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Apple Crisp Mini Cheesecakes Recipe

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★★★★

3.9 from 57 reviews

These Apple Crisp Mini Cheesecakes combine a buttery graham cracker crust, creamy cheesecake filling, and a warm spiced apple topping with an oat crumb, all baked together into delightful individual servings. Perfect for dessert lovers seeking a fall-inspired treat, each mini cheesecake offers the comforting flavors of apple crisp with a smooth, tangy cheesecake twist, finished with a drizzle of caramel sauce.

Ingredients

Scale

Crust

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

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 and 1/2 tablespoons unsalted butter, melted

Apple Filling

  • 2 medium-small apples, peeled and chopped finely
  • 2 teaspoons freshly squeezed lemon juice
  • 2 tablespoons light brown sugar
  • 1 and 1/2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1 and 1/2 teaspoons cornstarch

Cheesecake Filling

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

For Serving

  • Caramel sauce

Instructions

  1. Prepare Cupcake Pan: Line a standard cupcake pan with paper liners to hold the mini cheesecakes; this recipe makes 9 cupcakes.
  2. Preheat Oven: Set the oven to 325°F (163°C) to preheat while preparing the components.
  3. Make the Crust: Combine graham cracker crumbs, sugar, and cinnamon in a bowl. Stir in melted butter until well combined. Press about 2 tablespoons of this mixture firmly into the bottom of each paper liner to form the crust. Chill the crusts in the fridge to set.
  4. Make the Topping: In another bowl, mix flour, light brown sugar, quick oats, cinnamon, and nutmeg. Add melted butter and stir until coarse crumbs form. Place the topping mixture in the fridge until ready to use.
  5. Prepare Cheesecake Filling: Beat the softened cream cheese with sugar, vanilla, and flour until smooth. Add the egg and mix just until combined to avoid overmixing. Spoon the filling evenly over the chilled crusts, filling each about two-thirds full.
  6. Prepare Apple Filling: In a separate bowl, toss the chopped apples with fresh lemon juice. Add light brown sugar, cornstarch, cinnamon, and nutmeg, stirring well to coat the apples evenly. Spoon this mixture over the cheesecake filling, filling the cups nearly to the top, and gently press down with your palm to compact.
  7. Add Oat Topping: Generously sprinkle the chilled cinnamon oat crumb topping over the apple layer in each cupcake cup.
  8. Bake: Place the cupcake pan in the preheated oven and bake for 28 to 30 minutes, or until the cheesecake is set and the topping is golden.
  9. Cool: Let the mini cheesecakes cool in the pan for about 30 minutes to room temperature, then carefully remove them from the pan and transfer to the fridge to chill.
  10. Serve: When ready to serve, drizzle each mini cheesecake with caramel sauce for a rich finishing touch.

Notes

  • Ensure the cream cheese is softened to room temperature before starting the cheesecake filling to avoid lumps.
  • Press the crust firmly into the liners to help it hold together during baking.
  • The lemon juice prevents the apples from browning and enhances their flavor.
  • Do not overfill the cupcake liners to avoid spillover during baking.
  • Mini cheesecakes can be stored in the refrigerator for up to 3 days.
  • For a nut-free version, double-check the graham crackers and caramel sauce ingredients.
  • Using quick-cooking oats helps the topping achieve a crisp texture quickly.

Keywords: apple crisp mini cheesecakes, apple dessert, mini cheesecakes, fall dessert, individual cheesecakes, apple crisp topping, caramel drizzle dessert

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