Apple Crisp Mini Cheesecakes
Creamy mini cheesecakes topped with sweet cinnamon apples and a buttery crisp topping, making the perfect bite-sized fall dessert for holidays and gatherings.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 50 minutes
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Crust
1 cup (100 g) graham cracker crumbs
2 tbsp granulated sugar
4 tbsp (57 g) unsalted butter, melted
For the Cheesecake Filling
16 oz (450 g) cream cheese, softened
½ cup (100 g) granulated sugar
2 large eggs
1 tsp vanilla extract
¼ cup (60 ml) sour cream
For the Apple Topping
2 medium apples, peeled and diced
2 tbsp brown sugar
1 tsp ground cinnamon
1 tbsp unsalted butter
1 tsp lemon juice
For the Crisp Topping
⅓ cup (40 g) all-purpose flour
⅓ cup (30 g) old-fashioned oats
¼ cup (50 g) brown sugar
¼ tsp cinnamon
3 tbsp (43 g) cold unsalted butter, cubed
Optional Garnish
Caramel sauce
Whipped cream
Extra cinnamon
Instructions
Preheat the oven to 325°F (165°C) and line a 12-cup muffin pan with paper liners.
In a bowl, combine graham cracker crumbs, sugar, and melted butter. Divide evenly among the muffin cups and press firmly into the bottoms.
Bake the crusts for 5 minutes, then remove and let cool slightly.
Make the Cheesecake Filling
Beat the cream cheese and sugar until smooth and creamy.
Add the eggs one at a time, mixing after each addition.
Mix in the vanilla extract and sour cream until fully combined.
Divide the cheesecake batter evenly among the prepared crusts.
Prepare the Apple Topping
In a skillet over medium heat, melt the butter.
Add the diced apples, brown sugar, cinnamon, and lemon juice.
Cook for 5–7 minutes until the apples are slightly softened.
Spoon the apple mixture evenly over the cheesecake batter.
Make the Crisp Topping
In a small bowl, combine flour, oats, brown sugar, and cinnamon.
Cut in the cold butter using a fork or pastry cutter until crumbly.
Sprinkle the crisp topping over each cheesecake.
Bake
Bake for 18–22 minutes, or until the cheesecake centers are just set.
Allow the cheesecakes to cool at room temperature for 30 minutes.
Refrigerate for at least 2 hours before serving.
Serve
Drizzle with caramel sauce and top with whipped cream if desired.
Notes
Use firm baking apples such as Honeycrisp, Granny Smith, or Gala.
Do not overbake the cheesecakes; the centers should still have a slight jiggle.
Chill thoroughly for the best texture and flavor.
The crisp topping can be prepared in advance and refrigerated until needed.
A drizzle of salted caramel adds extra richness.
Find it online: https://allrecipesmade.com/apple-crisp-mini-cheesecakes/
