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Apple Crisp Mini Cheesecakes

Apple Crisp Mini Cheesecakes: A Cozy Fall Delight

These Apple Crisp Mini Cheesecakes combine creamy cheesecake, spiced apples, and a crunchy streusel topping, perfect for autumn gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Chilling Time 2 hours
Total Time 2 hours 45 minutes
Servings: 12 mini cheesecakes
Course: Desserts
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 1/2 cups Graham Cracker Crumbs Can substitute with digestive biscuits.
  • 1/3 cup Sugar Brown sugar works well too.
  • 1 teaspoon Ground Cinnamon Feel free to swap in nutmeg.
  • 1/2 cup Unsalted Butter Melted; coconut oil is a dairy-free alternative.
For the Cheesecake Filling
  • 16 oz Cream Cheese At room temperature.
  • 1/2 cup Granulated Sugar A sugar substitute can be used.
  • 1 teaspoon Vanilla Extract Or vanilla paste for a richer flavor.
  • 2 tablespoons All-Purpose Flour Gluten-free flour can be swapped.
  • 1 large Egg Use a flax egg for vegan option.
For the Apple Layer
  • 2 cups Golden Delicious Apples Diced; Honeycrisp or Gala can be substituted.
  • 1 tablespoon Cornstarch Can substitute with tapioca starch.
  • 1/4 cup Brown Sugar Light or dark brown sugar adds nice flavor.
  • 1/2 teaspoon Ground Nutmeg Omit if not to taste.
For the Streusel Topping
  • 1/2 cup Rolled Oats Quick oats can be used.
  • 1/4 teaspoon Salt Enhances flavor.

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Spatula
  • measuring cups
  • measuring spoons

Method
 

Step-by-Step Instructions
  1. In a medium bowl, combine graham cracker crumbs, sugar, and ground cinnamon. Mix in melted butter and press into the bottom of a muffin tin lined with paper liners. Chill in the refrigerator for 10 minutes.
  2. In a large bowl, beat the cream cheese and granulated sugar until smooth. Add vanilla extract, flour, and egg, mixing carefully until just combined.
  3. Peel, core, and dice the apples. Toss diced apples with cornstarch, brown sugar, cinnamon, and nutmeg until well-coated.
  4. Spoon the cheesecake filling into each chilled crust, filling two-thirds full. Distribute the apple mixture on top and sprinkle rolled oats and salt for a streusel effect.
  5. Preheat the oven to 325°F (163°C) and bake for 28-30 minutes until the edges are set and centers jiggle slightly.
  6. Cool in the pan for 30 minutes at room temperature. Transfer to the refrigerator and chill for at least 2 hours before serving.

Nutrition

Serving: 1mini cheesecakeCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 90mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 2mgCalcium: 40mgIron: 0.5mg

Notes

For best flavor, allow mini cheesecakes to come to room temperature before serving. Optional: drizzle with caramel sauce or top with whipped cream.

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