Description
Delight in these Apple Crisp Mini Cheesecakes featuring a buttery graham cracker crust, creamy cheesecake filling, and a spiced apple topping with an oat crumble. Perfect for individual servings, these moist and flavorful treats combine classic apple crisp ingredients with rich cheesecake, finished with a drizzle of caramel sauce.
Ingredients
Crust
- 3/4 cup graham cracker crumbs
- 1 1/2 tablespoons sugar
- 1/2 teaspoon cinnamon
- 3 tablespoons unsalted butter, melted
Topping
- 1/3 cup all-purpose flour
- 1/3 cup light brown sugar
- 1/3 cup quick-cooking oats
- 3/4 teaspoon cinnamon
- 2 1/2 tablespoons unsalted butter, melted
Apple Mixture
- 2 medium-small apples, peeled and chopped finely
- 2 teaspoons freshly squeezed lemon juice
- 1 1/2 teaspoons cinnamon
- 2 tablespoons light brown sugar
- 1 1/2 teaspoons cornstarch
Cheesecake Filling
- 10 oz. cream cheese, softened
- 6 tablespoons sugar
- 1 1/2 teaspoons vanilla bean paste
- 2 teaspoons all-purpose flour
- 1 egg
For Serving
- Caramel sauce
Instructions
- Prepare Pan: Line a standard cupcake pan with paper liners; this recipe will make 9 mini cheesecakes.
- Preheat Oven: Set your oven to 325°F (163°C) to prepare for baking.
- Make Crust: In a bowl, mix graham cracker crumbs with cinnamon and sugar using a fork. Add melted butter and stir thoroughly. Press nearly 2 tablespoons of this mixture into the bottom of each paper liner. Refrigerate the pan to set the crust.
- Prepare Topping: Combine all-purpose flour, light brown sugar, quick oats, and cinnamon in a bowl. Add melted butter and mix until coarse crumbs form. Place this topping mixture in the refrigerator until needed.
- Make Cheesecake Filling: Beat softened cream cheese with sugar, vanilla bean paste, and flour until smooth. Add the egg and carefully mix just to incorporate. Spoon the filling over chilled crust, filling each cupcake liner about two-thirds full.
- Prepare Apple Layer: Toss chopped apples with lemon juice to prevent browning. Add light brown sugar, cornstarch, and cinnamon, stirring well to coat the apples evenly. Spoon the apple mixture on top of the cheesecake filling, filling cups nearly to the top, then gently press down the apples with your palm.
- Add Topping: Generously sprinkle the chilled cinnamon oat crumb topping evenly over the apples on each cupcake.
- Bake: Bake the mini cheesecakes for 28 to 30 minutes in the preheated oven until the filling is set and crumb topping is golden.
- Cool: Let the cheesecakes cool in the pan for 30 minutes. Then remove them from the pan and refrigerate until fully chilled.
- Serve: Before serving, drizzle each mini cheesecake with caramel sauce for extra flavor and presentation.
Notes
- Use room temperature cream cheese for a smoother filling texture.
- Quick-cooking oats help form a nice crumb topping; regular oats can be chopped if unavailable.
- Chilling the crust and topping before baking helps maintain texture and prevents sogginess.
- Store leftover cheesecakes in the refrigerator in an airtight container and consume within 3-4 days.
- For a gluten-free version, substitute gluten-free graham crackers and flour blends.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
