Introduction

These Apple Crisp Mini Cheesecakes combine the creamy richness of cheesecake with the warm, spiced flavors of apple crisp. Perfect for individual servings, they make a delightful dessert for any occasion. Topped with a crunchy streusel and drizzled with caramel, they are sure to impress your guests.

The image shows two stacked mini cheesecakes with four distinct layers each. The bottom layer is a light brown crumbly crust with a rough texture. Above it is a smooth, creamy off-white cheesecake layer, followed by a chunky layer of cooked apple pieces coated in a shiny amber caramel sauce. The top layer is a crumbly streusel with a pale beige color. In the background, more mini cheesecakes are visible, and a green apple along with a green apple slice lies on a white marbled surface. The desserts rest on a white plate with a textured edge and a grey cloth is partially visible. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Line a standard cupcake pan with paper liners and preheat your oven to 325°F (163°C).
Step 2: In a bowl, mix graham cracker crumbs, cinnamon, and sugar. Add melted butter and stir until combined. Press about 2 tablespoons of this mixture into each liner to form the crust. Refrigerate to set.
Step 3: To make the streusel topping, combine flour, brown sugar, oats, cinnamon, and nutmeg. Add melted butter and stir until coarse crumbs form. Refrigerate until needed.
Step 4: Beat softened cream cheese with sugar, vanilla, and flour until smooth. Add the egg and mix just until combined.
Step 5: Spoon the cheesecake filling over the chilled crusts, filling each about two-thirds full.
Step 6: In a separate bowl, toss chopped apples with lemon juice, brown sugar, cornstarch, cinnamon, and nutmeg.
Step 7: Spoon the apple mixture evenly over the cheesecake filling in each cup and gently press down to pack slightly.
Step 8: Generously sprinkle the prepared streusel topping over each cheesecake.
Step 9: Bake for 28 to 30 minutes, or until the edges are set but centers still have a slight jiggle.
Step 10: Cool the mini cheesecakes in the pan for 30 minutes, then refrigerate until fully chilled. Serve drizzled with caramel sauce.

Tips & Variations

Use tart apples like Granny Smith for a balanced sweet and tangy flavor.
Replace graham cracker crumbs with crushed digestive biscuits for a different crust flavor.
Add chopped nuts such as walnuts or pecans to the streusel for extra crunch.
For a gluten-free version, use gluten-free graham crumbs and oats labeled gluten-free.
Top with a dollop of whipped cream along with caramel sauce for added indulgence.

Storage

Store mini cheesecakes covered in an airtight container in the refrigerator for up to 3 days. Avoid freezing as it may alter the texture. Reheat slightly at room temperature before serving or enjoy them chilled.

How to Serve

The image shows mini cheesecakes arranged on a white plate with a white marbled surface underneath. Each cheesecake has three visible layers: a crumbly golden brown crust at the bottom, a smooth pale yellow cheesecake layer in the middle, and a crumbly, darker brown streusel topping on top. On the very top of each cheesecake is a swirl of white whipped cream drizzled with a shiny golden caramel sauce. Some caramel sauce also drips down onto the crumb topping and plate, adding extra texture and color contrast. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these cheesecakes ahead of time?

Yes, you can assemble the cheesecakes a day in advance and refrigerate them. Add the streusel topping just before baking for the best texture.

What type of apples works best for this recipe?

Tart apples such as Granny Smith or Braeburn hold their shape well and complement the sweetness of the cheesecake and streusel perfectly.