Description
These Apple Crisp Mini Cheesecakes combine a graham cracker crust, creamy cheesecake filling, spiced apple topping, and a crisp oat crumble for a delightful individual dessert. Perfect for cozy gatherings, they are baked to perfection and served with caramel sauce for extra indulgence.
Ingredients
Scale
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 cornstarch
Cheesecake Filling:
- 10 oz. cream cheese – softened
- 6 Tablespoons sugar
- 1 and 1/2 teaspoons vanilla extract
- 2 teaspoons all-purpose flour
- 1 egg
For Serving:
- Caramel sauce
Instructions
- Prepare Crust: Line a standard cupcake pan with paper liners (this recipe makes 9 cupcakes). In a bowl, combine graham cracker crumbs, sugar, and cinnamon. Stir in melted butter until mixture is well blended. Press approximately 2 tablespoons of this mixture into the bottom of each paper liner. Refrigerate to set while preparing other components.
- Make Crumb Topping: In a separate bowl, combine all-purpose flour, light brown sugar, quick-cooking oats, cinnamon, and nutmeg. Stir in melted butter until coarse crumbs form. Chill this topping mixture in the refrigerator until ready to use.
- Prepare Cheesecake Filling: Beat softened cream cheese with sugar, vanilla extract, and flour until smooth and creamy. Add the egg and mix just until combined—avoid overmixing to keep filling smooth. Spoon cheesecake filling over the chilled crusts, filling each about two-thirds full.
- Prepare Apple Filling: Toss peeled and finely chopped apples with lemon juice in a bowl to prevent browning. Add light brown sugar, cornstarch, cinnamon, and nutmeg; stir until the apples are evenly coated. Spoon apple mixture over cheesecake filling in each cup, filling almost to the top. Gently press the apples down with your palm to compact.
- Add Topping and Bake: Generously sprinkle the chilled cinnamon oat crumb topping over each filled cupcake liner. Bake in a preheated oven at 325°F for 30 minutes until the filling is set and topping is lightly browned.
- Cool and Serve: Allow cupcakes to cool in the pan for 30 minutes. Carefully remove from the pan and transfer to the refrigerator to chill further. Before serving, drizzle each mini cheesecake generously with caramel sauce for a delicious finishing touch.
Notes
- Use tart apples like Granny Smith for a nice balance to the sweet filling.
- Ensure cream cheese is fully softened for a smooth cheesecake filling.
- Do not overmix cheesecake batter once egg is added to avoid cracking or dense texture.
- If caramel sauce is unavailable, caramel drizzle or dulce de leche can be great alternatives.
- Store leftover cheesecakes covered in the refrigerator for up to 3 days.
- Line cupcake pan with liners to make removal and cleanup easier.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 65 mg
