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If you love the cozy flavors of fall and the creamy indulgence of cheesecake, you are going to absolutely adore this Apple Crisp Mini Cheesecakes Recipe. These delightful little treats combine the smooth richness of classic cheesecake with warm, spiced apple filling and a golden crisp oat topping, all perfectly portioned into adorable mini servings. Whether you’re serving them for a holiday gathering or simply craving a comforting dessert, these mini cheesecakes bring all the best parts of apple crisp and cheesecake together in one unforgettable bite.
Ingredients You’ll Need
The beauty of this Apple Crisp Mini Cheesecakes Recipe lies in its simple, accessible ingredients that each play a crucial role in delivering the perfect balance of flavor and texture. From the buttery graham cracker crust to the tart apples and creamy filling, every component complements one another beautifully.
- Graham cracker crumbs: Provides a buttery, crunchy base for the mini cheesecakes, adding a subtle sweetness and texture.
- Melted butter: Helps bind the crust ingredients together and adds richness.
- Brown sugar: Adds a deep caramel notes to both the crust and apple filling for warmth and sweetness.
- Apples (Granny Smith or Honeycrisp): These apples offer the ideal balance of tartness and sweetness that brightens the dessert.
- Butter (for apple filling): Used to soften and caramelize the apples, enhancing their flavor.
- Cinnamon and nutmeg: Classic warming spices that bring those cozy fall vibes to the apple mixture.
- Lemon juice: Adds brightness and prevents the apples from browning.
- Cream cheese: The star ingredient that gives the filling its rich, creamy texture.
- Sour cream: Adds a slight tang and keeps the cheesecake filling luxuriously smooth.
- Granulated sugar: Sweetens the cheesecake filling without overpowering the flavors.
- Vanilla extract: Brings warmth and depth to the creamy cheesecake layer.
- Eggs: Bind the cheesecake filling and give it structure.
- Old-fashioned oats: Create the crisp, toasted topping that adds a delightful contrast to the creamy filling.
- Flour: Helps to bind the crisp topping together for that perfect crumbly texture.
- Cold butter (cubed): Cut into the oat mixture to create a crunchy, golden topping.
- Pinch of salt: Enhances all the flavors, balancing sweetness and spice in the topping.
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 on. Combine the graham cracker crumbs, melted butter, and brown sugar in a medium bowl, mixing until everything is evenly coated. Press this mixture firmly into the bottom of each muffin cup to create a solid and flavorful crust that will hold together as the cheesecake bakes.
Step 2: Make the Apple Filling
Now, it’s time for those gorgeous apples to shine. In a small saucepan over medium heat, melt the butter and add diced apples along with brown sugar, cinnamon, nutmeg, and lemon juice. Stir occasionally as the apples soften and their natural sweetness intensifies, caramelizing gently for about 5 to 7 minutes. This step creates that beautifully spiced apple filling that will nestle perfectly atop the creamy cheesecake.
Step 3: Prepare the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese until it’s smooth and velvety. Then add sour cream, granulated sugar, and vanilla extract, continuing to mix until everything is well combined and creamy. Incorporate the eggs one at a time, beating after each addition—but be careful not to overmix. This silky cheesecake filling is what makes these mini desserts downright irresistible.
Step 4: Assemble the Mini Cheesecakes
Spoon the cheesecake filling evenly over the prepared graham cracker crusts in your muffin tin, filling each cup almost to the top. Then, add a generous spoonful of the cooked apple filling on top of the cheesecake layer. This layering ensures every bite delivers a perfect contrast of creamy and fruity flavors.
Step 5: Make the Crisp Topping
For the crowning glory, combine oats, flour, brown sugar, and a pinch of salt in a small bowl. Using your fingers or a pastry cutter, work the cold, cubed butter into the mixture until it forms coarse crumbs. This topping will bake up into a crunchy, golden crisp that makes the Apple Crisp Mini Cheesecakes Recipe truly special.
Step 6: Bake
Sprinkle the crisp topping evenly over each apple-topped cheesecake. Carefully place the muffin tin into the preheated oven and bake for 20 to 25 minutes until the cheesecakes are set and the topping turns a dazzling golden brown. Once baked, allow them to cool completely right in the tin before transferring to the refrigerator for at least two hours to chill and develop their full flavor.
Step 7: Serve
When you’re ready to enjoy, simply remove the Apple Crisp Mini Cheesecakes from the muffin tin and serve chilled. These little beauties are refreshing yet comforting, perfect for impressing guests or treating yourself after a long day.
How to Serve Apple Crisp Mini Cheesecakes Recipe
Garnishes
Elevate your mini cheesecakes with a dusting of powdered sugar or a drizzle of caramel sauce to add a touch of sweetness and visual appeal. A small sprig of fresh mint or a dollop of whipped cream pairs beautifully, adding freshness and softness to complement the crisp topping and tangy apples.
