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Apple Crisp Mini Cheesecakes

Delight in these mini cheesecakes that combine the creamy richness of cheesecake with the nostalgic flavors of apple crisp, topped with caramelized apples and a crunchy streusel.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 12 servings
Course: Dessert, Sweet Treat
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Crust
  • 3/4 cup graham cracker crumbs I recommend using Honey Maid for a classic flavor
  • 1 1/2 tablespoons sugar
  • 1/2 teaspoon cinnamon
  • 3 tablespoons unsalted butter, melted Use high-quality butter like Kerrygold for the richest taste
For the Cheesecake Filling
  • 10 oz cream cheese, softened Philadelphia is my go-to for creaminess
  • 6 tablespoons sugar
  • 1 1/2 teaspoons vanilla extract
  • 2 teaspoons all-purpose flour
  • 1 large egg Room temperature for best mixing
For the Apple Topping
  • 2 medium-small apples, peeled and chopped finely I love using Granny Smith for their tartness
  • 2 teaspoons freshly squeezed lemon juice To prevent browning
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 2 tablespoons light brown sugar
  • 1 1/2 teaspoons cornstarch
For the Streusel 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 1/2 tablespoons unsalted butter, melted
For Serving
  • Caramel sauce Homemade or store-bought

Method
 

Preparation
  1. Line a standard cupcake pan with paper liners. Preheat your oven to 325°F (163°C).
  2. In a mixing bowl, combine the graham cracker crumbs, cinnamon, and sugar. Stir in the melted butter until the mixture resembles wet sand. Press about 2 tablespoons of this mixture into each liner, making sure to pack it well. Refrigerate while you prepare the filling.
  3. In another bowl, mix the flour, brown sugar, oats, cinnamon, and nutmeg for the streusel topping. Add the melted butter and stir until coarse crumbs form. Refrigerate to firm up.
Making the Filling
  1. In a large mixing bowl, beat the softened cream cheese until smooth. Add the sugar, vanilla, and flour, mixing until well combined. Then add the egg—mix just until blended to avoid over-beating.
Assembling
  1. Spoon the cheesecake filling over the chilled crusts, filling them about two-thirds full.
  2. In a separate bowl, toss the finely chopped apples with lemon juice, brown sugar, cornstarch, cinnamon, and nutmeg. Spoon this mixture over the cheesecake filling, gently pressing down.
  3. Generously sprinkle the chilled streusel topping over each mini cheesecake.
Baking
  1. Bake for 28-30 minutes or until the edges are set and a slight jiggle remains in the center. Keep an eye on them to prevent over-baking.
Cooling and Serving
  1. Allow the cheesecakes to cool in the pan for about 30 minutes, then transfer them to the refrigerator to chill for at least 2 hours before serving.
  2. Drizzle with warm caramel sauce before serving, and enjoy every creamy, crunchy bite!

Notes

Keep refrigerated in an airtight container for up to 4 days. If frosted with caramel, consume within 2-3 days. You can assemble these a day in advance and bake right before your gathering.