cracker crumbs
  • 1 1/2 tablespoons sugar
  • 1/2 teaspoon cinnamon
  • 3 tablespoons unsalted butter, melted

Crumb Topping Ingredients:

  • 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

Apple Filling Ingredients:

  • 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

Cheesecake Filling Ingredients:

  • 10 oz. cream cheese, softened
  • 6 tablespoons sugar
  • 1 1/2 teaspoons vanilla extract
  • 2 teaspoons all-purpose flour
  • 1 egg

Caramel Sauce for Serving:

  • Store-bought or homemade caramel sauce to drizzle on top

Instructions

  • Prepare the Pan and Oven: Line a standard cupcake pan with paper liners. This recipe yields 9 mini cheesecakes, so prepare accordingly. Preheat the oven to 325°F (163°C).
  • Make the Graham Cracker Crust: In a medium bowl, combine graham cracker crumbs, cinnamon, and sugar. Stir well to blend the flavors. Add the melted butter and mix thoroughly until the crumbs are evenly coated. Spoon about 2 tablespoons of the crumb mixture into each cupcake liner and press down firmly to create an even crust. Place the pan in the fridge to chill while preparing the rest of the ingredients.
  • Prepare the Crumb Topping: In another bowl, stir together the flour, light brown sugar, oats, cinnamon, and nutmeg. Pour the melted butter over the mixture and stir until the ingredients come together and form coarse crumbs. Place the crumb topping in the fridge until it’s time to assemble the cheesecakes.
  • Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with sugar, vanilla extract, and flour until smooth and creamy. Add the egg and mix just until incorporated. Avoid over-mixing, as this could result in cracked cheesecakes. Remove the graham cracker crusts from the fridge and spoon the cheesecake filling into each cupcake liner, filling them about two-thirds full.
  • Prepare the Apple Filling: Toss the finely chopped apples with freshly squeezed lemon juice in a medium bowl. This prevents the apples from browning and adds a subtle tartness. Add light brown sugar, cornstarch, cinnamon, and nutmeg to the apples and stir well to ensure the apples are evenly coated with the mixture.
  • Assemble the Cheesecakes: Spoon the apple mixture over the cheesecake filling, distributing the apples evenly among the cups. Fill the liners almost to the top, gently pressing the apples down to compact them.
  • Top with Crumb Mixture: Sprinkle the cinnamon oat crumb topping generously over the apple layer. Ensure that each cheesecake has a nice, thick layer of crumbs for extra crunch and flavor.
  • Bake: Bake the mini cheesecakes in the preheated oven for about 28-30 minutes, or until the tops are set and the crumb topping is golden brown. Keep an eye on them to avoid overbaking, as this can dry out the cheesecakes.
  • Cool and Chill: Once baked, remove the pan from the oven and allow the cheesecakes to cool in the pan for about 30 minutes. Then, gently transfer them to a cooling rack to cool completely. Afterward, place the mini cheesecakes in the fridge for at least 2 hours to firm up.
  • Serve with Caramel Drizzle: Before serving, drizzle each cheesecake with caramel sauce for an extra touch of sweetness. This not only enhances the flavor but also adds a beautiful finishing touch.

Notes

  • Use Tart Apples: For the best flavor balance, opt for tart apples like Granny Smith. The tartness cuts through the sweetness of the caramel and cheesecake, creating a more complex flavor profile.
  • Room Temperature Ingredients: Ensure your cream cheese and egg are at room temperature before mixing. This helps achieve a smooth, lump-free cheesecake filling.
  • Chill Before Serving: For the best texture, allow the cheesecakes to chill in the fridge for a few hours after baking. This gives the cheesecake time to firm up, making it easier to remove from the liners and enjoy.
  • Customizable: Feel free to experiment with the crumb topping. You can add nuts like chopped pecans or walnuts for extra crunch and flavor.
  • Author: Paula Susan
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Here’s how to make these irresistible mini desserts.

