Apple Crisp Mini Cheesecakes Recipe
Sink your fork into these Apple Crisp Mini Cheesecakes and embrace a swirl of creamy cheesecake, buttery graham cracker crust, tender cinnamon apples, and a crunchy oat crumb topping in every bite. This irresistible dessert is like two beloved classics hugging it out in one adorable, personal-sized treat. Perfect for fall gatherings or anytime your sweet tooth craves something special, these cheesecakes are guaranteed to impress friends, family, or just you (no judgment if you keep them all to yourself!).
Ingredients You’ll Need
Getting your ingredients together for Apple Crisp Mini Cheesecakes is as easy as pie, and each key player brings a unique flavor or texture to these little showstoppers. Familiar pantry staples mingle with apples and cream cheese to create a multi-layered dessert sensation!
- Graham cracker crumbs: The base of your cheesecakes, adding a familiar, crispy foundation with subtle sweetness and toasty notes.
- Sugar: Adds the right touch of sweetness throughout the crust and filling, balancing the tang from the cream cheese and tart apples.
- Cinnamon: Essential for warmth and coziness in both the crust and the toppings; it’s the soul of “apple crisp.”
- Unsalted butter, melted: The magic that binds the crumbs and the streusel together, ensuring a rich, melt-in-your-mouth finish.
- All-purpose flour: Gives structure to your crumb topping and helps the cheesecake filling set just right.
- Light brown sugar: Sweet, moist, and slightly caramelized in flavor, it rounds out the apples and topping.
- Quick-cooking oats: For that classic apple crisp texture, the oats become toasty and irresistible.
- Nutmeg: A pinch goes a long way, deepening the spice profile and enhancing the apple’s flavor.
- Apples (peeled and chopped finely): The star ingredient in the filling — use tart, firm apples for best results.
- Freshly squeezed lemon juice: Brightens the apples and prevents browning, plus adds zing!
- Cornstarch: Thickens the apple filling so it isn’t watery — just lush and glossy.
- Cream cheese (softened): The velvety base of every cheesecake bite, so let it come to room temperature for smooth results.
- Vanilla: Brings a sweet aroma that’s the secret to every great cheesecake.
- Egg: Binds the cheesecake layer for that classic souffle-like creaminess.
- Caramel sauce (for serving): The crowning glory! Drizzle just before eating for a gorgeous, decadent finish.
How to Make Apple Crisp Mini Cheesecakes
Step 1: Prepare the Cupcake Pan
Line a standard cupcake pan with paper liners; this recipe yields about 9 delicious cheesecakes. Using liners makes it easy to remove each Apple Crisp Mini Cheesecake and keeps those beautiful layers neat and tidy for serving.
Step 2: Preheat Your Oven
Set your oven to 325 F (163 C). Giving your oven a head start ensures even baking — crucial for that classic creamy cheesecake center and golden topping.
Step 3: Mix and Press the Crust
In a small bowl, stir together graham cracker crumbs, a sprinkle of cinnamon, and a touch of sugar using a fork. Pour in the melted butter and mix until the crumbs are evenly moistened. Scoop almost 2 tablespoons of this mixture into each cupcake liner, then press down firmly — the back of a spoon or your fingers work wonders here! Pop the pan in the refrigerator while you work on the rest, letting the crust firm up and hold its shape.
Step 4: Make the Oat Crisp Topping
Combine flour, brown sugar, quick oats, cinnamon, and nutmeg in a bowl. Drizzle in the melted butter and stir until big, crumbly clumps form. This topping is key for the signature “crisp” part — stash it in the fridge to keep the butter cold until you’re ready to use.
Step 5: Whip Up the Cheesecake Filling
With your mixer, blend softened cream cheese, sugar, vanilla, and flour until smooth and creamy (no lumps, please!). Add the egg and mix briefly, just until combined—overbeating can make cheesecakes crack. Spoon the luscious filling over your chilled crusts, filling each cup about two-thirds full.
Step 6: Toss the Cinnamon-Spiced Apples
In another bowl, toss your finely chopped apples with a splash of fresh lemon juice. Stir in brown sugar, cornstarch, cinnamon, and a dash of nutmeg, mixing until the apples are coated in sparkly, spiced goodness. Layer these apples onto the cheesecake, gently pressing to nearly fill each liner to the top.
Step 7: Top and Bake!
Generously sprinkle that oat-crumb mixture over the apples, completely covering the surface for maximum crunch. Slide the pan into your preheated oven and bake for 28-30 minutes, until the tops are golden and the cheesecakes barely jiggle in the center.
Step 8: Cool and Chill
Let the pan cool on a rack for 30 minutes, then gently transfer the cheesecakes out of the pan. Refrigerate for at least 2 hours — this not only makes them set beautifully, but the flavor actually deepens as they chill.
Step 9: Drizzle & Serve
Right before serving, add the pièce de résistance: a generous drizzle of caramel sauce over each Apple Crisp Mini Cheesecake. Watch the sauce slip into the oat crumbles and apples, making every bite pure bliss!
How to Serve Apple Crisp Mini Cheesecakes
Garnishes
A classic caramel drizzle is always a winner, but you can elevate your Apple Crisp Mini Cheesecakes even further: try a dollop of whipped cream, a sprinkling of extra cinnamon, or some toasted pecan pieces for texture and nutty flavor. For a festive touch, add a tiny apple slice or a dusting of powdered sugar right before serving!
