Go Back
–+ servings
Apple Crisp Mini Cheesecakes

Apple Crisp Mini Cheesecakes for Cozy Fall Indulgence

Delight in cozy fall flavors with Apple Crisp Mini Cheesecakes, a perfect blend of cheesecake and spiced apples.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 2 hours
Total Time 3 hours
Servings: 12 mini cheesecakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 8 sheets Graham Crackers Finely crushed for a sweet, sturdy base
  • 2 tbsp Sugar Adjust if using sweetened graham crackers
  • 1 tsp Cinnamon Feel free to experiment with spices
  • 4 tbsp Butter Melted to help bind the crust together
For the Cheesecake Filling
  • 16 oz Cream Cheese Softened for a rich, creamy texture
  • 1/2 cup Sugar Adjust based on the tartness of apples
  • 1 tsp Vanilla Extract Enhances flavor profile
  • 2 tbsp Flour Helps stabilize the filling
  • 1 large Egg Ensure not to overmix for crack-free results
For the Apple Filling
  • 3 cups Golden Delicious Apples Chopped for sweetness and texture
  • 1 tbsp Cornstarch Absorbs apple juices to prevent a soggy crust
  • 1/4 cup Brown Sugar Balances tartness and adds caramel-like notes
  • 1 tsp Cinnamon Infuses warm autumn flavors
  • 1/4 tsp Nutmeg Complements the overall dessert
For the Streusel Topping
  • 1/2 cup Oats For that signature crunch
  • 1/4 cup Flour Adds to the crumbly deliciousness
  • 1/4 cup Brown Sugar Gives a caramelized depth
  • 4 tbsp Butter Melted to create crumbly perfection

Equipment

  • Mixing Bowl
  • muffin tin
  • cupcake liners
  • electric mixer

Method
 

Step-by-Step Instructions for Apple Crisp Mini Cheesecakes
  1. Prepare the crust by combining crushed graham crackers, sugar, and cinnamon. Add melted butter and mix until resembling wet sand. Press into muffin tin liners and refrigerate for 15 minutes.
  2. Make cheesecake filling by beating cream cheese and sugar until creamy. Gradually add vanilla, flour, and the egg, mixing just until combined.
  3. Prepare apple mixture by peeling and dicing apples, then tossing with lemon juice, cornstarch, brown sugar, cinnamon, and nutmeg. Let sit for 5-10 minutes.
  4. Assemble by spooning filling into crusts, layering prepared apple mixture on top.
  5. Make streusel topping by mixing oats, flour, brown sugar, and cinnamon. Add melted butter and mix until coarse crumbs form.
  6. Bake at 325°F (163°C) for 28-30 minutes until edges are set but centers jiggle slightly.
  7. Cool for 30 minutes in the pan, then refrigerate for at least 2 hours.

Nutrition

Serving: 1mini cheesecakeCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 55mgSodium: 160mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 2mgCalcium: 40mgIron: 1mg

Notes

Ensure cream cheese and egg are at room temperature for a smoother filling. Chill the crust to hold its shape and rotate muffin tin halfway through baking for even cooking.

Tried this recipe?

Let us know how it was!