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Apple Crisp Mini Cheesecakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 186 reviews
  • Author: Chef
  • Prep Time: 25 minutes
  • Cook Time: 26 minutes
  • Total Time: 2 hours 51 minutes
  • Yield: 12 mini cheesecakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Apple Crisp Mini Cheesecakes combine the best flavors of fall into one delightful bite. Featuring a buttery graham cracker crust, creamy cheesecake filling, cinnamon-spiced diced apples, and a crunchy oat crumble topping, these cheesecakes are baked in a muffin tin for perfectly portioned treats. Ideal for Thanksgiving, fall parties, or anytime you crave a cozy dessert, they chill well and travel easily.

Ingredients

Graham Cracker Crust

  • 1 cup crushed graham cracker crumbs (8-10 sheets of graham crackers)
  • 2 Tablespoons granulated sugar
  • 4 Tablespoons unsalted butter, melted

Crumb Topping

  • 1/3 cup light brown sugar, packed
  • 1/3 cup all-purpose flour
  • 1/4 cup quick cooking rolled oats
  • 1 teaspoon ground cinnamon
  • 4 Tablespoons unsalted butter, cold and cubed

Apple Filling

  • 2 medium apples, peeled and finely diced (about 2 1/4 cups)
  • 2 Tablespoons granulated sugar
  • 1 Tablespoon light brown sugar
  • 1 Tablespoon flour
  • 1 teaspoon lemon juice
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/4 teaspoon vanilla extract

Cheesecake Filling

  • 2 (8-oz) blocks full-fat cream cheese, room temperature
  • 1/2 cup granulated sugar
  • 1/3 cup sour cream, room temperature
  • 1 Tablespoon corn starch
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 2 large eggs, room temperature

For Topping (optional)

  • Whipped cream
  • Caramel sauce
  • Chopped nuts
  • Ice cream

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a standard muffin tin with paper liners to prevent sticking and ensure easy removal of the mini cheesecakes.
  2. Make the Crust: In a bowl, combine the crushed graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Spoon about one tablespoon of this crust mixture into each muffin liner and firmly press it down to form an even base. Bake the crust in the preheated oven for 6 minutes. Remove and set aside to cool slightly.
  3. Prepare the Crumb Topping: Using the same bowl, mix together the light brown sugar, flour, rolled oats, and cinnamon. Add the cold, cubed butter and use the back of a fork or a pastry cutter to cut the butter into the dry ingredients until coarse crumbs form. Keep this mixture chilled until ready to use.
  4. Make the Apple Filling: Stir together the diced apples, granulated sugar, brown sugar, flour, lemon juice, cinnamon, nutmeg, and vanilla extract until the apples are evenly coated and the mixture looks glossy and slightly juicy.
  5. Prepare the Cheesecake Filling: With a handheld or stand mixer fitted with the paddle attachment, beat the cream cheese and sugar on high speed for about 2 minutes until smooth and creamy. Mix in the sour cream, corn starch, vanilla extract, and salt until well combined. Add the eggs one at a time on low speed, mixing until just combined after each addition. Avoid overmixing to keep the filling light and smooth.
  6. Assemble and Bake: Divide the cheesecake filling evenly among the muffin liners, filling each about three-quarters full. Spoon the apple filling on top, then sprinkle the crumb topping evenly over the apples. Gently press the crumble so it adheres to the apples. Place a roasting pan or casserole dish filled with hot water on the lower oven rack to create a water bath for humidity and bake the mini cheesecakes for approximately 20 minutes, or until the centers are mostly set and the edges appear dry.
  7. Cool and Chill: After baking, let the cheesecakes cool on the counter for about 30 minutes. Then refrigerate them for at least 2 hours or overnight to fully set before removing the paper liners. Serve chilled, optionally topped with whipped cream, caramel, chopped nuts, or ice cream.

Notes

  • Apple choice: Use a crisp and semi-sweet variety like Honeycrisp, Gala, or Pink Lady for the best flavor and texture.
  • Water bath: Baking with a water bath creates humidity that helps prevent the cheesecakes from cracking or sinking. It’s optional but recommended.
  • Storage: Store in an airtight container in the refrigerator for up to 4 days. For longer storage, wrap individually and freeze for up to 2 months. Thaw in the fridge overnight before serving.
  • Make ahead: These cheesecakes are best made 1 day in advance but will last up to 4 days chilled.
  • Gluten-Free Option: Use gluten-free graham crackers, flour, and oats to make this recipe gluten-free.

Find it online: https://emilysplate.com/apple-crisp-mini-cheesecakes-recipe-2/