Graham Cracker Crust Ingredients:

  • 3/4 cup graham cracker crumbs
  • 1 1/2 tablespoons sugar
  • 1/2 teaspoon cinnamon
  • 3 tablespoons unsalted butter, melted

Crumb Topping Ingredients:

  • 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

Apple Filling Ingredients:

  • 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

Cheesecake Filling Ingredients:

  • 10 oz. cream cheese, softened
  • 6 tablespoons sugar
  • 1 1/2 teaspoons vanilla extract
  • 2 teaspoons all-purpose flour
  • 1 egg

Caramel Sauce for Serving:

  • Store-bought or homemade caramel sauce to drizzle on top

Instructions:

  1. Prepare the Pan and Oven: Line a standard cupcake pan with paper liners. This recipe yields 9 mini cheesecakes, so prepare accordingly. Preheat the oven to 325°F (163°C).
  2. Make the Graham Cracker Crust: In a medium bowl, combine graham cracker crumbs, cinnamon, and sugar. Stir well to blend the flavors. Add the melted butter and mix thoroughly until the crumbs are evenly coated. Spoon about 2 tablespoons of the crumb mixture into each cupcake liner and press down firmly to create an even crust. Place the pan in the fridge to chill while preparing the rest of the ingredients.
  3. Prepare the Crumb Topping: In another bowl, stir together the flour, light brown sugar, oats, cinnamon, and nutmeg. Pour the melted butter over the mixture and stir until the ingredients come together and form coarse crumbs. Place the crumb topping in the fridge until it’s time to assemble the cheesecakes.
  4. Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with sugar, vanilla extract, and flour until smooth and creamy. Add the egg and mix just until incorporated. Avoid over-mixing, as this could result in cracked cheesecakes. Remove the graham cracker crusts from the fridge and spoon the cheesecake filling into each cupcake liner, filling them about two-thirds full.
  5. Prepare the Apple Filling: Toss the finely chopped apples with freshly squeezed lemon juice in a medium bowl. This prevents the apples from browning and adds a subtle tartness. Add light brown sugar, cornstarch, cinnamon, and nutmeg to the apples and stir well to ensure the apples are evenly coated with the mixture.
  6. Assemble the Cheesecakes: Spoon the apple mixture over the cheesecake filling, distributing the apples evenly among the cups. Fill the liners almost to the top, gently pressing the apples down to compact them.
  7. Top with Crumb Mixture: Sprinkle the cinnamon oat crumb topping generously over the apple layer. Ensure that each cheesecake has a nice, thick layer of crumbs for extra crunch and flavor.
  8. Bake: Bake the mini cheesecakes in the preheated oven for about 28-30 minutes, or until the tops are set and the crumb topping is golden brown. Keep an eye on them to avoid overbaking, as this can dry out the cheesecakes.
  9. Cool and Chill: Once baked, remove the pan from the oven and allow the cheesecakes to cool in the pan for about 30 minutes. Then, gently transfer them to a cooling rack to cool completely. Afterward, place the mini cheesecakes in the fridge for at least 2 hours to firm up.
  10. Serve with Caramel Drizzle: Before serving, drizzle each cheesecake with caramel sauce for an extra touch of sweetness. This not only enhances the flavor but also adds a beautiful finishing touch.

Tips for Perfect Apple Crisp Mini Cheesecakes:

  • Use Tart Apples: For the best flavor balance, opt for tart apples like Granny Smith. The tartness cuts through the sweetness of the caramel and cheesecake, creating a more complex flavor profile.
  • Room Temperature Ingredients: Ensure your cream cheese and egg are at room temperature before mixing. This helps achieve a smooth, lump-free cheesecake filling.
  • Chill Before Serving: For the best texture, allow the cheesecakes to chill in the fridge for a few hours after baking. This gives the cheesecake time to firm up, making it easier to remove from the liners and enjoy.
  • Customizable: Feel free to experiment with the crumb topping. You can add nuts like chopped pecans or walnuts for extra crunch and flavor.

Storing and Reheating:

  • Refrigerate: Store any leftover mini cheesecakes in an airtight container in the fridge. They’ll stay fresh for up to 5 days.
  • Freeze: These mini cheesecakes freeze beautifully. Simply wrap each cheesecake in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw in the fridge before serving.

Serving Suggestions:

Apple Crisp Mini Cheesecakes make for a delightful dessert on their own, but you can elevate the experience by pairing them with complementary sides:

  • Whipped Cream: A dollop of freshly whipped cream on top adds an airy texture and balances the richness of the cheesecake.
  • Vanilla Ice Cream: Serve these cheesecakes alongside a scoop of vanilla ice cream for a decadent treat.
  • Chopped Nuts: Sprinkle chopped walnuts or pecans over the caramel drizzle for added crunch.

These Apple Crisp Mini Cheesecakes are not only easy to make but also the perfect sweet treat for fall. Whether you’re hosting a family dinner, a small gathering, or just want a bite-sized dessert to satisfy your sweet tooth, these mini cheesecakes are sure to impress. The combination of smooth, creamy cheesecake, tart apples, and a crunchy oat topping is irresistible, and the caramel drizzle takes it over the top. Enjoy!

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