If you love the cozy flavors of fall but want a dessert that’s both charming and individual, you are going to adore this Apple Crisp Mini Cheesecakes Recipe. Combining the creamy richness of cheesecake with the sweet-tart bite of cooked apples and a crumbly crisp topping, these little delights are perfect for sharing or indulging all by yourself. Every bite delivers a perfect balance of textures and flavors, making this recipe a standout treat that’s as fun to make as it is to eat.
Ingredients You’ll Need
Getting started with the Apple Crisp Mini Cheesecakes Recipe is a breeze since the ingredients are simple and familiar, yet each plays an essential role in creating the perfect harmony of taste, texture, and color. From the buttery graham cracker crust to the fresh apple topping and the crumbly crisp, these ingredients come together beautifully.
- 3/4 cup graham cracker crumbs: Provides a buttery, crunchy base that contrasts wonderfully with the creamy cheesecake.
- 2 tablespoons granulated sugar: Adds subtle sweetness to the crust for balance.
- 3 tablespoons melted butter: Helps bind the crust ingredients and adds richness.
- 8 oz cream cheese, softened: The star of the cheesecake, delivering that smooth, creamy texture.
- 1/4 cup granulated sugar: Sweetens the cheesecake filling perfectly without overpowering.
- 1 large egg: Binds the cheesecake filling so it sets just right.
- 1/2 teaspoon vanilla extract: Adds warm, aromatic depth.
- 1 large apple, peeled and finely diced: Gives freshness and a lovely tartness when cooked.
- 1 tablespoon brown sugar: Enhances the natural sweetness and adds a caramel nuance to the apple topping.
- 1/2 teaspoon cinnamon: Infuses a warm spice that’s quintessential in apple desserts.
- 1 teaspoon lemon juice: Brightens the apple flavor and prevents browning.
- 1/4 cup old-fashioned oats: Adds a heartier crunch to the crisp topping.
- 2 tablespoons all-purpose flour: Helps hold the crisp topping together.
- 2 tablespoons brown sugar: Sweetens and caramelizes the crisp topping as it bakes.
- 1/4 teaspoon cinnamon: Adds a subtle warmth to the crisp topping.
- 2 tablespoons cold butter, cubed: Creates that irresistible crumbly texture for the crisp.
How to Make Apple Crisp Mini Cheesecakes Recipe
Step 1: Prepare the Crust
Preheat your oven to 325°F and line a muffin tin with nine paper liners to keep things neat and easy. Combine graham cracker crumbs, granulated sugar, and melted butter in a bowl until evenly mixed. Press about one tablespoon of this mixture firmly into the bottom of each liner. This crust will give you that perfect buttery crunch that supports the cheesecake layer beautifully. Bake the crusts for 5 minutes, then set them aside to cool while you prep the filling.
Step 2: Make the Cheesecake Filling
In a medium bowl, beat the softened cream cheese until it’s perfectly smooth—no lumps here. Then add the granulated sugar, egg, and vanilla extract, mixing until everything is fully combined and creamy. This filling is what makes these mini cheesecakes irresistibly rich and silky, so take your time to get it just right. Spoon the batter evenly over the cooled crusts in your muffin tin.
Step 3: Cook the Apple Topping
In a small skillet set over medium heat, gently cook your diced apple with brown sugar, cinnamon, and lemon juice for about 3 to 4 minutes. This step softens the apples slightly while releasing their natural sweetness and spices. Once softened, spoon the apple mixture evenly over each cheesecake layer, giving a fresh, fruity contrast to the creamy filling.
Step 4: Prepare and Add the Crisp Topping
Mix together oats, flour, brown sugar, and cinnamon in a small bowl. Then, using your fingers or a pastry cutter, cut the cold butter into this mixture until it resembles coarse crumbs. This crumbly topping adds texture and a golden finish that’s simply mouthwatering. Sprinkle it evenly over the apple layer on all your mini cheesecakes before sliding the pan into the oven.
Step 5: Bake and Chill
Bake your Apple Crisp Mini Cheesecakes Recipe at 325°F for 20 to 23 minutes or until the centers are set but still slightly jiggly. Allow them to cool right in the pan, then transfer to the fridge to chill for at least two hours. This chilling time is key to achieve that perfectly dense yet creamy cheesecake texture.
How to Serve Apple Crisp Mini Cheesecakes Recipe
Garnishes
These mini cheesecakes shine on their own, but if you want to get a little extra fancy, a dollop of freshly whipped cream and a sprinkle of cinnamon or nutmeg make excellent garnishes. A thin apple slice or a few chopped nuts can also add visual appeal and a crunch contrast that impresses your guests.
Side Dishes
Because these cheesecakes are so rich and flavorful, pairing them with a fresh, light side like a small bowl of mixed berries or a crisp green salad with a citrus dressing can balance the meal. A scoop of vanilla ice cream alongside offers an indulgent scoop of cold creaminess that complements the warm spices perfectly.
