Apple Crisp Mini Cheesecakes Recipe is a delightful treat that combines the creamy goodness of cheesecake with the sweet and spiced flavor of apple crisp. Perfect for any occasion, these mini cheesecakes are both simple and impressive, making them an ideal dessert for busy days or special gatherings. With their charming presentation and delicious taste, they’re sure to become a family favorite!
Recipe Information
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 9
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 300
Protein: 4g
Carbohydrates: 38g
Fat: 16g
Fiber: 1g
Sugar: 17g
Sodium: 150mg
Why Make Apple Crisp Mini Cheesecakes Recipe
Cooking these Apple Crisp Mini Cheesecakes is a great way to enjoy the classic flavors of apple pie in a new, elegant form. They provide a perfect balance of sweetness and spice, along with a satisfying crunch from the crumb topping. This recipe is versatile, allowing you to adjust spices or even swap in different fruits if desired. Plus, they can easily be made ahead of time, making them a fantastic choice for parties or potlucks.
How to Make Apple Crisp Mini Cheesecakes Recipe Step by Step
Ingredients
3/4 cup graham cracker crumbs
1 and 1/2 Tablespoons sugar
1/2 teaspoon cinnamon
3 Tablespoons unsalted butter, melted
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 and 1/2 Tablespoons unsalted butter, melted
2 medium-small apples, peeled and finely chopped
2 teaspoons freshly squeezed lemon juice
1 and 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
2 Tablespoons light brown sugar
1 and 1/2 teaspoons cornstarch
10 oz. cream cheese, softened
6 Tablespoons sugar
1 and 1/2 teaspoons vanilla extract
2 teaspoons all-purpose flour
1 egg
Caramel sauce, for drizzling
Directions
Line a standard cupcake pan with paper liners, as this recipe yields 9 mini cheesecakes. Preheat your oven to 325°F (163°C). In a bowl, combine graham cracker crumbs with cinnamon and sugar. Add melted butter and stir until the mixture holds together. Press nearly 2 tablespoons of this mixture firmly into the bottom of each paper liner. Refrigerate to set the crust while preparing other components.
Mix all-purpose flour, light brown sugar, quick-cooking oats, cinnamon, and nutmeg in a bowl. Stir in melted butter until coarse crumbs form. Place this topping in the refrigerator until ready to use, allowing it to firm up.
In a mixing bowl, beat the softened cream cheese with sugar, vanilla extract, and flour until smooth. Add the egg and mix just until combined, being careful not to overmix. Spoon this filling evenly over the chilled crusts, filling each liner about two-thirds full.
Toss the finely chopped apples with lemon juice to prevent browning. Add light brown sugar, cornstarch, cinnamon, and nutmeg; stir thoroughly to combine. Spoon the apple mixture over the cheesecake filling in each cup, filling nearly to the top, and gently press down with your palm to compact slightly.
Generously sprinkle the chilled cinnamon oat crumb topping over the apples in each cup. Place the cupcake pan in the preheated oven and bake for 28 to 30 minutes, or until the cheesecake filling is set and the topping is golden brown.
Allow the mini cheesecakes to cool in the pan for 30 minutes at room temperature. Then, carefully remove them from the pan and transfer to the refrigerator to chill before serving. Just before serving, drizzle each mini cheesecake with caramel sauce for added sweetness and a decadent finish.
How to Serve Apple Crisp Mini Cheesecakes Recipe
These mini cheesecakes are delightful on their own, but they can also be paired with fresh whipped cream or vanilla ice cream for an extra indulgent treat. For a refreshing option, serve them alongside a light salad with citrus vinaigrette to balance the sweetness. Additionally, they make a fantastic dessert after a hearty meal or paired with a hot cup of coffee or tea.
How to Store Apple Crisp Mini Cheesecakes Recipe
Store any leftover mini cheesecakes in an airtight container in the refrigerator for up to four days. If you’d like to save them for later, you can freeze them for up to a month. To reheat, simply let them thaw in the fridge overnight and enjoy them cold, or warm them gently in the oven for a few minutes.
Expert Tips for Cooking Apple Crisp Mini Cheesecakes Recipe
- Ensure your cream cheese is softened to room temperature for easy mixing and a smooth texture.
- Don’t overmix the cheesecake filling after adding the egg, as this can cause your mini cheesecakes to crack.
- For extra flavor, consider adding a splash of caramel or maple syrup to the apple filling.
Delicious Variations of Apple Crisp Mini Cheesecakes Recipe
- Spice it up with some ginger or cloves for a warm, festive twist.
- For a chocolate-loving crowd, add some cocoa powder to the cheesecake filling.
- Swap out the apples for pears or berries for a seasonal variation.
Encouraging readers to try this Apple Crisp Mini Cheesecakes Recipe will surely delight them with its rich flavors and ease of preparation. The combination of creamy cheesecake and sweet apple crisp makes for a uniquely enjoyable dessert that everyone will love. Happy baking!
Apple Crisp Mini Cheesecakes
Ingredients
Crust
- 3/4 cup graham cracker crumbs
- 1 1/2 Tablespoons sugar
- 1/2 teaspoon cinnamon
- 3 Tablespoons unsalted butter, melted
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
Apple Filling
- 2 medium-small apples, peeled and finely chopped
- 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
Cheesecake Filling
- 10 oz. cream cheese, softened
- 6 Tablespoons sugar
- 1 1/2 teaspoons vanilla extract
- 2 teaspoons all-purpose flour
For Serving
- Caramel sauce, for drizzling
Instructions
Preparation
- Line a standard cupcake pan with paper liners for 9 mini cheesecakes.
- Preheat your oven to 325°F (163°C).
- In a bowl, combine graham cracker crumbs with cinnamon and sugar.
- Add melted butter and stir until the mixture holds together. Press nearly 2 tablespoons of this mixture firmly into the bottom of each paper liner.
- Refrigerate to set the crust while preparing other components.
Topping Preparation
- Mix all-purpose flour, light brown sugar, quick-cooking oats, cinnamon, and nutmeg in a bowl.
- Stir in melted butter until coarse crumbs form. Place the topping in the refrigerator until ready to use.
Cheesecake Filling Preparation
- In a mixing bowl, beat the softened cream cheese with sugar, vanilla extract, and flour until smooth.
- Add the egg and mix just until combined, being careful not to overmix.
- Spoon this filling evenly over the chilled crusts, filling each liner about two-thirds full.
Apple Filling Preparation
- Toss the finely chopped apples with lemon juice to prevent browning.
- Add light brown sugar, cornstarch, cinnamon, and nutmeg; stir thoroughly to combine.
- Spoon the apple mixture over the cheesecake filling in each cup, filling nearly to the top, and gently press down with your palm to compact slightly.
Baking
- Generously sprinkle the chilled cinnamon oat crumb topping over the apples in each cup.
- Place the cupcake pan in the preheated oven and bake for 28 to 30 minutes, or until the cheesecake filling is set and the topping is golden brown.
- Allow the mini cheesecakes to cool in the pan for 30 minutes at room temperature.
- Carefully remove them from the pan and transfer to the refrigerator to chill before serving.
- Just before serving, drizzle each mini cheesecake with caramel sauce for added sweetness.
