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Apple Crisp Mini Cheesecakes

Apple Crisp Mini Cheesecakes

These mini cheesecakes feature creamy filling with spiced apples, a buttery oat streusel, and graham cracker crust, finished with whipped cream and caramel drizzle for a perfect fall dessert.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course baking, Dessert
Cuisine American
Servings 9 people
Calories 320 kcal

Equipment

  • 1 standard cupcake pan line with paper liners
  • 1 Mixing bowls
  • 1 electric mixer or whisk

Ingredients
  

  • 3/4 cup graham cracker crumbs
  • 1 1/2 tablespoons sugar
  • 1/2 teaspoon cinnamon
  • 3 tablespoons unsalted butter melted
  • 10 oz cream cheese softened
  • 6 tablespoons sugar
  • 1 1/2 teaspoons vanilla extract
  • 2 teaspoons all-purpose flour
  • 1 egg
  • 2 medium-small apples peeled and finely chopped
  • 2 teaspoons freshly squeezed lemon juice
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 2 tablespoons light brown sugar
  • 1 1/2 teaspoons cornstarch
  • 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 1/2 tablespoons unsalted butter melted
  • Caramel sauce for serving

Instructions
 

  • Line a standard cupcake pan with paper liners and preheat the oven to 325°F.
  • Mix graham cracker crumbs, cinnamon, and sugar. Stir in melted butter and press 2 tablespoons into each liner. Refrigerate crusts.
  • Prepare streusel by combining flour, brown sugar, oats, cinnamon, and nutmeg. Add melted butter and stir until coarse crumbs form. Chill in refrigerator.
  • Beat softened cream cheese with sugar, vanilla, and flour until smooth. Add the egg and mix just to combine.
  • Spoon cheesecake filling over crusts, filling about two-thirds full.
  • Toss chopped apples with lemon juice, brown sugar, cornstarch, cinnamon, and nutmeg.
  • Spoon apple mixture over the cheesecake filling and gently press it down.
  • Generously sprinkle the chilled streusel topping over each cheesecake.
  • Bake for 28 to 30 minutes until the edges are set.
  • Cool cheesecakes in the pan for 30 minutes, then refrigerate until chilled.
  • Serve topped with caramel sauce.

Notes

  • Use Golden Delicious apples for best texture and sweetness.
  • Do not overmix batter after adding egg to avoid cracks.
  • Dice apples into 1/4-inch pieces for even baking.
  • Keep streusel chilled for optimal crunch.
  • Can be made up to 3 days ahead and refrigerated.
  • Freeze well up to 3 weeks for later enjoyment.