There is something utterly irresistible about the combination of creamy cheesecake, tender cinnamon-spiced apples, and a crunchy oat topping all nestled into mini-sized treats that you can enjoy anytime. This Apple Crisp Mini Cheesecakes Recipe takes all those favorite flavors you love in classic apple crisp and transforms them into charming individual cheesecakes. Whether you’re serving them for a cozy family dessert, a festive gathering, or just indulging your sweet tooth, these mini cheesecakes bring a perfect balance of texture and flavor that will have everyone asking for seconds.
Ingredients You’ll Need
Simple, wholesome ingredients come together in this Apple Crisp Mini Cheesecakes Recipe to create layers of flavor and texture. Each component, from the buttery crust to the cinnamon-touched apple topping, plays an essential role in making these mini treats sing with warmth and sweetness.
- 1 cup graham cracker crumbs: Provides a buttery, slightly sweet base that crisps up perfectly for the crust.
- 2 tablespoons granulated sugar: Adds just the right amount of sweetness to the crust and apple mixture.
- ¼ teaspoon ground cinnamon: Infuses warm spice notes throughout the crust and toppings for cozy flavor.
- ¼ cup melted butter: Binds the crust and crisp topping ingredients together while adding richness.
- 16 oz cream cheese, softened: The creamy, tangy heart of the cheesecake layer that melts in your mouth.
- ½ cup granulated sugar: Sweetens the cheesecake filling perfectly without overpowering the other flavors.
- 2 large eggs: Help bind and set the cheesecake filling to that silky texture we all crave.
- 1 teaspoon vanilla extract: Adds aromatic warmth and depth to the cheesecake batter.
- 2 large apples, peeled and diced: Bring juicy freshness and the star apple flavor that pairs beautifully with cinnamon.
- 2 tablespoons granulated sugar: Sweetens the fresh apple topping slightly to balance tartness.
- 1 tablespoon brown sugar: Adds caramel-like depth to the apple mixture.
- ½ teaspoon ground cinnamon: Enhances the apple topping with a classic spice note.
- 2 teaspoons lemon juice: Brightens and preserves the apples’ color and freshness.
- ½ cup all-purpose flour: Combines with oats to form the crisp, crumbly topping.
- ½ cup old-fashioned oats: Adds chewy texture and rustic charm to the oat topping.
- ¼ cup brown sugar: Sweetens the oat topping with rich molasses undertones.
How to Make Apple Crisp Mini Cheesecakes Recipe
Step 1: Prepare Your Oven and Muffin Pan
Start by preheating your oven to 350°F (175°C). Line a muffin pan with paper liners to make sure your mini cheesecakes come out easily and keep their shape during baking. This setup is key for ensuring even cooking and convenient serving.
Step 2: Create the Crunchy Crust
In a bowl, combine graham cracker crumbs, granulated sugar, and cinnamon. Stir in melted butter thoroughly so every crumb is coated. Press about a tablespoon of this mixture firmly into the bottom of each paper liner. Bake these crusts for 5 minutes—this quick step helps them set and become deliciously crisp. Once baked, let them cool while you prepare the filling.
Step 3: Make the Creamy Cheesecake Filling
Beat the softened cream cheese and sugar together until smooth and creamy. Then, add the eggs one at a time, fully incorporating each before adding the next. Finally, mix in the vanilla extract to infuse that lovely fragrant note. This batter is the rich, luscious foundation of your mini cheesecakes.
Step 4: Assemble the Filling over the Crusts
Divide the cheesecake batter evenly among the muffin liners, filling each about three-quarters full. This ensures there’s room for the apple topping and the oat crisp, allowing every bite to have the perfect layers of texture and flavor.
Step 5: Prepare the Apple Topping
In a small bowl, toss the diced apples with granulated sugar, brown sugar, cinnamon, and lemon juice. This mixture not only flavors the fruit but helps keep it bright and prevents browning. Spoon a small but generous amount over each cheesecake filling, adding bursts of sweet, spiced apple in every bite.
Step 6: Make the Crisp Topping
Combine the flour, oats, brown sugar, and cinnamon in a bowl. Then add melted butter and stir until the mixture holds together in clumps. This topping promises a crunchy, buttery finish to your mini cheesecakes that mimics the beloved crumble of a classic apple crisp.
Step 7: Add the Crisp and Bake
Sprinkle the oat topping evenly over each mini cheesecake, making sure every one gets a delightful crunchy coat. Bake the assembled cheesecakes for 20 to 25 minutes, or until the filling is set but still creamy. Your kitchen will fill with the most inviting aroma as they bake.
Step 8: Cool and Chill
Once baked, remove your mini cheesecakes from the oven and let them cool to room temperature. Then, refrigerate for at least 2 hours before serving. This chilling step helps them firm up and develop that luscious cheesecake texture that everyone loves.
How to Serve Apple Crisp Mini Cheesecakes Recipe
Garnishes
For that extra touch of flair and flavor, top your mini cheesecakes with a light dusting of powdered sugar or a drizzle of caramel sauce. A small sprig of fresh mint or a cinnamon stick tucked beside each one adds a festive look and hints at the warm spice inside.
Side Dishes
Pair these mini delights with a scoop of vanilla ice cream or a dollop of freshly whipped cream to heighten the creamy contrast. A cup of hot apple cider or spiced tea alongside makes for a cozy autumn-inspired spread that your guests will adore.
