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Apple Crisp Mini Cheesecakes Recipe

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★★★★★

4.4 from 129 reviews

These Apple Crisp Mini Cheesecakes combine a creamy cheesecake layer with a sweet and spiced apple topping and a crunchy oat streusel. Perfectly portioned in cupcake liners, they feature a buttery graham cracker crust and a smooth cream cheese filling, finished with a drizzle of caramel sauce for an irresistible dessert.

Ingredients

Scale

Crust

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

Cheesecake Filling

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

Apple Topping

  • 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

Streusel 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 Serving

  • Caramel sauce

Instructions

  1. Prepare Crust: Line a standard cupcake pan with paper liners. In a bowl, mix together 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 while preparing other components.
  2. Make Streusel Topping: In a separate bowl, combine flour, light brown sugar, oats, cinnamon, and nutmeg. Add melted butter and stir until coarse crumbs form. Refrigerate this streusel mixture to keep it firm before topping the cheesecakes.
  3. Prepare Cheesecake Filling: In a mixing bowl, beat softened cream cheese with sugar, vanilla extract, and flour until smooth. Add the egg and mix just until combined, being careful not to overmix to maintain a creamy texture.
  4. Assemble Cheesecakes: Spoon the cheesecake filling over the chilled crusts in the cupcake liners, filling each about two-thirds full.
  5. Prepare Apple Topping: In another bowl, toss the finely chopped peeled apples with lemon juice, light brown sugar, cornstarch, cinnamon, and nutmeg until evenly coated.
  6. Add Apple Layer: Spoon the apple mixture evenly over the cheesecake filling in each cupcake liner. Gently press down the apples with the palm of your hand to ensure they adhere well to the filling.
  7. Add Streusel Topping: Generously sprinkle the chilled streusel topping over each assembled cheesecake, covering the apple layer.
  8. Bake: Place the cupcake pan in a preheated oven at 325°F (163°C) and bake for 28-30 minutes, or until the edges are set and the filling is firm but slightly jiggly in the center.
  9. Cool and Chill: Let the mini cheesecakes cool in the pan for 30 minutes, then refrigerate for at least 2 hours or until fully set.
  10. Serve: Remove from the pan and paper liners, then drizzle with caramel sauce just before serving for an extra touch of sweetness.

Notes

  • Make sure the cream cheese is softened to room temperature for a smooth filling.
  • Finely chopping the apples helps them cook evenly and blend well with the layers.
  • Refrigerating the crust and streusel topping before assembling helps maintain texture and prevents sogginess.
  • Do not overbake the cheesecakes to avoid cracking or drying out the filling.
  • Feel free to substitute caramel sauce with a drizzle of honey or maple syrup if preferred.

Keywords: Apple Crisp Mini Cheesecakes, apple dessert, mini cheesecakes, fall desserts, caramel sauce

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