These Apple Crisp Mini Cheesecakes combine the creamy richness of cheesecake with the warm, comforting flavors of apple crisp, making them an ideal dessert for fall or any festive occasion. Their small size makes them easy to serve at gatherings.
Why You’ll Love This Recipe:
- Perfect blend of creamy cheesecake and apple crisp
- Bite-sized portions make them easy to serve
- Quick and easy, ready in under an hour
- Ideal for fall and winter holiday baking
Ingredients You’ll Need:
Graham Cracker Crust:
- ¾ cup graham cracker crumbs
- 1 ½ tablespoons sugar
- ½ teaspoon cinnamon
- 3 tablespoons unsalted butter, melted
Crumb Topping:
- ⅓ cup all-purpose flour
- ⅓ cup light brown sugar
- ⅓ cup quick-cooking oats
- ¾ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- 2 ½ tablespoons unsalted butter, melted
Apple Filling:
- 2 medium-small apples, peeled and chopped
- 2 teaspoons freshly squeezed lemon juice
- 1 ½ teaspoons cinnamon
- ¼ teaspoon nutmeg
- 2 tablespoons light brown sugar
- 1 ½ teaspoons cornstarch
Cheesecake Filling:
- 10 oz cream cheese, softened
- 6 tablespoons sugar
- 1 ½ teaspoons vanilla extract
- 2 teaspoons all-purpose flour
- 1 egg
- Caramel sauce for serving
How to Make Apple Crisp Mini Cheesecakes:
Step-by-Step Instructions:
- Prepare the Crust: Preheat your oven to 325°F. Mix the graham cracker crumbs, cinnamon, sugar, and melted butter. Press the mixture firmly into 9 cupcake liners placed in a muffin tin and refrigerate.
- Prepare the Crumb Topping: Combine flour, sugar, oats, cinnamon, and nutmeg. Stir in the melted butter until it forms crumbs. Refrigerate until needed.
- Make the Apple Filling: Toss the chopped apples with lemon juice, cinnamon, nutmeg, cornstarch, and sugar. Set aside.
- Prepare the Cheesecake Filling: Beat the cream cheese with sugar, vanilla, and flour until smooth. Add the egg and mix just until combined.
- Assemble the Cheesecakes: Spoon the cheesecake filling over the graham cracker crusts, filling each cup ⅔ full. Add a spoonful of the apple mixture and press down slightly. Top generously with the crumb mixture.
- Bake: Bake for 28-30 minutes until set. Let them cool before refrigerating.
- Serve: Drizzle with caramel sauce and serve chilled.
Helpful Tips:
- For best texture, ensure all ingredients are at room temperature.
- Use sweet apples like Golden Delicious for a better balance with the tangy cheesecake.
- Avoid overmixing the cheesecake filling to prevent cracks.
Details:
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 9 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Notes:
These cheesecakes can be made up to two days in advance and stored in the refrigerator. They can also be frozen for up to three weeks.
Frequently Asked Questions:
Can I use a larger pan?
Yes, but adjust the baking time accordingly.
Can I freeze them?
Yes, these mini cheesecakes freeze well for up to three weeks.
Storage Instructions:
Store them in an airtight container in the refrigerator for up to 5 days. If freezing, wrap tightly and thaw in the refrigerator.
Related Recipes:
If you liked these mini cheesecakes, you might also enjoy:
Conclusion:
These Apple Crisp Mini Cheesecakes are a delightful fusion of two classic desserts. Their easy preparation and irresistible flavors make them a must-try for fall and holiday gatherings!
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Apple Crisp Mini Cheesecakes
Description
These Apple Crisp Mini Cheesecakes combine the creamy richness of cheesecake with the warm, comforting flavors of apple crisp, making them an ideal dessert for fall or any festive occasion. Their small size makes them easy to serve at gatherings.
Ingredients
- ¾ cup graham cracker crumbs
- 1 ½ tablespoons sugar
- ½ teaspoon cinnamon
- 3 tablespoons unsalted butter, melted
Crumb Topping:
- ⅓ cup all-purpose flour
- ⅓ cup light brown sugar
- ⅓ cup quick-cooking oats
- ¾ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- 2 ½ tablespoons unsalted butter, melted
Instructions
- Prepare the Crust: Preheat your oven to 325°F. Mix the graham cracker crumbs, cinnamon, sugar, and melted butter. Press the mixture firmly into 9 cupcake liners placed in a muffin tin and refrigerate.
- Prepare the Crumb Topping: Combine flour, sugar, oats, cinnamon, and nutmeg. Stir in the melted butter until it forms crumbs. Refrigerate until needed.
- Make the Apple Filling: Toss the chopped apples with lemon juice, cinnamon, nutmeg, cornstarch, and sugar. Set aside.
- Prepare the Cheesecake Filling: Beat the cream cheese with sugar, vanilla, and flour until smooth. Add the egg and mix just until combined.
- Assemble the Cheesecakes: Spoon the cheesecake filling over the graham cracker crusts, filling each cup ⅔ full. Add a spoonful of the apple mixture and press down slightly. Top generously with the crumb mixture.
- Bake: Bake for 28-30 minutes until set. Let them cool before refrigerating.
- Serve: Drizzle with caramel sauce and serve chilled.
Notes
These cheesecakes can be made up to two days in advance and stored in the refrigerator. They can also be frozen for up to three weeks.
