Print

Apple Crisp Mini Cheesecakes Recipe

Print Recipe

★★★★★

4.8 from 54 reviews

These Apple Crisp Mini Cheesecakes combine the creamy richness of classic cheesecake with the comforting flavors of apple crisp in a delightful mini cupcake form. Featuring a graham cracker crust, spiced apple topping, and a crumbly oat topping, they are perfect for dessert lovers seeking a handheld treat with a touch of autumn warmth.

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
  • 1 and 1/2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 2 Tablespoons light brown sugar
  • 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 the crust: Line a standard cupcake pan with paper liners (this recipe makes 9 mini cheesecakes). In a bowl, stir together graham cracker crumbs, cinnamon, and sugar with a fork. Add melted butter and mix well until combined. Press about 2 tablespoons of this mixture firmly into the bottom of each paper liner. Place the pan in the refrigerator while preparing the next components.
  2. Make the topping: In another bowl, combine all-purpose flour, light brown sugar, quick-cooking oats, cinnamon, and nutmeg. Add melted butter and stir until a coarse crumbly mixture forms. Store this in the fridge to keep it cold until ready to use.
  3. Prepare the cheesecake filling: In a mixing bowl, beat the softened cream cheese with sugar, vanilla extract, and flour until smooth. Add the egg and mix just until combined, avoiding overmixing. Spoon this filling over the chilled crusts, filling each paper cup about two-thirds full.
  4. Prepare the apple topping: Toss the finely chopped apples with freshly squeezed lemon juice to prevent browning. Add light brown sugar, cornstarch, cinnamon, and nutmeg, then mix well. Spoon this apple mixture over the cheesecake filling in each cup, filling nearly to the top. Gently press the apples down to compact slightly.
  5. Add the crumb topping: Generously sprinkle the chilled cinnamon oat crumb mixture over the apples in each cup, covering the surface evenly.
  6. Bake the cheesecakes: Place the cupcake pan in a preheated oven at 325°F (163°C) and bake for about 28 to 30 minutes, or until the crust and filling are set and the topping is lightly browned.
  7. Cool and store: Allow the mini cheesecakes to cool in the pan for 30 minutes. Then, remove them from the pan and transfer to the refrigerator to chill further before serving.
  8. Serve: Just before serving, drizzle each mini cheesecake with caramel sauce to enhance the apple crisp flavor and add a sweet finishing touch.

Notes

  • This recipe makes 9 mini cheesecakes using a standard cupcake pan.
  • Using fresh lemon juice on the apples prevents them from browning and keeps the topping vibrant.
  • Ensure the cream cheese is softened to avoid lumps in the cheesecake filling.
  • For best results, chill the crust and topping mixtures to help them set properly during baking.
  • Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • Caramel sauce is optional but recommended for serving to add richness.

Keywords: Apple Crisp, Mini Cheesecakes, Fall Desserts, Fall Recipes, Cheesecake Cupcakes, Apple Dessert, Easy Cheesecake

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