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Apple Crisp Mini Cheesecake is an easy and delicious fall dessert recipe. Mini cheesecake recipe makes full sized flavour in bite sized treat. Baked in muffin pan, mini cheesecakes are great for the upcoming holiday season. They are done in third of time compared to regular cheesecake and individual portion is so easy to serve at parties and gatherings.
Talk about delicious in every single bite-homemade graham cracker crust, creamy and smooth cheesecake filling, brightly flavored apples, cinnamon-oat streusel, drizzled with caramel sauce, make the perfect combo. These mini cheesecakes are absolutely addictive. Although I’m still not sure if they should be called mini pies, mini cheesecakes, or cupcakes…
Actually, these cupcakes are an individual serving version of my Apple Crisp Cheesecake Pie.
These mini cheesecakes are my new fall favourite. A big slice of cheesecake can be too rich, but these bite-sized cheesecakes are perfect to satisfy your sweet tooth, and also perfect for parties.
Why You Will Love This Easy Mini Cheesecake Recipe?
- Full sized flavour in bite sized treat
- Perfectly portioned-baked in individual serving size
- Easy to make-perfect for bakers of any skill level
- Requires less active time than regular cheesecake
- They are baked in half an hour, and no need for chilling overnight before serving
- Full of flavors
- Cheesecake part is so smooth and creamy
- Apple and oat crisp topping makes them perfect for fall and winter holiday baking season
How to Make Mini Cheesecakes?
Homemade Graham Cracker Crust-to make the crust, using a fork stir together graham cracker crumbs, cinnamon, and sugar. Then add melted butter and stir until all crumbs are evenly moistened.
Divide the mixture into 9 paper cups and press firmly to make the crust. Place in the refrigerator until ready to use.
Cinnamon-oat Streusel-to make the topping whisk together all purpose flour, quick cooking oat, light brown sugar and cinnamon. Add melted butter and stir until coarse crumbs form.
Apple filling-peal and dice 2 medium-small apples. Toss with 2 teaspoons of freshly squeezed lemon juice. Add light brown sugar, cinnamon, stir well, and set aside.
Cheesecake Batter-to make the filling, beat softened cream cheese with sugar, flour and vanilla extract. Add an egg and mix just to combine.
Spoon the cheesecake filling over the crust. Fill the paper liners about 2/3 full. Next, add chopped apples and gently press with your palm.
Sprinkle cinnamon oat mixture generously on top.
Bake about 28-30 minutes at 325 F.
Chill to room temperature, then store in the fridge.
Serve apple crisp mini cheesecakes drizzled with caramel sauce and whipped cream if desired.
Enjoy!
What Are the Best Apples For Cheesecake?
The best apples for baking keep their structure without turning into mush.
Granny Smith was my go-to baking apples, but there are a few others that hold up under heat and balance that perfect sweet-tart flavor just as well, if not better.
Since I like to make a combo of cheesecakes and apples, I found that Golden delicious could be better choice. They are sweet, with a rich, mellow flavor and maintain their shape after baking. Sweet apple pairs better with tangy cheesecake filling. Granny Smiths are crisp and quite sour, so I used Golden Delicious for this particular recipe.
But you can use your favorite and enjoy!
Craving for more Apple recipes? Check these 21 Best Apple Recipes to Make!
Apple Crisp Mini Cheesecakes
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 7 reviews
- Author: Vera Z.
Prep Time: 20 minutes- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 9 cupcakes 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Prep Time:
Yield:
Category:
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Cuisine:Print Recipe
Description
Apple Crisp Mini Cheesecake is an easy and delicious fall dessert recipe. Mini cheesecake recipe makes full sized flavour in bite sized treat.
Ingredients
Graham Cracker Crust:
- 3/4 cup graham cracker crumbs
- 1 and 1/2 Tablespoons sugar
- 1/2 teaspoon cinnamon
- 3 Tablespoons unsalted butter-melted
Crumb Topping:
- 1/3 cup all-purpose flour
- 1/3 cup light brown sugar
- 1/3 cup quick cooking oats
- 3/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 2 and 1/2 Tablespoons unsalted butter-melted
Apple Filling:
- 2 medium-small apples-peeled and chopped finely
- 2 teaspoons freshly squeezed lemon juice
- 1 and 1/2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 2 Tablespoons light brown sugar
- 1 and 1/2 teaspoons corn starch
Cheesecake Filling:
- 10 oz. cream cheese-softened
- 6 Tablespoons sugar
- 1 and 1/2 teaspoons vanilla
- 2 teaspoons all-purpose flour
- 1 egg
- Caramel sauce-for serving
Instructions
- Line standard cupcake pan with paper liners (this recipe makes 9 cupcakes).
- Preheat the oven to 325 F.
- Using a fork stir together graham cracker crumbs with cinnamon and sugar. Add melted butter and stir well. Press almost 2 Tablespoons of mixture into the bottom of paper liner and place in the fridge.
- To make the topping, stir together all purpose flour, light brown sugar, quick cooking oats, cinnamon and nutmeg. Add melted butter and stir until coarse crumbs form. Place in the fridge until ready to use.
- For cheesecake filling, beat softened cream cheese with sugar, vanilla and flour. Add egg and mix just to combine. Spoon the filling over the crusts (fill about 2/3 paper cup full).
- Toss chopped apples with lemon juice. Add light brown sugar, corn starch, cinnamon and nutmeg and stir well. Spoon apples over cheesecake filling to fill the cups almost to the top. Gently press the apples with your palm.
- Finally, generously sprinkle cinnamon oat crumbs on top.
- Bake about 28-30 minutes.
- Cool 30 minutes in the pan, then remove from the pan and store in the fridge.
- For serving, drizzle with caramel sauce.
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