Why make this recipe
Apple Crisp Mini Cheesecakes are a delightful treat that combines the creaminess of cheesecake with the warm flavors of apple crisp. They are perfect for sharing at gatherings or enjoying as a sweet snack. The individual portions are easy to handle and make serving a breeze. Plus, they highlight the delicious flavors of apples and cinnamon, making them a favorite for all seasons.
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 oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs, cinnamon, and sugar. Add the melted butter and stir until combined. Press 2 tablespoons of the mixture into each liner and refrigerate.
- For the streusel topping, combine 1/3 cup flour, 1/3 cup brown sugar, oats, 3/4 teaspoon cinnamon, and 1/8 teaspoon nutmeg in a bowl. Add melted butter and stir until coarse crumbs form. Refrigerate this mixture as well.
- In another bowl, beat the softened cream cheese with sugar, vanilla, and 2 teaspoons flour. Add the egg and mix just to combine.
- Spoon the cheesecake filling over the crusts, filling them about 2/3 full.
- Toss the chopped apples with lemon juice, brown sugar, cornstarch, cinnamon, and nutmeg in a separate bowl.
- Spoon the apple mixture over the cheesecake filling and gently press down with your palm.
- Generously sprinkle streusel topping over each mini cheesecake.
- Bake for 28-30 minutes or until the edges are set.
- Cool for 30 minutes in the pan, then refrigerate. Serve drizzled with caramel sauce.
How to serve Apple Crisp Mini Cheesecakes
Apple Crisp Mini Cheesecakes are best served chilled. Once ready, drizzle them with caramel sauce for an extra touch of sweetness. You can also serve them with a scoop of vanilla ice cream or whipped cream on the side. They look lovely on a dessert table and are sure to impress your guests!
How to store Apple Crisp Mini Cheesecakes
To store Apple Crisp Mini Cheesecakes, keep them in an airtight container in the refrigerator. They will stay fresh for about 3-5 days. If you want to prepare them in advance, you can make them a day before serving and store them as directed.
Tips to make Apple Crisp Mini Cheesecakes
- Make sure the cream cheese is softened fully for a smooth filling.
- Feel free to switch up the apples. Honeycrisp or Granny Smith apples work great for a mix of sweet and tart flavors.
- If you prefer a crunchier topping, bake the streusel topping for a few minutes before adding it to the cheesecakes.
- You can add chopped nuts to the streusel mix for added texture.
Variation
For a twist, try adding caramelized nuts on top of the apple mixture before adding the streusel. You can also experiment with adding different spices like ginger or clove for a unique flavor.
FAQs
1. Can I use different fruits in this recipe?
Yes, you can use other fruits such as pears or peaches. Adjust the spices according to the fruit used.
2. Can I make these mini cheesecakes ahead of time?
Absolutely! You can prepare them a day in advance and refrigerate until ready to serve.
3. What can I use instead of graham cracker crumbs?
You can use crushed cookies like vanilla wafers or digestive biscuits as an alternative.
Apple Crisp Mini Cheesecakes
- Total Time: 60 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delightful mini cheesecakes combining creamy cheesecake with warm apple crisp flavors, perfect for gatherings or as a sweet snack.
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 oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs, cinnamon, and sugar. Add melted butter and stir until combined. Press 2 tablespoons of the mixture into each liner and refrigerate.
- For the streusel topping, combine 1/3 cup flour, 1/3 cup brown sugar, oats, 3/4 teaspoon cinnamon, and 1/8 teaspoon nutmeg in a bowl. Add melted butter and stir until coarse crumbs form. Refrigerate this mixture as well.
- In another bowl, beat the softened cream cheese with sugar, vanilla, and 2 teaspoons flour. Add the egg and mix just to combine.
- Spoon the cheesecake filling over the crusts, filling them about 2/3 full.
- Toss the chopped apples with lemon juice, brown sugar, cornstarch, cinnamon, and nutmeg in a separate bowl.
- Spoon the apple mixture over the cheesecake filling and gently press down with your palm.
- Generously sprinkle streusel topping over each mini cheesecake.
- Bake for 28-30 minutes or until the edges are set.
- Cool for 30 minutes in the pan, then refrigerate. Serve drizzled with caramel sauce.
Notes
Best served chilled. For extra sweetness, drizzle with caramel sauce. Can also be served with vanilla ice cream or whipped cream.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 240
- Sugar: 14g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
