If you adore the cozy flavors of fall desserts, then this Apple Crisp Mini Cheesecakes Recipe is going to be your new best friend in the kitchen. Imagine creamy, luscious cheesecake nestled on a buttery graham cracker crust, topped with warm, cinnamon-spiced apples and a satisfyingly crunchy oat topping—all perfectly portioned into delightful mini treats. These cheesecakes bring together the best of apple crisp and classic cheesecake in one bite, creating a dessert that’s comforting, elegant, and downright addictive. Whether it’s a family gathering, a potluck, or a quiet afternoon indulgence, this recipe is sure to brighten the moment and fill your home with irresistible aromas.
Ingredients You’ll Need
This recipe keeps things straightforward with a list of simple, pantry-friendly ingredients that each play a vital role in making these mini cheesecakes irresistible. From the graham cracker crust that adds a buttery crunch to the luscious cream cheese filling and the spiced apple topping bursting with warmth and sweetness, every item is essential to balance flavor, texture, and that classic autumn vibe.
- Graham cracker crumbs: Provide a crisp, flavorful base that complements the creamy filling beautifully.
- Melted butter: Helps bind the crust for that perfect buttery crunch.
- Brown sugar: Adds deep, caramel notes both in the crust and the apple topping.
- Medium apples (Granny Smith or Honeycrisp): The perfect balance of tartness and sweetness that softens into a tender topping.
- Butter: Used to cook the apples, enhancing their richness and helping caramelize the sugars.
- Cinnamon and nutmeg: Classic warm spices that bring comforting depth to the apple layer.
- Lemon juice: Adds a bright touch that balances the sweetness and keeps the apples fresh-tasting.
- Cream cheese: The star ingredient that gives the cheesecake its creamy, tangy richness.
- Sour cream: Adds moisture and a subtle tang to the filling for a smooth texture.
- Granulated sugar: Sweetens the cheesecake filling without overpowering it.
- Vanilla extract: Brings warmth and depth to the filling’s flavor.
- Eggs: Help set the cheesecake with a silky texture.
- Old-fashioned oats: The crunchy cornerstone of the crisp topping.
- Flour: Binds the oat topping ingredients together.
- Cold butter (cubed): Creates those irresistible crumbly clusters atop each mini cheesecake.
- Pinch of salt: Enhances all of the flavors and balances the sweetness.
How to Make Apple Crisp Mini Cheesecakes Recipe
Step 1: Prepare the Cheesecake Base
Start by preheating your oven to 325°F (165°C) and lining a muffin tin with cupcake liners. Mix your graham cracker crumbs with melted butter and brown sugar until combined. Then, firmly press this crumbly mixture into the bottoms of the muffin cups to create a sturdy and inviting crust that will hold all the delicious layers together.
Step 2: Make the Apple Filling
Next, melt butter in a small saucepan over medium heat. Toss in the diced apples, followed by brown sugar, cinnamon, nutmeg, and a splash of lemon juice. Let this mixture cook gently for about 5 to 7 minutes until the apples become tender and the sugars start to caramelize slightly. This step infuses the apples with warm, spiced flavor that makes every bite special. Set aside to cool once done.
Step 3: Prepare the Cheesecake Filling
Grab a large mixing bowl and beat the softened cream cheese until smooth and creamy. Add the sour cream, granulated sugar, and vanilla extract, and continue beating until everything is perfectly combined and velvety. Incorporate the eggs one at a time, blending just until combined to maintain that soft, silky texture we all love in cheesecake. This filling is the rich, dreamy foundation of the dessert.
Step 4: Assemble the Mini Cheesecakes
Now for the fun part! Spoon the luscious cheesecake filling evenly over each graham cracker crust in your muffin tin. Then, gently dollop a spoonful of the cooled apple mixture atop the cheesecake layer. This ensures every mini cheesecake bursts with that classic apple and cream flavor in every bite.
Step 5: Make the Crisp Topping
In a small bowl, combine oats, flour, brown sugar, and a pinch of salt. Using a pastry cutter or your fingers, cut in the cold cubed butter until the mixture turns into coarse crumbs. This topping adds that delightful crunchy texture that makes this Apple Crisp Mini Cheesecakes Recipe truly irresistible.
Step 6: Bake
Sprinkle the crisp topping generously over the apples in each muffin cup. Place the pan in the oven and bake for 20 to 25 minutes until the cheesecakes are set and the topping turns a gorgeous golden brown. After baking, cool them completely in the pan, then pop them in the refrigerator for at least 2 hours to let those layers set perfectly.
Step 7: Serve
Once chilled, carefully remove each mini cheesecake from the muffin tin. These little beauties are best served cold, allowing the flavors to shine and the textures to delight with every bite. Now, get ready to wow your friends and family with this charming treat!
How to Serve Apple Crisp Mini Cheesecakes Recipe
Garnishes
For an extra splash of charm and flavor, try topping your mini cheesecakes with a dollop of freshly whipped cream or a drizzle of caramel sauce. A sprinkle of chopped toasted pecans or a light dusting of cinnamon also adds texture and an inviting look that screams homemade love.
Side Dishes
These mini cheesecakes pair beautifully with a hot cup of spiced tea or rich coffee, perfect for cozy afternoons. If serving at a party, consider offering fresh fruit slices or a scoop of vanilla ice cream to complement the sweet and tangy flavors.
