These Apple Crisp Mini Cheesecakes combine the rich, creamy texture of cheesecake with the warmth of baked apples and a crunchy cinnamon oat streusel. These bite-sized desserts are perfect for the fall season, offering a wonderful balance of textures and flavors.
Why You’ll Love This Recipe:
- Easy to make with minimal prep time.
- Perfect for fall gatherings or a holiday dessert table.
- Combines the flavor of apple crisp with creamy cheesecake.
- Baked in just 30 minutes and ready to serve after cooling.
Ingredients You’ll Need:
Graham Cracker Crust:
- ¾ cup graham cracker crumbs
- 1½ tbsp sugar
- ½ tsp cinnamon
- 3 tbsp unsalted butter, melted
Crumb Topping:
- ⅓ cup all-purpose flour
- ⅓ cup quick-cooking oats
- ⅓ cup light brown sugar
- ¾ tsp cinnamon
- ⅛ tsp nutmeg
- 2½ tbsp unsalted butter, melted
Apple Filling:
- 2 medium-small apples, peeled and finely chopped
- 2 tsp freshly squeezed lemon juice
- 1½ tsp cinnamon
- ¼ tsp nutmeg
- 2 tbsp light brown sugar
- 1½ tsp cornstarch
Cheesecake Filling:
- 10 oz cream cheese, softened
- 6 tbsp sugar
- 1½ tsp vanilla extract
- 2 tsp all-purpose flour
- 1 egg
Optional for Serving:
- Caramel sauce
How to Make Apple Crisp Mini Cheesecakes:
Step-by-Step Instructions:
- Prepare the Crust:
Preheat your oven to 325°F. Mix graham cracker crumbs, sugar, cinnamon, and melted butter. Press into lined cupcake molds and chill. - Make the Crumb Topping:
Combine flour, oats, brown sugar, cinnamon, and nutmeg. Add melted butter to form coarse crumbs and set aside. - Prepare the Apple Filling:
Toss chopped apples with lemon juice, cinnamon, nutmeg, brown sugar, and cornstarch. Set aside. - Cheesecake Filling:
Beat cream cheese, sugar, vanilla, and flour until smooth. Mix in the egg until just combined. - Assemble:
Pour cheesecake filling over the graham crusts, filling about two-thirds full. Top with apple filling and then sprinkle the oat crumb mixture. - Bake:
Bake for 28-30 minutes until set. Cool and chill before serving. Add caramel sauce for extra flavor.
Helpful Tips:
- Ensure the cream cheese is softened for a smooth filling.
- Use sweet apples like Golden Delicious for the best flavor.
- Refrigerate the cheesecakes for a few hours for the best texture.
Details:
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 9 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Notes:
- You can make these ahead of time and store them in the fridge for up to 3 days.
- For a gluten-free version, use gluten-free graham crackers and oats.
Frequently Asked Questions:
Can I freeze these mini cheesecakes?
Yes, you can freeze them for up to three weeks. Thaw overnight in the fridge.
What are the best apples to use?
Golden Delicious or similar sweet apples work best for balance with the tangy cheesecake filling.
Storage Instructions:
Store these mini cheesecakes in an airtight container in the refrigerator for up to 3 days. If freezing, store individually wrapped for up to 3 weeks.
Related Recipes:
If you enjoyed these mini cheesecakes, try these other delicious fall treats:
Conclusion:
These Apple Crisp Mini Cheesecakes are a delightful fall dessert that brings together all the best elements of apple crisp and cheesecake. Perfect for any gathering or as a sweet treat to enjoy at home.
Print
Apple Crisp Mini Cheesecakes
Description
These Apple Crisp Mini Cheesecakes combine the rich, creamy texture of cheesecake with the warmth of baked apples and a crunchy cinnamon oat streusel. These bite-sized desserts are perfect for the fall season, offering a wonderful balance of textures and flavors.
Ingredients
Graham Cracker Crust:
- ¾ cup graham cracker crumbs
- 1½ tbsp sugar
- ½ tsp cinnamon
- 3 tbsp unsalted butter, melted
Crumb Topping:
- ⅓ cup all-purpose flour
- ⅓ cup quick-cooking oats
- ⅓ cup light brown sugar
- ¾ tsp cinnamon
- ⅛ tsp nutmeg
- 2½ tbsp unsalted butter, melted
Apple Filling:
- 2 medium-small apples, peeled and finely chopped
- 2 tsp freshly squeezed lemon juice
- 1½ tsp cinnamon
- ¼ tsp nutmeg
- 2 tbsp light brown sugar
- 1½ tsp cornstarch
Cheesecake Filling:
- 10 oz cream cheese, softened
- 6 tbsp sugar
- 1½ tsp vanilla extract
- 2 tsp all-purpose flour
- 1 egg
Optional for Serving:
- Caramel sauce
Instructions
- Prepare the Crust:
Preheat your oven to 325°F. Mix graham cracker crumbs, sugar, cinnamon, and melted butter. Press into lined cupcake molds and chill. - Make the Crumb Topping:
Combine flour, oats, brown sugar, cinnamon, and nutmeg. Add melted butter to form coarse crumbs and set aside. - Prepare the Apple Filling:
Toss chopped apples with lemon juice, cinnamon, nutmeg, brown sugar, and cornstarch. Set aside. - Cheesecake Filling:
Beat cream cheese, sugar, vanilla, and flour until smooth. Mix in the egg until just combined. - Assemble:
Pour cheesecake filling over the graham crusts, filling about two-thirds full. Top with apple filling and then sprinkle the oat crumb mixture. - Bake:
Bake for 28-30 minutes until set. Cool and chill before serving. Add caramel sauce for extra flavor.
Notes
- You can make these ahead of time and store them in the fridge for up to 3 days.
- For a gluten-free version, use gluten-free graham crackers and oats.
