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Apple Crisp Mini Cheesecakes Recipe

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4.3 from 72 reviews

These Apple Crisp Mini Cheesecakes combine the creamy richness of cheesecake with the warm, spiced flavors of apple crisp in a convenient cupcake form. Each bite features a buttery graham cracker crust, a smooth cinnamon-spiced cheesecake filling, tender cinnamon apples, and a crunchy oat topping, all baked to perfection and ready to be drizzled with caramel sauce for an irresistible dessert.

  • Total Time: 50 minutes
  • Yield: 9 mini cheesecakes

Ingredients

Crust

  • 3/4 cup graham cracker crumbs
  • 1 and 1/2 tablespoons sugar
  • 1/2 teaspoon cinnamon
  • 3 tablespoons unsalted butter, melted

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 and 1/2 tablespoons unsalted butter, melted

Apple Filling

  • 2 medium-small apples, peeled and finely chopped
  • 2 teaspoons freshly squeezed lemon juice
  • 1 and 1/2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 2 tablespoons light brown sugar
  • 1 and 1/2 teaspoons cornstarch

Cheesecake Filling

  • 10 oz. cream cheese, softened
  • 6 tablespoons sugar
  • 1 and 1/2 teaspoons vanilla extract
  • 2 teaspoons all-purpose flour
  • 1 egg

For Serving

  • Caramel sauce

Instructions

  1. Prepare the cupcake pan: Line a standard cupcake pan with paper liners. This recipe yields 9 mini cheesecakes, so use 9 liners.
  2. Preheat the oven: Set your oven to 325°F (163°C) to be ready for baking the mini cheesecakes.
  3. Make the crust: In a bowl, mix graham cracker crumbs, cinnamon, and sugar using a fork. Add melted butter and stir until well combined. Press about 2 tablespoons of this mixture firmly into the bottom of each paper liner to form the crust. Place the pan in the refrigerator to chill while preparing the other components.
  4. Prepare the oat topping: Combine all-purpose flour, light brown sugar, oats, cinnamon, and nutmeg in a bowl. Stir in the melted butter until coarse crumbs form. Refrigerate this topping until ready to use to keep it firm.
  5. Make the cheesecake filling: Beat the softened cream cheese with sugar, vanilla extract, and flour until smooth and creamy. Add the egg and mix just until incorporated to avoid overmixing. Spoon the filling over the chilled crusts, filling each cupcake liner about two-thirds full.
  6. Prepare the apple layer: Toss the chopped apples with lemon juice to prevent browning. Stir in light brown sugar, cornstarch, cinnamon, and nutmeg until evenly coated. Spoon this apple mixture on top of the cheesecake filling, filling the liners almost to the top, then gently press the apples down using your palm to compact them slightly.
  7. Add the oat topping: Generously sprinkle the chilled cinnamon oat crumb mixture over the apples in each cup to create the crisp topping layer.
  8. Bake: Place the pan in the preheated oven and bake for 28 to 30 minutes, or until the cheesecake filling is set and the topping is golden brown.
  9. Cool and chill: Allow the mini cheesecakes to cool in the pan for about 30 minutes. Once cooled, remove them from the pan and refrigerate until fully chilled and firm, ideally for several hours or overnight.
  10. Serve: Drizzle caramel sauce over each mini cheesecake just before serving to add a sweet, luscious finish.

Notes

  • Use room temperature cream cheese to ensure a smooth and lump-free cheesecake filling.
  • For best flavor, use freshly squeezed lemon juice when preparing the apple layer.
  • You can substitute the caramel sauce with whipped cream for a lighter topping if preferred.
  • These mini cheesecakes can be stored in the refrigerator for up to 3 days.
  • Let the cheesecakes chill thoroughly for easier removal from the liners.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://yourdailycook.com/apple-crisp-mini-cheesecakes-recipe/