Description
These Apple Crisp Mini Cheesecakes are a delightful dessert combining a creamy cheesecake base with a warm cinnamon-spiced apple topping and a crisp oat streusel. Perfectly portioned in muffin tins, they offer a perfect balance of tart apple filling and rich, sweet cheesecake under a crunchy crumble, ideal for any occasion.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- 2 tablespoons melted butter
- 1/4 cup brown sugar
Apple Filling
- 2 medium apples, peeled, cored, and diced (Granny Smith or Honeycrisp recommended)
- 1 tablespoon butter
- 2 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon lemon juice
Cheesecake Filling
- 16 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs
Crisp Topping
- 1/2 cup old-fashioned oats
- 1/4 cup flour
- 1/4 cup brown sugar
- 1/4 cup cold butter, cubed
- Pinch of salt
Instructions
- Prepare the Cheesecake Base: Preheat the oven to 325°F (165°C). Line a muffin tin with cupcake liners. In a medium bowl, combine the graham cracker crumbs, melted butter, and brown sugar. Press this mixture firmly into the bottom of each muffin liner to form an even crust layer.
- Make the Apple Filling: In a small saucepan over medium heat, melt the butter. Add the diced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook for 5 to 7 minutes, stirring occasionally, until the apples have softened and developed a slight caramelization. Remove from heat and allow to cool to room temperature.
- Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the sour cream, granulated sugar, and vanilla extract, beating until well combined and smooth. Add the eggs one at a time, mixing after each addition until just incorporated without overbeating.
- Assemble the Mini Cheesecakes: Spoon the cheesecake filling evenly over the graham cracker crusts in the muffin tin, filling each liner almost to the top. Add a spoonful of the cooled apple mixture on top of the cheesecake batter in each cup.
- Make the Crisp Topping: In a small bowl, combine the oats, flour, brown sugar, and salt. Use a pastry cutter or fingers to cut in the cold cubed butter until the mixture resembles coarse crumbs. Sprinkle this oat topping generously over the apples in each muffin cup.
- Bake: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until the cheesecake portion is set and the topping is golden brown and crisp. Remove from oven and allow to cool completely in the tin.
- Chill and Serve: Once cooled, refrigerate the cheesecakes in the muffin tin for at least 2 hours to set. After chilling, remove the mini cheesecakes from the liners and serve chilled. Enjoy this delightful blend of creamy, fruity, and crunchy textures!
Notes
- Use tart apples like Granny Smith or Honeycrisp for the best flavor contrast with the sweet cheesecake.
- Ensure the cream cheese is softened to room temperature for smooth batter and easier mixing.
- Do not overmix the eggs into the batter to avoid cracks or a dense texture.
- Chilling the cheesecakes thoroughly before serving helps them firm up and improves texture.
- Storage: Keep leftover mini cheesecakes covered in the refrigerator for up to 4 days.
- You can prepare the apple filling and crisp topping ahead of time to save prep time.