Creative Ways to Present
Try serving your Apple Crisp Mini Cheesecakes Recipe on a rustic wooden platter with autumn leaves or a simple dusting of powdered sugar for a festive touch. Wrapping each mini cheesecake in parchment paper tied with a twine bow creates an adorable party favor vibe that’s ideal for gatherings or gifting.
Make Ahead and Storage
Storing Leftovers
Once your Apple Crisp Mini Cheesecakes Recipe has chilled, keep any leftovers tightly covered in the refrigerator. They’re best enjoyed within three to four days to savor the fresh creaminess and crisp textures without losing any of the wonderful flavors.
Freezing
If you want to prepare these cheesecakes in advance, they freeze beautifully. Wrap each one individually in plastic wrap and place in an airtight container or freezer bag. Freeze for up to one month. When ready to enjoy, thaw overnight in the refrigerator for the best texture.
Reheating
While these mini cheesecakes are typically served chilled, you can warm them slightly if you prefer. A few seconds in the microwave can soften the crisp topping just enough, but be careful not to overheat as it can affect the creamy filling’s texture.
FAQs
Can I use a different type of apple for this recipe?
Absolutely! Granny Smith apples are great for tartness, but you can experiment with Fuji, Honeycrisp, or Gala for sweeter variations. Just keep in mind the texture of the apple — firmer apples hold up better when cooked.
Do I need a mixer to make the cheesecake filling?
A handheld mixer or stand mixer makes the process easier and smoother, but you can also beat the cream cheese by hand with a sturdy spoon or whisk. Just be patient to get that perfect creamy texture.
Can I make more than nine mini cheesecakes with this recipe?
Yes, you can easily double the ingredients to make more servings. Just be sure to adjust the baking time accordingly and use multiple muffin tins if needed.
What type of butter works best for the crisp topping?
Use cold, unsalted butter for the crisp topping to get the perfect crumbly texture. Cubing the butter before mixing helps it incorporate evenly without melting too soon.
Can I substitute the graham cracker crust with something else?
Definitely! Crushed digestive biscuits, vanilla wafers, or even ginger snaps can add a unique flavor twist to your crust layer. Just make sure they are crushed finely and mixed well with butter for the right texture.
Final Thoughts
The Apple Crisp Mini Cheesecakes Recipe is one of those magical desserts that feels both comforting and special. Whether you’re treating yourself after a long day or impressing friends at a get-together, these mini delights hit all the right notes with their luscious cheesecake, tender apples, and crunchy crisp topping. Give this recipe a try—you’ll find yourself coming back for seconds and sharing the love in no time.
Print
Apple Crisp Mini Cheesecakes Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes (plus 2 hours chilling time)
- Yield: 9 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these Apple Crisp Mini Cheesecakes, a perfect handheld dessert combining a buttery graham cracker crust, creamy cheesecake filling, tender cinnamon-spiced apples, and a crunchy oat crisp topping. Ideal for fall gatherings or anytime you crave a comforting, fruity treat.
Ingredients
For the crust:
- 3/4 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 3 tablespoons melted butter
For the cheesecake layer:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
For the apple topping:
- 1 large apple, peeled and finely diced
- 1 tablespoon brown sugar
- 1/2 teaspoon cinnamon
- 1 teaspoon lemon juice
For the crisp topping:
- 1/4 cup old-fashioned oats
- 2 tablespoons all-purpose flour
- 2 tablespoons brown sugar
- 1/4 teaspoon cinnamon
- 2 tablespoons cold butter, cubed
Instructions
- Prepare crust: Preheat the oven to 325°F and line a muffin tin with 9 paper liners. In a bowl, mix graham cracker crumbs, granulated sugar, and melted butter until combined. Press about 1 tablespoon of the mixture into the bottom of each liner to form the crust. Bake for 5 minutes, then remove and let cool.
- Make cheesecake layer: In a medium bowl, beat the softened cream cheese until smooth and creamy. Add granulated sugar, egg, and vanilla extract, then mix until all ingredients are well incorporated and smooth. Divide the cheesecake batter evenly over the baked crusts in the muffin liners.
- Cook apple topping: In a small skillet over medium heat, combine the diced apple, brown sugar, cinnamon, and lemon juice. Cook for 3 to 4 minutes, stirring occasionally, until the apples are slightly softened but still retain some texture. Spoon the cooked apple mixture evenly over the cheesecake layer in each muffin liner.
- Prepare crisp topping: In a separate bowl, mix old-fashioned oats, all-purpose flour, brown sugar, and cinnamon. Cut in the cold, cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Sprinkle the oat mixture evenly over the apple layer on each mini cheesecake.
- Bake and chill: Bake the mini cheesecakes at 325°F for 20 to 23 minutes, or until the centers are set and the crisp topping is golden. Remove from the oven and cool in the pan. Once cooled, refrigerate for at least 2 hours to firm up before serving.
Notes
- These mini cheesecakes can be made a day ahead and stored in the refrigerator, covered tightly to maintain freshness.
- For a nice balance of sweetness and tartness, use tart apples such as Granny Smith.
- Ensure cream cheese is properly softened before mixing to avoid lumps in the cheesecake batter.
- Serve chilled for best texture and flavor.
