Pin
If you are craving the comfort of apple crisp and the creamy decadence of cheesecake all in one bite these apple crisp mini cheesecakes are the answer They come together with familiar techniques packed in a perfectly portioned treat that is simple to serve and guaranteed to get rave reviews from friends and family
The first time I made these it was on a chilly Sunday afternoon with my daughter and she insisted on extra cinnamon It made the whole house smell like fall and now we make them every time apples are in season
Gather Your Ingredients
- Graham cracker crumbs: brings a nutty base and crunch to balance the creamy filling use a fresh box for the best texture
- Sugar: both white and brown play a part adding just the right sweetness keep your brown sugar soft for easy mixing
- Cinnamon and nutmeg: classic warm spices that give depth buy yours whole and grate fresh for maximum aroma
- Unsalted butter: binds the crust and streusel while keeping flavors pure choose a quality brand for best results
- Cream cheese: the star ingredient that creates the rich creamy texture let it soften to room temperature to avoid lumps
- Vanilla extract: rounds out the sweet earthy notes opt for pure vanilla if possible
- All-purpose flour: stabilizes the cheesecake filling and helps the streusel crisp up sift to prevent clumping
- Egg: binds everything together for the perfect set use a large egg at room temperature
- Apples: provide tartness and texture choose crisp varieties like Granny Smith or Honeycrisp
- Fresh lemon juice: keeps the apples bright in both flavor and color squeeze just before using
- Quick-cooking oats: create a crumbly topping and classic crisp flavor look for oats with a fresh scent and avoid overly processed types
- Cornstarch: thickens the apple layer so it stays distinct from the filling check for any lumps before measuring
How to Make It
- Prepare the Pan:
- Line a standard twelve-cup muffin tin with paper cupcake liners and preheat your oven to 325 degrees Fahrenheit This keeps the cheesecakes easy to remove after baking
- Make the Crust:
- Combine the graham cracker crumbs cinnamon and sugar in a medium bowl Stir in the melted butter until the mixture resembles damp sand Divide the mixture evenly about two tablespoons each among the liners and press firmly into the bottom Refrigerate to set while you prepare the remaining layers
- Prepare the Streusel:
- In a separate bowl mix flour brown sugar oats cinnamon and nutmeg Pour in melted butter and work with a fork until you have large and small crumbs Place bowl in the fridge to chill so the butter firms up making the streusel extra crisp
- Mix the Cheesecake Filling:
- Beat softened cream cheese until completely smooth then add sugar vanilla and flour Beat again scraping the bowl Add the egg and mix on low speed or by hand just until incorporated for a silky filling
- Fill the Cups:
- Spoon cheesecake batter over each crust liner filling them about two thirds full and smoothing the tops
- Make the Apple Layer:
- In a new bowl toss peeled and finely chopped apples with lemon juice brown sugar cornstarch cinnamon and nutmeg Make sure every piece is coated to help create an even apple layer
- Assemble:
- Spoon a generous amount of apple mixture over the cheesecake in each cup and gently press pieces down with the palm of your hand This ensures each bite has apple flavor
- Top with Streusel:
- Remove streusel from fridge and sprinkle generously over apples in each cup Press lightly to adhere
- Bake and Cool:
- Bake in preheated oven for twenty eight to thirty minutes or until cheesecakes are set at the edges but a little jiggly in the center Cool in the pan for thirty minutes then move to the fridge to chill at least two hours
- Serve:
- Carefully lift cheesecakes out by the liners and arrange on a platter For extra flair drizzle with store bought or homemade caramel sauce just before eating
When I bite into these cheesecakes I always look forward to the soft spiced apples tucked under that caramelized oat streusel My mom loves using tart apples so every year we try a new variety together at Thanksgiving
Flavor Boosters
Mini cheesecakes store beautifully in the refrigerator for up to four days Keep them in an airtight container so they do not absorb odors from other foods If you are making them in advance for a party these are perfect because the crust stays surprisingly crisp even after chilling
Serving Suggestions
These are fantastic on their own but even better served just slightly chilled with a drizzle of caramel sauce or a dollop of whipped cream Try adding a sprinkle of toasted nuts for extra crunch If you are serving a bigger group double the recipe these disappear fast
Creative Twists
Apple crisp and cheesecake are nostalgic favorites in American kitchens but this recipe brings together the best of both You get the familiar warming spices and tart apples of autumn desserts in the creamy hand-held ease of a mini cheesecake Make them when apples are in season for a truly special treat
These apple crisp mini cheesecakes are a year round crowd pleaser that bring a little magic to every gathering
Common Questions About This Recipe
- → What type of apples is best for mini cheesecakes?
Firm, tart varieties like Granny Smith or Honeycrisp work well as they hold shape and provide balanced flavor and texture with the cheesecake.
- → Can I make these mini cheesecakes ahead of time?
Yes, prepare and refrigerate them a day in advance. This allows flavors to meld and the cheesecakes to set for easier serving.
- → Do mini cheesecakes need a water bath?
No water bath is required for these cupcake-sized treats, as the small portions bake evenly and avoid cracking more easily.
- → How should I store leftover cheesecakes?
Keep mini cheesecakes in an airtight container in the refrigerator for up to three days, ensuring freshness and texture.
- → Can I freeze apple crisp mini cheesecakes?
Yes, cool them completely, wrap individually, and freeze. Thaw in the refrigerator before enjoying for best results.