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Apple Crisp Mini Cheesecakes

  • Author: Sophie Carter
  • Total Time: 3 hours
  • Yield: 12 mini cheesecakes 1x
  • Diet: Vegetarian

Description

Apple Crisp Mini Cheesecakes feature a buttery graham cracker crust, creamy vanilla cheesecake filling, cinnamon-spiced apples, and a golden oat crumble topping. Finished with a drizzle of caramel sauce, these individual desserts are perfect for fall gatherings, holidays, and cozy occasions.

Ingredients

Scale

Graham Cracker Crust

  • 3/4 cup graham cracker crumbs
  • 1 and 1/2 Tablespoons sugar
  • 1/2 teaspoon cinnamon
  • 3 Tablespoons unsalted butter-melted

Apple Crisp 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 and 1/2 Tablespoons unsalted butter-melted

Cinnamon Apples

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

Cheesecake Filling

  • 10 oz. cream cheese-softened
  • 6 Tablespoons sugar
  • 1 and 1/2 teaspoons vanilla
  • 2 teaspoons all-purpose flour
  • 1 egg

For Serving

  • Caramel sauce-for serving

Instructions

  1. Preheat the oven to 350°F (175°C). Line a standard muffin pan with paper liners.
  2. Combine the graham cracker crumbs, sugar, and cinnamon. Stir in the melted butter until evenly moistened. Divide among the muffin cups and press firmly into the bottoms.
  3. In a bowl, toss the finely chopped apples with lemon juice, cinnamon, nutmeg, brown sugar, and cornstarch until evenly coated.
  4. Prepare the crumble by mixing the flour, brown sugar, oats, cinnamon, and nutmeg. Stir in the melted butter until small crumbs form.
  5. Beat the softened cream cheese and sugar until smooth. Mix in the vanilla and flour, then add the egg and mix just until combined.
  6. Divide the cheesecake filling evenly over the prepared crusts.
  7. Spoon the cinnamon apple mixture over the cheesecake filling, distributing the apples evenly.
  8. Sprinkle the oat crumble over the apple layer.
  9. Bake for approximately 20–25 minutes, or until the cheesecake centers are mostly set and the crumble is lightly golden.
  10. Remove from the oven and cool in the pan. Refrigerate for at least 2 hours, or until firm.
  11. Carefully remove the mini cheesecakes from their liners. Drizzle with caramel sauce just before serving.

Notes

  • Granny Smith apples provide a tart flavor that balances the sweet cheesecake and caramel.
  • Chill the cheesecakes completely before serving for the best texture.
  • Add caramel sauce just before serving to help keep the crumble topping crisp.
  • Prep Time: 25 minutes
  • Cook Time: 20–25 minutes
  • Category: Recipes
  • Method: Baked
  • Cuisine: American

Nutrition

  • Serving Size: 1 mini cheesecake
  • Calories: 270 kcal
  • Sugar: 23 g
  • Sodium: 150 mg
  • Fat: 14 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 34 g
  • Fiber: 1 g
  • Protein: 4 g
  • Cholesterol: 45 mg

Keywords: Apple Crisp Mini Cheesecakes, mini apple cheesecakes, apple crumble cheesecake, cinnamon apple cheesecake, caramel apple cheesecake, fall cheesecake desserts

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Find it online: https://fitsavage.com/apple-crisp-mini-cheesecakes/