Side Dishes
Serve these mini cheesecakes alongside a cup of spiced apple cider or hot coffee for the ultimate cozy dessert experience. For a more substantial finish to your meal, try pairing them with a light salad or a scoop of vanilla ice cream to balance richness with freshness.
Creative Ways to Present
Turn your Apple Crisp Mini Cheesecakes Recipe into a stunning dessert platter by arranging them alongside sliced fresh apples, nuts, and a small bowl of extra apple filling. You can also serve them in clear mini dessert glasses layered with whipped cream for an elegant twist that invites everyone to dig in.
Make Ahead and Storage
Storing Leftovers
After enjoying these delicious treats, store any leftovers in an airtight container in the refrigerator. They’ll stay fresh and delicious for up to 4 days, making them a perfect make-ahead dessert to enjoy throughout the week.
Freezing
If you want to save some for a later date, these mini cheesecakes freeze beautifully. Wrap them individually in plastic wrap and place them in a freezer-safe container or bag. They can be stored frozen for up to 2 months without losing their fantastic flavor or texture.
Reheating
For best results, thaw the frozen mini cheesecakes overnight in the refrigerator. Because they’re best enjoyed chilled, there’s no need to reheat them. However, if you prefer a slightly warmer treat, let them sit at room temperature for 15 to 20 minutes before serving.
FAQs
Can I use different types of apples in this recipe?
Absolutely! While Granny Smith and Honeycrisp apples are recommended for their balance of tartness and sweetness, feel free to use Fuji, Gala, or even Braeburn apples to suit your taste preferences.
Do I need to use cupcake liners in the muffin tin?
Cupcake liners make removing the mini cheesecakes much easier and help them keep their shape, but if you prefer, you can grease the muffin tin well instead.
Can I make this recipe dairy-free?
Yes, by using dairy-free cream cheese alternatives, vegan butter, and sour cream substitutes, you can adapt this recipe to be dairy-free while still maintaining the delicious flavors.
Is it necessary to chill the mini cheesecakes before serving?
Chilling is key for setting the cheesecake filling properly and melding the flavors. We recommend refrigerating them for at least 2 hours before serving for the best texture and taste.
Can I double this recipe for a bigger batch?
Definitely! Just double all ingredients and bake in two muffin tins. This recipe scales well and is perfect for parties or larger gatherings.
Final Thoughts
There is something truly special about an Apple Crisp Mini Cheesecakes Recipe that combines nostalgic comfort and decadent indulgence in such a charming little package. I encourage you to try this recipe soon—it’s a guaranteed crowd-pleaser that will have everyone asking for seconds, and maybe even a dozen more. Each bite wraps you in the warmth of apples, spice, and creamy cheesecake goodness that’s impossible to resist.
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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
- Diet: Vegetarian
Description
These Apple Crisp Mini Cheesecakes combine the creamy richness of classic cheesecake with a delightful apple crisp topping, all in a convenient mini cupcake form. Perfectly balanced with a graham cracker crust, tender cinnamon-spiced apples, and a buttery oat crumble, these individual desserts are ideal for gatherings or anytime sweet cravings strike.
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 cup to form the crust layer.
- Make the Apple Filling: Melt butter in a small saucepan over medium heat. Add diced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook for 5-7 minutes, stirring occasionally, until the apples soften and caramelize slightly. Remove from heat and set aside to cool.
- Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add sour cream, granulated sugar, and vanilla extract, then continue beating until fully blended. Add the eggs one at a time, beating after each addition just until combined.
- Assemble the Mini Cheesecakes: Spoon the cheesecake filling evenly over the graham cracker crusts in the muffin liner. Then add a spoonful of the cooled apple mixture on top of each cheesecake base.
- Make the Crisp Topping: In a small bowl, combine oats, flour, brown sugar, and salt. Cut in the cold cubed butter using a pastry cutter or fingers until mixture forms coarse crumbs. Sprinkle this oat topping evenly over the apple filling in each muffin cup.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes or until the cheesecake filling is set and the crisp topping is golden brown. Remove from oven and allow to cool completely in the pan.
- Chill and Serve: Once cooled, refrigerate the mini cheesecakes for at least 2 hours to fully set. Remove from muffin tin carefully and serve chilled for the best texture and flavor.
Notes
- Use firm apples like Granny Smith or Honeycrisp for the best texture and tartness.
- Make sure cream cheese is softened to prevent lumps in the cheesecake filling.
- Refrigerate cheesecakes thoroughly to ensure they set properly.
- These mini cheesecakes can be stored covered in the refrigerator for up to 3 days.
- For a gluten-free version, substitute gluten-free graham crackers and flour in the topping.
