Print

Apple Crisp Mini Cheesecakes Recipe

Print Recipe

★★★★★

4.6 from 98 reviews

These Apple Crisp Mini Cheesecakes combine the creamy richness of classic cheesecake with the warm, comforting flavors of apple crisp in convenient individual servings. Featuring a graham cracker crust, spiced apple topping, and a buttery oat streusel, they are perfectly portioned for a delightful dessert that’s both elegant and homey.

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 chopped finely
  • 2 teaspoons freshly squeezed lemon juice
  • 2 tablespoons light brown sugar
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 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 crust: Line a standard cupcake pan with paper liners. In a bowl, mix graham cracker crumbs, cinnamon, and sugar. Add melted butter and stir to combine. Press about 2 tablespoons of this mixture into the bottom of each liner. Refrigerate to set.
  2. Make the streusel topping: In a separate bowl, combine flour, brown sugar, oats, cinnamon, and nutmeg. Pour in the melted butter and stir until coarse crumbs form. Refrigerate the streusel mixture while preparing other components.
  3. Prepare the cheesecake filling: Beat the softened cream cheese with sugar, vanilla extract, and flour until smooth. Add the egg and mix just until incorporated, being careful not to overmix.
  4. Assemble the cheesecakes: Spoon the cheesecake filling 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 evenly coated.
  6. Add the apple topping: Spoon the apple mixture evenly over the cheesecake filling, gently pressing down with your palm to compact the topping slightly.
  7. Top with streusel: Generously sprinkle the chilled streusel topping over each individual cheesecake.
  8. Bake: Preheat the oven to 325°F (163°C) if not already done. Bake the mini cheesecakes for 28 to 30 minutes, or until the edges are set and the center is slightly jiggly.
  9. Cool and chill: Allow the cheesecakes to cool in the pan for 30 minutes. Then refrigerate them for at least 2 hours, or until fully chilled and set.
  10. Serve: Drizzle with caramel sauce before serving for an extra touch of sweetness and flavor.

Notes

  • For best results, use medium-small tart apples like Granny Smith or Honeycrisp.
  • Do not overmix the cheesecake batter to prevent cracking.
  • The mini cheesecakes can be stored covered in the refrigerator for up to 3 days.
  • Allow cheesecakes to cool completely before refrigerating to ensure proper setting.
  • If desired, you can substitute regular oats with gluten-free oats to make the recipe gluten-free.

Keywords: apple crisp cheesecake, mini cheesecakes, fall desserts, individual cheesecakes, apple desserts, streusel topping, caramel drizzle

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