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Apple Crisp Mini Cheesecakes

Apple Crisp Mini Cheesecakes

Delicious Apple Crisp Mini Cheesecakes, perfect indulgence for any occasion.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 30 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 12 cheesecakes
Calories 250 kcal

Equipment

  • standard cupcake pan

Ingredients
  

Crust

  • ¾ cup graham cracker crumbs
  • 1 ½ tablespoons sugar
  • ½ teaspoon cinnamon
  • 3 tablespoons unsalted butter melted

Cheesecake Filling

  • 10 oz cream cheese softened
  • 6 tablespoons sugar
  • 1 ½ teaspoons vanilla
  • 2 teaspoons all-purpose flour
  • 1 large egg

Apple Filling

  • 2 medium-small apples peeled and chopped finely
  • 2 teaspoons freshly squeezed lemon juice
  • 1 ½ teaspoons cinnamon
  • ¼ teaspoon nutmeg
  • 2 tablespoons light brown sugar
  • 1 ½ teaspoons cornstarch

Streusel Topping

  • ⅓ cup all-purpose flour
  • ⅓ cup light brown sugar
  • ⅓ cup quick-cooking oats
  • ¾ teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • 2 ½ tablespoons unsalted butter melted

Serving

  • caramel sauce for serving

Instructions
 

Preparation

  • Line a standard cupcake pan with paper liners. Preheat oven to 325°F.
  • Mix graham cracker crumbs, cinnamon, and sugar. Add melted butter and stir. Press 2 tablespoons mixture into each liner and refrigerate.
  • For streusel topping, combine flour, brown sugar, oats, cinnamon, and nutmeg. Add melted butter and stir until coarse crumbs form. Refrigerate.
  • Beat softened cream cheese with sugar, vanilla, and flour. Add egg and mix just to combine.
  • Spoon cheesecake filling over crusts, filling about ⅔ full.
  • Toss chopped apples with lemon juice, brown sugar, cornstarch, cinnamon, and nutmeg.
  • Spoon apple mixture over cheesecake filling and gently press down with palm.
  • Generously sprinkle streusel topping over each cheesecake.
  • Bake for 28-30 minutes until edges are set.
  • Cool 30 minutes in pan, then refrigerate. Serve drizzled with caramel sauce.

Notes

Use Golden Delicious apples for best results – they hold their shape and provide perfect sweetness. Don’t overmix cheesecake batter after adding egg to prevent cracks. Dice apples small (¼-inch pieces) for even cooking. Keep streusel mixture chilled for better texture and appearance. Can be made up to 3 days ahead and stored covered in refrigerator. These freeze well for up to 3 weeks.

Nutrition

Serving: 1cheesecakeCalories: 250kcalCarbohydrates: 32gProtein: 3gFat: 12gSaturated Fat: 7gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 5IUVitamin C: 3mgCalcium: 2mgIron: 4mg
Keyword apple cheesecake, apple crisp, baked cheesecake, easy dessert, Fall Dessert, mini cheesecakes
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