Apple Crisp Mini Cheesecakes

Baking evokes a warm comfort, and what could make it cozier than the delightful aroma of fresh apples and cinnamon wafting through your kitchen? Apple Crisp Mini Cheesecakes blend two beloved dessert staples into tiny, elegant morsels that are just as beautiful to behold as they are delicious to taste. Imagine crispy graham cracker crusts brimming with velvety cheesecake filling, topped with spiced apple goodness and a crunchy streusel topping. These mini cheesecakes are not just a treat; they are a celebration of all that is warm and homemade.

Whether you’re craving a sweet ending to a casual family dinner or looking to impress your friends at a gathering, these Apple Crisp Mini Cheesecakes are the perfect way to embrace the season. With every bite, you’ll experience the satisfying crunch of the streusel, the creamy texture of the cheesecake, and the bright, sweet-tart flavor of fresh apples. It’s a treat that will make you feel like you’re wrapped in a cozy blanket on a crisp autumn day. Pin this recipe for later so you can delight in these little bites of happiness anytime.

Why You’ll Love This Recipe

• Easy to make with simple ingredients
• Perfect for cozy weekends or brunch with family
• Wholesome flavor that feels like home
• Individual servings make portion control a breeze
• Great for sharing or enjoying on your own

Ingredients You’ll Need

• 3/4 cup graham cracker crumbs — forms a delicious base
• 1 1/2 tablespoons sugar — adds a hint of sweetness
• 1/2 teaspoon cinnamon — for warm spice
• 3 tablespoons unsalted butter, melted — binds the crust together
• 10 oz cream cheese, softened — gives that rich, creamy texture
• 6 tablespoons sugar — sweetens the cheesecake filling
• 1 1/2 teaspoons vanilla — enhances flavor
• 2 teaspoons all-purpose flour — stabilizes the filling
• 1 egg — adds richness
• 2 medium-small apples, peeled and chopped finely — fresh fruit filling
• 2 teaspoons freshly squeezed lemon juice — brightens the apple flavor
• 1 1/2 teaspoons cinnamon — complements the apples
• 1/4 teaspoon nutmeg — adds warmth
• 2 tablespoons light brown sugar — deepens the sweetness of the apples
• 1 1/2 teaspoons cornstarch — thickens the apple filling
• 1/3 cup all-purpose flour — for the streusel topping
• 1/3 cup light brown sugar — creates a nice caramel flavor
• 1/3 cup quick-cooking oats — adds texture to the streusel
• 3/4 teaspoon cinnamon — for that classic apple pie taste
• 1/8 teaspoon nutmeg — enhances the streusel
• 2 1/2 tablespoons unsalted butter, melted — binds the streusel
• Caramel sauce for serving — an optional but delicious finishing touch

Step-by-Step Directions

1. Line a standard cupcake pan with paper liners. Preheat your oven to 325°F to get things cozy.
2. In a mixing bowl, combine graham cracker crumbs, cinnamon, and sugar. Pour in the melted butter and stir until well combined. Press 2 tablespoons of this mixture into the bottom of each liner to form the crust. Pop the crusts in the refrigerator to set while you prepare the filling.
3. For the streusel topping, in a separate bowl, combine flour, brown sugar, oats, cinnamon, and nutmeg. Add melted butter and stir until you achieve a coarse crumb texture. Refrigerate this mixture as well.
4. In a mixing bowl, beat the softened cream cheese with sugar, vanilla, and flour until smooth. Add the egg and mix just until combined overmixing can lead to cracks in your cheesecake.
5. Carefully spoon the cheesecake filling over the chilled crusts, filling them about 2/3 full this allows room for the apple topping and streusel.
6. In another bowl, toss chopped apples with lemon juice, brown sugar, cornstarch, cinnamon, and nutmeg until well coated. Spoon this apple mixture over the cheesecake filling, gently pressing down with your palm to help it nestle in.
7. Generously sprinkle the prepared streusel topping over each cheesecake for that crunchy finish.
8. Bake in the preheated oven for 28-30 minutes, or until the edges are set and the center is slightly wobbly but not liquid.
9. Let the mini cheesecakes cool in the pan for 30 minutes, then transfer them to the refrigerator to chill completely.
10. Serve drizzled with caramel sauce for an added indulgence.

Pro Tips for Success

• Measure flour correctly for a light texture use a spoon to fill your measuring cup instead of scooping directly from the bag.
• Let baked goods cool before glazing or adding toppings for better adhesion.
• Store leftovers in an airtight container in the fridge for up to a week.
• Consider doubling the recipe if you’re expecting guests; these little gems go fast.

Variations and Creative Twists

Mix things up with different flavors. Try adding chocolate chips for a decadent twist or swirl in some pumpkin puree for a fall variation. You can also opt for a cottage cheese glaze for added nutrition and a unique texture. Experiment with nuts or additional spices in the streusel topping to create your own signature blend.

