Can I make these mini cheesecakes ahead of time?

Yes! You can prepare them a day or two in advance and store them in the refrigerator. For longer storage, freeze them in an airtight container for up to a month.

What type of apples work best for this recipe?

Golden Delicious apples offer the best balance of sweetness and texture. However, you can also use Granny Smith for a tart flavor or Honeycrisp for a crisp bite.

Do I need to use cupcake liners?

Using cupcake liners helps with easy removal and serving. If you don’t have liners, you can grease the cupcake pan well, but removal may be trickier.

How do I know when the mini cheesecakes are done baking?

The cheesecakes should be set on the edges but slightly jiggly in the center. They will firm up as they cool. Avoid overbaking, as this can cause cracks.

Apple Crisp Mini Cheesecakes

Name: Apple Crisp Mini Cheesecakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: ¾ cup graham cracker crumbs; 1½ tablespoons sugar; ½ teaspoon cinnamon; 3 tablespoons unsalted butter, melted; 10 oz. cream cheese, softened; 6 tablespoons sugar; 1½ teaspoons vanilla extract; 2 teaspoons all-purpose flour; 1 egg; 2 medium-small apples, peeled and chopped; 2 teaspoons freshly squeezed lemon juice; 1½ teaspoons cinnamon; ¼ teaspoon nutmeg; 2 tablespoons light brown sugar; 1½ teaspoons cornstarch; ⅓ cup all-purpose flour; ⅓ cup light brown sugar; ⅓ cup quick-cooking oats; ¾ teaspoon cinnamon; ⅛ teaspoon nutmeg; 2½ tablespoons unsalted butter, melted; Caramel sauce

Description

These Apple Crisp Mini Cheesecakes combine the creamy richness of cheesecake with the warm, spiced flavor of apple crisp. Featuring a graham cracker crust, smooth cheesecake filling, and a crunchy oat streusel topping, these bite-sized treats are perfect for fall gatherings or holiday celebrations.

Ingredients

Scale

Graham Cracker Crust

¾ cup graham cracker crumbs
1½ tablespoons sugar
½ teaspoon cinnamon
3 tablespoons unsalted butter, melted

Cheesecake Filling

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

Apple Filling

2 medium-small apples, peeled and chopped
2 teaspoons freshly squeezed lemon juice
1½ teaspoons cinnamon
¼ teaspoon nutmeg
2 tablespoons light brown sugar
1½ teaspoons cornstarch

Cinnamon Oat Streusel

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

For Serving

Caramel sauce

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Instructions

Preheat and Prepare: Preheat the oven to 325°F and line a cupcake pan with 9 paper liners. This prevents sticking and makes for easy cleanup.
Make the Crust: In a bowl, mix graham cracker crumbs, sugar, and cinnamon. Stir in melted butter until combined. Press about 2 tablespoons of the mixture firmly into each cupcake liner. Place the pan in the fridge while preparing the filling.
Prepare the Cheesecake Filling: Beat softened cream cheese with sugar, vanilla extract, and flour until smooth. Add the egg and mix just until combined. Avoid overmixing to prevent excess air bubbles, which can cause cracks during baking.
Mix the Apple Filling: Toss chopped apples with lemon juice to prevent browning. Stir in brown sugar, cinnamon, nutmeg, and cornstarch until well coated. Set aside to allow the flavors to develop.
Make the Streusel Topping: In a separate bowl, whisk together flour, oats, brown sugar, cinnamon, and nutmeg. Stir in melted butter until a crumbly texture forms. Refrigerate until ready to use.
Assemble the Cheesecakes: Spoon the cheesecake batter over the chilled crusts, filling each cup about two-thirds full. Evenly distribute the apple mixture over the cheesecake filling, gently pressing the apples into the batter. Sprinkle the streusel topping generously over each cheesecake.
Bake: Place the pan in the oven and bake for 28-30 minutes, or until the cheesecakes are set with a slight jiggle in the center. Remove from the oven and allow them to cool in the pan for 30 minutes before transferring to the refrigerator.
Chill and Serve: Refrigerate for at least 2 hours before serving to allow the flavors to meld. Drizzle with caramel sauce before serving for an extra indulgent touch.

Notes

Room temperature ingredients ensure a smooth cheesecake texture.
Customize the flavors by using different apples or adding a pinch of cardamom to the streusel.
For extra crunch, add chopped pecans or walnuts to the streusel topping.
Make-ahead friendly – store in the fridge for up to 3 days or freeze for up to a month.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 mini cheesecake
Calories: 220
Sugar: 14g
Sodium: 105mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg