There is nothing quite as comforting and irresistibly delicious as a freshly baked mini dessert that combines two classic favorites in one — the Apple Crisp Mini Cheesecakes Recipe takes the best of creamy cheesecake and warm apple crisp and wraps it all up into perfect handheld treats. Each bite bursts with the smooth richness of cheesecake, the sweet-tart pop of cinnamon-spiced apples, and the crunchy, buttery crumble topping. Whether you’re looking for a fantastic fall-inspired dessert or simply want to impress your guests with something unique and scrumptious, this Apple Crisp Mini Cheesecakes Recipe is sure to become an instant favorite in your baking repertoire.
Ingredients You’ll Need
These ingredients are wonderfully simple yet essential — each brings its own charm to the dish. From the buttery graham cracker crust that forms the base, to the velvety cream cheese filling, and the bright apple topping with crisp crumble, every element plays a vital role in creating the perfect balance of flavor and texture in this Apple Crisp Mini Cheesecakes Recipe.
- Graham cracker crumbs: Form the crunchy, golden foundation for the crust with a hint of sweetness.
- Granulated sugar: Sweetens both the crust and the filling, balancing tartness and richness.
- Unsalted butter, melted: Binds the crust ingredients together and adds a subtle buttery flavor.
- Cream cheese, softened: The creamy star of the filling that gives the cheesecake its signature richness.
- Eggs: Provide structure and help the filling set perfectly without cracking.
- Vanilla extract: Adds depth and warmth to the creamy cheesecake batter.
- Sour cream: Keeps the cheesecake moist and adds a gentle tang to complement the apples.
- Apples, peeled and diced: Use crisp, firm varieties like Granny Smith for the ideal texture and tartness.
- Brown sugar: Sweetens and caramelizes the apples and the crisp topping beautifully.
- Ground cinnamon: Brings that cozy, aromatic spice that defines apple crisp flavors.
- Lemon juice: Brightens the fruit topping and helps prevent apple browning.
- All-purpose flour: Combines with oats to create the crispy, buttery topping.
- Old-fashioned oats: Add chewiness and texture to the crisp topping.
- Cold unsalted butter, cubed: Cut into the topping mixture for a crumbly, melt-in-your-mouth finish.
How to Make Apple Crisp Mini Cheesecakes Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F and lining a 12-cup muffin tin with paper liners — this makes removal and serving a breeze. Combine the graham cracker crumbs, granulated sugar, and melted butter until the mixture is evenly moistened. Press the crumb mixture firmly into the bottom of each muffin cup, creating a sturdy base that will hold up to the creamy filling and toppings. Pop them in the oven for about 5 minutes to set the crust and develop that toasty flavor, then let them cool while you prepare the filling.
Step 2: Make the Cheesecake Filling
In a mixing bowl, beat the softened cream cheese and granulated sugar until silky smooth and free of lumps. Add the eggs one at a time, mixing only until combined, so the batter stays light and doesn’t incorporate too much air. Next, mix in the vanilla extract and sour cream – these will give your filling a luscious texture and a subtle tang that balances the sweetness perfectly. Pour this dreamy filling evenly over the cooled crusts, filling each about three-quarters full.
Step 3: Prepare the Apple Topping
Meanwhile, in a separate bowl, toss the finely diced apples with brown sugar, cinnamon, and lemon juice. This mix offers a wonderful balance of sweetness and spice, while the lemon juice keeps the fruit bright and fresh. Spoon a generous amount of these cinnamon-kissed apples atop each cheesecake cup, giving every bite that signature apple crisp feel.
Step 4: Make the Crisp Topping
Combine the flour, oats, brown sugar, and cinnamon in a bowl. Cut in the cold, cubed butter using a fork or pastry cutter until the mixture resembles coarse crumbs — this crumbly texture will bake into a golden, crunchy topping. Sprinkle this evenly over the apple layer on each mini cheesecake, creating that irresistible crisp finish.
Step 5: Bake and Chill
Place the muffin tin in the oven and bake for 20 to 25 minutes, or until the filling centers are just set and the topping has turned a lovely golden brown. Once done, allow the mini cheesecakes to cool to room temperature before refrigerating for at least 2 hours. This chilling step is crucial for letting the filling set to the perfect creamy consistency and melding all the flavors together beautifully.
How to Serve Apple Crisp Mini Cheesecakes Recipe
Garnishes
While these mini cheesecakes are stunning on their own, a light dusting of powdered sugar or a drizzle of caramel sauce adds a touch of elegance and sweetness. Fresh apple slices or a sprinkle of chopped toasted pecans can also enhance the texture and visual appeal, making your dessert table look truly inviting.
Side Dishes
Pair these apple crisp mini cheesecakes with a scoop of vanilla ice cream or a dollop of freshly whipped cream to complement the warm spices and creamy filling perfectly. A cup of spiced chai tea or a strong black coffee also makes an excellent companion, balancing richness with warmth and depth.
