If you’re looking for a delightful dessert that combines creamy richness with the cozy flavors of fall, then this Apple Crisp Mini Cheesecakes Recipe is exactly what you need. These bite-sized treats marry the smooth, velvety texture of cheesecake with a warm, spiced apple crisp topping, making every single bite a perfect harmony of flavors. Whether you’re serving them at a family gathering or craving a comforting homemade dessert, these mini cheesecakes will quickly become a favorite in your recipe collection.
Ingredients You’ll Need
Simple, wholesome ingredients come together beautifully for this recipe, each playing an essential role in the taste, texture, or color of your Apple Crisp Mini Cheesecakes. From the buttery graham cracker crust to the tender caramelized apples and the crumbly crisp topping, let’s dive into what you’ll need.
- Graham cracker crumbs: Provides a crunchy and buttery base that holds the cheesecake perfectly.
- Melted butter: Helps bind the crust ingredients together and adds richness.
- Brown sugar: Adds a deep, caramel-like sweetness to the crust and apple filling.
- Medium apples (Granny Smith or Honeycrisp): Offers a tart sweetness and firm texture perfect for sautéing.
- Butter (for apple filling): Essential for caramelizing the apples and bringing out warm flavors.
- Cinnamon and nutmeg: Classic spices that give the apple filling its cozy fall charm.
- Lemon juice: Adds a bright note that balances the sweetness and prevents apple browning.
- Cream cheese, softened: The creamy base of the cheesecake, providing tang and smooth texture.
- Sour cream: Enhances the creaminess and adds a subtle tang to the cheesecake filling.
- Granulated sugar: Sweetens the cheesecake filling evenly.
- Vanilla extract: Invokes warmth and depth in the cheesecake flavor.
- Large eggs: Bind the cheesecake filling and give structure.
- Old-fashioned oats: Bring a wonderful texture and heartiness to the crisp topping.
- Flour: Helps hold the crisp topping together.
- Cold butter, cubed: Cuts into the oat mixture to create a crumbly, golden crisp topping.
- Pinch of salt: Balances sweetness and enhances all flavors.
How to Make Apple Crisp Mini Cheesecakes Recipe
Step 1: Prepare the Cheesecake Base
Start by preheating your oven to 325°F (165°C) and lining a muffin tin with cupcake liners for easy removal later. Mix together the graham cracker crumbs, melted butter, and brown sugar in a medium bowl. This mixture forms the sturdy, buttery crust that holds your cheesecake together. Press it firmly into the bottom of each muffin cup to create an even foundation for your dessert.
Step 2: Make the Apple Filling
Next, melt butter in a small saucepan over medium heat and add diced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook the mixture for about 5 to 7 minutes, stirring occasionally until the apples soften and take on a beautiful caramelized glow. This warm, spiced apple filling clusters will bring a burst of flavor in every bite. Let it cool completely so it doesn’t affect the cheesecake texture when assembling.
Step 3: Prepare the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese until it’s perfectly smooth. Add sour cream, granulated sugar, and vanilla extract, mixing until creamy and silky. Then, carefully add the eggs, one at a time, beating just until combined to keep the filling light and luscious. This velvety cheesecake filling is the heart of the Apple Crisp Mini Cheesecakes Recipe and promises that rich, creamy indulgence everyone loves.
Step 4: Assemble the Mini Cheesecakes
Spoon the cheesecake filling evenly over the pressed graham cracker crusts in your prepared muffin tin. Then, gently add a spoonful of the cooled apple filling on top of each cheesecake cup. This layering guarantees a delightful surprise of spiced apple beneath the crisp topping.
Step 5: Make the Crisp Topping
For the crowning glory, combine oats, flour, brown sugar, and a pinch of salt in a small bowl. Cut in the cold, cubed butter until the mixture forms coarse crumbs. This crumbly topping, when baked, will become the classic crisp texture that contrasts beautifully with the creamy cheesecake and tender apples.
Step 6: Bake
Sprinkle this crisp topping generously over the apple layer in each cheesecake cup. Bake your mini cheesecakes for 20 to 25 minutes until the filling is set and the topping turns a tempting golden brown. Once out of the oven, allow them to cool completely in the pan before refrigerating for at least two hours. This step ensures the perfect firm yet creamy texture upon serving.
Step 7: Serve and Enjoy
Carefully remove your Apple Crisp Mini Cheesecakes from the muffin tin and serve them chilled. The combination of creamy, fruity, and crunchy in one pretty little package is sure to win over anyone lucky enough to taste one.
How to Serve Apple Crisp Mini Cheesecakes Recipe
Garnishes
To elevate your Apple Crisp Mini Cheesecakes Recipe, consider toppings such as a dusting of cinnamon powder, a drizzle of caramel sauce, or a dollop of freshly whipped cream. For a colorful touch, sprinkle some finely chopped toasted nuts or a few fresh apple slices on top – it adds texture and visual appeal that makes this dessert party-ready.
