Description
These Apple Crisp Mini Cheesecakes combine the creamy richness of classic cheesecake with the warm, comforting flavors of apple crisp. Featuring a crunchy graham cracker crust, a smooth cheesecake layer, tender cinnamon-spiced apples, and a buttery oat topping, these individual-sized desserts are perfect for fall gatherings or anytime you crave a sweet treat.
Ingredients
Scale
For the crust:
- 1 cup graham cracker crumbs
- 3 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
For the cheesecake layer:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the apple layer:
- 2 medium apples, peeled, cored, and finely diced
- 2 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- 1 tablespoon lemon juice
For the crisp topping:
- 1/2 cup old-fashioned oats
- 1/4 cup all-purpose flour
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 cup unsalted butter, cold and cubed
Instructions
- Prepare the oven and muffin tin: Preheat the oven to 325°F and line a 12-count muffin tin with paper liners to ensure easy removal and clean-up.
- Make the crust: In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix thoroughly, then divide evenly among the muffin liners. Press the mixture firmly into the bottoms to form a solid crust base.
- Prepare the cheesecake layer: Using a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract. Distribute the cheesecake batter evenly over the prepared crusts in each muffin cup.
- Add the apple layer: In a separate small bowl, toss the finely diced apples with brown sugar, cinnamon, and lemon juice to coat them evenly and prevent browning. Spoon a small amount of this apple mixture on top of the cheesecake batter in each muffin cup.
- Prepare the crisp topping: In another bowl, combine oats, flour, brown sugar, and cinnamon. Cut in the cold, cubed butter using a pastry cutter or fork until the mixture achieves a coarse crumb texture. Sprinkle this topping evenly over the apple layer in each cup.
- Bake the mini cheesecakes: Place the muffin tin in the preheated oven and bake for 25 to 28 minutes, or until the centers are set but still slightly jiggly. This ensures a creamy texture without overbaking.
- Cool and chill: Allow the cheesecakes to cool in the pan for 30 minutes at room temperature. Then transfer them to the refrigerator and chill for at least 2 hours to fully set before serving.
Notes
- These mini cheesecakes can be made a day ahead and stored covered in the refrigerator.
- For a time-saving shortcut, substitute the fresh apple layer with finely chopped canned apple pie filling.
- Serve with a dollop of whipped cream or a drizzle of caramel sauce for extra indulgence.
