If you’re craving a dessert that combines creamy, tangy cheesecake with the warm, cinnamon-kissed goodness of apple crisp, look no further than these Apple Crisp Mini Cheesecakes. Their perfectly portioned size makes them a breeze to serve at gatherings, and each bite brings a harmony of velvety cheesecake, tender apples, and a buttery oat crisp. Whether it’s fall or just a day in need of cozy flavors, this recipe brings both comfort and wow factor to your dessert lineup.
Ingredients You’ll Need
The beauty of Apple Crisp Mini Cheesecakes is how a handful of classic ingredients come together, each playing its own distinct role. You’ll recognize all the elements, yet the way they combine creates something truly memorable—so don’t skip a thing, and be sure to use the freshest apples for best results!
- Graham cracker crumbs: The crisp, slightly sweet foundation for that classic cheesecake base in bite-sized form.
- Granulated sugar: Adds sweetness to the crust and cheesecake, balancing the tang and bringing out flavor.
- Unsalted butter: Binds the crust and lends that melt-in-your-mouth richness to both the crust and toppings.
- Cream cheese: The star of the show! Make sure it’s softened for the silkiest, smoothest filling.
- Vanilla extract: Just a teaspoon brings warmth and depth, crucial for that classic cheesecake flavor.
- Large eggs: These hold the creamy cheesecake together and provide structure.
- Apples: Peeled and diced, these create a tart, juicy contrast to the creamy filling—go for Granny Smith or Honeycrisp.
- Brown sugar: Deepens flavor for both the apples and the crisp topping with hints of molasses.
- Cinnamon: The essential spice that puts the “crisp” in apple crisp and infuses warmth throughout.
- Old-fashioned oats: Bring chewiness and crunch to the streusel-like topping.
- Flour: Ensures the crisp topping has just the right nubby texture.
- Cold butter (cubed): Makes the topping crumble melt and brown wonderfully in the oven.
How to Make Apple Crisp Mini Cheesecakes
Step 1: Prep Your Pan and Oven
Preheat your oven to 325°F (163°C) and line a muffin tin with 12 paper liners. This step makes removal a breeze and guarantees the cheesecakes keep their perfect little shapes. A well-prepped pan is key for easy serving!
Step 2: Make the Graham Cracker Crust
In a small bowl, stir together the graham cracker crumbs, two tablespoons of granulated sugar, and four tablespoons of melted butter. Mix until it resembles damp sand. Press about one tablespoon of this mixture firmly into the bottom of each muffin liner, creating a smooth, compact layer. Pop the pan in the oven for five minutes, then set aside to cool slightly while you get everything else ready.
Step 3: Whip Up the Cheesecake Batter
In a large bowl, beat the softened cream cheese until silky smooth—no lumps, please! Add in half a cup of granulated sugar and vanilla extract, mixing gently but thoroughly. Next, add your eggs one at a time, blending just until combined. This helps the cheesecakes stay light instead of dense. Evenly spoon the velvety batter over your cooled crusts, filling each liner nearly to the top.
Step 4: Cook the Apple Topping
Grab a skillet and combine your peeled, diced apples with brown sugar, cinnamon, and a tablespoon of butter. Cook over medium heat for 5–6 minutes, stirring occasionally, until the apples are tender and fragrant but not mushy. Let them cool slightly, then spoon a generous tablespoonful over each unbaked cheesecake.
Step 5: Prepare the Crisp Topping
For the namesake “crisp,” stir together the oats, flour, brown sugar, and cinnamon in a bowl. Cut in the cold, cubed butter using a fork or pastry cutter until the mixture is crumbly and resembles wet sand with some pebble-sized bits—those bits will toast up nicely! Sprinkle this mixture generously over the apples on each cheesecake.
Step 6: Bake to Perfection
Bake your Apple Crisp Mini Cheesecakes for 20–22 minutes—just until the centers are set but still slightly jiggly for that creamy texture. Don’t overbake! Remove from the oven and let them cool completely to room temperature, then chill in the refrigerator for at least two hours (overnight is even better for flavor development).
How to Serve Apple Crisp Mini Cheesecakes
Garnishes
The finishing touch can take these from delightful to downright unforgettable. Drizzle a bit of warm caramel sauce or add a dollop of freshly whipped cream on top of each Apple Crisp Mini Cheesecake to highlight the orchard freshness. A sprinkle of extra cinnamon or a few toasted oat flakes also adds visual appeal and a little texture.