Creative Ways to Present
Impress guests by serving these mini cheesecakes on a rustic wooden board sprinkled with cinnamon or with a small dessert fork nestled beside each one. You can also elevate presentation by using colorful cupcake liners or decorating your serving tray with mini autumn leaves or cinnamon sticks to evoke that warm, seasonal feeling.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Apple Crisp Mini Cheesecakes Recipe treats stored in an airtight container in the refrigerator. They stay fresh for up to 4 days, making it easy to enjoy them as a delightful snack or dessert any time you crave a little sweetness.
Freezing
If you want to prepare these mini cheesecakes well in advance, they freeze beautifully. Wrap each cheesecake individually in plastic wrap, then place them in a freezer-safe container or bag. They can be frozen for up to 2 months without losing any of their delicious texture or flavor.
Reheating
To enjoy frozen mini cheesecakes, simply thaw them overnight in the refrigerator. They’re best served chilled, so no reheating is necessary, but if you prefer a slightly softer texture, allow them to come to room temperature for 15 to 20 minutes before serving.
FAQs
Can I use other types of apples in this Apple Crisp Mini Cheesecakes Recipe?
Absolutely! While Granny Smith and Honeycrisp apples offer a great balance of tartness and sweetness, you can experiment with Fuji, Braeburn, or Gala apples depending on your preference. Just keep in mind that softer apples might cook down faster, so adjust your cooking time accordingly.
Can I make this recipe dairy-free or vegan?
This recipe relies heavily on cream cheese and butter for its texture and flavor, but you can swap with dairy-free cream cheese and a plant-based butter substitute. Keep in mind the texture might be slightly different, but with the right products, you can still achieve a lovely result.
Is it possible to double the recipe?
Yes, this Apple Crisp Mini Cheesecakes Recipe scales well. Just be sure you have enough muffin tins or pans to bake multiple batches, and adjust your baking time slightly if your oven gets crowded.
How can I tell when the mini cheesecakes are done baking?
You’ll know they’re ready when the edges look set and the center has firmed up but still has a slight wobble. The topping should be golden brown, giving you that perfect contrast of textures.
Can I prepare these mini cheesecakes without a muffin tin?
A muffin tin is perfect for individual portions, but if you don’t have one, you can bake the cheesecake as a whole in a springform pan and then cut into squares after baking and chilling. Just note the baking time and texture may vary slightly.
Final Thoughts
This Apple Crisp Mini Cheesecakes Recipe truly captures the warmth and comfort of a classic apple crisp with the creamy indulgence of cheesecake, all wrapped up in a charming, handheld dessert. Whether you’re baking it for a special occasion or simply to brighten your day, it’s a recipe that’s sure to bring smiles and requests for seconds. Happy baking, and enjoy every delicious bite!
Print
Apple Crisp Mini Cheesecakes Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes plus 2 hours chilling
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Apple Crisp Mini Cheesecakes are a delightful dessert combining a creamy cheesecake base with a warm cinnamon-spiced apple topping and a crisp oat streusel. Perfectly portioned in muffin tins, they offer a perfect balance of tart apple filling and rich, sweet cheesecake under a crunchy crumble, ideal for any occasion.
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- 2 tablespoons melted butter
- 1/4 cup brown sugar
Apple Filling
- 2 medium apples, peeled, cored, and diced (Granny Smith or Honeycrisp recommended)
- 1 tablespoon butter
- 2 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon lemon juice
Cheesecake Filling
- 16 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs
Crisp Topping
- 1/2 cup old-fashioned oats
- 1/4 cup flour
- 1/4 cup brown sugar
- 1/4 cup cold butter, cubed
- Pinch of salt
Instructions
- Prepare the Cheesecake Base: Preheat the oven to 325°F (165°C). Line a muffin tin with cupcake liners. In a medium bowl, combine the graham cracker crumbs, melted butter, and brown sugar. Press this mixture firmly into the bottom of each muffin liner to form an even crust layer.
- Make the Apple Filling: In a small saucepan over medium heat, melt the butter. Add the diced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook for 5 to 7 minutes, stirring occasionally, until the apples have softened and developed a slight caramelization. Remove from heat and allow to cool to room temperature.
- Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the sour cream, granulated sugar, and vanilla extract, beating until well combined and smooth. Add the eggs one at a time, mixing after each addition until just incorporated without overbeating.
- Assemble the Mini Cheesecakes: Spoon the cheesecake filling evenly over the graham cracker crusts in the muffin tin, filling each liner almost to the top. Add a spoonful of the cooled apple mixture on top of the cheesecake batter in each cup.
- Make the Crisp Topping: In a small bowl, combine the oats, flour, brown sugar, and salt. Use a pastry cutter or fingers to cut in the cold cubed butter until the mixture resembles coarse crumbs. Sprinkle this oat topping generously over the apples in each muffin cup.
- Bake: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until the cheesecake portion is set and the topping is golden brown and crisp. Remove from oven and allow to cool completely in the tin.
- Chill and Serve: Once cooled, refrigerate the cheesecakes in the muffin tin for at least 2 hours to set. After chilling, remove the mini cheesecakes from the liners and serve chilled. Enjoy this delightful blend of creamy, fruity, and crunchy textures!
Notes
- Use tart apples like Granny Smith or Honeycrisp for the best flavor contrast with the sweet cheesecake.
- Ensure the cream cheese is softened to room temperature for smooth batter and easier mixing.
- Do not overmix the eggs into the batter to avoid cracks or a dense texture.
- Chilling the cheesecakes thoroughly before serving helps them firm up and improves texture.
- Storage: Keep leftover mini cheesecakes covered in the refrigerator for up to 4 days.
- You can prepare the apple filling and crisp topping ahead of time to save prep time.
