Description
These Apple Crisp Mini Cheesecakes combine the creamy richness of cheesecake with the comforting flavors of spiced apples and a crunchy oat topping. Perfect for fall, these bite-sized treats deliver all the flavor of a full-sized dessert in a mini version, making them an ideal choice for parties or family gatherings. Drizzle with caramel sauce for an added touch of sweetness!
Ingredients
For the Graham Cracker Crust:
3/4 cup graham cracker crumbs
1 1/2 tablespoons sugar
1/2 teaspoon cinnamon
3 tablespoons unsalted butter (melted)
For the Crumb 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 the Apple Filling:
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
For the Cheesecake Filling:
10 oz cream cheese (softened)
6 tablespoons sugar
1 1/2 teaspoons vanilla extract
2 teaspoons all-purpose flour
1 egg
For Serving:
Caramel sauce (for drizzling)
Instructions
Prepare the Muffin Tin:
Line a standard cupcake pan with paper liners (this recipe makes 9 cupcakes).
Preheat the oven to 325°F (163°C).
Make the Graham Cracker Crust:
In a small bowl, mix graham cracker crumbs with cinnamon and sugar.
Add melted butter and stir until well combined.
Press about 2 tablespoons of this mixture into the bottom of each paper liner.
Place the crusts in the fridge to set.
Prepare the Crumb Topping:
In a separate bowl, combine flour, light brown sugar, oats, cinnamon, and nutmeg.
Add melted butter and stir until the mixture forms coarse crumbs.
Chill the topping in the fridge until ready to use.
Make the Cheesecake Filling:
Beat the softened cream cheese with sugar, vanilla, and flour until smooth.
Add the egg and mix gently until just combined.
Spoon the cheesecake filling into the muffin cups, filling each about 2/3 full.
Prepare the Apple Filling:
Toss the chopped apples with lemon juice.
Add brown sugar, cornstarch, cinnamon, and nutmeg. Stir to combine.
Spoon the apple mixture over the cheesecake filling, filling the cups almost to the top. Gently press the apples down with your palm.
Top and Bake:
Generously sprinkle the cinnamon oat crumbs over the apple filling.
Bake for 28-30 minutes, or until the cheesecake is set and the topping is golden.
Cool and Chill:
Cool the mini cheesecakes for about 30 minutes in the pan.
After cooling, remove them from the pan and refrigerate until fully chilled.
Serve:
Drizzle the cooled cheesecakes with caramel sauce just before serving.
Notes
Apple Variety: Use firm apples like Granny Smith or Honeycrisp for the best texture in the filling.
Make-Ahead Tip: These mini cheesecakes can be made a day in advance, making them perfect for gatherings. Just store them in the fridge until ready to serve.
Caramel Sauce: For an extra indulgent touch, top with a generous drizzle of caramel sauce.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
