Best Apple crisp mini cheesecakes are pure indulgence. Each bite offers a smooth, creamy cheesecake base topped with a sweet and spiced apple crisp, perfectly capturing the flavors of fall. This recipe takes two classic desserts and blends them into one irresistible treat.
The silky cheesecake paired with the warm, spiced apple crisp is a combination that’s hard to resist. Once you share these with your friends and family, don’t be surprised when they ask for more!
Although this recipe gives off autumn vibes, you can enjoy it anytime—it’s perfect for any season or occasion. After all, who’s going to turn down cheesecake?
No apples? No worries! You can easily swap in other fruits like berries, peaches, or cherries. Get creative and let us know what you try!
Here’s what you’ll learn in this post:
– Everything you need to make these mini cheesecakes.
– Step-by-step guidance for perfect apple crisp mini cheesecakes.
– Pro tips to make sure they turn out just right.
These cheesecakes will quickly become a new favorite. Grab your muffin tin and let’s make some magic!
How to Make Apple Crisp Mini Cheesecakes
Step 1:
Line a muffin tin with paper liners and preheat the oven to 350°F.
Step 2:
In a bowl, mix graham cracker crumbs and sugar, then stir in melted butter until it looks like wet sand. Press this mixture into each muffin cup and set aside.
Step 3:
In a large bowl, beat together flour, sugar, cream cheese, and vanilla until fluffy. Add eggs one at a time, after each addition, mixing well. Divide the batter between the muffin cups, filling them about ¾ full.
Step 4:
In a separate bowl, combine chopped apples with lemon juice, sugar, cornstarch, and cinnamon. Add a spoonful of this apple mixture to each muffin cup.
Step 5:
In another bowl, mix brown sugar, oats, and flour, then stir in melted butter to form a crumb topping. Sprinkle about 2 teaspoons of this crumble over each cheesecake.
Step 6:
Bake for 38-40 minutes, until the topping turns golden.
Step 7:
Let the cheesecakes cool in the pan completely before refrigerating for at least 4 hours.
How to Customize This Mini Cheesecake Recipe?
This recipe is highly adaptable! Here are some ideas:
– Swap graham crackers for ginger snaps.
– Use apple pie spice or pumpkin spice instead of cinnamon.
– Experiment with different fruits—berries, peaches, or cherries work great.
– For a gluten-free option, use gluten-free flour, oats, and graham crackers.
How Far in Advance Can You Make Apple Crisp Cheesecakes?
If you are pressed for time, these mini cheesecakes can be made 1-2 days ahead. And Store those cheesecakes in an airtight container in the fridge.
For a head start, make the crust in advance. It’s a time-saving trick that helps when you’re in a rush.
Tips for the Best Apple Crisp Mini Cheesecakes
– Stick with full-fat cream cheese for the richest flavor.
– Use room-temperature ingredients for smooth mixing.
– Mix thoroughly but don’t overdo it.
– Opt for Granny Smith or Honeycrisp apples.
– Use rolled or quick oats, not instant.
How to Store Leftover Apple Crisp Cheesecakes?
Leftovers can be stored in the fridge for 3 to 5 days. The more airtight the container, the longer they will last.
You can also freeze apple crisp mini cheesecakes for up to a month. If you love frozen desserts, this is a must-try—slightly frozen cheesecake is a treat in itself! Add a scoop of vanilla ice cream for an extra indulgent experience. Enjoy!
Apple crisp mini cheesecakes
These mini apple crisp cheesecakes are pure indulgence. Each bite offers a smooth, creamy cheesecake base topped with a sweet and spiced apple crisp, perfectly capturing the flavors of fall. This recipe takes two classic desserts and blends them into one irresistible treat.
- For the Crust
- 1 cup graham cracker crumbs
- 1 tablespoon granulated sugar
- 4 tablespoons butter melted
- For the Cheesecake Layer
- 16 ounces 2 bricks cream cheese (softened)
- ½ cup granulated sugar
- 3 tablespoons all purpose flour
- 2 teaspoons pure vanilla extract
- 2 large eggs
- For the Apple Crisp Layer
- 1 ½ cups finely diced apple
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 2 teaspoons cornstarch
- 1 teaspoon ground cinnamon
- ¼ cup all purpose flour
- ¼ cup light brown sugar
- ¼ cup rolled oats
- 2 tablespoons butter melted
- For the Crust
- Preheat the oven to 350F and line a standard muffin pan with paper liners.
- In a small bowl, mix together the graham cracker crumbs and sugar. Add the butter and mix until the crust resembles wet sand.
- Add a heaping tablespoon to the bottom of each well in the muffin pan and press the crust into a compact layer. Set aside until ready to use.
- For the Cheesecake Layer
- Add the cream cheese, sugar, flour, and vanilla to a large bowl (or the bowl of a stand mixer fitted with the paddle attachment).
- Beat on medium speed for 2-3 minutes or until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each addition. Make sure to scrape down the sides of the bowl as needed.
- Divide the cheesecake mixture between the wells of the muffin pan, filling each one about ¾ of the way full.
- Set aside while you make the apple crisp layer.
- For the Apple Crisp Layer
- In a medium bowl, combine the diced apples, granulated sugar, lemon juice, cornstarch, and cinnamon.
- Add a heaping tablespoon of the apple mixture to the top of each cheesecake layer.
- In a small bowl, stir together the flour, brown sugar, and oats. Add the melted butter and stir until a crumble forms.
- Top each apple layer with about 2 teaspoons of the oat crumble.
- Bake the cheesecakes for 38-40 minutes or until the crisp layer is golden brown on top.
- Allow the cheesecakes to cool completely at room temperature in the pan. Then transfer the pan to the fridge and chill for at least 4 hours before enjoying.