Go Back
–+ servings
Apple Crisp Mini Cheesecakes

Apple Crisp Mini Cheesecakes: Autumn's Sweet Surprise

Apple Crisp Mini Cheesecakes combine creamy cheesecake with spiced apples, capturing the essence of autumn in a delightful dessert.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 2 hours
Total Time 3 hours
Servings: 12 cheesecakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Substitute with digestive biscuits for unique flavor.
  • 1/4 cup Granulated Sugar Brown sugar can be used for a deeper taste.
  • 1 teaspoon Cinnamon Nutmeg works as a lovely alternative.
  • 1/2 cup Melted Butter Use coconut oil for a dairy-free option.
For the Cheesecake Filling
  • 16 oz Cream Cheese Full-fat is best for richness.
  • 1/2 cup Granulated Sugar Powdered sugar creates smoother texture.
  • 1 teaspoon Vanilla Extract Almond extract is a fragrant alternative.
  • 2 tablespoons All-Purpose Flour Gluten-free flour is a suitable substitute.
  • 1 large Egg For egg-free, consider mashed banana.
For the Apple Filling
  • 2 cups Golden Delicious Apples Try Honeycrisp for a different taste.
  • 1 tablespoon Cornstarch Flour can work in a pinch.
  • 1/4 cup Brown Sugar White sugar is an acceptable substitute.
  • 1/4 teaspoon Salt Essential ingredient for balance.
For the Streusel Topping
  • 1 cup Oats Rolled oats create a chewier streusel.
  • 1/2 cup All-Purpose Flour Whole wheat flour for a nuttier flavor.
  • 1/4 cup Brown Sugar White sugar is an acceptable substitute.
  • 1 teaspoon Cinnamon Feel free to use other spices.
  • 1/2 cup Melted Butter Coconut oil can be used for dairy-free.

Equipment

  • Muffin tin
  • Mixing bowls
  • electric mixer

Method
 

Step-by-Step Instructions
  1. Prepare the crust by combining graham cracker crumbs, granulated sugar, cinnamon, and melted butter until well mixed. Press this mixture into muffin tin cups and chill for 10 minutes.
  2. Make the filling by beating cream cheese and granulated sugar until smooth. Add vanilla extract, flour, and egg, mixing until just combined.
  3. Prepare apples by peeling and dicing them, then toss with lemon juice, cinnamon, nutmeg, brown sugar, and cornstarch.
  4. Assemble by filling each crust with cheesecake filling about 2/3 full, then layer with the apple mixture.
  5. Add topping by combining oats, flour, brown sugar, cinnamon, and melted butter until crumbly, then sprinkle over apples.
  6. Bake in a preheated oven at 325°F (160°C) for 28-30 minutes, until edges are set and centers jiggle slightly.
  7. Cool in the pan for 30 minutes and then refrigerate for at least 2 hours before serving.

Nutrition

Serving: 1cheesecakeCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 12gVitamin A: 400IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

These mini cheesecakes can be made ahead of time and stored in the fridge for up to 3 days or frozen for 3 weeks.

Tried this recipe?

Let us know how it was!