Side Dishes
These mini cheesecakes pair perfectly with a warm cup of chai, a mug of spiced apple cider, or a scoop of creamy vanilla ice cream for the ultimate dessert plate. Their petite size makes them a flawless finish for any meal, whether alongside a brunch spread or after a cozy autumn supper.
Creative Ways to Present
Elevate your presentation by arranging the Apple Crisp Mini Cheesecakes on a rustic wooden board with fresh apple slices and cinnamon sticks for a fall harvest vibe, or nestle them in mini cupcake stands for an elegant dessert buffet. For parties, provide little jars of caramel sauce and let guests drizzle their own for some interactive fun!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Apple Crisp Mini Cheesecakes fresh by storing them in an airtight container in the refrigerator. They’ll stay delicious for up to 4 days — if they last that long! The oats may soften a little over time, but the flavors deepen and become even more irresistible.
Freezing
You absolutely can freeze these cheesecakes! For best results, freeze them without the caramel sauce. Place the cooled mini cheesecakes on a baking sheet to freeze until solid, then wrap each tightly in plastic wrap and store in a freezer-safe bag or container for up to 2 months. Thaw overnight in the fridge before serving and add caramel and garnishes just before enjoying.
Reheating
Apple Crisp Mini Cheesecakes are best served chilled, straight from the fridge, but if you like your apple crisp a bit warm, let the cheesecakes sit at room temperature for about 15 minutes, or zap for just 10-15 seconds in the microwave (without the caramel or garnishes). This little warmth brings out the apple and cinnamon aromas beautifully.
FAQs
Can I use a different type of apple?
Absolutely! While tart apples like Granny Smith work wonderfully for their firm texture and tangy punch, feel free to use whatever variety you love or have on hand. Just note that softer apples may break down more during baking, resulting in a more saucy, jammy layer.
What are the best tips for a smooth cheesecake layer?
Let your cream cheese come to room temperature before mixing — this prevents lumps and ensures a silky, dreamy cheesecake. Also, avoid over-mixing the batter after you add the egg; gentle mixing helps keep the texture creamy (rather than airy or cracked).
Can I make Apple Crisp Mini Cheesecakes gluten-free?
Definitely! Simply swap the all-purpose flour for a gluten-free alternative and ensure your oats are certified gluten-free. Many store-bought graham crackers also come in gluten-free options, so everyone can indulge.
Do I need to use a water bath for these cheesecakes?
Nope! The beauty of mini cheesecakes is that they bake quickly and evenly without needing a water bath. This makes the process simpler and stress-free, with no risk of a soggy bottom.
Can I double or triple this recipe for a larger gathering?
Go right ahead! Just multiply all the ingredients as needed and bake in batches if your cupcake pans won’t fit everything at once. This is an ideal dessert for crowds, since each Apple Crisp Mini Cheesecake is perfectly portioned and easy to serve.
Final Thoughts
If you’re looking for a dessert that will win hearts and spark happy conversations, you can’t go wrong with Apple Crisp Mini Cheesecakes. They’re a labor of love, but totally worth every layer! Share them at your next gathering or savor them on a cozy night in—you’ll be dreaming of that first bite in no time.
Print
Apple Crisp Mini Cheesecakes Recipe
- Total Time: 50 minutes
- Yield: 9 mini cheesecakes 1x
- Diet: Vegetarian
Description
These Apple Crisp Mini Cheesecakes are a delightful combination of creamy cheesecake, spiced apples, and crunchy oat topping, all in a convenient mini size.
Ingredients
Cheesecake Crust:
- 3/4 cup graham cracker crumbs
- 1 and 1/2 Tablespoons sugar
- 1/2 teaspoon cinnamon
- 3 Tablespoons unsalted butter, melted
Apple Filling:
- 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 chopped finely
- 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
Cheesecake Filling:
- 10 oz. cream cheese, softened
- 6 Tablespoons sugar
- 1 and 1/2 teaspoons vanilla
- 2 teaspoons all-purpose flour
- 1 egg
Additional:
- Caramel sauce, for serving
Instructions
- Line Cupcake Pan: Line a standard cupcake pan with paper liners (this recipe makes 9 cupcakes).
- Preheat Oven: Preheat the oven to 325°F.
- Prepare Crust: Combine graham cracker crumbs, cinnamon, sugar, and melted butter. Press into the bottom of each paper liner.
- Make Topping: Combine flour, brown sugar, oats, cinnamon, nutmeg, and melted butter for topping. Refrigerate.
- Prepare Filling: Beat cream cheese with sugar, vanilla, and flour. Add egg and mix.
- Prepare Apple Filling: Toss apples with lemon juice, brown sugar, cornstarch, cinnamon, and nutmeg.
- Assemble Cheesecakes: Spoon cheesecake filling over crusts, add apple filling, and top with oat crumbs.
- Bake: Bake for 28-30 minutes.
- Cool and Serve: Cool in pan for 30 minutes, then chill in the fridge. Serve drizzled with caramel sauce.
Notes
- These mini cheesecakes can be stored in the fridge for up to 3 days.
- Feel free to adjust the spices in the apple filling to suit your taste.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 290
- Sugar: 20g
- Sodium: 210mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
Keywords: Apple Crisp Mini Cheesecakes, Mini Cheesecakes Recipe, Apple Dessert Recipe
