If you’ve been searching for a dessert that combines the creamy indulgence of cheesecake with the warm, cozy flavors of apple crisp, look no further because this Apple Crisp Mini Cheesecakes Recipe is about to become your new favorite treat. These little delights perfectly balance a buttery graham cracker crust, velvety cheesecake filling, tender spiced apples, and a crumbly crisp topping that melts in your mouth. Whether you’re serving them at a family gathering or craving a sweet snack, these mini cheesecakes deliver comforting autumn vibes in every bite.
Ingredients You’ll Need
To create this Apple Crisp Mini Cheesecakes Recipe, you’ll rely on simple, accessible ingredients that come together beautifully to build layers of flavor and texture. Each component—from the crust to the filling and the topping—plays a crucial role in making these mini cheesecakes irresistible.
- Graham cracker crumbs: Provide a slightly sweet, crunchy base that contrasts wonderfully with the creamy filling.
- Granulated sugar: Sweetens the crust and filling for balanced flavor without overpowering the fruit.
- Ground cinnamon: Adds warm spice notes that enhance both crust and apple topping.
- Melted butter: Binds the crust and crisp topping, lending richness and tenderness.
- Cream cheese, softened: The star of the cheesecake filling for a silky, smooth texture.
- Large eggs: Help the filling set and give it structure while keeping it creamy.
- Vanilla extract: Infuses the filling with sweet, aromatic depth.
- Apples, peeled and diced: Fresh and juicy, they add a refreshing natural sweetness with a tender bite.
- Brown sugar: Brings molasses undertones that complement the apples and crisp topping.
- Lemon juice: Brightens the apple mixture, balancing sweetness and preventing browning.
- All-purpose flour: Works in the crisp topping to create that irresistible crumble.
- Old-fashioned oats: Add hearty texture and a wholesome flavor to the crisp layer.
How to Make Apple Crisp Mini Cheesecakes Recipe
Step 1: Prepare Your Oven and Muffin Pan
Start by setting your oven to 350°F (175°C) to get it nice and hot while you prepare your mini cheesecakes. Line a muffin pan with paper liners, which will make it easy to pop these beauties out when they’re ready.
Step 2: Make and Bake the Crust
Mix together graham cracker crumbs, sugar, and cinnamon in a bowl to combine the dry ingredients. Stir in the melted butter until the crumbs hold together like damp sand. Press a tablespoon of this mixture firmly into each paper liner. Baking the crust for 5 minutes before adding the filling sets the base and gives it a lovely toasty flavor, so don’t skip this step!
Step 3: Whip Up the Cheesecake Filling
In a large bowl, beat the softened cream cheese with sugar until creamy and smooth. Adding the eggs one at a time ensures a silky filling, so take your time blending each before adding the next. Blend in the vanilla extract for a hint of warmth and richness that enhances the whole dessert.
Step 4: Fill the Crusts
Divide the cheesecake mixture evenly among the muffin liners, filling each about three-quarters full. This leaves room for the fruity apple topping and crisp crumble while allowing the cheesecake to rise slightly during baking.
Step 5: Prepare the Apple Topping
Toss diced apples with granulated sugar, brown sugar, cinnamon, and lemon juice in a small bowl. This mixture should be sweet, tangy, and fragrant, ready to add a burst of fresh flavor over each cheesecake. Spoon just enough over the filling to cover, so every bite has that crisp apple essence.
Step 6: Make the Crisp Topping
Combine flour, oats, brown sugar, and cinnamon, then stir in melted butter until the mixture forms crumbly clumps. This topping will bake into a golden, crunchy layer that’s the perfect finishing touch for your mini cheesecakes.
Step 7: Assemble and Bake
Sprinkle the oat topping on each cheesecake generously. Place the pan in the oven and bake for about 20 to 25 minutes, or until the cheesecakes are set and the crisp topping is beautifully golden. The aroma while baking is pure temptation!
Step 8: Cool and Chill
Allow the mini cheesecakes to cool to room temperature in the pan before transferring them to the refrigerator. Chilling for at least 2 hours helps them firm up and develop that perfect creamy texture for serving.
How to Serve Apple Crisp Mini Cheesecakes Recipe
Garnishes
Sprinkle a little extra cinnamon or a dusting of powdered sugar on top for an inviting look. Adding a dollop of whipped cream or a drizzle of caramel sauce can turn these mini cheesecakes into a true showstopper perfect for celebrations or cozy evenings.
Side Dishes
Serve alongside spiced tea or a hot cup of coffee to complement the warming cinnamon and apple flavors. A simple scoop of vanilla ice cream also pairs delightfully, balancing the richness of the cheesecake filling and adding a refreshing coolness.
Creative Ways to Present
Try serving the mini cheesecakes in clear glass ramekins to highlight the layers, or tie a small ribbon around each muffin liner if giving them as gifts. For an extra touch of charm, garnish with a fresh apple slice or a sprinkle of toasted oats for added texture.
Make Ahead and Storage
Storing Leftovers
Keep leftover Apple Crisp Mini Cheesecakes in an airtight container in the refrigerator for up to 4 days. This ensures they stay moist and flavorful. You can simply cover the pan with plastic wrap if you plan to store them directly in the baking pan.
