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Apple Crisp Mini Cheesecakes

Delightful mini cheesecakes infused with the flavors of autumn, featuring a graham cracker crust and a warm apple topping, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 220
Ingredients Method Notes

Ingredients
  

Crust Ingredients
  • 3/4 cup graham cracker crumbs These provide the perfect crunchy base.
  • 1.5 tablespoons sugar Just a touch to sweeten things up.
  • 0.5 teaspoon cinnamon Because who can resist that warm spice?
  • 3 tablespoons unsalted butter, melted Gives the crust a rich flavor.
Cheesecake Filling
  • 10 oz cream cheese, softened The perfect creamy filling for our cheesecakes.
  • 6 tablespoons sugar To sweeten the cheesecake base.
  • 1.5 teaspoons vanilla Adds a lovely, warm aroma.
  • 2 teaspoons all-purpose flour To help set the cheesecake.
  • 1 large egg For richness and structure.
Apple Topping
  • 2 medium-small apples, peeled and chopped finely Fresh, juicy, and oh-so-apple-y!
  • 2 teaspoons freshly squeezed lemon juice To brighten the apple flavors.
  • 1.5 teaspoons cinnamon More of that comforting spice!
  • 0.25 teaspoon nutmeg For a hint of warmth and earthiness.
  • 2 tablespoons light brown sugar This adds a molasses-like richness.
  • 1.5 teaspoons cornstarch Helps thicken the apple mixture.
Streusel Topping
  • 1/3 cup all-purpose flour For our crunchy streusel topping.
  • 1/3 cup light brown sugar Brings that cozy sweetness.
  • 1/3 cup quick-cooking oats Added texture in the streusel.
  • 0.75 teaspoon cinnamon Just a bit more spice love!
  • 1/8 teaspoon nutmeg Sometimes a pinch is all you need.
  • 2.5 tablespoons unsalted butter, melted For that perfect streusel crunch.
For Serving
  • to taste Caramel sauce Drizzle it generously for that extra indulgence!

Method
 

Preparation
  1. Start by lining a standard cupcake pan with paper liners.
  2. Preheat your oven to 325°F (163°C).
Make the Base
  1. In a medium bowl, mix the graham cracker crumbs, cinnamon, and sugar.
  2. Pour in the melted butter and stir until it resembles wet sand.
  3. Divide 2 tablespoons of this mixture into each liner and press it firmly down.
  4. Pop it into the refrigerator while you move on to the next step.
Streusel Topping
  1. Combine the flour, brown sugar, oats, cinnamon, and nutmeg in a bowl.
  2. Add the melted butter and mix until you have coarse crumbs.
  3. Chill this too for later.
Cheesecake Filling
  1. In a mixing bowl, beat the softened cream cheese with sugar, vanilla, and flour until smooth.
  2. Add in the egg, mixing just until incorporated; overbeating can lead to cracks later!
Assemble
  1. Spoon the cheesecake filling over your chilled crusts, filling each about 2/3 full.
Apple Mixture
  1. Toss your finely chopped apples with lemon juice, brown sugar, cornstarch, cinnamon, and nutmeg.
  2. Stir well to coat all the pieces.
  3. Spoon this apple mixture over the cheesecake filling, gently pressing it down.
Sprinkle Topping
  1. Generously sprinkle the streusel over each mini cheesecake.
Bake
  1. Bake these beauties for 28-30 minutes, until the edges are set and the center has a slight jiggle.
Cool Down
  1. Let them cool in the pan for about 30 minutes, then refrigerate until chilled.
Serve
  1. When you're ready to enjoy, drizzle with caramel sauce for that little extra touch of sweetness!

Notes

These cheesecakes are perfect for any gathering! Enjoy with vanilla ice cream or whipped cream. They can be stored in an airtight container for up to five days in the fridge or frozen for up to a month.