introduction

This is a small, sweet treat. It mixes soft cheesecake and warm apple crisp. You can make it in a cupcake pan. Kids and guests will like it. You can make it ahead and keep it in the fridge.

why make this recipe

You make this for a small, easy dessert. The parts fit in your hand. You get a creamy center and a crunchy top. The apples add a warm, home taste. You can serve it at a party or a small meal.

how to make Apple Crisp Mini Cheesecakes

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
2 teaspoons all-purpose flour
1 egg
2 medium-small apples, peeled and chopped finely
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

Directions :

Line a cupcake pan with paper liners. Preheat oven to 325°F.
Mix graham cracker crumbs, 1/2 teaspoon cinnamon, and 1 1/2 tablespoons sugar. Add 3 tablespoons melted butter and stir. Press about 2 tablespoons of this mix into each liner. Chill in the fridge.
For the streusel, mix 1/3 cup flour, 1/3 cup light brown sugar, 1/3 cup oats, 3/4 teaspoon cinnamon, and 1/8 teaspoon nutmeg. Add 2 1/2 tablespoons melted butter and stir until coarse crumbs form. Chill.
Beat 10 oz softened cream cheese with 6 tablespoons sugar, 1 1/2 teaspoons vanilla, and 2 teaspoons flour until smooth. Add 1 egg and mix just to blend.
Spoon the cheesecake filling over each crust, about 2/3 full.
Toss the chopped apples with 2 teaspoons lemon juice, 2 tablespoons light brown sugar, 1 1/2 teaspoons cinnamon, 1/4 teaspoon nutmeg, and 1 1/2 teaspoons cornstarch.
Spoon the apple mix over the cheesecake filling. Gently press the apples down with your palm.
Sprinkle the chilled streusel on top of each cheesecake.
Bake for 28–30 minutes, until the edges set but the centers still jiggle a bit.
Let the pan cool for 30 minutes on a rack. Then chill in the fridge until cold.
Serve each mini cheesecake drizzled with caramel sauce.

how to serve Apple Crisp Mini Cheesecakes

Serve them cold or slightly cool. Add a drizzle of warm caramel or a small scoop of vanilla ice cream. You can also add a thin slice of apple on top for show. Place them on a small plate for one bite each.

how to store Apple Crisp Mini Cheesecakes

Keep them in the fridge in a tight container. They last 3–4 days in the fridge. Do not leave them out more than two hours. You can freeze them for up to one month. Thaw in the fridge before serving.

tips to make Apple Crisp Mini Cheesecakes

Use room temperature cream cheese so it blends smooth.
Press the crust firmly so it stays in place.
Chop apples small so they fit well on top.
Do not overmix the filling after you add the egg.
Cool them fully before you chill so they set right.

variation (if any)

Swap granny smith apples for honey or fuji for a sweet change.
Add a pinch of ginger to the apple mix for warm spice.
Use gingersnap crumbs instead of graham crackers for a bold crust.

FAQs

Q: Can I use low-fat cream cheese?
A: Yes. The texture may be a bit less rich, but it will work.

Q: Can I make these ahead?
A: Yes. Make them a day ahead and keep them chilled. Add caramel just before serving.

Q: Can I use frozen apples?
A: You can, but thaw and drain them well so they do not add extra water.

Q: Do I need paper liners?
A: Liners help remove the mini cheesecakes easy. You can bake without liners but use a thin layer of butter.

Q: Can I skip the streusel?
A: Yes. They still taste good with just the apple and cheesecake.

Conclusion

Find more photo steps and ideas at Apple Crisp Mini Cheesecakes – OMG Chocolate Desserts, or see another easy version at Mini Apple Crisp Cheesecakes (Easy Fall Dessert Recipe) – My ….