Description

These Apple Crisp Mini Cheesecakes combine a creamy, tangy cheesecake base with a warm, spiced apple topping and a crunchy streusel crumb. Perfectly portioned into mini sizes, they make an irresistible dessert featuring a graham cracker crust, tender apples with cinnamon and nutmeg, and a buttery oat topping. Finished with a drizzle of caramel sauce, these treats are ideal for autumn gatherings or anytime you crave a cozy, comforting 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 finely chopped
2 teaspoons freshly squeezed lemon juice
2 tablespoons light brown sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoon nutmeg
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

Prepare pan and crust: Line a standard cupcake pan with paper liners and preheat the oven to 325°F (163°C). In a bowl, mix graham cracker crumbs, cinnamon, and sugar, then stir in melted butter. Press about 2 tablespoons of this mixture firmly into each liner to form the crust. Refrigerate the crusts while preparing other components.
Make streusel topping: In another bowl, combine flour, light brown sugar, quick oats, cinnamon, and nutmeg. Add melted butter and stir until coarse crumbs form. Set the streusel topping aside in the refrigerator to keep cool.
Prepare cheesecake filling: Beat the softened cream cheese with sugar, vanilla extract, and flour until smooth. Add the egg and mix just until combined, avoiding overmixing to keep the filling creamy.
Assemble cheesecake layer: Spoon the cheesecake filling over the chilled crusts, filling each about two-thirds full.
Prepare apple topping: Toss the finely chopped apples with lemon juice, light brown sugar, cornstarch, cinnamon, and nutmeg to evenly coat and prevent browning.
Add apple layer: Spoon the apple mixture evenly over the cheesecake filling in each liner and gently press down with the palm of your hand to slightly compact the layer.
Top with streusel: Generously sprinkle the chilled streusel topping over each mini cheesecake, covering the apples completely.
Bake the cheesecakes: Place the cupcake pan in the preheated oven and bake for 28 to 30 minutes until the edges of the cheesecake are set but the centers still slightly jiggle.
Cool and chill: Allow the mini cheesecakes to cool in the pan for 30 minutes. Then transfer them to the refrigerator to chill for at least a couple of hours before serving, ensuring they firm up properly.
Serve: Drizzle with caramel sauce just before serving to enhance the sweet and spiced flavors.

Notes

Use room temperature cream cheese for a smooth, lump-free filling.
Ensure apples are finely chopped for even baking and texture balance.
The lemon juice in the apple topping prevents the apples from browning and adds a subtle tartness.
Do not overbake to keep the cheesecakes creamy; edges should be set and center slightly jiggly.
These mini cheesecakes can be stored covered in the refrigerator for up to 3 days.
You can substitute caramel sauce with a drizzle of honey or maple syrup for serving if preferred.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Apple Crisp Mini Cheesecakes, Mini Cheesecakes, Apple Dessert, Autumn Dessert, Spiced Apple Cheesecake, Streusel Topping, Caramel Drizzle, Easy Cheesecake Recipe