Mini Cheesecake Apple Crisp

Why Make This Recipe

Apple Crisp Mini Cheesecakes bring the warm, comforting flavors of apple crisp into a delightful cheesecake form. They are perfect for any occasion, whether it’s a family gathering, a party with friends, or just a sweet treat for yourself. These mini cheesecakes are easy to make, full of flavor, and they look beautiful served up.

How to Make Apple Crisp Mini Cheesecakes

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

Directions

1. Line a standard cupcake pan with paper liners. Preheat the oven to 325°F.
2. Mix graham cracker crumbs, cinnamon, and sugar in a bowl. Add the melted butter and stir well. Press 2 tablespoons of this mixture into each liner and refrigerate.
3. For the streusel topping, combine the flour, brown sugar, oats, cinnamon, and nutmeg in a separate bowl. Add melted butter and stir until coarse crumbs form. Refrigerate this topping.
4. In another bowl, beat the softened cream cheese with sugar, vanilla, and flour. Add the egg and mix just until combined.
5. Spoon the cheesecake filling over the crusts, filling each about 2/3 full.
6. Toss the chopped apples with lemon juice, brown sugar, cornstarch, cinnamon, and nutmeg.
7. Spoon the apple mixture over the cheesecake filling and gently press down with your palm.
8. Generously sprinkle the refrigerated streusel topping over each cheesecake.
9. Bake for 28-30 minutes, or until the edges are set.
10. Cool in the pan for 30 minutes, then refrigerate. Serve drizzled with caramel sauce.

How to Serve Apple Crisp Mini Cheesecakes

Serve these mini cheesecakes chilled, with a generous drizzle of caramel sauce on top. You can also add a scoop of vanilla ice cream on the side for an extra treat. They are perfect for sharing or enjoying on your own!

How to Store Apple Crisp Mini Cheesecakes

Store any leftover mini cheesecakes in an airtight container in the refrigerator. They will stay fresh for about 3-4 days. Make sure to keep them covered to prevent them from drying out.

Tips to Make Apple Crisp Mini Cheesecakes

1. Use room temperature cream cheese for a smoother filling.
2. Ensure the apples are finely chopped for a better texture in each bite.
3. Adjust the spices based on your preference; add more cinnamon or nutmeg if you like a stronger flavor.

Variation

You can add other fruits like pears or berries to the cheesecake filling for a different twist. Or try using different toppings like nuts or chocolate chips for extra crunch and flavor!

FAQs

Can I use a different type of crust?
Yes, you can use cookie crumbs from other types of cookies instead of graham crackers for a different flavor.

Can I make these mini cheesecakes ahead of time?
Absolutely! You can make them a day in advance and store them in the refrigerator until you’re ready to serve.

What if I don’t have quick-cooking oats?
If you don’t have quick-cooking oats, you can use regular oats. Just keep in mind that the texture may be a bit heartier.

Apple Crisp Mini Cheesecakes

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• Author: admin
• Total Time: 45 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

Delightful mini cheesecakes that combine the warm flavors of apple crisp with a creamy cheesecake base, perfect for any occasion.

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Ingredients

Scale 1x2x3x

• 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

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Instructions

1. Line a standard cupcake pan with paper liners and preheat the oven to 325°F.
2. Mix graham cracker crumbs, cinnamon, and sugar in a bowl. Add melted butter and stir well. Press 2 tablespoons of this mixture into each liner and refrigerate.
3. For the streusel topping, combine the flour, brown sugar, oats, cinnamon, and nutmeg in a separate bowl. Add melted butter and stir until coarse crumbs form. Refrigerate.
4. In another bowl, beat the softened cream cheese with sugar, vanilla, and flour. Add the egg and mix just until combined.
5. Spoon the cheesecake filling over the crusts, filling each about 2/3 full.
6. Toss the chopped apples with lemon juice, brown sugar, cornstarch, cinnamon, and nutmeg.
7. Spoon the apple mixture over the cheesecake filling and gently press down.
8. Sprinkle the refrigerated streusel topping over each cheesecake.
9. Bake for 28-30 minutes, or until the edges are set.
10. Cool in the pan for 30 minutes, then refrigerate. Serve drizzled with caramel sauce.

Notes

Use room temperature cream cheese for a smoother filling. You can also add a scoop of vanilla ice cream on the side for an extra treat.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 10g
• Sodium: 200mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 35mg

Keywords: mini cheesecakes, apple crisp, dessert, baking