Apple Crisp Mini Cheesecakes
These Apple Crisp Mini Cheesecakes combine the rich, creamy texture of cheesecake with the comforting flavors of apple crisp. Each bite-sized treat is filled with spiced apples, topped with a crispy oat streusel, and served on a buttery graham cracker crust. Perfect for fall gatherings, holidays, or a cozy dessert any night of the week, these mini cheesecakes offer a delightful combination of flavors and textures in every bite.
In our household, apple crisp and cheesecake are both favorite desserts, so I thought, why not combine the two? The first time I made these Apple Crisp Mini Cheesecakes, they were an instant hit! My family couldn’t get enough of the crunchy oat topping paired with the creamy cheesecake and spiced apples. They’re now a staple dessert whenever fall rolls around, and I love how easy they are to serve as individual portions. The smell of cinnamon and baked apples filling the kitchen is just the cherry on top!
Why You’ll Love Apple Crisp Mini Cheesecakes
•Perfect Fall Treat: The warm flavors of cinnamon, apple, and oats make these cheesecakes a great autumn dessert.
•Individual Servings: Mini cheesecakes are easy to serve and perfect for portion control.
•Creamy Meets Crunchy: The creamy cheesecake layer is beautifully contrasted by the crunchy oat streusel topping.
•Great for Gatherings: These little treats are ideal for parties, potlucks, or holiday celebrations.
Ingredients Notes for Apple Crisp Mini Cheesecakes
•Cream Cheese: The base of the cheesecake layer, providing a rich and creamy texture.
•Graham Cracker Crust: A buttery, crunchy base that complements the soft filling.
•Apples: Use Granny Smith or Honeycrisp for a tart flavor that pairs well with the sweet cheesecake.
•Cinnamon and Nutmeg: Essential spices for bringing out the warmth in the apples.
•Oat Streusel Topping: A mix of oats, brown sugar, and butter creates a delicious crunchy topping.
Recipe Steps for Apple Crisp Mini Cheesecakes
Step 1: Make the Graham Cracker Crust
1.Preheat your oven to 325°F (165°C). Line a muffin tin with cupcake liners.
2.In a bowl, combine 1 cup of graham cracker crumbs, 2 tablespoons sugar, and 4 tablespoons melted butter. Mix until the crumbs are coated.
3.Press the crumb mixture into the bottom of each cupcake liner, creating an even layer. Bake for 5 minutes and set aside.
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Step 2: Prepare the Cheesecake Filling
4.In a large bowl, beat 16 oz of cream cheese and 1/2 cup sugar until smooth.
5.Add 2 eggs, one at a time, mixing well after each addition. Stir in 1 teaspoon vanilla extract.
6.Spoon the cheesecake filling over the graham cracker crusts, filling each liner about 3/4 full.
Step 3: Make the Apple Topping
7.In a small bowl, toss 2 diced apples with 1 tablespoon sugar, 1/2 teaspoon cinnamon, and a pinch of nutmeg.
8.Spoon the apple mixture over the cheesecake filling.
Step 4: Prepare the Streusel Topping
9.In another bowl, mix 1/2 cup oats, 1/4 cup brown sugar, 1/4 cup flour, and 4 tablespoons melted butter until crumbly.
10.Sprinkle the streusel topping over the apples.
Step 5: Bake and Chill
11.Bake the mini cheesecakes for 20-25 minutes, or until the cheesecakes are set and the streusel is golden brown.
12.Let the cheesecakes cool completely, then refrigerate for at least 2 hours before serving.
Storage Options
•Refrigerator: Store these mini cheesecakes in an airtight container in the refrigerator for up to 5 days.
•Freezer: You can freeze the cheesecakes without the streusel topping for up to 3 months. Thaw in the fridge overnight and add fresh streusel before serving.
Variations & Substitutions
•Gluten-Free Option: Use gluten-free graham crackers and oats to make this recipe gluten-free.
•Vegan Version: Substitute cream cheese with a vegan alternative and use dairy-free butter in the streusel.
•Other Fruits: Swap out apples for pears or peaches to create a different flavor profile.
Apple Crisp Mini Cheesecakes
Ingredients
- For the Crust:
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter melted
- For the Cheesecake Filling:
- 16 oz cream cheese softened
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup sour cream
- For the Apple Crisp Topping:
- 1 cup diced apples peeled and cored
- 1/2 cup rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter melted
Instructions
- Prepare the Crust:
- Preheat Oven: Preheat your oven to 325°F (160°C). Line a muffin tin with cupcake liners or grease it lightly.
- Mix Crust Ingredients: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand.
- Press into Muffin Tin: Evenly distribute the crust mixture into the bottom of each muffin cup, pressing down firmly. Bake for about 5-7 minutes, then remove and let cool slightly.
- Prepare the Cheesecake Filling:
- Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add Sugar and Vanilla: Gradually add the granulated sugar and vanilla extract, mixing until well combined.
- Incorporate Eggs and Sour Cream: Beat in the eggs one at a time, then stir in the sour cream until the mixture is smooth.
- Fill the Muffin Tins: Pour the cheesecake filling over the pre-baked crusts in the muffin tin, filling each cup about 3/4 full.
- Prepare the Apple Crisp Topping:
- Mix Topping Ingredients: In a medium bowl, combine the diced apples, oats, flour, brown sugar, cinnamon, and melted butter. Mix until the apples are coated and the mixture is crumbly.
- Add Topping: Spoon the apple crisp topping over the cheesecake filling in each muffin cup.
- Bake:
- Bake: Bake in the preheated oven for 20-25 minutes, or until the cheesecake is set and the topping is golden brown.
- Cool: Remove from the oven and let cool in the muffin tin for about 10 minutes, then transfer to a wire rack to cool completely.