Side Dishes
These individual cheesecakes are a showstopper on their own, but they pair beautifully with a mug of spiced apple cider or a scoop of vanilla bean ice cream if you want to double-down on dessert decadence. Hosting a brunch? Serve alongside a fresh fruit salad or warm croissants for a sweet ending.
Creative Ways to Present
Arrange the Apple Crisp Mini Cheesecakes on a rustic wooden platter with a scattering of apple slices and cinnamon sticks for a cozy, seasonal look. Or serve in clear glass jars for parties or picnics—guests will love seeing the gorgeous layers! For something extra special, use decorative cupcake wrappers and tie with a bit of twine as party favors.
Make Ahead and Storage
Storing Leftovers
Once cooled and chilled, store any leftover cheesecakes in an airtight container in the refrigerator. They’ll keep beautifully for up to five days, making them the perfect make-ahead treat for busy weeks or last-minute guests.
Freezing
For even longer storage, freeze the Apple Crisp Mini Cheesecakes (without garnishes) by placing them on a baking sheet until solid, then transferring to a freezer-safe bag or container. They’ll last up to two months—just thaw overnight in the fridge before enjoying.
Reheating
Since these cheesecakes are best enjoyed chilled or at room temperature, there’s no need to reheat. But if you want the crisp topping a little warmer, pop them in a 300°F oven for 5 minutes or so before serving—just keep an eye so the cheesecake base doesn’t melt!
FAQs
Can I use a different type Dessert
Absolutely! While Granny Smith and Honeycrisp are favorites for their tartness and firmness, you can use Fuji, Gala, or any apple you like—just be sure they hold up well when cooked and don’t turn to mush.
Can I make these Apple Crisp Mini Cheesecakes gluten-free?
Yes! Simply swap in gluten-free graham crackers for the crust and gluten-free flour for the topping. Double-check your oats, too—make sure they’re certified gluten-free.
Can I double the recipe for a larger crowd?
Definitely! This recipe scales easily. Just double all the ingredients, use two muffin pans, and rotate them halfway through the bake time if your oven can’t fit both at once.
How do I know when the cheesecakes are done baking?
Look for centers that are set but still have a very slight wobble. They’ll continue to firm up as they cool and chill. Overbaking can lead to a dry texture, so err on the side of a little under rather than over.
Can I make Apple Crisp Mini Cheesecakes ahead of time?
Yes! In fact, they taste even better after a day in the refrigerator. Make them the night before your gathering and chill until ready to serve; garnish right before serving for best results.
Final Thoughts
If you’re yearning for a bite of comfort and excitement all at once, give these Apple Crisp Mini Cheesecakes a try. They’re as fun to make as they are to devour, and they’re sure to impress anyone lucky enough to snag one. Happy baking, and let these little wonders bring joy to your next dessert moment!
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Apple Crisp Mini Cheesecakes Recipe
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes (plus chilling)
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the perfect blend of creamy cheesecake, sweet apple topping, and crunchy crisp in these delightful Apple Crisp Mini Cheesecakes. A delectable dessert that captures the essence of fall flavors in each bite.
Ingredients
For the crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
For the cheesecake:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
For the apple topping:
- 2 apples, peeled and finely diced
- 2 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- 1 tablespoon butter
For the crisp topping:
- 1/2 cup old-fashioned oats
- 1/4 cup flour
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 cup cold butter, cubed
Instructions
- Preheat oven to 325°F. Line a muffin pan with 12 paper liners.
- For the crust: In a small bowl, mix graham cracker crumbs, sugar, and melted butter. Press about 1 tablespoon of the mixture into the bottom of each liner. Bake for 5 minutes, then set aside.
- For the cheesecake: In a large bowl, beat the cream cheese until smooth. Add sugar and vanilla, mixing well. Add eggs one at a time, beating just until combined. Divide the cheesecake batter evenly among the crusts.
- For the apple topping: In a skillet over medium heat, cook diced apples with brown sugar, cinnamon, and butter for 5–6 minutes, until softened. Spoon a small amount over each cheesecake.
- For the crisp topping: Combine oats, flour, brown sugar, and cinnamon. Cut in the cold butter until crumbly. Sprinkle over the top of each cheesecake.
- Bake for 20–22 minutes, or until centers are set. Cool completely, then chill in the refrigerator for at least 2 hours before serving.
Notes
- Best made a day ahead for full flavor.
- Use tart apples like Granny Smith or Honeycrisp for balance.
- Top with caramel sauce or whipped cream for extra indulgence.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 310
- Sugar: 21g
- Sodium: 170mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
