Why Make This Recipe

Apple Crisp Mini Cheesecakes are a delightful blend of creamy cheesecake and crunchy apple crisp. They’re perfect for any occasion, from family gatherings to cozy nights at home. These mini treats offer the comforting flavors of apples and cinnamon, making them a favorite dessert for both kids and adults. Plus, they are easy to make and can be served as individual portions, which adds a special touch to your dessert table.

How to Make Apple Crisp Mini Cheesecakes

Ingredients

• 1 cup graham cracker crumbs
• 2 tablespoons granulated sugar
• 1/4 cup unsalted butter, melted
• 2 (8-ounce) packages cream cheese, softened
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups peeled and diced apples (about 2 medium apples)
• 1/2 teaspoon ground cinnamon
• 1/4 cup light brown sugar, packed

For the crisp topping:

• 1/2 cup all-purpose flour
• 1/3 cup light brown sugar, packed
• 1/2 teaspoon ground cinnamon
• 1/4 cup cold unsalted butter, diced

Directions

1. Preheat the oven to 325°F (165°C) and line a standard muffin tin with 12 paper liners.
2. In a small bowl, combine the graham cracker crumbs and 2 tablespoons of sugar. Stir in the melted butter until well combined.
3. Divide the crumb mixture evenly among the muffin cups, pressing down firmly to form a crust layer.
4. In a medium bowl, beat the cream cheese until smooth. Add 1/2 cup granulated sugar and vanilla extract, and continue beating until well combined.
5. Add the eggs one at a time, beating after each addition just until combined.
6. Spoon the cheesecake batter over the crust layer in the muffin cups, filling them about 2/3 full.
7. In another bowl, toss the diced apples with 1/2 teaspoon of cinnamon and 1/4 cup of brown sugar until evenly coated.
8. Spoon the apple mixture evenly over the cheesecake layer in the muffin cups.
9. For the crisp topping: In a small bowl, mix together the flour, 1/3 cup brown sugar, and 1/2 teaspoon cinnamon. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
10. Sprinkle the crumb mixture over the apple layer in each muffin cup, distributing evenly.
11. Bake in the preheated oven for about 20-25 minutes or until the cheesecakes are set and the topping is golden brown.
12. Let them cool in the pan for 10 minutes, then move to a wire rack to cool completely.
13. Refrigerate the mini cheesecakes for at least 2 hours before serving for the best texture.

How to Serve Apple Crisp Mini Cheesecakes

These mini cheesecakes are best served chilled. You can serve them plain or with a dollop of whipped cream on top for added richness. They are perfect for dessert after a meal or as a sweet snack anytime.

How to Store Apple Crisp Mini Cheesecakes

Keep the mini cheesecakes in an airtight container in the refrigerator. They can last up to 5 days. If you want to keep them longer, consider freezing them. Place them in a freezer-safe container and they can be stored for up to 2 months. Just thaw them in the fridge before serving.

Tips to Make Apple Crisp Mini Cheesecakes

• Make sure the cream cheese is softened for easier mixing.
• Press the crumb crust down firmly to hold it together when baking.
• Use fresh, crisp apples for the best flavor and texture.
• Adjust the cinnamon to your taste for a spicier kick.

Variation

Try using different types of fruit, like pears or blueberries, instead of apples. You can also add nuts like walnuts or pecans to the crisp topping for extra crunch.

FAQs

1. Can I make these cheesecakes ahead of time?
Yes! They are perfect for making ahead of time and can be stored in the refrigerator for up to 5 days.

2. Can I use a different type of crust?
Absolutely! You can use digestive biscuits or even a chocolate cookie crust for a different flavor.

3. Are these cheesecakes gluten-free?
To make them gluten-free, use gluten-free graham crackers for the crust and ensure all other ingredients are labeled gluten-free.

Try Also: Irresistible Dessert Ideas from Paula’s Kitchen

• How to Make the Perfect Tuxedo Cake at Home
• No-Bake Layered Brownie Dessert
• Pumpkin Cinnamon Roll Bars
  
  

Apple Crisp Mini Cheesecakes

Delightful mini cheesecakes with a creamy filling and a crunchy apple crisp topping, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 25 minutes mins

Total Time 50 minutes mins

Course Dessert, Snack

Cuisine American

Servings 12 servings

Calories 210 kcal

Ingredients

  

For the crust

• 1 cup graham cracker crumbs
• 2 tablespoons granulated sugar
• 1/4 cup unsalted butter, melted

For the cheesecake filling

• 2 packages cream cheese, softened (8-ounce packages)
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups peeled and diced apples (about 2 medium apples)
• 1/2 teaspoon ground cinnamon
• 1/4 cup light brown sugar, packed

For the crisp topping

• 1/2 cup all-purpose flour
• 1/3 cup light brown sugar, packed
• 1/2 teaspoon ground cinnamon
• 1/4 cup cold unsalted butter, diced

Instructions

 

Preparation

• Preheat the oven to 325°F (165°C) and line a standard muffin tin with 12 paper liners.
• In a small bowl, combine the graham cracker crumbs and 2 tablespoons of sugar. Stir in the melted butter until well combined.
• Divide the crumb mixture evenly among the muffin cups, pressing down firmly to form a crust layer.
• In a medium bowl, beat the cream cheese until smooth. Add 1/2 cup granulated sugar and vanilla extract, and continue beating until well combined.
• Add the eggs one at a time, beating after each addition just until combined.

Assembly

• Spoon the cheesecake batter over the crust layer in the muffin cups, filling them about 2/3 full.
• In another bowl, toss the diced apples with 1/2 teaspoon of cinnamon and 1/4 cup of brown sugar until evenly coated.
• Spoon the apple mixture evenly over the cheesecake layer in the muffin cups.
• For the crisp topping: In a small bowl, mix together the flour, 1/3 cup brown sugar, and 1/2 teaspoon cinnamon. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
• Sprinkle the crumb mixture over the apple layer in each muffin cup, distributing evenly.

Baking

• Bake in the preheated oven for about 20-25 minutes or until the cheesecakes are set and the topping is golden brown.
• Let them cool in the pan for 10 minutes, then move to a wire rack to cool completely.
• Refrigerate the mini cheesecakes for at least 2 hours before serving for the best texture.

Notes

These mini cheesecakes are best served chilled. You can serve them plain or with a dollop of whipped cream on top. They can last up to 5 days in an airtight container in the refrigerator and can be frozen for up to 2 months.

Keyword apple crisp, baked treats, DESSERT, Easy Recipe, Mini Cheesecakes