Creative Ways to Present
For parties or special gatherings, remove the paper liners and serve the cheesecakes on a pretty dessert platter lined with autumn leaves or rustic parchment paper. You can also place each mini cheesecake in a small glass jar layered with extra apple topping and crisp crumbs for a charming parfait-style presentation that guests will love.
Make Ahead and Storage
Storing Leftovers
Leftover Apple Crisp Mini Cheesecakes Recipe treats keep wonderfully in an airtight container in the refrigerator for up to four days. Make sure they are well covered to prevent the cheesecake from absorbing other fridge odors and maintain that fresh flavor and creamy texture.
Freezing
If you want to prep ahead or save some for later, these mini cheesecakes freeze beautifully. After chilling them in the fridge, wrap each individually in plastic wrap and place them in a freezer-safe container. They can be frozen for up to two months without losing their delightful taste or texture.
Reheating
When you’re ready to enjoy frozen mini cheesecakes, thaw them overnight in the refrigerator. Serve them cold or let them warm at room temperature for 15 to 20 minutes. Avoid microwaving as it can affect the texture and cause the crisp topping to become soggy.
FAQs
Can I use different types of apples for this recipe?
Absolutely! While Granny Smith and Honeycrisp apples are ideal for their tartness and firmness, you can experiment with Fuji, Gala, or even Pink Lady to adjust sweetness and texture according to your preference.
Do I need to use paper liners for the muffin tin?
Paper liners make removal easier and help keep the mini cheesecakes intact, but you can also lightly grease the muffin cups if you prefer, just be sure to handle gently when serving.
Can I make these mini cheesecakes dairy-free?
With some substitutions like dairy-free cream cheese and butter alternatives, you can make a dairy-free version, but be prepared for some changes in texture and flavor.
How long does it take to bake this dessert?
The bake time is approximately 20 to 25 minutes at 325°F, just until the centers are set. It’s important not to overbake to keep the filling creamy instead of dry.
Can I double the recipe for a larger batch?
Definitely! Just make sure you have enough muffin tins or bake in batches. The recipe scales up nicely without compromising flavor or texture.
Final Thoughts
There is something truly special about the Apple Crisp Mini Cheesecakes Recipe that makes it a standout dessert for any occasion. The interplay between creamy cheesecake and warm crumbly apples sparks nostalgic feelings with every bite, and the ease of making these little delights will have you reaching for this recipe again and again. So go ahead, treat yourself and your loved ones — you won’t regret inviting this sweet, comforting dessert to your table.
Print
Apple Crisp Mini Cheesecakes Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes plus at least 2 hours chilling time
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Apple Crisp Mini Cheesecakes combine a buttery graham cracker crust, a smooth and creamy cheesecake filling, a sweet and spiced apple topping, and a crunchy oat crisp topping. Perfectly portioned into individual servings, they make a delightful fall dessert that blends classic apple crisp flavors with creamy cheesecake indulgence.
Ingredients
For the Crust
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
For the Cheesecake Filling
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
For the Apple Topping
- 2 medium apples, peeled, cored, and finely diced
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 1 teaspoon lemon juice
For the Crisp Topping
- 1/3 cup all-purpose flour
- 1/3 cup old-fashioned oats
- 1/4 cup brown sugar
- 1/4 teaspoon ground cinnamon
- 3 tablespoons cold unsalted butter, cubed
Instructions
- Preheat and Prepare Crust: Preheat the oven to 325°F and line a 12-cup muffin tin with paper liners. In a small bowl, combine graham cracker crumbs, granulated sugar, and melted butter until the mixture is evenly moistened. Divide this mixture evenly among the muffin cups and press firmly into the bottoms to create the crust layer. Bake for 5 minutes and then set aside to cool slightly.
- Make Cheesecake Filling: In a mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, mixing just until incorporated after each addition. Then mix in the vanilla extract and sour cream until fully combined and silky.
- Prepare Apple Topping: In another bowl, toss the peeled, cored, and finely diced apples with brown sugar, ground cinnamon, and lemon juice, ensuring the fruit is well coated and flavorful.
- Make Crisp Topping: In a separate bowl, combine flour, oats, brown sugar, and cinnamon. Cut in the cold, cubed unsalted butter with a fork or pastry cutter until the mixture becomes crumbly and resembles coarse crumbs.
- Assemble Cheesecakes: Spoon the cheesecake batter evenly over the prepared crusts in the muffin tin, filling each cup about three-quarters full. Add a spoonful of the apple mixture on top of the cheesecake batter in each cup. Then generously sprinkle the crisp topping evenly over each filled muffin cup.
- Bake: Bake the mini cheesecakes in the preheated oven for 20 to 25 minutes or until the centers are set and no longer jiggly.
- Cool and Chill: Allow the cheesecakes to cool to room temperature in the muffin tin. Once cooled, refrigerate them for at least 2 hours to fully set before serving.
Notes
- Use firm apples such as Granny Smith or Honeycrisp for the best texture and flavor contrast in the topping.
- Ensure all refrigerated ingredients like cream cheese and sour cream are at room temperature for a smooth, lump-free filling.
- Store leftover mini cheesecakes in an airtight container in the refrigerator for up to 4 days for best freshness.
