Description
These Apple Crisp Mini Cheesecakes are a delicious combination of a creamy cheesecake filling, a buttery graham cracker crust, and a warm, spiced apple topping with a sweet crumble. Finished with a drizzle of caramel sauce, these individual-sized desserts are perfect for fall gatherings or any time you’re craving something sweet and comforting.
Ingredients
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Graham Cracker Crust:
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¾ cup graham cracker crumbs
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1 ½ tablespoons sugar
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½ teaspoon cinnamon
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3 tablespoons unsalted butter, melted
Crumb Topping:
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⅓ cup all-purpose flour
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⅓ cup light brown sugar
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⅓ cup quick-cooking oats
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¾ teaspoon cinnamon
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⅛ teaspoon nutmeg
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2 ½ tablespoons unsalted butter, melted
Apple Filling:
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2 medium-small apples, peeled and finely chopped
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2 teaspoons freshly squeezed lemon juice
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1 ½ teaspoons cinnamon
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¼ teaspoon nutmeg
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2 tablespoons light brown sugar
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1 ½ teaspoons cornstarch
Cheesecake Filling:
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10 oz cream cheese, softened
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6 tablespoons sugar
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1 ½ teaspoons vanilla extract
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2 teaspoons all-purpose flour
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1 egg
Caramel Sauce:
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For drizzling (store-bought or homemade)
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Instructions
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Prepare the Graham Cracker Crust:
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Preheat the oven to 325°F (163°C).
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In a bowl, combine the graham cracker crumbs, sugar, and cinnamon.
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Add the melted butter and mix until the crumbs are well-coated.
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Press about 1 tablespoon of the graham cracker mixture into the bottom of each muffin cup in a standard 12-cup muffin tin.
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Bake for 5-7 minutes, then remove from the oven and set aside to cool.
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Make the Apple Filling:
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In a small saucepan, combine the chopped apples, lemon juice, cinnamon, nutmeg, light brown sugar, and cornstarch.
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Cook over medium heat, stirring occasionally, for about 5-7 minutes, or until the apples begin to soften and the mixture thickens.
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Remove from heat and set aside to cool.
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Prepare the Crumb Topping:
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In a small bowl, combine the flour, brown sugar, oats, cinnamon, and nutmeg.
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Stir in the melted butter and mix until the mixture forms a crumbly texture. Set aside.
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Make the Cheesecake Filling:
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In a medium bowl, beat the softened cream cheese and sugar together until smooth and creamy.
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Add the vanilla extract, flour, and egg, and continue mixing until fully incorporated.
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Spoon about 2 tablespoons of the cheesecake mixture on top of each cooled graham cracker crust in the muffin tin, smoothing it out with the back of a spoon.
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Assemble the Mini Cheesecakes:
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Spoon about 1 tablespoon of the apple filling on top of the cheesecake filling in each muffin cup.
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Sprinkle the crumb topping evenly over each mini cheesecake.
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Bake the Cheesecakes:
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Bake the mini cheesecakes at 325°F (163°C) for 20-25 minutes, or until the centers are set and the edges are slightly golden.
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Let them cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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Serve:
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Once the cheesecakes have cooled, drizzle with caramel sauce before serving.
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Notes
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You can use any variety of apples you prefer, but tart apples like Granny Smith work especially well.
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For a thicker crust, you can double the graham cracker crust ingredients and press more crumbs into the muffin tin.
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These mini cheesecakes can be made ahead of time and stored in the fridge for up to 3 days.
- Prep Time: 30 minutes (plus cooling time)
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Mini Cheesecakes, Apple Crisp Cheesecake, Fall Desserts, Caramel Cheesecake, Apple Desserts, Individual Cheesecakes