Freezing
These mini cheesecakes freeze wonderfully. Place them on a baking sheet to freeze individually for a couple of hours before transferring to a freezer-safe container. Frozen, they maintain their texture for up to 2 months—great for prepping desserts well ahead of time.
Reheating
While best enjoyed chilled, you can let frozen cheesecakes thaw overnight in the fridge. If you want a warm twist, gently heat them in a low oven briefly (about 5 minutes at 300°F) to soften the crisp topping slightly without melting the cheesecake filling.
FAQs
Can I use different types of apples for this recipe?
Absolutely! Granny Smith apples add a nice tartness, while Fuji or Honeycrisp bring a sweeter note. Just make sure to peel and dice them evenly so they cook uniformly under the crisp topping.
Is it possible to make this recipe dairy-free?
You can substitute cream cheese with dairy-free alternatives and use plant-based butter or margarine. Keep in mind that texture and flavor might vary slightly, but the overall concept will still be delicious.
How long do these mini cheesecakes take to bake?
The crust needs 5 minutes to pre-bake, then after assembling all layers, the cheesecakes bake for 20 to 25 minutes more. Always check for set edges and a slight jiggle in the center for perfect doneness.
Can I double the recipe for a larger batch?
Yes, just double all ingredients and bake in multiple muffin pans or batches. These mini cheesecakes are crowd-pleasers, so making extra is usually a good idea!
What if I don’t have a muffin pan?
You could use a mini tart pan or even a small regular cake pan, but the baking time and appearance will vary. Muffin pans give that perfect individual serving size that’s both cute and convenient.
Final Thoughts
Now that you have tried making this Apple Crisp Mini Cheesecakes Recipe, you’ll understand why it’s such a beloved crowd-pleaser. Every little cheesecake is a warm hug in dessert form, combining smooth creaminess with sweet-tart apples and a buttery, crumbly topping. Whether it’s a cozy night in or a festive gathering, these mini treats are sure to brighten the table and delight your taste buds. Go ahead, give yourself the gift of this delicious happiness—you won’t regret a single bite!
Print
Apple Crisp Mini Cheesecakes Recipe
- Prep Time: 0h 20m
- Cook Time: 0h 25m
- Total Time: 2h 45m
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Apple Crisp Mini Cheesecakes combine a creamy cheesecake filling with a sweet and spiced apple topping and a crunchy oat crisp finish. Perfect for individual servings, these mini treats feature a graham cracker crust and are baked to perfection, offering a delightful balance of textures and flavors reminiscent of classic apple crisp desserts.
Ingredients
For the crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- ¼ teaspoon ground cinnamon
- ¼ cup melted butter
For the cheesecake filling:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the apple topping:
- 2 large apples, peeled and diced
- 2 tablespoons granulated sugar
- 1 tablespoon brown sugar
- ½ teaspoon ground cinnamon
- 2 teaspoons lemon juice
For the crisp topping:
- ½ cup all-purpose flour
- ½ cup old-fashioned oats
- ¼ cup brown sugar
- ¼ cup melted butter
- ¼ teaspoon ground cinnamon
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line a muffin pan with paper liners to prepare for the mini cheesecakes.
- Make the crust: In a bowl, mix graham cracker crumbs, granulated sugar, and ground cinnamon. Add melted butter and combine thoroughly. Press about 1 tablespoon of this mixture firmly into the bottom of each paper liner. Bake for 5 minutes and then allow to cool completely.
- Prepare cheesecake filling: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add eggs one at a time, beating well after each addition to incorporate fully. Stir in vanilla extract for flavor.
- Fill the crusts: Evenly distribute the cheesecake mixture over the cooled crusts, filling each liner about three-quarters full to allow room for toppings.
- Prepare apple topping: In a small bowl, toss the diced peeled apples with granulated sugar, brown sugar, ground cinnamon, and lemon juice to coat the fruit well and add a balanced sweet-tart flavor.
- Add apple topping: Spoon a small amount of the apple mixture evenly over each cheesecake-filled liner, spreading gently but leaving room for the crisp topping.
- Make crisp topping: Combine all-purpose flour, old-fashioned oats, brown sugar, and ground cinnamon in a bowl. Stir in melted butter until the mixture is evenly moistened and crumbly.
- Top and bake: Sprinkle the oat crisp topping evenly over each cheesecake. Bake the mini cheesecakes for 20-25 minutes in the preheated oven or until the cheesecake filling is set and the topping is lightly browned.
- Cool and chill: Remove from the oven and allow the mini cheesecakes to cool to room temperature in the pan. Once cooled, refrigerate for at least 2 hours to allow proper setting and to enhance flavors before serving.
Notes
- Ensure the cream cheese is fully softened for a smoother cheesecake filling.
- Peeling the apples ensures a tender texture without any unwanted toughness.
- You can use different apple varieties such as Granny Smith or Honeycrisp depending on your preferred sweetness or tartness.
- Chilling the mini cheesecakes thoroughly before serving helps them slice cleanly and maintain their shape.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
