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–+ servings

Apple Crisp Mini Cheesecakes

These delightful mini cheesecakes combine the rich flavors of cheesecake with the crunchy goodness of apple crisp, creating a cozy dessert that warms the heart.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert, Sweet Treat
Cuisine American
Servings 12 servings
Calories 220 kcal

Ingredients
  

For the crust

  • 3/4 cup graham cracker crumbs
  • 1 1/2 tablespoons sugar
  • 1/2 teaspoon cinnamon
  • 3 tablespoons unsalted butter, melted

For the cheesecake filling

  • 10 oz cream cheese, softened
  • 6 tablespoons sugar
  • 1 1/2 teaspoons vanilla
  • 2 teaspoons all-purpose flour
  • 1 large egg

For the apple topping

  • 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

For the 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 for drizzling

Instructions
 

Preparation

  • Start by lining a standard cupcake pan with paper liners to help with easy removal later.
  • Preheat your oven to 325°F (163°C).
  • In a medium bowl, mix together the graham cracker crumbs, cinnamon, and sugar.
  • Pour in the melted butter and stir until everything combines well. Press 2 tablespoons of this mixture into each paper liner.
  • Place the pan in the refrigerator to chill.
  • In another bowl, combine the flour, brown sugar, oats, cinnamon, and nutmeg. Add the melted butter and stir until it turns into coarse crumbs. Refrigerate the streusel topping.

Make the Cheesecake Filling

  • Beat the softened cream cheese in a large bowl until smooth.
  • Add the sugar, vanilla, and flour. Mix until well blended.
  • Add the egg and stir just until combined.

Assemble and Bake

  • Spoon the cheesecake filling over the chilled crusts, filling them about 2/3 full.
  • In a separate bowl, toss the finely chopped apples with lemon juice, brown sugar, cornstarch, cinnamon, and nutmeg.
  • Spoon the apple mixture over the cheesecake filling, gently pressing down.
  • Generously sprinkle the streusel topping over each cheesecake.
  • Place the cupcake pan in the preheated oven and bake for 28-30 minutes.
  • Once done, cool the cheesecakes in the pan for 30 minutes and then transfer them to the fridge to chill for a couple of hours.

Serving

  • Serve your Apple Crisp Mini Cheesecakes drizzled with caramel sauce.

Notes

Store in an airtight container in the fridge for up to 5 days or freeze for up to 2 months. Reheat in the oven at 350°F for about 10-12 minutes or use an air fryer for about 5-7 minutes.

Nutrition

Serving: 1gCalories: 220kcalCarbohydrates: 28gProtein: 3gFat: 11gSaturated Fat: 7gSodium: 150mgFiber: 1gSugar: 10g
Keyword Apple Crisp, Baked Desserts, Comfort Dessert, Cozy Treats, Mini Cheesecakes
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