Creative Ways to Present
Serve your Apple Crisp Mini Cheesecakes Recipe on a rustic wooden board or a pretty dessert platter for a charming presentation. Arrange them alongside small bowls of extra apple topping or caramel sauce so everyone can customize their own bites. Wrapping up a few in clear cellophane bags tied with twine also makes for perfect homemade gifts!
Make Ahead and Storage
Storing Leftovers
Once chilled, these mini cheesecakes store beautifully in an airtight container in the refrigerator for up to 4 days. Keeping them covered ensures they maintain their creamy texture and prevents drying out.
Freezing
You can freeze these mini cheesecakes by placing them on a baking sheet lined with parchment paper and freezing until solid. Then transfer to a freezer-safe container or bag for up to 2 months. Thaw overnight in the fridge before serving for a fresh-from-the-oven feel.
Reheating
If you prefer to enjoy them slightly warmed, place refrigerated cheesecakes in the microwave for 15-20 seconds. However, these are just as delightful served chilled, especially on warm days when a cold dessert is a welcome treat.
FAQs
Can I use different types of apples for the topping?
Absolutely! While tart apples like Granny Smith work wonderfully to balance the sweetness, you can experiment with Fuji, Honeycrisp, or Gala for varying levels of sweetness and texture.
Do I need to use paper liners in the muffin pan?
Paper liners help with easy removal and keep the cheesecakes neat, but you can also grease the pan thoroughly if you prefer to bake without liners.
Can I make these cheesecakes dairy-free or vegan?
With some ingredient swaps like dairy-free cream cheese and vegan butter, this recipe could be adapted, but the texture and flavor will differ from the classic version.
What’s the best way to tell when the cheesecakes are done baking?
The edges should be set and the centers slightly jiggly but not liquid. They will continue to firm up as they cool.
Can I double the recipe for a larger batch?
Definitely! Just ensure you have enough muffin pans or bake in batches to avoid overcrowding the oven.
Final Thoughts
If you’re looking for a dessert that feels like a warm hug, this Apple Crisp Mini Cheesecakes Recipe is an absolute winner. It’s a joyful blend of creamy, fruity, and crunchy that’s perfect for any occasion. I can’t wait for you to try it and see how these little bites of comfort and delight might just become your new favorite treat to share with friends and family.
Print
Apple Crisp Mini Cheesecakes Recipe
- Prep Time: 0h 20m
- Cook Time: 0h 25m
- Total Time: 2h 45m
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Apple Crisp Mini Cheesecakes combine a creamy cheesecake base with a sweet, cinnamon-spiced apple topping and a crunchy oat crisp finish. Perfectly portioned in muffin liners, they’re an ideal single-serving dessert that blends classic apple crisp flavors with rich, smooth cheesecake.
Ingredients
For the crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- ¼ teaspoon ground cinnamon
- ¼ cup melted butter
For the cheesecake filling:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the apple topping:
- 2 large apples, peeled and diced
- 2 tablespoons granulated sugar
- 1 tablespoon brown sugar
- ½ teaspoon ground cinnamon
- 2 teaspoons lemon juice
For the crisp topping:
- ½ cup all-purpose flour
- ½ cup old-fashioned oats
- ¼ cup brown sugar
- ¼ cup melted butter
- ¼ teaspoon ground cinnamon
Instructions
- Preheat and prepare muffin pan: Preheat your oven to 350°F (175°C). Line a muffin pan with paper liners to prevent sticking and ease the removal of mini cheesecakes.
- Make and bake crust: In a bowl, combine graham cracker crumbs, sugar, and ground cinnamon. Stir in melted butter until the mixture is evenly moistened. Press approximately 1 tablespoon of this mixture firmly into the bottom of each paper-lined muffin cup. Bake for 5 minutes to set the crust, then remove from oven and let cool.
- Prepare cheesecake filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition to incorporate fully. Stir in vanilla extract for flavor.
- Fill crusts with cheesecake batter: Spoon the cream cheese mixture evenly over the cooled crusts, filling each liner about three-quarters full to leave room for toppings.
- Prepare apple topping: In a small bowl, toss the peeled and diced apples with granulated sugar, brown sugar, ground cinnamon, and lemon juice to coat them evenly and prevent browning.
- Add apple topping to cheesecakes: Spoon a small amount of the spiced apple mixture over each filled muffin cup.
- Make crisp topping: In a separate bowl, combine flour, old-fashioned oats, brown sugar, and ground cinnamon. Stir in melted butter until the mixture is evenly combined and crumbly.
- Top and bake cheesecakes: Sprinkle the oat crisp topping evenly over each cheesecake. Return the muffin pan to the oven and bake for 20 to 25 minutes, or until the cheesecakes are set and the topping is golden.
- Cool and chill: Remove the mini cheesecakes from the oven and allow them to cool to room temperature in the pan. Then refrigerate for at least 2 hours to firm up before serving.
Notes
- Make sure cream cheese is softened to room temperature for smooth filling.
- Adjust baking time if using different size muffin tins; smaller tins may require less time.
- Use tart apples like Granny Smith for best balance of sweetness and tartness.
- Mini cheesecakes can be stored in the refrigerator for up to 3 days.
- For extra flavor, add a pinch of nutmeg to the apple topping.
