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
Scale
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.