How to Store or Freeze

Keep your mini cheesecakes fresh by storing them in an airtight container in the refrigerator. They’ll stay delightful for up to a week. If you wish to enjoy them later, freeze the cheesecakes after they’ve cooled completely, wrapping them tightly in plastic wrap before placing them in a freezer-safe container. They can be frozen for up to three months. Just let them thaw in the fridge overnight before serving.

Serving Ideas

These delightful mini cheesecakes shine on their own but pair beautifully with a cup of coffee or tea. Serve them warm with a drizzle of caramel sauce for a special treat. They’re perfect for Sunday brunch, delightful additions to potluck gatherings, or just as a cozy dessert after a long week. Pack them in lunchboxes as a sweet surprise for family and friends, and watch their faces light up with joy.

For More Recipe Inspiration

For more delicious recipes, check out these favorites from Quick Cake Recipes:

• Protein Muffins
• Mini Bento Cake Recipe
• Cottage Cheese Pizza Crust

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Give these Apple Crisp Mini Cheesecakes a try. I assure you, they’ll become a staple in your dessert repertoire, reminding you of home with every single bite. Happy baking!

Apple Crisp Mini Cheesecakes

Emily

Delightful mini cheesecakes that blend apples and cinnamon with a crispy graham cracker crust, topped with spiced apple goodness and a crunchy streusel topping.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Dessert, Sweet

Cuisine American, Comfort Food

Servings 12 pieces

Calories 250 kcal

Ingredients

  

For the Crust

• 3/4 cup graham cracker crumbs Forms a delicious base
• 1 1/2 tablespoons sugar Adds a hint of sweetness
• 1/2 teaspoon cinnamon For warm spice
• 3 tablespoons unsalted butter, melted Binds the crust together

For the Cheesecake Filling

• 10 oz cream cheese, softened Gives that rich, creamy texture
• 6 tablespoons sugar Sweetens the cheesecake filling
• 1 1/2 teaspoons vanilla Enhances flavor
• 2 teaspoons all-purpose flour Stabilizes the filling
• 1 large egg Adds richness

For the Apple Topping

• 2 medium-small apples, peeled and chopped finely Fresh fruit filling
• 2 teaspoons freshly squeezed lemon juice Brightens the apple flavor
• 1 1/2 teaspoons cinnamon Complements the apples
• 1/4 teaspoon nutmeg Adds warmth
• 2 tablespoons light brown sugar Deepens the sweetness of the apples
• 1 1/2 teaspoons cornstarch Thickens the apple filling

For the Streusel Topping

• 1/3 cup all-purpose flour For the streusel topping
• 1/3 cup light brown sugar Creates a nice caramel flavor
• 1/3 cup quick-cooking oats Adds texture to the streusel
• 3/4 teaspoon cinnamon For that classic apple pie taste
• 1/8 teaspoon nutmeg Enhances the streusel
• 2 1/2 tablespoons unsalted butter, melted Binds the streusel

For Serving

• to taste Caramel sauce An optional but delicious finishing touch

Instructions

 

Preparation

• Line a standard cupcake pan with paper liners.
• Preheat your oven to 325°F.
• In a mixing bowl, combine graham cracker crumbs, cinnamon, and sugar.
• Pour in the melted butter and stir until well combined.
• Press 2 tablespoons of this mixture into the bottom of each liner to form the crust.
• Pop the crusts in the refrigerator to set while you prepare the filling.
• For the streusel topping, in a separate bowl, combine flour, brown sugar, oats, cinnamon, and nutmeg.
• Add melted butter and stir until you achieve a coarse crumb texture.
• Refrigerate this mixture as well.

Filling

• In a mixing bowl, beat the softened cream cheese with sugar, vanilla, and flour until smooth.
• Add the egg and mix just until combined.
• Carefully spoon the cheesecake filling over the chilled crusts, filling them about 2/3 full.

Apple Topping

• In another bowl, toss chopped apples with lemon juice, brown sugar, cornstarch, cinnamon, and nutmeg until well coated.
• Spoon this apple mixture over the cheesecake filling, gently pressing down with your palm.

Assembly

• Generously sprinkle the prepared streusel topping over each cheesecake.
• Bake in the preheated oven for 28-30 minutes, or until the edges are set and the center is slightly wobbly.
• Let the mini cheesecakes cool in the pan for 30 minutes, then transfer to the refrigerator to chill completely.
• Serve drizzled with caramel sauce for an added indulgence.

Notes

Measure flour correctly for a light texture. Store leftovers in an airtight container in the fridge for up to a week. Consider doubling the recipe if expecting guests.

Keyword Apple Crisp, Baking, Cheesecake, Fall Recipes, Mini Desserts