Side Dishes
These mini cheesecakes shine as a standalone treat, but pairing them with a scoop of vanilla bean ice cream or a small serving of hot spiced cider can truly highlight their rich and warm flavors. For a lighter complement, fresh berries or a citrus salad can add brightness and balance to your dessert spread.
Creative Ways to Present
If you want to impress your guests, serve these mini cheesecakes on a rustic wooden board with edible flowers or cinnamon sticks scattered around. You can also place each cheesecake in a decorative wrapper or clear cupcake box for gifting. Another fun idea is layering a few cheesecakes in a glass trifle dish for a stunning presentation that showcases the layers of crust, filling, and crisp topping.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Apple Crisp Mini Cheesecakes in an airtight container in the refrigerator. They will stay fresh for up to 4 days, allowing you to enjoy that deliciousness for several days without losing any quality.
Freezing
You can freeze these mini cheesecakes to save for later. Just place them on a baking sheet to freeze individually before transferring to a freezer-safe container or bag. They will keep their best flavor for up to 2 months and can be thawed overnight in the refrigerator when ready to enjoy.
Reheating
For best results, serve the chilled cheesecakes cold, as reheating might alter their delicate texture. However, if you want to warm the crisp topping slightly, a quick 5-10 second burst in the microwave can refresh the crunch without affecting the creamy cheesecake below.
FAQs
Can I use a different type of apple in the Apple Crisp Mini Cheesecakes Recipe?
Absolutely! Granny Smith and Honeycrisp are recommended for their balance of sweet and tart, but you can use any apple that holds its shape when cooked. Just avoid overly soft or mealy varieties.
Do I have to use cupcake liners for this recipe?
Cupcake liners make removing the mini cheesecakes easier and keep them intact, but if you don’t have them, you can grease the muffin tin thoroughly to prevent sticking.
Can I make the apple filling ahead of time?
Yes, the apple filling can be prepared a day ahead and stored in the fridge. Just bring it to room temperature before assembling the cheesecakes to ensure the filling sets well during baking.
Is there a substitute for sour cream in the cheesecake filling?
You can substitute sour cream with Greek yogurt or heavy cream if you prefer. Both will help maintain creaminess, though slight differences in flavor may occur.
How do I know when the mini cheesecakes are done baking?
The cheesecakes are ready when the edges are set but the centers still have a slight jiggle. The crisp topping should be golden brown and fragrant. Overbaking can cause cracking or dryness, so keep an eye on them in the last minutes.
Final Thoughts
I can’t recommend this Apple Crisp Mini Cheesecakes Recipe enough if you’re craving a dessert that feels homemade, comforting, and irresistibly delicious. With each bite, you’ll relish the creamy cheesecake, the warmly spiced apple filling, and the satisfying crunch of that oat topping. Give it a try, share it with friends, and watch it become a new staple for your dessert lineup!
Print
Apple Crisp Mini Cheesecakes Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 45 minutes
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Apple Crisp Mini Cheesecakes combine the creamy richness of classic cheesecake with a sweet, spiced apple filling and a crunchy oat topping. Perfectly portioned in cupcake liners, these individual desserts feature a buttery graham cracker crust, tender caramelized apples, and a crisp oat topping, baked to golden perfection. Ideal for fall gatherings or a delightful treat any time of year.
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)
- 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
- 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 firmly into the bottom of each muffin liner to form an even crust.
- 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 about 5-7 minutes, stirring occasionally, until the apples soften and begin to caramelize. Remove from heat and let the mixture cool completely.
- 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, mixing until combined. Incorporate the eggs one at a time, beating gently after each addition just until blended to avoid overmixing.
- Assemble the Mini Cheesecakes: Spoon the cheesecake batter evenly over the graham cracker crusts in the muffin liners. Top each with a spoonful of the cooled apple filling, distributing evenly.
- Make the Crisp Topping: In a small bowl, combine the 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 topping generously over each filled muffin cup.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the cheesecake is set and the crisp topping is golden brown. Remove from the oven and allow to cool completely in the tin.
- Chill and Serve: Once cooled, refrigerate the mini cheesecakes for at least 2 hours to fully set. Carefully remove from the liners and serve chilled. Enjoy your delicious Apple Crisp Mini Cheesecakes!
Notes
- Use sour cream at room temperature and cream cheese softened to ensure a smooth filling.
- Allow the apple filling to cool before adding it to avoid melting the cheesecake filling.
- Be gentle when mixing in the eggs to prevent cracking the cheesecake during baking.
- For a gluten-free option, substitute the graham cracker crumbs and flour with gluten-free alternatives.
- Refrigerate leftovers and consume within 3-4 days for best freshness.
