why make this recipe

Apple Crisp Mini Cheesecakes are a delightful fusion of flavors that combine creamy cheesecake with the warm essence of spiced apples. They are perfect for any occasion, whether it’s a cozy family dessert or a festive gathering. The mini size makes them easy to serve and enjoy, and their combination of textures—smooth cheesecake, tender apples, and crunchy streusel—will leave everyone craving more. Plus, they can be made ahead of time, allowing you to enjoy more time with your loved ones when the occasion arises.

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:

Line a standard cupcake pan with paper liners. Preheat your oven to 325°F.
In a bowl, mix graham cracker crumbs, 1/2 teaspoon cinnamon, and 1 1/2 tablespoons sugar. Add the melted butter and stir well. Press 2 tablespoons of the mixture into each liner and refrigerate.
For the streusel topping, combine 1/3 cup all-purpose flour, 2 tablespoons light brown sugar, 1/3 cup quick-cooking oats, 3/4 teaspoon cinnamon, and 1/8 teaspoon nutmeg. Add melted butter and stir until you have coarse crumbs. Refrigerate this mixture too.
In another bowl, beat the softened cream cheese with 6 tablespoons sugar, 1 1/2 teaspoons vanilla, and 2 teaspoons flour. Add the egg and mix just enough to combine.
Spoon the cheesecake filling over the crusts, filling them about 2/3 full.
In a separate bowl, toss the chopped apples with 2 teaspoons lemon juice, 1 1/2 teaspoons cinnamon, 1/4 teaspoon nutmeg, 2 tablespoons light brown sugar, and 1 1/2 teaspoons cornstarch.
Spoon the apple mixture over the cheesecake filling and gently press down with your palm.
Generously sprinkle the reserved streusel topping over each cheesecake.
Bake for 28-30 minutes until the edges are set.
Cool the cheesecakes for 30 minutes in the pan, then refrigerate. Serve drizzled with caramel sauce.

how to serve Apple Crisp Mini Cheesecakes

Serve these delicious mini cheesecakes chilled, drizzled with caramel sauce for an extra touch of sweetness. They are perfect as a dessert for any gathering or celebration. You can also top them with a dollop of whipped cream or a sprinkle of nuts for added flavor and texture.

how to store Apple Crisp Mini Cheesecakes

Store any leftover mini cheesecakes in an airtight container in the refrigerator. They can last for up to 3-5 days. If you want to freeze them, place the cheesecakes in a single layer in a freezer-safe container with parchment paper in between layers. They will keep well for up to 2 months. Just remember to thaw them in the fridge before serving.

tips to make Apple Crisp Mini Cheesecakes

Make sure the cream cheese is fully softened to create a smooth filling.
You can adjust the sugar in the apple mixture depending on how sweet your apples are.
If you prefer a different flavor, try using pears or other fruits instead of apples.
Keep an eye on baking time, as ovens can vary. Check for a set edge and a slightly jiggly center.

variation

You can add nuts like walnuts or pecans to the streusel topping for added crunch, or try different spices like ginger or cloves for a unique twist. If you want a chocolate version, add cocoa powder to the cheesecake batter or sprinkle chocolate chips over the top.

FAQs

Q1: Can I use store-bought cheesecake filling instead of making my own?
A1: Yes, if you’re short on time, you can use store-bought cheesecake filling, but homemade offers a fresher taste.

Q2: How can I make these gluten-free?
A2: Use gluten-free graham cracker crumbs and ensure other ingredients are also certified gluten-free.

Q3: Can I make these mini cheesecakes ahead of time?
A3: Yes! They can be made a day or two in advance. Just keep them stored in the refrigerator until serving.