why make this recipe
Apple Crisp Mini Cheesecakes are a delightful mix of creamy cheesecake and warm apple crisp flavors. They are perfect for gatherings, parties, or sweet snacks at home. These mini desserts are easy to share, and their individual servings let everyone enjoy a taste without the fuss of slicing a large dessert. Plus, you get a wonderful combination of textures with the crunchy streusel topping and the smooth cheesecake filling.
how to make Apple Crisp Mini Cheesecakes
Ingredients:
- 3/4 cup graham cracker crumbs
- 1 1/2 tablespoons sugar
- 1/2 teaspoon cinnamon
- 3 tablespoons unsalted butter, melted
- 10 oz cream cheese, softened
- 6 tablespoons sugar
- 1 1/2 teaspoons vanilla
- 2 teaspoons all-purpose flour
- 1 egg
- 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
- 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
- Caramel sauce for serving
Directions:
- Line a standard cupcake pan with paper liners. Preheat your oven to 325°F (163°C).
- 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 each cupcake liner. Place the pan in the refrigerator.
- For the streusel topping, mix flour, brown sugar, oats, cinnamon, and nutmeg in another bowl. Add melted butter and stir until coarse crumbs form. Refrigerate this mixture as well.
- In a large bowl, beat the softened cream cheese with sugar, vanilla, and flour until smooth. Add the egg and mix just to combine—don’t overmix!
- Spoon the cheesecake filling over the prepared crusts, filling each about 2/3 full.
- In a separate bowl, toss the chopped apples with lemon juice, brown sugar, cornstarch, cinnamon, and nutmeg. Spoon the apple mixture over the cheesecake filling and gently press down with your palm.
- Take the streusel topping out of the fridge and generously sprinkle it over each cheesecake.
- Bake in the oven for 28-30 minutes or until the edges are set.
- Let them cool in the pan for about 30 minutes, then transfer to the refrigerator. Serve drizzled with caramel sauce when ready.
how to serve Apple Crisp Mini Cheesecakes
Serve the Apple Crisp Mini Cheesecakes chilled. Drizzle caramel sauce over each mini cheesecake just before serving for an extra touch of sweetness. You can also add a dollop of whipped cream or a sprinkle of cinnamon for decoration.
how to store Apple Crisp Mini Cheesecakes
These mini cheesecakes can be stored in the refrigerator. Place them in an airtight container, and they should stay fresh for about 3 to 5 days. If you want to store them for a longer time, you can freeze them. Just wrap each mini cheesecake tightly in plastic wrap before placing them in a freezer-safe container.
tips to make Apple Crisp Mini Cheesecakes
- Make sure your cream cheese is at room temperature for easy mixing.
- Feel free to adjust the spices based on your taste; add more cinnamon or nutmeg if you love those flavors.
- Test the cheesecakes with a toothpick to make sure they’re set but still soft in the center after baking.
variation
You can switch up the fruit used in the topping. Try using pears or peaches instead of apples for a different flavor. You can also add nuts like walnuts or pecans to the streusel topping for an extra crunch.
FAQs
1. Can I use store-bought graham cracker crust instead?
Yes, you can use a store-bought crust if you’re short on time. Just skip the steps for making the crust from scratch.
2. Can I make these mini cheesecakes ahead of time?
Absolutely! You can make them a day or two in advance and store them in the refrigerator until you’re ready to serve.
3. What can I use instead of eggs?
If you need an egg substitute, you can use 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water) for this recipe.
Enjoy your delicious Apple Crisp Mini Cheesecakes!
Print
Apple Crisp Mini Cheesecakes
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delightful mini desserts combining creamy cheesecake with warm apple crisp flavors, perfect for gatherings or sweet snacks.
Ingredients
- 3/4 cup graham cracker crumbs
- 1 1/2 tablespoons sugar
- 1/2 teaspoon cinnamon
- 3 tablespoons unsalted butter, melted
- 10 oz cream cheese, softened
- 6 tablespoons sugar
- 1 1/2 teaspoons vanilla
- 2 teaspoons all-purpose flour
- 1 egg
- 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
- 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
- Caramel sauce for serving
Instructions
- Line a standard cupcake pan with paper liners. Preheat your oven to 325°F (163°C).
- 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 each cupcake liner. Place the pan in the refrigerator.
- For the streusel topping, mix flour, brown sugar, oats, cinnamon, and nutmeg in another bowl. Add melted butter and stir until coarse crumbs form. Refrigerate this mixture as well.
- In a large bowl, beat the softened cream cheese with sugar, vanilla, and flour until smooth. Add the egg and mix just to combine—don’t overmix!
- Spoon the cheesecake filling over the prepared crusts, filling each about 2/3 full.
- In a separate bowl, toss the chopped apples with lemon juice, brown sugar, cornstarch, cinnamon, and nutmeg. Spoon the apple mixture over the cheesecake filling and gently press down with your palm.
- Take the streusel topping out of the fridge and generously sprinkle it over each cheesecake.
- Bake in the oven for 28-30 minutes or until the edges are set.
- Let them cool in the pan for about 30 minutes, then transfer to the refrigerator. Serve drizzled with caramel sauce when ready.
Notes
Feel free to adjust spices based on your taste; you can use pears or peaches instead of apples for variation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg
