Description

Delight in mini cheesecakes featuring a crisp apple topping and crumbly streusel, all layered on a buttery graham cracker crust. These Apple Crisp Mini Cheesecakes combine creamy, tart, and sweet flavors, perfect for a comforting dessert or cozy gathering treat.

Ingredients

Units Scale

Crust

3/4 cup graham cracker crumbs
1 1/2 tablespoons sugar
1/2 teaspoon cinnamon
3 tablespoons unsalted butter, melted

Cheesecake Filling

10 oz cream cheese, softened
6 tablespoons sugar
1 1/2 teaspoons vanilla extract
2 teaspoons all-purpose flour
1 egg

Apple Topping

2 medium-small apples, peeled and chopped finely
2 teaspoons freshly squeezed lemon juice
2 tablespoons light brown sugar
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1 1/2 teaspoons cornstarch

Streusel Topping

1/3 cup all-purpose flour
1/3 cup light brown sugar
1/3 cup quick-cooking oats
3/4 teaspoon cinnamon
1/8 teaspoon nutmeg
2 1/2 tablespoons unsalted butter, melted

To Serve

Caramel sauce for drizzling

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Instructions

Prepare the pan and crust: Line a standard cupcake pan with paper liners and preheat your oven to 325°F (163°C). In a bowl, mix together graham cracker crumbs, cinnamon, and sugar. Add the melted butter and stir until evenly combined. Press about 2 tablespoons of this mixture firmly into the bottom of each paper liner to form the crust. Place the pan in the refrigerator to chill while you prepare the rest.
Make the streusel topping: In another bowl, combine the flour, brown sugar, oats, cinnamon, and nutmeg. Pour in the melted butter and stir until coarse crumbs form. Refrigerate this streusel topping until ready to use.
Prepare the cheesecake filling: Beat the softened cream cheese with sugar, vanilla extract, and flour until smooth and creamy. Add the egg and mix just until combined; do not overmix to keep the filling light.
Assemble cheesecake layer: Spoon the cheesecake filling evenly over each chilled crust, filling the liners about two-thirds full.
Prepare apple topping: In a bowl, toss the finely chopped peeled apples with freshly squeezed lemon juice, light brown sugar, cornstarch, cinnamon, and nutmeg ensuring the apples are well coated.
Add the apple layer: Spoon the apple mixture over the cheesecake filling in each liner, gently pressing down with your palm to layer it evenly.
Top with streusel: Generously sprinkle the prepared streusel topping over each mini cheesecake ensuring an even coverage.
Bake: Place the pan in the preheated oven and bake for 28-30 minutes or until the edges of the cheesecakes are set and the streusel is lightly golden.
Cool and chill: Remove the cheesecakes from the oven and cool in the pan for 30 minutes. Then refrigerate for several hours or overnight to fully set.
Serve: Before serving, drizzle each mini cheesecake with caramel sauce for an indulgent finish.

Notes

Use a light hand when mixing the egg into the cream cheese to avoid overmixing and cracking.
Chilling the crust before filling helps it hold together better during baking.
For firmer apple pieces, choose a tart yet firm apple variety like Granny Smith or Honeycrisp.
These mini cheesecakes are best served chilled and can be stored in the refrigerator for up to 3 days.
To make ahead, assemble completely and freeze before baking, then bake directly from frozen adding a few extra minutes to baking time.