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Apple Crisp Mini Cheesecakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 30 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes plus 2 hours chilling
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Apple Crisp Mini Cheesecakes combine the creamy texture of classic cheesecake with a sweet and spiced apple filling and a crunchy oat crisp topping. Perfectly portioned in a muffin tin, they make an irresistible dessert that blends the flavors of warm autumn spices with the richness of cheesecake in every bite.

Ingredients

Crust

  • 1 ½ cups graham cracker crumbs
  • 2 tablespoons melted butter
  • 1/4 cup brown sugar

Apple Filling

  • 2 medium apples, peeled, cored, and diced (Granny Smith or Honeycrisp work great)
  • 1 tablespoon butter
  • 2 tablespoons brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 teaspoon lemon juice

Cheesecake Filling

  • 16 oz cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs

Crisp Topping

  • 1/2 cup old-fashioned oats
  • 1/4 cup flour
  • 1/4 cup brown sugar
  • 1/4 cup cold butter, cubed
  • Pinch of salt

Instructions

  1. Prepare the Cheesecake Base: Preheat the oven to 325°F (165°C). Line a muffin tin with cupcake liners. In a medium bowl, combine the graham cracker crumbs, melted butter, and brown sugar. Press this mixture into the bottom of each muffin cup to form an even crust layer.
  2. Make the Apple Filling: In a small saucepan, melt the butter over medium heat. Add the diced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook for 5-7 minutes, stirring occasionally, until the apples soften and caramelize slightly. Remove from heat and set aside to cool.
  3. Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the sour cream, granulated sugar, and vanilla extract, beating until fully combined. Add the eggs one at a time, mixing just until combined after each addition to avoid overmixing.
  4. Assemble the Mini Cheesecakes: Spoon the cheesecake filling evenly over the graham cracker crusts in the muffin tin. Carefully add a spoonful of the cooled apple mixture on top of each cheesecake filling layer.
  5. Make the Crisp Topping: In a small bowl, mix oats, flour, brown sugar, and a pinch of salt. Cut in the cold, cubed butter using a pastry cutter or fingers until the mixture resembles coarse crumbs. Sprinkle this crisp topping evenly over each mini cheesecake’s apple layer.
  6. Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the cheesecakes are set around the edges and the crisp topping is golden brown. Remove from oven and allow to cool completely in the pan.
  7. Chill and Serve: Once cooled, refrigerate the mini cheesecakes for at least 2 hours to fully set. When ready to serve, carefully remove from the muffin tin and enjoy chilled.

Notes

  • Use firm apples like Granny Smith or Honeycrisp for the best texture in the filling.
  • Make sure cream cheese is at room temperature to avoid lumps in the cheesecake filling.
  • Do not overmix the cheesecake batter after adding eggs to keep a smooth texture.
  • The mini size is perfect for individual servings and parties.
  • Refrigeration overnight will improve flavor and texture further.

Find it online: https://slsrecipes.com/apple-crisp-mini-cheesecakes-recipe-3/